In today’s Pairing column, where I suggest Grilled Skirt Steak in Korean Marinade with Spinach & Snow Peas as a great companion to a ten-year-old cabernet sauvignon, I promised to post information about cooking grass-fed meats, so here you go. It is not difficult but it does require a bit of adjustment for the best results. Basically, you need to cook grass-fed meats with hot and fast or low and slow or you’ll end up with tough meat. Medium just doesn’t flatter these meats, or at least not in my experience.

What’s your take on this topic? Please share your experience in the comment section.

Finding local grass-fed products

Mastering Grass-Fed Meats

Pan-fried Flatiron Steak with Blue Cheese

Salmon Creek Ranch Grass-Fed Ribeye Steak with Maitake Mushrooms & Watercress

Slow-cooked Grass-fed London Broil

Beef Chuck Underblade Steak with Ancho Rub & Coffee Sauce

Hick’s Valley Ribeye Steak with Spinach

Williams Ranches Rack of Lamb with Roasted Asparagus & Potato Puree