Millington Beefalo Farm
Use your favorite rub on Chuck steak, roast, brisk or eye of round roast. Place on aluminum foil, if you like add fresh onion, garlic, peppers or your favorite vegetables and wrap in the foil. Preheat to 250 degrees then lower to 200 degrees when you put the beefalo in. Cook the beefalo for four to five hours and check internal temperature.
RARE ROASTS - For premium roasts like Top Round, Sirloin, Sirloin-Tip and Prime Rib roasts... When roasting, sear the beef first to lock in the juices. Alternately, rub the roast with olive oil and put it in a pre-heated 425 degree oven for 15 minutes. Then REDUCE the temperature to 350 degrees and cook until the meat registers 120 degrees in the center of the roast. Remove the roast from the oven and let it rest for 15 - 20 minutes. Use the pan juices to make a Yorkshire pudding, sauce or Au Jus. Again... watch your meat thermometer and don't overcook your meat. Braising the Pot Roasts - For traditional "pot" roasts like Bottom roasts, Briskets, Chuck roasts, Eye of round roasts or shoulder roasts, just follow your favorite recipe that will use moisture from your roast. Try brining your own brisket for Corned Beef!
Let It Rest - whether roasting or grilling, let the beef sit for 8 to 10 Minutes for steaks and 15-20 minutes for roasts after removing from heat to let the juices redistribute.
PREMIUM STEAKS - We do not recommend marinating premium steaks like NY Strip, Tenderloin, Rib eye, Porterhouse, T-Bone or Flat Iron. Marinating these steaks tends to make them mushy. Sirloin, Sirloin-Tip and Flank Steaks can be marinated but usually for no more than 1 hour. These steaks are best grilled or pan-seared in a hot skillet with only salt & pepper, or a rub. Get your cast iron skillet or grill HOT, add a little olive oil to the skillet just before adding the steaks. Sear both sides, and then turn the heat down to cook the steak only until rare (120 degrees at center of steak). Remove steak from pan and let rest 10 minutes. Obviously, if you like your steak cooked to medium or medium well, use the temperature chart in the next column.
Beefalo cooks in 30% less time than beef.
It also shrinks 1/3 less than beef.
COOKING TIMES ARE AS FOLLOWS:
Roasts - should be seared at 400 degrees for 20 minutes (for a 3 - 4 lb. roast)
Reduce heat to 280 degrees for a total of 25 minutes per poind cooking time (including searing time).
INTERNAL TEMPERATURES -
Rare - 120 degrees
Med-Rare - 125 degrees
Medium - 130 degrees
Well done - not recommended
Rare - grilled 3 minutes per side
Med-Rare - 4 minutes per side
Medium - 5 minutes per side
Well done - not recommended
Recommended cooking temperatures is medium high.
Don't use a microwave to thaw your grass fed beefalo (it tends to cook the edges of your beef before the center is fully thawed). Either thaw your beefalo in the refrigerator, or for quick thawing place your vacuum sealed package in the water for a few minutes.
BRING TO ROOM TEMPERATURE
Bring your grass-fed beefalo to room temperature before cooking. Pre-Heat you're Pan/Grill - Always pre-heat your oven, pan or grill before cooking grass-fed beefalo. Oil it - Since grass-fed beefalo is extremely low in fat, coat with virgin olive oil, or favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking. Use Tongs - Never use a fork to turn your beefalo, precious juices will be lost. Always use tongs. Don't overcook!
USE A MEAT THERMOMETER
The main reason for tough grass-fed beefalo is overcooking. This beef is made for rare to medium rare cooking! If you like well done beef, then cook your grass fed beefalo at very low temperatures in a sauce to add moisture. To prevent overcooking, use a good meat thermometer and measure the temperature in the thickest part of the meat. Watch the thermometer carefully, your beefalo can go from perfectly cooked to overcooked in less than a minute. Grass-fed beefalo has high protein and low fat levels. The beef usually will require less cooking time and will continue to cook when removed from heat.
MARINATING "ECONOMY" STEAKS
We recommend marinating steaks that are less tender like: Chuck steak. London broil, eye of round steaks, skirt, flap, and hangar steaks. (Skirt, flap and hangar are excellent to slice thinly for fajitas after grilling.: For these cuts, allow at least 6 hours. Any favorite marinade will do, but our favorite is Italian Salad Dressing. Once you've marinated the steaks, - get a grill or cast iron skillet HOT and just before adding the steaks, coat the skillet with olive oil, sear the outside of the steaks, then turn the heat down to cook the steak outside of the steaks, then turn the heat down to cook the steak only until rare (120 degrees at center of steak). Remove steak from pan and let rest 5 minutes. If you don't have time to marinate just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass-fed beefalo. Don't go overboard and flatten your beef unless your recipe calls for it.
STOVETOP COOKING IS GREAT FOR ANY TYPE OF STEAK - including your grass fed steak!
You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat as steak chefs do. Generally speaking, grass-fed steaks do not like the broiler