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The meat is tough / too chewy / hard to chew / not tenderUpdated 9 months ago

Grassfed meat needs to be cooked as rare or medium rare or it can become tough. This usually means ~10 degrees lower temperature. Grassfed meat cooks about 30% faster. If roasting, use ~50 degrees lower temperature in the oven. For steaks, consider using a tenderizer! There are some really good tips well summarized by the American Grassfed Association - link here!

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