Cooking Tips for Grass-Fed Beef
Grass-fed beef is best served rare to medium rare. Cooked any longer and it can change the protein level of the beef making it tough and undermining the health benefits of the meat.
Grass-fed beef cooks approximately 30% faster than grain-fed beef!
- Never use a microwave to thaw your grass-fed beef.
- Always pre-heat your oven, pan or grill before cooking.
- The main reason for tough grass-fed beef is overcooking.
- Stovetop cooking is great for most any type of steaks. Olive oil is recommended in a hot pan with all beef cooked on the stove.
- Use tongs when turning meat instead of a fork. A fork will pierce the meat and cause the precious, flavorful juices to be lost!
- When Roasting, reduce the temperature to 300 degrees and cook for the same amount of time. Sear the roast prior to cooking to seal in the juices. Sear each side at about 450 degrees in a frying pan in a small amount of olive oil then place in the pre-heat oven. Be sure to use your meat thermometer and add moisture such as broth, wine or sauce to the roast for tenderness.
We recommend investing in a good digital meat thermometer. A meat thermometer takes the guesswork out of cooking the different cuts while helping to maintain the tenderness and juicy flavor of the beef.
The meat will continue to cook even after it has been removed from the heat source. Therefore, you want to remove the meat about 5- 10 degrees prior to desired temperature.
Recommended final temperatures:
Rare - 120 degrees
Medium Rare - 125 degrees
Medium - 130 degrees
Medium Well - 135 degrees
Well - 140 degrees
Thank you for purchasing our beef! Cheers to good health!