Cooking Tips for Grass Fed Beef

Never use a microwave to thaw your grass fed beef

Either thaw your beef in the refrigerator or for quick thawing, place your vacuum sealed package in water for a few minutes

Bring your meat to room temperature before cooking - do not cook it cold straight from the refrigerator

Grass fed beef is best when cooked rare to medium rare. If you like well-done beef, cook your grass fed beef at very low temperatures in a sauce which will add moisture

All grass fed beef is extremely low in fat (85 - 90% lean), so we suggest coating it with virgin olive oil, truffle oil or your favorite light oil for flavor enhancement, easy browning and to prevent drying and sticking

In general, grass fed beef requires about 30% less cooking time and will continue to cook when removed from the heat.

We suggest removing your beef from the heat source 10 degrees before it reaches the desired temperature and letting it sit, covered in a warm place, for 8-10 minutes after removing from heat to let the juices redistribute. 

We recommend marinating your beef before cooking (especially with lean cuts like NY Strip and Sirloin Steak) with a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. Some people use their favorite salad dressing! We love marinades that use lemon, vinegar, wine, beer or bourbon. If you choose to use bourbon, beer or vinegar, use slightly less than you would for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator!  

When roasting or grilling, sear meat quickly over high heat on each side to seal in its natural juices, then place in preheated oven or reduce heat to medium or low to finish grilling. Basting during the grilling process will also help add moisture! Don't use a fork to turn your beef as precious juices will be lost. Instead, use tongs!