Cooking Grass Fed Beef

Due to the lower fat content grass fed beef is leaner than grain fed beef requiring you to adjust cooking techniques for best results.

Following these basic tips helps ensure full flavor and tender texture:

Our steaks are cut to 1 1/4" thick. This allows the outside to brown while keeping them nice and juicy inside. It also allows the chef to cook in a more controlled fashion over a medium heat.

Grain fed beef has much more fat, and as a result is more forgiving when overcooked or seared.  It is important not to overcook grass fed beef as it will continue to cook once removed from the heat - much like venison for those of you that hunt and cook wild game.

When cooking steaks, we like to remove them from the pan or grill while still on the rare side and let them sit for 5-10 minutes before serving. This tends to relax the meat keeping it very tender and juicy. If pan frying, add a few onions, butter or other favorites to maintain adequate moisture in the pan while cooking lean cuts.

Recipes

These are collections of recipes from the internet on cooking the different cuts of beef. Be sure to keep in mind the information above when using a non-grass fed recipe.

Ordering Information

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