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.

Charcoal or gas grills require lower heat levels to prevent excessive moisture loss. You can even use your George Foreman Grill for steaks as long as you take them off within a rare to medium rare range. You'll be amazed at how little fat drains out of the grill!

Grass fed beef is also excellent in stews and chili or slow roasted. Crock-pot cooking is ideal for grass fed beef as the beef can be eaten right from the pot or used later in your favorite dishes. We use it in our favorite Mexican dishes. It's tough to beat shredded grass beef tacos!

Experiment with different recipes while keeping these tips in mind and soon you'll be on your way to a healthier diet rich in Omega 3, CLA and grass fed protein.