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Grass-fed beef is meant for Rare to Medium Rare cooking.
Choose dishes that showcase the natural, rich and delicate flavors of the beef to enjoy with family and friends.
Do NOT overcook!
The primary reason for tough grass-fed beef is overcooking.
Treat the beef similar to game (“venison” or “Ahi Tuna”
Rare is the best option
If you insist on Well Done, cook the beef at very low temps to add moisture (due to fat content being so low)
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Dont
Tip
Do
Dont
For best results, expect a Highland roast to take 8+ hours to cook, longer if frozen.
Use the high heat setting in a crock pot the whole time. If using a roaster or the oven, set to 275 degrees for the duration of cook time.
Use only a thermometer to determine doneness. We use a fork and wait until the meat falls apart and shreds easily to determine when it is done cooking.
For a classic and delicious beef flavor, only use salt and pepper with a cup of water.
Thaw your beef in the refrigerator and for quick thawing place vacuum sealed package in cold water.
Prevent sticking by basting your meat with Extra Virgin Olive Oil before it goes on heat.
Bring the beef to room temp before cooking.
Steaks
Do not cook your beef cold straight from a refrigerator/freezer.
Never use a microwave to thaw your beef as well
Choose a marinade recipe that does not mask the rich flavor or the beef but enhances the moisture content.
A suggestion of any marinade using lemon, vinegar, wine, beer, or bourbon.
Always marinate in the refrigerator
Marinate your steaks before cooking (up to 24 hours) - especially lean cuts like Porterhouse or Sirloin Steak.
Baste to add moisture throughout the cooking process.
Never go straight from the package to the grill.
Know your fire and your grill. Find a lower temperature spot for the second side.
Use your finger frequently to test the softness of the meat. Take meat off grill when moist and springy.
Your beef can go from perfectly cooked to overcooked in a minute. Even 4 minutes can be too much on a hot fire.
Use a very hot fire.
When grilling, sear the steak quickly (30 seconds per side) to seal in the natural juices.
After searing, reduce the heat to medium or low and then try 3-4 min for the first side and 2-3 min for second.
You can always go back to the grill if your steak is too Rare, but not vice versa!!!
Don’t forget grass-fed beef requires 30 percent less cooking time - frequently use the touch test.
Do not cook slowly over a moderate fire.
Don’t leave your steaks unattended.
If you usually like your meat Well Done, try a steak done to Medium. Grass-fed steaks have a different texture and taste at Medium.
If you want more control over the heat and temperature try stove top cooking.
Roasts
Don’t ever cook grass-fed steaks to Medium Well or Well Done.