Tips & Tricks of Preparing Grass Finished Beef

Basics Tips

Defrosting:

  • For best results, defrost beef in the refrigerator.
  • In a pinch, submerge beef in the vacuum sealed pouch in cool water until defrosted.
  • Do not thaw using a microwave.

Cooking:

  • Bring beef to room temperature (1 - 2 hours) before cooking.
  • Because grass finished beef is more lean, cook approximately 30% less time than you would conventional beef and at a lower temperature.
  • Coat with oil to add moisture and improve browning when searing.
  • Ideal temperatures are rare to medium rare.
  • Check it often - it can become over-cooked in the blink of an eye.
Cooking

Find Recipes

Advanced Tips

Defrosting:

  • For best results, defrost beef in the refrigerator.
  • In a pinch, submerge beef in the vacuum sealed pouch in cool water until defrosted.
  • Do not thaw using a microwave.

General notes about cooking grass fed beef:

  • Grass fed beef is leaner than grain finished so cooking methods are very different (lower temperatures and shorter cooking times).
  • Coat with oil to add moisture and improve browning when searing.
  • Ideal temperatures are rare to medium rare.
  • For more well done beef, cook at lower temperatures and use a sauce to add moisture. A slow-cooker is ideal. Sear before slow-cooking.
  • Lean cuts (i.e. New York and Sirloin) are better prepared using a marinade for increased moisture.
  • Tenderizing is recommended (see below for suggestions)
  • Bring cuts to room temperature (1 - 2 hours) before cooking
Tenderizing

Tenderizing:

  • Use a tool called a Jaccard or other tenderizer that pierces the beef and allows the marinade or rub to penetrate.
  • Once the steak has thawed, add a rub, seal in a plastic bag and pound it a few times with a hard object like a rolling pin.
  • Generously salt both sides of a thawed steak and leave uncovered in the refrigerator for 24 hours.

Find Recipes

Cooking Tips:

  • Grass Fed beef cooks 30% faster than grain fed.
  • It can go from being perfectly cooked to overdone in the blink of an eye so as you are getting accustomed to preparing Grass Fed beef, check sooner than you think you should.
  • Always use tongs instead of a fork to turn the beef.
  • If using a thermometer, temperatures are about 10 - 20 degrees less for Grass Fed. Remove from heat source 10 degrees lower than desired temp and let sit covered for 8 - 10 minutes before serving until it reaches the desired temperature.
  • Marinate beef in the refrigerator for safety.
  • Always preheat grill, oven or pan before cooking.
Roasting

Roasting:

  • When roasting, sear the beef first to lock in the juices and then place in a preheated oven. Reduce the roasting temperature by 50 degrees F from grain fed recipes.
Grilling

Grilling:

  • With the grill on high heat, quickly sear each side of the steak, then reduce heat to low to finish cooking. Baste with butter to add moisture.
  • Never use a fork to turn the beef. Always use tongs.
Pan Searing

Pan Searing:

  • Pan searing is an excellent way to prepare Grass Fed steaks. After initially searing at a high heat, turn heat to low, add garlic and butter and finish cooking or place pan in the oven.

Find recipes