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Some Suggestions for Cooking Grass-fed Beef

Important: Do not overcook grass-fed beef. Grass-fed beef is leaner (on purpose) than grain fed feed-lot beef.  Overcooking can cause the beef to become too dry since there is less fat to keep the beef moist.  As a general rule of thumb, grass-fed beef needs about 30 percent less cooking time than grocery store beef.   You’ll get the best results if you cook grass-fed beef from medium rare to medium.

If you possess a beef thermometer, find the thickest part of the beef you’re cooking and check for temperatures between 145 and 155 degrees F. That’s the temperature you want for a medium rare to medium finish.

When you’ve reached the desired temperature (or color), let your beef stand (or rest) for at least 8 to 10 minutes. The beef is still cooking allowing the juices to redistribute. It’s a good idea to also not cut the beef into your serving sizes until after it has rested. Slicing beef to soon after cooking will allow the juices to flow out rather than redistribute back into the beef.

For those without a thermometer, simply slice into the thickest part of the beef and check for appropriate color.

We do not suggest that you either cook grass-fed beef while frozen or partially frozen. It is best to let the beef thaw under cold running water or your refrigerator. It is also not a good idea to thaw your beef using your microwave.

If you are cooking or grilling grass-fed steaks, consider searing the steaks over high heat first and then continue cooking at a lower temperature.  Searing the steaks will lock in the moisture and the results are out of this world.

Beef roasts are nearly always best when slow cooked. Braising and stewing beef will provide outstanding results. For something interesting, try stewing in some wine and stock.