10 tips for cooking grass fed beef

My Top 10 Tips For Cooking Grass Fed Beef

By Farmer Dan

What is the secret to cooking grass fed beef?

Maybe you're wondering if cooking a grass fed steak is any different than cooking a grain fed steak. 

The answer is - yes, there are a few things that I recommend you do differently in the kitchen (or on the grill). 

You want a juicy steak, right? And you want to make sure your grass fed beef isn't too tough.

Here are my Top 10 Tips for cooking the best beef you've ever had:

Tip #1 – Use a Marinade: Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef, but will enhance the moisture content.

Tip #2 – Add Fat: Because grass-fed beef is typically lower in fat than conventional meat, you can coat it with fat such as grass-fed/pasture-raised butter, tallow, lard or duck fat for easy browning.

Tip #3 – Thawing: Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator, or for quick thawing place the vacuum sealed package in cold water for 30-45 minutes. One pound of ground beef takes about 24 hours to thaw in the refrigerator, and a 3 or 4-pound package may take up to 48 hours to defrost in the refrigerator.

Tip #4 – Cooks Faster: Grass-fed beef cooks about 30% faster than grain-fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees lower than the desired temperature, it’s done.

Tip #5 – Cook to Medium-Rare: Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer your meat well-done, cook it at a low temperature in a sauce to add moisture. A slow cooker is great for this.

Tip #6 – Pan Searing: Pan Searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add grass-fed butter and garlic to the pan to finish cooking.

Tip #7 – Grilling: When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Use tongs instead of a fork to turn the beef.

Tip #8 – 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 for grass-fed beef.

Tip #9– Bring to Room Temperature & Preheat: Bring your grass-fed beef to room temperature before cooking to avoid overcooking the outside. And always preheat the oven, pan or grill before cooking.

Tip #10 – Let Rest: Let the beef sit covered in a warm place for 8 to 10 minutes after removing it from the heat to let the juices redistribute. Tip #11 – Storing Beef: In the Freezer your beef will last at least 12 months. In the Refrigerator: Raw ground beef will keep in the refrigerator for about 1 to 2 days; Raw roasts and steaks will stay good in the refrigerator for about 3 to 5 days.



100% Grass-Fed Beef


Pasture-Raised Chicken

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