Grass Fed 101

Cooking with grass-fed beef is not hard, but it does require a few changes in technique.  Our basic tips are below.  For more ideas check out our

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  • Grass-fed beef is ideal at rare to medium-rare temperatures

  • Because grass-fed beef is low in fat, coat it - or  your cooking surface - with avocado oil (or extra virgin olive oil) for easy browning. The oil will prevent the meat from drying out and sticking to the cooking surface.

  • Ditch the grill.  For the best steak experience, we recommend a cast iron skillet! (see our tips for the perfect steak here!)

  • Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. For safe handling, always marinate in the refrigerator.

  • 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 a few minutes. You can also use a sous vide to bring the beef to the desired temperature.  Whatever you do... Don’t cook it cold straight from the refrigerator.

  • Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com.

  • Always pre-heat the oven, pan, or grill before cooking grassfed beef.

  • Grass-fed steaks cook about 30 percent faster than grain fed beef.  Roasts and ribs should be cooked "low and slow" about 20% longer than conventional recipes.

  • Never use a fork to turn the beef. Always use tongs.

  • When grilling burgers, use caramelized or shredded onions, or roasted peppers to retain moisture. (Pan fried grass-fed burgers are great with just a  little S&P!)

  • When roasting, sear the beef first to caramelize the surface and bring out more complex flavor, then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

  • Try a sous vide!  A sous vide is a device that simply heats and circulates a water bath at a specific temperature. You set the temperature for the final internal temperature you desire when  your meat is done.  Like  a crock pot, there is virtually no danger of overcooking.   The meat gets more tender the longer you sous vide.  When it is finished, blot the surface and sear on a hot cast iron skillet with a little avocado oil.

  • We also recommend using the "hand test" rather than puncturing your meat with a thermometer.   The hand test is simple:  press the mound of muscle at the base of your thumb.  This is approximately the same feel as raw steak (go ahead, poke your steak for comparison!).  If you press your first finger and thumb together and press that mound of muscle it will feel firm -  similar to the feel of a rare steak.  Pressing your middle finger to your thumb will make that mound firmer still – like a medium-rare steak.  Your ring finger and thumb together will produce a firmness akin to a steak cooked to medium, and your pinkie finger pressed to your thumb makes it as firm as a well-done steak.