We work hard to raise the best beef we can, and we care deeply that our customers are satisfied with the beef that you purchase from us. A huge part of that is making sure you know how to properly cook grass fed beef! I’ll give a few tips here, along with some of our favorite recipes.

• Grass-fed beef cooks faster than conventional, grain-finished beef. When cooking, pay close attention to doneness, particularly for steaks. Use a meat thermometer if at all possible!

• Grass-fed steaks (all steaks really) are most delicious cooked to medium rare or medium. If you must cook to medium well or well done, we suggest marinating your cuts. Understand that overcooking beef causes a tougher, drier end result.

• For certain cuts, such as skirt and flank steak, marinating is a must! Include an acid such as lime juice or vinegar in your marinade to help tenderize the meat.

• Chuck roasts have the most marbling of our roasts and will produce beef that “flakes” or falls apart when slow cooked. Other roast cuts such as rump, sirloin tip and top round will hold together when cooked. If slow cooking these cuts, we recommend adding liquid while cooking. We love these cuts on the grill as well, marinated for several hours and then grilled over indirect heat. The leftovers slice up great for roast beef sandwiches!

• Thaw your beef in the fridge if possible. If you’re like me and don’t plan ahead, you can thaw packages of beef in lukewarm/cool water in the sink. NEVER thaw grass-fed beef in the microwave!