Cooking 100% Grass-Fed and Finished Beef is a slightly different experience compared to conventionally raised beef, mainly because grass-fed beef tends to be leaner, with less fat marbling. As a result, it cooks faster and can be more prone to drying out if not prepared carefully. Below are some helpful tips for cooking each of our beef cuts, along with advice on how to avoid common pitfalls and ensure a delicious meal every time.
Steaks (Ribeye, Filet Mignon, Tomahawk, New York Strip, Flat Iron, Flank, Ranch, Skirt, Sirloin)
- General Tips for Grass-Fed Steaks:
- Cook on Low to Medium Heat: Grass-fed steaks can cook faster and may dry out if cooked on high heat. It’s best to cook these cuts on lower temperatures to preserve their natural moisture and tenderness.
- Use a Meat Thermometer: Since grass-fed beef has less fat, it’s easy to overcook. Use a thermometer to check the internal temperature, aiming for:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F
- Let the Meat Rest: After cooking, always let your steak rest for 5-10 minutes before slicing. This helps retain its juices and flavor.
- Specific Steaks:
- Ribeye: Grill, pan-sear, or broil. Because of its fat content, Ribeye can handle higher heat, but don’t overcook it.
- Filet Mignon: Best cooked on the stovetop in a pan or on the grill. It’s a lean cut, so avoid overcooking.
- Tomahawk: The large bone makes it perfect for grilling or roasting. It needs a bit more time, but be careful not to dry it out—cook it with indirect heat for best results.
- New York Strip: Ideal for grilling or pan-searing. Since it’s lean, it’s best cooked to medium rare or medium.
- Flat Iron: This tender cut is great for grilling or pan-searing. Don’t overcook it; medium rare to medium is best.
- Flank and Skirt Steak: Both cuts benefit from marinating and grilling. Slice thinly against the grain to increase tenderness.
- Ranch and Sirloin Steak: These are lean cuts and are great for grilling or pan-searing. Be mindful of not overcooking, as they can become tough.
Roasts (Chuck Roast, Brisket, Tri Tip, Top Round, Eye Roast, Sirloin Tip, Rump Roast)
- General Tips for Grass-Fed Roasts:
- Low and Slow Cooking: Grass-fed roasts can be tougher than conventional beef, so they benefit from slow cooking methods such as braising, roasting at low temperatures, or using a slow cooker.
- Moisture is Key: Consider adding liquid (broth, wine, or water) when roasting or braising to keep the meat moist. This is particularly important with leaner cuts like the chuck roast and eye roast.
- Cover While Cooking: To prevent drying out, cover the roast with foil or cook it in a Dutch oven or slow cooker with a lid.
- Specific Roasts:
- Chuck Roast: Best cooked low and slow. Braise in a Dutch oven or slow cooker for 3-4 hours until tender.
- Brisket: Ideal for smoking or slow-roasting. Use indirect heat and keep it covered for a moist result.
- Tri Tip: Tri-tip can be roasted, grilled, or smoked. Sear it on high heat to lock in flavor, then roast or finish cooking on lower heat.
- Top Round Roast: A lean cut that benefits from slow roasting. Consider marinating before cooking to add moisture.
- Eye Roast: This cut roasts well at a lower temperature to ensure tenderness. Try braising or slow-roasting at 275°F.
- Sirloin Tip Roast: Roast or slow-cook. A quick roast at a higher temperature works best, but don’t overcook it.
- Rump Roast: Great for slow roasting or braising. Keep the meat covered to lock in moisture.
Ground Beef (1lb Packages, 4/4oz & 2/8oz Patties, Beef Sausage, Pulled Beef)
- General Tips for Grass-Fed Ground Beef:
- Cook with Care: Grass-fed ground beef is leaner than conventional ground beef, which means it can dry out faster. Avoid overcooking and use a lower heat.
- Add Moisture: When making burgers or meatballs, consider adding a small amount of oil, butter, or broth to increase moisture and improve flavor.
- Avoid Overworking the Meat: Overmixing ground beef can lead to a tough texture. Handle the meat gently to preserve its tenderness.
- Specific Products:
- 1lb Ground Beef: This is perfect for tacos, chili, spaghetti, or burgers. Cook it over medium heat and avoid cooking it too long.
- 4/4oz and 2/8oz Ground Beef Patties: For burgers, cook the patties over medium heat for 4-5 minutes per side for medium rare. Always let the patties rest to redistribute juices.
- Beef Sausage: Sausages cook well on the stovetop or grill. Cook them over medium heat to avoid drying out, turning occasionally for an even cook.
- Pulled Beef: Already cooked and tender, pulled beef can be reheated gently on the stove or in the oven for tacos, sandwiches, or salads.
Common Pitfalls to Avoid When Cooking 100% Grass-Fed Beef
- Overcooking: Since grass-fed beef is leaner, it cooks faster and can easily dry out. Use a thermometer and aim for medium-rare to medium for steaks and burgers, and slow-cook roasts to retain moisture.
- High Heat: Grass-fed beef doesn’t have the fat marbling that conventional beef does, so it’s important to cook at lower temperatures to avoid overcooking and toughening the meat.
- Not Resting the Meat: Let your beef rest after cooking to help retain the juices. A few minutes of rest time makes a big difference in the final product.
- Skipping the Marinade: For tougher cuts like flank steak or skirt steak, a marinade can help tenderize the meat and add flavor. Don’t skip this step!
By following these tips, you’ll ensure that your 100% Grass-Fed and Finished Beef comes out flavorful, tender, and juicy every time. With a little care and attention, you can avoid common mistakes and enjoy the full benefits of this healthy, sustainably-raised beef in every meal. Happy cooking!
