The Cook & The Cut

The Cook is more than the individual and cooking method but the experience.  A good Cook makes everyone happy. 
The Cut is vital.  Knowing the type of grass fed beef you are cooking and how best to prepare will ensure a good Cook.

 General Thoughts of Cooking

1. Grass fed beef does not have the fat content of corn fed beef so cooking time is reduced by 25-40%.  HINT: Don’t leave beef unattended until familiar with cook times.

2. Without the fat content, steak and roast cuts will be ready to serve at 140-160F (Medium).  Ground will be closer to Medium to Medium Well.

3. Cook roasts, briskets and similar thicker cuts low and slow (low temps).  Steaks and similar thinner cuts, cook hot and fast.

4. Steaks, if allowed to rest, will continue to cook even after removing from heat source.  Keep this in mind.


1. A meat thermometer is recommended.  Experienced grass fed beef cooks may not need one, but having it handy to check internal temperature is a bonus.

2. Tenderizing is also effective whether utilizing a machine or cleaver.  Although our beef is aged, which naturally breaks down tendons, the lack of fat will mean more meat, but also more strength in the beef.

3. Injector Kits are one of our new favorite toys, but be careful.  The beef should not be turned with a fork, but rather with tongs.  Holes in the beef will cause a loss of juices which will dry out the meat.  Having to many holes from an injector kit can create this same problem.


1. Rubs and marinades are wonderful for grass fed beef.   Marinades that are oil based or have thin consistency are best suited, not heavy/thick based solutions.  Olive oil coated over the meat also works well.

2. When cooking steaks, stay with the one flip method.  Utilize high heat, place meat on heat source and do not turn until getting a good sear and color, flip meat and repeat searing process.  Steak is ready. 

3. Roasts need to be cooked at low temperatures, 30-50 degrees from traditional temperature.  Injecting can also work very well with roasts if grilling or smoking.  Crockpots and deep dish baking work great, cover the meat with chosen broth and cook for extended period.

4. Ribs will vary depending on cut.  Best results in grill have been achieved at low temps and wrapping with foil to lock in juices. 

5. Smoking is also a very good method.  Usually done with low heat, while imparting smoky flavor.  The best wood choices are Hickory, Mesquite, or Cherry


Thawing (Very Important)

Do not thaw in the microwave.  With limted fat the meat will actually begin to cook on the edges.  Best thawed in refrigerator.  Better cook results when meat is room temperature before applying to heat source.

We will post recipes on our Facebook page

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