1. The main reason for tough grass-fed beef is over-cooking. This beef cooks faster than grain-fed beef. It should be cooked at a lower temperature than grain-fed beef and it should be watched carefully. Grass-fed beef can go from perfectly cooked to over-cooked in less than a minute.
2. Since grass-fed beef is extremely low in fat, coating it with virgin olive oil, truffle oil or a favorite light oil will enhance flavor and make browning easier.
3. Stovetop cooking is great for any type of steak including grass-fed steak. Stovetop cooking gives you more control over temperatures than a grill. It also allows you to use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat like a professional steak chef.
4. Grass-fed beef has high protein and low fat levels. The beef usually requires 30% less cooking time and will continue to cook when removed from the heat. For this reason remove the beef from the heat source about 10 degrees before it reaches the desired internal temperature.
5. Always use tongs to turn your beef. Never use a fork. Precious juices are lost when you use a fork.
6. Never use a mircowave to thaw grass-fed beef. Either thaw your beef in the refrigerator, or quick thaw by putting it in a Ziploc bag and placing it in cold water in your sink. After thawing be sure to bring your beef to room temperature before cooking. Do not cook it cold from the refrigerator.
7. Always pre-heat your oven, pan or grill before cooking grass-fed beef. It is good to sear the beef on each side to seal in the natural juices then reduce the heat to a medium or low level to finish cooking.
8. When preparing hamburgers you may need to add moisture or oil to compensate for the lack of fat. Make sure you do not over-cook hamburgers on the grill.
2. Since grass-fed beef is extremely low in fat, coating it with virgin olive oil, truffle oil or a favorite light oil will enhance flavor and make browning easier.
3. Stovetop cooking is great for any type of steak including grass-fed steak. Stovetop cooking gives you more control over temperatures than a grill. It also allows you to use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat like a professional steak chef.
4. Grass-fed beef has high protein and low fat levels. The beef usually requires 30% less cooking time and will continue to cook when removed from the heat. For this reason remove the beef from the heat source about 10 degrees before it reaches the desired internal temperature.
5. Always use tongs to turn your beef. Never use a fork. Precious juices are lost when you use a fork.
6. Never use a mircowave to thaw grass-fed beef. Either thaw your beef in the refrigerator, or quick thaw by putting it in a Ziploc bag and placing it in cold water in your sink. After thawing be sure to bring your beef to room temperature before cooking. Do not cook it cold from the refrigerator.
7. Always pre-heat your oven, pan or grill before cooking grass-fed beef. It is good to sear the beef on each side to seal in the natural juices then reduce the heat to a medium or low level to finish cooking.
8. When preparing hamburgers you may need to add moisture or oil to compensate for the lack of fat. Make sure you do not over-cook hamburgers on the grill.
Last Updated July 28, 2010
2010 Copyright Kindlehope Farm
Copyright 2008 Kindlehope Farm
Last Update November 14, 2014
Grass-fed beef processed through a custom meat house provides the same cuts found in grocery stores.
Click on the picture to see a bigger version of beef cuts.
Check out the hints below for information about how to cook this tender beef correctly.
It's a bit different than fattier feedlot meat.
Click on the picture to see a bigger version of beef cuts.
Check out the hints below for information about how to cook this tender beef correctly.
It's a bit different than fattier feedlot meat.
