Cooking with Grass Fed Beef

Grass fed beef has a different taste and texture than grain fed beef, so it requires a slightly different approach to cooking and handling. Here are some tips for bringing out the best flavor.

Experiment with additions. Ingredients like caramelized onions, mushrooms, roasted peppers, and cheeses will enhance the flavor and add low fat moisture to your dishes. Try adding a pat of seasoned butter or infused oil in the center of the meat prior to cooking. Mushrooms, finely grated onion and other veggies can also be gently mixed with ground beef.

Enjoy marinades and rubs. Look for marinades that help retain moisture, tenderize, and don't mask the flavor of the beef. Try ones that have a citrus, vinegar, or wine base. Spread marinade or rub on steak, wrap tightly in plastic and let sit overnight in refrigerator. Remember that grass fed beef has a different flavor profile than grain fed beef, so you may have to experiment to find the right marinade that works for your taste preference.

Don't over-handle ground beef. Form burgers into shape gently. We recommend flipping burgers only once or twice. Constant flipping causes a loss of juices and longer cook time which can lead to a less juicy burger.

Use tongs, not forks to turn steaks and burgers and roasts. Every time you pierce a piece of meat with a fork to turn it, you're letting more juices out. Preserve those good juices!

Invest in a meat thermometer for accuracy. Remember to always cook your meat to the USDA Recommended cooking temperatures.. Cooking temperatures will vary depending on your cut of beef.

Allow meat to rest after cooking and before cutting. This allows the fibers of the meat to relax and reabsorb any juices released in cooking. With grass fed beef, this step is imperative. Remove steak and keep warm for about 3 minutes before cutting into steaks. Cover with foil, then a dishtowel.

Sear meats at a high temperature, then reduce the temperature to finish cooking. For roasts, sear them on the stove top, then place in oven to finish cooking at a lower-than-normal temperature.

Align the right cooking method with the cut. Refer to recipes for the recommended cut. Some cuts of beef should only be cooked with moisture and braised, some really shine as dry roasts, and some are perfect for the grill.