How to Cook Grass-fed Beef

by | Sep 2019

A rancher herds some grass-fed cattle

Photos courtesy of Amy/Big Woods Creative and Annie O Photography

Switching to grass-fed beef has never been easier. But this flavorful source of protein cooks a bit differently.

This article originally appeared as part of the story Montana to Minnesota in the September 2019 issue. For some delicious recipes using grass-fed beef, click here.

Switching to grass-fed beef has never been easier. But this flavorful source of protein cooks a bit differently. Here are a few prep tips to ensure you always get the juiciest, tastiest results:

  1. Butter up.
    Coat it with grass-fed/pasture-raised butter for easy browning and to prevent meat from drying out and sticking to cooking surfaces.
  2. Don’t fork around.
    Always use tongs to turn grass-fed beef. By not piercing it, you’ll keep juices in and avoid drying out the meat.
  3. Take your time.
    Always thaw grass-fed beef in a refrigerator, not the microwave.
  4. Watch your speed.
    Use a thermometer to test doneness and watch temperature.
  5. Think pink.
    Grass-fed beef is ideally cooked to rare or medium-rare. Even for medium-well, avoid grilling or roasting it as long as you would corn-fed beef. Meat continues to cook after you remove it from the heat, so it’s done at ten degrees below the desired temperature.
  6. Sear it first.
    Quickly sear the meat on each side to lock in juices. Baste to add moisture and reduce heat to continue cooking.
  7. Don’t overdo it.
    Grass-fed beef should be at room temperature before cooking to avoid overcooking.
  8. Let it sit.
    For ideal taste and texture, grass-fed beef should rest covered and warmed 7 to 10 minutes after removing it from the heat.
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