Cooking Grass Fed Beef

There is often a learning curve when first starting to cook grass fed beef. This is because grass fed beef is much leaner than grain finished beef, so therefor it will cook much faster. There are several good rules of thumb for cooking grass fed beef. Start by taking the meat out of the refrigerator or freezer and allowing it to come to room temperature. This helps the meat to cook more evenly. You can speed up the thawing process by putting it in your sink in “Cool” water. Do not put the meat in hot water thinking you will speed up the process. This will result in the meat becoming tough and cooked on the outside. Next, I like to season the meat after it is thawed and as it is coming to room temperature. Doing this will enable the meat soak up the flavor of the spices.

When I begin to cook the meat, I like to sear both sides on the grill or in a pan. After searing, I like to pull it off to the side in indirect heat and let it slowly cook on each side. The use of a good meat thermometer is also recommended. Next, when converting a recipe from grain finished beef to grass fed beef, cut your cooking time by about 40%. It is always possible to add more time in the oven, or on the grill. We recommend that you don’t over cook Grass Fed Beef. Overcooking the beef will make it very tough and dry. You will not enjoy the meat this way. I enjoy our beef cooked medium-rare to medium being the most cooked that you would want. Finally, allow the  meat to rest for 5-10 minutes after removing it from the heat source before cutting into it. This will allow the meat to retain all of its flavorful juices.

Enjoy!