Tips for Cooking Tasty Grass Fed Beef

Thaw in the refrigerator and take it out an hour before you are ready to cook. Cook the beef when it is closer to room temperature.

Don’t overcook! This beef is lean and made for rare to medium rare cooking. If you like it well done, then cook your grass fed beef slowly at very low temperatures.

Use a meat thermometer.

If you are grilling or searing, don’t walk away!

Grass fed beef is low in fat, so coat with virgin olive oil, truffle oil (yum), or avocado oil for flavor enhancement and less sticking.

Marinate! Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content.

Don’t have time to marinate? Coat your steak with your favorite oil and seasonings, cover with plastic wrap and beat it a few times with a meat mallet or rolling pin. This helps break the connective tissue. The goal is to tenderize, not pulverize!

For burgers, we like to use caramelized onions or diced mushrooms seared in butter and garlic to add savory moisture and interest to the finished masterpiece.

Never use a fork to turn beef. You loose juice!

Remove from heat source 10 degrees before it’s to the temperature you desire. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

Enjoy!