How to cook our tasty morsels of beef :
Our beef is not devoid of fat, it has "good fat" in it and it cooks up juicy and tender.
Grain fed fat is what has given fat a bad name with it's high saturated fat and cholesterol content.
You are not going to ruin our steaks by cooking them a little too fast, but we don't recommend cooking it "well done".
I do agree you shouldn't pierce steaks, and don't "over"cook them. But that's true with any steak.
I take frozen steak right out of the package and slap it on the grill and cook it until it's done the way I like it.
Yes, I know, that's exactly the way many say you can't do it.
I think they are not raising their beef right if they can't do that.
Cook other cuts, roasts, stew, briskets, at lower heat and slow, braised or roasted for great taste and texture.
Hamburger can be cooked rare if you like. Grass feeding prevents the nasty bad stuff from forming that grain fed
causes. In other words no E. Coli concerns that made us stop eating our hamburger raw back when.
It is the most awesome tasting meat every time I cook it, no matter how I cook it. Relax! Enjoy!
1.) Keep It Frozen!
Keep your beef frozen until you're ready to use it. Then thaw it completely before cooking. To defrost, we recommend placing each
individual vacuum-packed cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water. Never use warm
water.
2.) Less (Heat) Is More (Flavor)
Because our beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly
lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50°
when cooking with our grass-fed beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than
for conventional beef.
3.) How Do You Like It?
Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures in Fahrenheit for every
shade of "done":
Use a digital meat thermometer to get the most accurate reading. And to achieve the desired temperature,
remove beef from the heat source when it's 5° to 10° shy of your target temperature.
The residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in!
4.) For Gourmet Grilling
If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana:
• Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process.
• No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the
natural juices to escape, causing it to lose some flavor.
• Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can,
resist checking every 20 seconds.
5.) Start Steaks Out at Room Temperature
Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a
gentler method of cooking and will deliver juicier meat to your plate.
6.) Don't Play with Your Burgers
Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are
just for flipping!
7.) Cook. Rest. Slice.
Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has
properly rested sends the juices dribbling onto the cutting board. So let it rest ten minutes before slicing and keep those juices where we
want them, in the meat.
Grain fed fat is what has given fat a bad name with it's high saturated fat and cholesterol content.
You are not going to ruin our steaks by cooking them a little too fast, but we don't recommend cooking it "well done".
I do agree you shouldn't pierce steaks, and don't "over"cook them. But that's true with any steak.
I take frozen steak right out of the package and slap it on the grill and cook it until it's done the way I like it.
Yes, I know, that's exactly the way many say you can't do it.
I think they are not raising their beef right if they can't do that.
Cook other cuts, roasts, stew, briskets, at lower heat and slow, braised or roasted for great taste and texture.
Hamburger can be cooked rare if you like. Grass feeding prevents the nasty bad stuff from forming that grain fed
causes. In other words no E. Coli concerns that made us stop eating our hamburger raw back when.
It is the most awesome tasting meat every time I cook it, no matter how I cook it. Relax! Enjoy!
1.) Keep It Frozen!
Keep your beef frozen until you're ready to use it. Then thaw it completely before cooking. To defrost, we recommend placing each
individual vacuum-packed cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water. Never use warm
water.
2.) Less (Heat) Is More (Flavor)
Because our beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly
lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50°
when cooking with our grass-fed beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than
for conventional beef.
3.) How Do You Like It?
Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures in Fahrenheit for every
shade of "done":
Use a digital meat thermometer to get the most accurate reading. And to achieve the desired temperature,
remove beef from the heat source when it's 5° to 10° shy of your target temperature.
The residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in!
4.) For Gourmet Grilling
If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana:
• Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process.
• No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the
natural juices to escape, causing it to lose some flavor.
• Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can,
resist checking every 20 seconds.
5.) Start Steaks Out at Room Temperature
Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a
gentler method of cooking and will deliver juicier meat to your plate.
6.) Don't Play with Your Burgers
Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are
just for flipping!
7.) Cook. Rest. Slice.
Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has
properly rested sends the juices dribbling onto the cutting board. So let it rest ten minutes before slicing and keep those juices where we
want them, in the meat.
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Here's a nice recipe for cooking a brisket that works well with most any "roast" cut of grass fed beef.
Remember it's important to cook grass fed beef "low and slow" for best texture and taste.
Season both sides of a medium brisket— three to five pounds, and well trimmed—with salt, pepper and paprika. Heat the oven to 325.
In an uncovered heavy Dutch oven sear the meat fat side down over medium-high heat in a quarter cup of hot oil (assuming you are
using a brisket, other roast cuts may not have a 'fat layer' to work with, just brown it well in a little more oil). Turn it when it is quite brown
and pour off the excess oil.
Scatter over the meat one or two medium onions, chopped; two or three medium carrots, peeled and chunked; one large tomato,
skinned, seeded, and chopped; a bell pepper, peeled, ribbed, and sliced ; and a medium clove of garlic, peeled and minced.
Add two cups of water or stock; cover, and cook in the oven for three and a half hours.
After two hours add peeled and halved potatoes if you wish, being careful not to crowd the pot lest they steam rather than roast.
An hour later add a teaspoon of Gravy Master, one cup of sliced mushrooms and a half cup of red wine.
When cooking is completed remove the meat and vegetables to a platter and make gravy with the pot liquor.
Let the meat rest at least 10 minutes before slicing.
Remember it's important to cook grass fed beef "low and slow" for best texture and taste.
Season both sides of a medium brisket— three to five pounds, and well trimmed—with salt, pepper and paprika. Heat the oven to 325.
In an uncovered heavy Dutch oven sear the meat fat side down over medium-high heat in a quarter cup of hot oil (assuming you are
using a brisket, other roast cuts may not have a 'fat layer' to work with, just brown it well in a little more oil). Turn it when it is quite brown
and pour off the excess oil.
Scatter over the meat one or two medium onions, chopped; two or three medium carrots, peeled and chunked; one large tomato,
skinned, seeded, and chopped; a bell pepper, peeled, ribbed, and sliced ; and a medium clove of garlic, peeled and minced.
Add two cups of water or stock; cover, and cook in the oven for three and a half hours.
After two hours add peeled and halved potatoes if you wish, being careful not to crowd the pot lest they steam rather than roast.
An hour later add a teaspoon of Gravy Master, one cup of sliced mushrooms and a half cup of red wine.
When cooking is completed remove the meat and vegetables to a platter and make gravy with the pot liquor.
Let the meat rest at least 10 minutes before slicing.
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high temps and only
about 3/4 inch thick,
which seems to be a
common thickness (or
even thinner) for for
cooking steak to be
accurate when
grocery store. For
those who are buying
their meat "our way",
we find the common
choice for steak
thickness is 1", and
then cooking the
meat at lower temps
normally associated
with grass fed beef
cooking may leave
"rarer" than you
intended. You may
want to increase your
cooking time just a
little. Remember, you
can always cook it
longer if it's too rare
for you, however you
can't "undo"
overcooking it.
about 3/4 inch thick,
which seems to be a
common thickness (or
even thinner) for for
cooking steak to be
accurate when
grocery store. For
those who are buying
their meat "our way",
we find the common
choice for steak
thickness is 1", and
then cooking the
meat at lower temps
normally associated
with grass fed beef
cooking may leave
"rarer" than you
intended. You may
want to increase your
cooking time just a
little. Remember, you
can always cook it
longer if it's too rare
for you, however you
can't "undo"
overcooking it.
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