Tips for Cooking Grassfed Beef
 
 
Because grass-fed beef is leaner than supermarket cuts, we have included some general cooking guidelines to ensure great tasting and tender beef every time. * Grass-fed beef is lean and requires 30% less cooking time. (When using grass-fed beef in a recipe, reduce the heat by 50 degrees… i.e. 350 degrees to 300 degrees.) * Grass-fed steak can go from perfectly cooked to overcooked in less than a minute * Grass-fed steaks on the grill need to be seared quickly on each side over high heat to seal in the natural juices, and then reduce heat to medium or low to complete the cooking. *Baste to add moisture throughout the cooking process * Grass-fed beef is low in fat so you may want to coat with virgin olive oil or a light oil of your choice to prevent drying or sticking * Stews like beef bourguignonne are ideal for grassfed beef. Make a good beef stew than turn it into a beef pot pie or a shepherd’s pie * Always use tongs to turn the meat, a fork causes loss of natural juices * Grass-fed roasts do wonderfully browned on each side and put in a covered baking dish with ½ to 1 inch of water at 275 - 300 degrees for 3 hours. (Don't rush it!) *you may want to turn it half way through and spoon the juices over it. * Hmmmmm good!! * Enjoy!