Cooking & Recipes
Flavor Profile
Grass-Finished Beef: Often described as having a “beefier,” more earthy, and sometimes “gamier” flavor. The flavor can also vary with the seasons and the specific forage the cattle consume.
Grain-Finished Beef: Known for its buttery, milder flavor due to a higher fat content and marbling.
Texture and Marbling
Marbling: Marbling (intramuscular fat) is highly valued in the traditional beef industry for its contribution to tenderness and juiciness. Grain-finished beef consistently has more marbling.
Texture: Grass-finished beef can be leaner and have a chewier texture. You can offer cooking tips for grass-finished beef to achieve optimal tenderness (e.g., lower cooking temperatures and shorter cooking times).
The Golden Rule: Lower and Slower
Grass-finished beef is leaner and has a different fat composition than conventional grain-finished beef. This means it cooks faster and can dry out if overcooked. The key is to use lower temperatures and monitor the cooking process closely.
General Tips & Tricks for All Cuts
Always Rest the Meat! This is the most important step after cooking. Let your steak, roast, or burger rest on a cutting board for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Use a Digital Meat Thermometer: It’s your best friend. Relying on time or “feel” can lead to a tough, dry steak.
Don’t Pierce the Meat: Use tongs or a spatula to flip the meat, not a fork, which can pierce the surface and let out precious juices.
Season Simply: Good grass-finished beef has a rich, earthy flavor. A simple seasoning of salt and pepper is often all you need. You can always add more flavor with herbs like rosemary or thyme.
Adjust Cooking Time: Be prepared to reduce your cooking time by 20-30% compared to conventional beef.
By following these tips, you’ll be able to consistently cook delicious, tender, and juicy grass-finished beef.
Tips by Cooking Method
Bring to Room Temperature: Let the steak or burger patties sit out of the refrigerator for 20-30 minutes before grilling. This ensures more even cooking.
Sear First: Get your grill hot for a quick sear (about 1-2 minutes per side) to create a nice crust.
Reduce Heat: Immediately reduce the heat to low or medium-low and move the meat to a cooler part of the grill to finish cooking.
Use a Thermometer: This is non-negotiable for success. Aim for a target internal temperature that is 5-10 degrees F lower than your desired final doneness.
Rare: 120-125°F
Medium-Rare: 125-130°F (This is the sweet spot for most steaks)
Medium: 130-135°F
Don’t Overcook: Pull the meat off the grill as soon as it reaches the target temperature. Medium-well and well-done can be very tough.
Oil the Grate: Lightly oil your grill grates to prevent sticking, as grass-finished beef has less fat to render.
Pan-Searing (Steaks):
Use a Hot Pan: A cast-iron skillet is ideal. Get it hot over medium-high heat.
Use Fat: Add a bit of butter, olive oil, or beef tallow to the pan. This adds moisture and helps with browning.
Sear and Finish: Sear for 1-2 minutes per side, then immediately reduce the heat to low.
Use the Oven: For thicker steaks (1.5 inches or more), sear on the stovetop and then transfer the pan to a preheated oven (around 325-350°F) to finish cooking to your desired temperature.
Roasting (Roasts, Tri-Tips):
Low and Slow is Key: Roast at a lower temperature (e.g., 275-300°F) for a longer time. This helps retain moisture.
Use a Roasting Pan with a Rack: This allows air to circulate around the roast, promoting even cooking.
Don’t Forget to Baste: Basting with its own juices or a simple broth can help keep the roast moist.
Use a Leave-In Thermometer: Insert a probe thermometer into the thickest part of the roast to monitor the temperature continuously.
Ground Beef (Burgers, Meatloaf, Tacos):
Add Moisture: Grass-finished ground beef is very lean. For burgers or meatloaf, consider adding ingredients like grated onion, breadcrumbs soaked in milk, or a beaten egg to add moisture and prevent it from becoming crumbly.
Use Lower Heat: When browning, use medium or medium-low heat to avoid rendering out all the fat and drying the meat.
Don’t Overwork: Handle the meat gently when forming patties or meatballs to keep them tender.
Slow-Cooking & Braising (Roasts, Stew Meat, Short Ribs):
Perfect for Tougher Cuts: This method is ideal for cuts with a lot of connective tissue, like chuck roasts, shanks, and short ribs.
Sear First: Sear the meat on all sides in a pan before adding it to the slow cooker or Dutch oven. This develops a rich flavor.
Add Liquid: Use plenty of broth, wine, or other liquid to cover the meat. The long cooking time breaks down the connective tissue, making the meat incredibly tender.
Cook at a Low Temperature: Cook on low heat for a long time (e.g., 6-8 hours).
