Cooking Tips

First off…

grass-fed Beef is a little different from grain-fed beef, as it has a lower fat content, so cooking it is a little more complex. We suggest you cook on a lower heat and cook to medium rare to rare (see our suggestions and tips). If you over cook grass-fed beef, it tends to be tough and chewy (think, shoe leather).  Grass-fed beef is delicious if prepared properly. The secret is in the cooking. With a lower fat content, grass-fed beef can cook 30% faster than grain-fed store bought beef.

Some basic tips:

  • Never use a microwave to thaw your grass-fed beef
  • If time allows, bring your grass-fed meat to room temperature before cooking
  • Always preheat your oven, pan, or grill before cooking your grass-fed beef

Suggested Cooking Temperatures

The following are recommended final temperatures for meats. Remove meat from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.

Rare – 120 degrees

Medium rare – 125 degrees

Medium – 130 degrees

Medium well – 135 degrees (NOT RECOMMENDED)

Well – 140 degrees (NEVER)

Steaks are intended for rare to medium-rare cooking. If you like well-done beef, then cook grass-fed beef cuts in smaller pieces at very low temperatures in a sauce to add moisture.

Now, on to our Recipe Box >

Or,…more beef recipes from outside sources:

LeftCoast Tweets

Farmers' Markets - Santa Cruz Farmers' Market - Westside, and Palo Alto Farmers Market. Get your sizzle on!

About a week ago from LeftCoast GrassFed's Twitter

LeftCoast on Flickr

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