ORDER NOW!--Prices going up April 1

Cooking 100% Grass-Fed Beef

How is 100% Grass-Fed Beef Different than Grain-Finished Beef?

  • 100% Grass-fed beef looks different than grain-finished beef. The yellow in the fat is the natural beta-carotene that pastured cattle gain from grass. The meat is darker because it is leaner.
  • 100% Grass-fed beef will taste a little different than grain-finished beef. It is aged longer (usually 21 days, instead of 10 or fewer days), has less fat, and is more flavorful. Eating 100% grass-fed beef is like drinking fine, aged wine—a cultivated taste.
  • 100% Grass-fed beef should be cooked differently in order to retain the juices that tenderize the beef. View our tips for cooking 100% grass-fed beef.
  • 100% Grass-fed beef costs more, because feedlot beef prices are artificially low due to farm subsidies. They also do not take into account the costs to taxpayers for repair of environmental damage.

"Researchers have also compared key antioxidants in meat from pasture-fed and grain-fed cattle. The grass-fed meat was higher in vitamin C, vitamin E, and folic acid. It was also 10 times higher in beta-carotene."

— Nicholas Perricone, 7 Secrets to Beauty, Health, and Longevity

Tips for Cooking Grass-fed Beef

From the American Grassfed Association

  • Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
  • Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
  • Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
  • Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
  • Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com.
  • Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it.
  • Always pre-heat the oven, pan, or grill before cooking grassfed beef.
  • Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
  • Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
  • Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
  • When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
  • Never use a fork to turn the beef. Always use tongs.
  • When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
  • When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

Cows walking

Consider one of these cookbooks for additional ideas about cooking grass-fed beef:

Health advocates that recommend grass-fed meats

Recipes for 100% Grass-Fed Beef

Please enjoy the following recipes for cooking delicious 100% grass-fed beef:

"The nutritional profile of grass-fed beef closely resembles that of wild game."

— Michael Pollan, In Defense of Food