Grass fed beef tastes the way nature intended. No added hormones or antibiotics allow the natural, rich flavors of the beef to come through.

Grass Fed Cattle Co.’s Tips for Tasty Beef

The key to preparing grass fed beef is to do it low and slow. This means to use low heat for longer periods of time. The goal is to cook the inside without overcooking the outside.

Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

Use a thermometer to test for doneness. Since grass fed beef cooks quickly, your beef can go from perfectly cooked to over-cooked in less than a minute.

Let the beef sit covered and in a warm place for five minutes after removing from heat to let the juices redistribute.

Use tongs instead of a fork to turn your grilled beef in order to retain the tasty juices.

Thaw your beef in the refrigerator.

Since grass fed beef is low in fat, coat with virgin olive oil for flavor enhancement, and to prevent drying and sticking.

Tips for specific cuts:

Steaks & Burgers: Thaw steaks for several days in the refrigerator. Two hours before grilling, tenderize the steaks with a meat cleaver. Marinade or season to taste, and return them to the refrigerator until grilling time. Set the grill at a low temperature. Place steaks on the grill and let sit until the steaks will flip without sticking to the grill. Try to avoid flames touching the meat. Grass fed steaks will be finished quicker than you may expect. If you like your steaks medium well to well-done, you will need to increase the moisture or oil content of the meat through marinating and basting while cooking. Remove steaks from grill when finished and allow them to sit for five minutes before serving, allowing the juices to spread evenly.

Roasts are easy to prepare in a crock-pot. Keep covered and cook for six hours or more on low. Use a meat thermometer and cook to an internal temperature of 150 degrees. Always make sure during the entire cooking period that there is juice in the bottom of the pot. Cook with your preferred vegetables and seasonings in the pot.

Short Ribs are perfect for barbecuing. Cook these cuts or so. They can also be used for making Beef Stew.

Briskets can be marinated over night and then cooked low and slow the next day in a barbeque sauce.

Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer.

Soup Bones are very nutritious and can be used for soups and hearty stews.

Short Ribs are a versatile meat. They are excellent in a crock-pot on their own, or in a covered pan in the oven at about 200 degrees for six hours. They also add meat and flavor to both stews and soups.