100% Grass-Fed, USDA Certified Organic Steaks, Beef, Chicken, & More

Cooking With Grass-Fed Organic Beef

You may have heard rumors that grass-fed beef is not as tender as grain-fed, but here's the real story. Because of its lower fat content, grass-fed beef runs the risk of drying out or becoming overcooked more quickly than grain-fed beef. To combat this, keep the meat moist. We have some great tips to make cooking easier:

Flavor Boost. Replace the missing fat in grass-fed beef with something juicy and flavorful. Consider using a moist ingredient, like onions, cheese, condiments, or shredded veggies, when cooking with ground beef. If you’re cooking steaks, think about marinating them for 4 to 6 hours to make the steaks extra juicy and flavorful.

Bring down the heat. Grass-fed beef cooks quicker than the grain-fed beef, so turn down the heat! When you cook with a lower temperature, you’ll have more control over doneness. Grass-fed beef can quickly go from done to overdone. If you’re roasting in the over, consider bringing the heat down 50 degrees.

Preheat for meat. Be sure your cooking surface – whether it's a pan or grill – is preheated well before you start cooking. That way, you'll accomplish a tasty, even sear without overcooking the meat.

Control the oil. Because there isn't much fat in grass-fed beef, be sure to grease your pan or grill with a bit of oil or cooking spray before cooking to ensure that nothing sticks.

Leave it alone. Every time you poke or turn meat with a knife or fork, you’re releasing some of the delicious juices inside the meat. We know it’s tempting, but avoiding this will make your meat much moister.

The Rule of 30%. On average, grass-fed beef needs about 30% less time to cook than grain-fed beef. Make sure you check for doneness sooner than you usually would. The plus side? Faster cooking time means less time from the cooking to your plate.

Stick with Medium. Grass-fed beef dries out more quickly than grain-fed beef. When it’s over cooked, grass-fed beef can become dry and tough. If you stick with medium rare to medium steaks, you won’t be disappointed. Beef is done when it reaches internal temperatures around 140 F. Remove the meat and tent it (loosely wrap in tin foil) while it rests the internal temperature will increase 5 to 10 degrees.

Grass-fed beef comes in all forms, just like grain-fed beef. Each cut has its own unique texture and flavor. Not only is grass-fed beef more delicious, it’s also better for you. Have fun using your favorite recipes and creating new ones.