How to Cook Grass-Fed Beef

Grass-fed beef requires slightly different cooking methods than conventional beef because it tends to be leaner. Here are some tips for cooking delicious grass-fed beef:

Grilling and Pan-Searing

– Grill or pan-sear steaks and chops over high heat to develop a nice crust on the outside while keeping the interior juicy and tender.

– Avoid overcooking as grass-fed beef can become dry and chewy if cooked beyond medium doneness. Use a meat thermometer to check for doneness.

– Let steaks and chops rest for 5-10 minutes after cooking to allow juices to redistribute through the meat.

– Baste pan-seared steaks with garlic herb butter as they rest for extra flavor.

Slow Cooking for Tenderness

– For roasts and tougher cuts like chuck or brisket, slow cooking is key. Low and slow braising will break down connective tissues.

– Add moisture like beef broth or wine to pot roasts. For pulled beef, cook with a touch of vinegar or marinade.

– Allow roasts to reach at least 195F internal temperature for complete tenderness.

Pairing with Herbs and Spices

– Marinate steaks in olive oil, garlic, rosemary, and thyme before grilling.

– Rub roasts with bold spices like chili powder, cumin, paprika, and oregano before braising or roasting.

– Garnish finished steaks with a compound butter made with fresh herbs like parsley, chives, sage, or rosemary.

– Use citrus juices, red wine reductions, chimichurri, or peppercorn cream sauces to brighten the deep beefy flavor.