How do I cook grass fed beef?

Grass fed beef is different from mass produced feedlot raised beef, and therefore needs to be cooked differently.

1) Turn down the temperature. Grass fed, grass finished beef is leaner, more dense, and less watery than factory beef. This means it will brown at lower temperatures. After a quick sear, the leaner meat should be cooked at a lower temperature to allow the natural fat and juices to remain in the meat.

2) Do not overcook it. Grass fed, grass finished beef require less cooking. Overcooking will cause the naturally dense meat to lose its water content and toughen.

3) Know what cut of meat you are cooking. The different cuts need to be treated differently when cooking to get the mouth watering results you want.

Sample Recipes

Reverse Sear Grass-fed Steak

Salt and pepper the steaks, add garlic powder if desired. Preheat oven to 250 degrees Fahrenheit. Place steak(s) in the oven. Cook the steaks to an internal temperature of 110-120 degrees, 110 for desired rare to medium rare, 120 degrees for medium rare to medium. Cooking time to 110-120 degrees will vary on several factors, 20-60 minutes possible, 1.5 inch steaks usually take 40 minutes to 110 degrees Fahrenheit. As the steaks are cooking prepare a cast iron skillet with avocado oil or other high flash point cooking oils and preheat the skillet when the steaks are close to 110-120 degrees internal temp. When at desired internal temperature, sear the steaks 1-2 minutes per side and check internal temperatures to desired finishing temperature. I prefer 125 degrees, let steak rest for minimum 5 minutes. Large pink center, evenly cooked with a nice seared crust. This may be the best steak ever cooked in your home! I recommend temperature probes to perfect this technique.

From the kitchen of Cameron Duncan

Grilled Grass Fed Burgers

Remember that grass fed beef is not stocked full of bad fats and is more dense, therefore it cooks differently. To grill burgers first sear at medium high heat for about 4 minutes a side. Second, remove from direct heat (turn off a section of your grill), close your grill and allow burgers to cook with indirect heat for about 10 minutes more or until cooked to your liking.

Heat a large pot on medium high. Add a tablespoon or 2 of and oil or fat that can take high heat. I use tallow made from our suet. Dredge your roast in a mix of flour salt and pepper, then sear all sides in the heated pot. Add water and a can of diced tomatoes to cover the roast. Turn down the temperature once the water is simmering. Add seasoning- I use thyme, cayenne, salt, and pepper. Cook until tender. Add vegetables like carrots and potatoes during the last bit of cooking.

Pot Roast

Simple Roast

Preheat oven to 170°F. Rub meat with some salt and pepper, or your choice of seasoning. Put your roast in a roasting pan and place in the oven. Cook for 30-40 minutes per pound, or until internal temperature reaches 120°-140°F. No need to rest meat, simply carve and serve.

Grilled grass fed steaks

Rub steaks with some salt and pepper, and bring to room temperature. Sear steaks for 2 minutes per side over medium high direct heat. Move steaks from direct heat to indirect heat, close grill and allow to cook for 5-7 minutes per pound or until they reach 120°-135°F internal temperature.

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