COOKING WITH GRASS-FED BEEF

You will find grass-fed beef leaner than standard American beef. It needs to be cooked in a slightly different way.

GENTLY and SLOWLY

So turn down the heat and don’t press it or poke it. Rely on a meat thermometer and cook until the internal temperatures are lower than the recommended standards. Rare 120 Medium 130 Well 150 Then let your meat rest for 5-15 minutes depending on the size of the piece. The juices will be reabsorbed into the meat. Most cuts are best eaten rare.

Defrosting FAST

Place vacuum wrapped frozen meat in a large bowl of lukewarm water. Meat should defrost in 20-30 minutes. Change water a few times for larger amounts of meat.

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