First off…
grass-fed Beef is a little different from grain-fed beef, as it has a lower fat content, so cooking it is a little more complex. We suggest you cook on a lower heat and cook to medium rare to rare (see our suggestions and tips). If you over cook grass-fed beef, it tends to be tough and chewy (think, shoe leather). Grass-fed beef is delicious if prepared properly. The secret is in the cooking. With a lower fat content, grass-fed beef can cook 30% faster than grain-fed store bought beef.
Some basic tips:
- Never use a microwave to thaw your grass-fed beef
- If time allows, bring your grass-fed meat to room temperature before cooking
- Always preheat your oven, pan, or grill before cooking your grass-fed beef
The following are recommended final temperatures for meats. Remove meat from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.
Rare – 120 degreesSteaks are intended for rare to medium-rare cooking. If you like well-done beef, then cook grass-fed beef cuts in smaller pieces at very low temperatures in a sauce to add moisture.
Medium rare – 125 degrees
Medium – 130 degrees
Medium well – 135 degrees (NOT RECOMMENDED)
Well – 140 degrees (NEVER)
