The Ultimate Guide to Cooking Grass-Fed Beef

Grass-fed beef has a different fat composition and texture than conventional beef, requiring slightly different cooking techniques. Master these methods to bring out the best flavor and tenderness in your premium grass-fed cuts.

Understanding Grass-Fed Beef Characteristics

Grass-fed beef is typically leaner than grain-fed beef, with a more robust, earthy flavor profile. The lower fat content means it cooks faster and can become tough if overcooked. The key to success is cooking at lower temperatures for less time.

Essential Cooking Tips

• Bring to room temperature: Remove beef from refrigerator 30-60 minutes before cooking
• Lower heat: Cook at 50°F lower than conventional beef recipes suggest
• Shorter cook time: Grass-fed beef cooks about 30% faster
• Use a meat thermometer: Essential for perfect doneness
• Rest the meat: Allow 5-10 minutes resting time before serving

Cooking Methods by Cut

Steaks (Ribeye, Strip, Filet)

Sear in a hot cast iron skillet with butter and herbs. For a 1-inch steak, cook 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Ground Beef

Mix in a tablespoon of olive oil per pound to add moisture. Form patties larger than desired final size as they won't shrink as much. Cook to 160°F internal temperature.

Roasts

Low and slow is the key. Cook at 275°F and use a meat thermometer. Remove when internal temperature is 5-10°F below desired doneness, as carryover cooking will continue.

Temperature Guide