Grass Fed and Grass Finished Beef

Grass Fed and Grass Finished Beef

Grass Fed and Grass Finished Beef Grass Fed and Grass Finished Beef

Cooking Tips

Our grass fed and grass finished beef is much leaner than the typical store bought beef. This means that for most cuts other than the roasts you will want to cook the meat to medium temperature to prevent it from getting tough. It also helps that when you cut the meat you cut it across the grain. These two simple changes can make all the difference when preparing and eating lean beef like ours.

General Recipes by Cut

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Loin - Steaks

T-Bone and Porterhouse: Grill and treat like any other steak that you're used to cooking. Make sure to only cook to medium because lean meat becomes tough when it is overcooked.

Roasts - Chuck, Sirloin, Arm etc.

Slow cook in a crock pot or pressure cooker. Pot roast, stews, chili, soups.

Round

Round Steak, Eye of Round, etc. Slow cook or cube to make chili or stews. 

Flank and Skirt Steak

Marinate or slow cook for use in fajitas or stir fry. Only cook to medium.

Ribs

Prime Rib and Rib-eye. Grill or cook any other method normally used just make sure you only cook to medium.

Brisket

Slow cook, smoke, bbq, corned beef