5 simple tips for cooking grass-feed beef

1. Pre-heat or get out of the kitchen
Keep your meat tender and moist by searing the surface right away to hold in the juices.
2. Embrace your inner vampire
Well-done grass-fed beef is, generally speaking, dry. Steaks are best served rare or medium rare.
3. Moisture is key 
4. Thaw before cooking
5. Let the natural flavor shine

Life is tough. Grass-fed beef shouldn't be.

Just to be clear, we're not claiming that our steaks are as tender as the ones you'd find behind a typical supermarket meat counter. That meat, by and large, comes from a factory farm. Those cattle aren't free to graze on open pastures. Their grain-based diets are structured to pack on the pounds (mainly the fat) as fast possible. 

Unfortunately, because of this modern meat production model, many farmers mistakenly try to have their grass-fed cattle meet the same artificial standards for size in the beef that they produce. To achieve this, growers are forced to delay butchering until the animals achieve their target weight. For the customer this means large (but especially tough) cuts of meat.

Over the many years that we've been raising grass-fed cows, we've identified more practical and natural target weights for the beef that we take to market. Admittedly, the cuts from our beef are slightly smaller but the overall quality is the best you'll find anywhere.

We highly recommend Good Meat by Deborah Krasner if you want to make the most of every cut of grass-fed beef.