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Cooking Techniques
Grass Fed Beef cooks differently than the grain fed beef most people are used to.  If you've tried grass fed
beef before and didn't like it, more than likely it wasn't prepared correctly.  For a delicious meal of tender and
flavorful grass fed beef,  it's critical to use the proper cooking techniques.
Thawing:  Never use a microwave to thaw your beef.  Either thaw in the refrigerator or place the vacuum sealed package in a
bowl of tepid water.  Don't cook frozen or partially frozen meat.

Preparation:  Season your meat as desired, then let it come to room temperature before cooking.  For especially lean cuts, we
recommend coating with olive oil or marinating.  Be sure to marinate in the refrigerator before bringing to room temperature.

Cooking Utensils:  To prevent losing juices and moisture, use tongs instead of a fork to turn your meat while cooking.  It's best
to use a meat thermometer to determine doneness.  Stove top cooking works well with steaks.  A crock pot is useful, but not
necessary, for roasts.  

Cooking:  The biggest mistake you can make is to overcook your meat.   This beef tastes best when cooked rare to medium
rare.  If you like your beef medium to well, be sure to cook it at very low temperatures in a sauce to add moisture.  Because of its
low fat  and high moisture content, grass fed beef cooks more quickly, so it needs to be monitored closely.  Reduce the
temperature of your favorite grain fed beef recipes by 50 degrees.  After removing  the meat from its heat source, let it sit
covered in a warm place for 8 to 10 minutes to let the juices redistribute.  It will continue cooking during this time, so remove it 5
to 10 degrees before it reaches the desired temperature.
Here's a temperature chart to guide you
From Pasture to Plate
                  Rare                          Medium-Rare                         Medium                         
Remove    Final                  Remove    Final                     Remove    Final                   Remove    Final

     125        130                    135        140                        145       150                     155        
    120        130                    130        140                        140       150                     150        160