OVERCOOKING
The biggest cause of Grassfed beef becoming tough in the cooking process, is overcooking it. This beef is made for rare to medium rare cooking. We recommend that you cook your Grassfed beef at very low temperatures in a sauce to add moisture, if you prefer well-done beef.


COATING
Since Grassfed beef is extremely low in fat, we recommend that you coat it with virgin olive oil, truffle oil or a favourite light oil as a flavour enhancer as well as to aid in the browning process. The oil will also prevent the meat from drying out or sticking to your pan.


MARINATING
We recommend marinating your Grassfed beef before cooking, especially in the case of lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of Grassfed beef, rather enhancing the moisture content. A marinade made with lemon, vinegar, wine, beer or bourbon is a great choice. Some folks like using their favourite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for conventional beef. Grassfed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the fridge.

POUNDING
If you do not have time to marinate, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound a few times to break down the connective tissue. As an added benefit, your favourite rub will be pushed into the Grassfed beef. Resist going overboard and flattening your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.


STOVE TOP
Stove top cooking is great for any type of steak... including Grassfed steak, as one has more control over the temperature than in the case of the grill. A great idea is to use butter in the final stages when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs would do.
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LESS COOKING TIME
Grassfed beef contains high protein and low fat levels, and therefore usually require 30% less cooking time. The meat will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.


THERMOMETER
Use a thermometer to test whether the meat is done and watch the thermometer carefully. Since Grassfed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.

LET IT SIT
Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from the heat to let the juices redistribute.


TONGS ONLY
Never use a fork to turn your beef... precious juices will be lost. Always use tongs.


LOW AND SLOW
Reduce the temperature of your Grainfed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again... watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.


NO MIROWAVE
Never use a microwave to thaw Grassfed beef. Thaw Grassfed beef in the fridge or for quick thawing, place the product in its vacuum sealed packaging in water for a few minutes.


ROOM TEMPERATURE
Bring your Grassfed meat to room temperature before cooking . . . do not cook it cold or straight from the fridge.

PREHEAT
Always preheat your oven, pan or grill before cooking Grassfed beef.


GRILLING
When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget - Grassfed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.


ROASTING
When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers... roasted Grassfed beef slices make healthy and delicious tasting ​cold meats without all the additives or preservatives.


BURGERS
When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat whilst cooking. We add zero fat to our burgers (they are 85% to 90% lean)... so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers... 30% less cooking time is required.

DON'T!

  • Don't overcook
  • Don't microwave. This process can change the texture and flavour of beef, and reduce its tenderness.
  • Don't cook from frozen or partially frozen - it causes the meat to be dry and tough.
  • Don't defrost or roasts steaks in a microwave oven - it causes tough spots. Thaw in your refrigerator for 12-24hrs.
  • Don't cook steaks to medium well or well done. If you usually like your meat well done, try a steak done to medium. Grassfed steaks have a different texture and taste when medium done. If you are a die-hard well done fan, add a little marinade, and cook as slowly as possible.