Don’t overcook it! Grass-fed beef can become tough when overcooked and is ideal for rare to medium-rare cooking.

Grass-fed beef is high in protein and low in fat, so it will require 30% less cooking time and will continue to cook when removed from heat.

Bring your grass-fed meat to room temperature before cooking. Do not cook it cold straight from the refrigerator. Always pre-heat your oven, pan or grill.

Own and use a digital meat thermometer. Test for doneness frequently. Your grass-fed beef can turn from perfectly cooked to overdone quickly

When grilling, sear the meat quickly to seal in natural juices and then reduce it to low or medium to finish the cooking process. Steaks and burgers should be removed when desired temperature is reached. 120 to 130 degrees is ideal, with 125 degrees being medium. Let the beef sit covered for 3-5 minutes after removing from the heat before serving.

It takes 30% less cooking time for burgers too! Because grass-fed beef is so lean, you will have little shrinkage when making hamburgers. Stove-top cooking is a good option for cooking grass fed beef because you have control over the temperature.

Use tongs to turn your meat. Never use a fork to turn your beef, never flatten your burgers while cooking. Precious juices will be lost

Never use a microwave to thaw or re-heat your grass-fed beef. Either thaw you beef in the refrigerator or under cold running water while still vacuum-sealed.

Some cuts of beef do best cooked with moisture, (chuck roast, brisket, short ribs, stew meat). Use a crockpot on low, or if using a Dutch oven, set your oven as low as possible. Total time may be less then you’d normally expect.

Other cuts of beef do best with dry heat (sirloin tip roast, rolled roast, round roast). Set you oven to 170 degrees and figure 30-40 minutes per pound. Check internal temperature! Done is 120-140 degrees. Roasts are best on the rare side, sliced thin across the grain. Delicious!!!