Cook It!

I’m going to come out and say it. I’m not a sophisticated cook. The nice thing about high quality meats, is that you don’t HAVE to be a sophisticated cook to get amazing, mouth watering flavors, because the meats have that… FLAVOR. Well raised meats are packed with flavor and only need a little salt to pack a punch. Here’s some basic information on cooking grass-fed beef (however this can apply to most grass-fed meats, just adjust the temperature for what you are cooking):

Tips on cooking grass-fed & finished beef:

Since our grass finished beef is not fed any grains the meat tends to be leaner and not as fatty as typical store-bought meat. This is one of the great health benefits, but requires extra care and preparation to make up for the lessened fat content. Since there is less fat grass finished beef cooks about 30% faster than grain fed beef, so make sure to watch your cook time and always use a thermometer.

  • Thaw the meat properly– Allow meat to be thaw in the refrigerator 18-24 hours before cooking. PLEASE PLACE ON A PLATE OR BOWL SO YOUR REFRIGERATOR DOES NOT GET MESSY WHEN THAWING. If needing to thaw quickly, put in a bowl with cold water. NEVER thaw your meat in a microwave.
  • Proper Seasoning– Grass finished beef has amazing flavors of it’s own, so we do not encourage using marinades or seasonings prior to cooking (unless you are trying to achieve a certain flavor in the meat). A little bit of oil is all you need prior to cooking. Cook on a grill or cast oil skillet. We like to salt and pepper our meat after it’s finished cooking.
  • Cooking Steaks– Preheat your grill or pan prior to cooking. For steaks sear both sides of the steak 2-4 minutes, then finish the steak in the oven at 375 or reduce the heat on low to finish. Grass finished meat is ideal at rare or medium-rare so don’t overcook it if you can help it and remember that meat keeps cooking after removing it from the heat so remove meat a few minutes prior to your ideal temperature.
    • Rare– 125 degrees
    • Medium rare– 130-140 degrees
    • Medium– 145-150 degrees
    • Well Done (not recommended)- 155+ degrees
  • Slow and Low For Roasts and Tougher Cuts– grass finished beef will sing in your mouth if it is cooked for a long period time and a very low temperature; this is especially true of roasts, ribs, stew meat and shanks. First braise the beef for several minutes at high temperatures on both sides until nicely browned (this helps lock in flavors). Next, put the beef in a slow cooker or oven for 5-8 hours. In the slow cooker make sure the setting is low and put some sort of liquid substance in if you want the beef to fall apart in the end. If you are cooking it in the oven also put in some sort of liquid substance and cook, covered, at 225-275 degrees.
  • Rest the meat following cooking– Allow steaks, hamburgers and roasts to sit for at least 5-10 minutes (covered with foil or top) following cooking to allow the juices to settle and create an extra burst of flavor.
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 Recipe Websites
Beef:
Pastured Pork: 
Lamb:

All Grass-fed Meats:
Cook Books I Use!
Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat
The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods
The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats
Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them