COOKING GRASS FED & FINISHED BEEF

Tips & tricks to perfectly cooked grassfed steaks

Grass fed beef has many health benefits, but if you can’t get the taste or texture to your liking, you won’t really enjoy the experience of eating it. There are some subtle differences in how you should cook grass fed and finished grilling steaks to make sure it cooks just the way you like it.

Once you get your meat home, think about when you’d like to cook it. If it’s within a day or two, you can store it in your fridge. Otherwise, just keep it in your freezer.

The night before you’re ready to cook your meat, take it out of the freezer to thaw overnight. A slow thaw is especially important for grilling steaks.

A great way to infuse extra flavor and healthy fats is to lightly cover the meat with your favorite marinade. Remove the meat from its package, add it to a pan with the marinade, cover, and let it thaw in the marinade overnight.

Before you cook your thawed meat, bring it to room temperature. Cook it just a little under your desired doneness, and then “tent” it under foil for few minutes to allow the juices settle into the meat.

Need recipe ideas? Find inspiration to help you cook grassfed beef like a pro or try some of our tried and true family favorites here.