Recipes and How to’s

Cooking Tips for Grass-fed Beef

Under the care of skilled pasture-based farmers, great genetics, expert management, and lush pasture combine to make grass-fed the most flavorful, healthful meat on the planet. A little extra care in the kitchen will ensure that you enjoy every bit of the rich flavor and natural goodness of high-quality, grass-fed beef. Here are a few cooking tips that will give you the best flavor and texture:

Tip #1. Handle Your Meat Properly Before You Begin to Cook: Controlling cooking time ensures that you get the best flavor and texture out of any type of meat. Bring meat to room temperature before you begin to cook it and always preheat your oven, grill, or pan before you add the meat. Grass-fed beef is often flash frozen to ensure freshness and safety. When thawing your meat, never use a microwave oven. We recommend that you thaw your meat in the refrigerator. Or, if you need to thaw your meat more quickly, place the meat—in its vacuum- sealed bag—in a broad bowl in your sink and allow warm water to slowly drip over the meat. Turn the meat occasionally until thawed.

Tip #2. Choose the Right Cooking Method: The right cooking method brings out the best in every cut of meat. Dry heat causes meat to lose moisture and fat and is great for cooking tender cuts. Dry-cooking methods include broiling, stir- frying, sauteing, pan-frying, grilling, and roasting in an oven. Moist heat softens the meat and tenderizes tougher cuts. Pot roast is a good example of the type of dish that results from cooking with moist heat. Cooking methods in this category include braising, stewing, and cooking in a crock-pot.

Tip #3. Don’t Overcook and Lower the cooking Temperature: True beef lovers will tell you: Beef tastes best when cooked rare to medium rare.  Grass-fed beef is lower in fat than grain-fed beef so it generally takes less time to cook. Whatever cooking method you use, don’t rely solely on your recipe’s cooking time. Instead, use a good meat thermometer to test for doneness. And remember, residual heat continues to cook meat after it is taken off the grill or out of the oven. Allow for this extra cooking by removing meat from the grill or oven when it is 5 to 10 degrees below the desired temperature. When roasting grass-fed beef, reduce the oven temperature by 50 degrees and begin checking for doneness at least 10 to 15 minutes before the time recommended in your recipe. If you like your beef well done, cook it at a very low temperature and consider cooking it in a sauce.

Tip #4.  Take Steps to Add and Retain Moisture: When frying or sauteing grass-fed beef, thinly coat your pan with oil to prevent the meat from drying out and sticking to the pan. Marinating your beef before cooking also keeps the meat moist and tender. When turning meat during cooking, use tongs. Piercing the meat with a fork will cause precious juices to run out. Searing meat over a high heat before it is roasted or grilled helps to seal in moisture. Basting also keeps meat moist. When it is finished cooking, cover the meat and set it aside in a warm place for 8 to 10 minutes. This allows the juices to redistribute themselves.

© 2006 Eating Fresh Publications

Look for The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods (Eating Fresh Publications 2004) at bookstores or buy direct from Eating Fresh Publications, 877-921-4563,


Grilled Grass Fed Filet Mignon Tenderloin Steaks with Mushrooms

Two 2” thick cut tenderloin filets

1 1/2 pounds fresh mushrooms sliced (can use shitake or other exotics)

2 T Olive Oil

4 T (or more) butter (can use all olive oil)

1/2 cup wine or sherry (can substitute juice of 1 lemon squeezed)

2 T Worcestershire Sauce

  1. Melt butter in large heavy skillet or pot with Olive Oil over medium heat.  When butter        sizzles, add mushrooms and mix well to coat all with butter and oil.  Cook and stir gently over medium heat till mushrooms glazed and browned (add more butter if needed).  Stir in wine (or lemon juice) and Worcestershire sauce and cook briefly then cover and set aside.

  2. Bring steaks to room temperature.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon coarse salt and fresh ground black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.


Savory Sunday Pot Roast

2-3 lb chuck, rump or arm roast

1-2 T olive oil



salt, pepper

3-4 sprigs fresh rosemary

2-3 sprigs fresh thyme

3-4 bay leaves

1 cup water

1 cup red wine (can substitute beef broth)

Heat oil in skillet or dutch oven over medium heat.  Brown roast on all sides and remove to platter.

While roast is browning, quarter 2 or 3 onions and remove outer skin, wash but do not peel about 6 carrots and cut into halves or thirds.  When roast is finished browning, remove from skillet and add onions and carrots to brown. You may need to add a little more oil at this point.

Remove from pan and then add the water and stir and scrape any browned bits from the bottom of the dutch oven.

Replace the roast and sprinkle with coarse salt and freshly ground black pepper.  Cover with rosemary, thyme and bay leaves.  Add the carrots and the onions and red wine.

Cover and cook on stove top or in 350 degree oven for about 2 hours, checking every 30 minutes for doneness or until meat thermometer registers 160 degrees.

Remove from pan, slice roast and serve with vegetables and mashed or roasted potatoes, salad and thick slices of crusty fresh bread!


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One Response to “Recipes and How to’s”

  1. I am preparing this roast right now for my very hungry son who we are picking up at the airport at 5:30…. when he comes in the house should be filled with the aroma of this roast beast. Can’t wait to be preparing the tenderloin or rib roast that we are getting.


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