Cooking grass-fed beef is really no different than cooking any other kind, however there are a few things that will enhance its wonderful and natural flavor. Read on for tips on how to properly prepare and cook your Grant Creek Ranch beef.

Preparation:

• Always use proper food handling techniques to prepare your beef. If frozen, thaw in the refrigerator as needed.
• Prior to cooking steaks and roasts we recommend first patting the meat dry and then season as desired.
• Next, cover the meat and let come to room temperature. Some believe this allows for a more even finish.
• Grass-fed steaks are intended for a rare to medium-rare cooking. If you prefer a more well-done finish it is recommended to prepare the meat in a sauce to add moisture. Remember – this meat is dry-aged therefore it loses moisture and contains less fat.

Let’s get cooking!

• Preheat your oven, pan, or grill prior to cooking. A cast iron skillet is recommended if cooking in the oven.
• If pan frying, be sure to add oil to your skillet and let it heat up.
• Add your steak to the skillet and allow to cook, only turning once juices start to appear on top.
• To prevent juices from escaping, use tongs to turn your steak.
• Always use a meat thermometer to ensure proper temperature. Keep in mind that due to the low fat and moisture content grass-fed beef cooks faster. Stop cooking the meat just prior to reaching your desired temperature.

• Remove the steak from heat and allow to rest for a few minutes.
• Enjoy!

Additional Tips:

• You may want to start with hamburgers on the grill if you’re new to using grass-fed beef. Prepare in a similar method as steaks, turning only one when juices appear.  Hamburgers can be prepared medium-rare. Remember – this hamburger is only from your animal, not blended with thousands of others.
• For Crock Pot cooking: Season thawed meat, brown the meat, and then add the desired liquid. Roast on low until desired tenderness is achieved.
• Pot roasting is a great way to prepare Arm and Chuck roasts.  These can be put in a preheated cast iron Dutch oven with a little water on the bottom. Cover the Dutch oven and allow to cook several hours at 325 degrees. You can add potatoes, carrots, beets, onions and celery to the beef while it is cooking. When the meat is done, save the juice, strain off the fat, and then serve the meat with the juice.  The meat is ready to be removed from the oven when it is well done and very tender.
• Shank and short ribs may be prepared by braising.

If you would like to share your own tips or recipes, please do so here. They may even show up in our blog!