7 Things To Know Before Cooking Grass-Fed Beef
Grass-Fed Beef vs. Feedlot Beef: A Whole New Ballgame
Cooking grass-fed beef is a unique experience—it’s as different from feedlot beef as apples are from oranges. And just like you wouldn't eat an apple the same way you'd eat an orange, you shouldn't cook grass-fed beef the same way you cook grain-fed beef.
If you're transitioning to grass-fed beef, here are 7 essential tips to ensure every meal turns out tender, juicy, and packed with flavor.
Lower the Heat
Grass-fed beef cooks faster than its grain-fed counterpart, so it’s crucial to lower the heat. Reduce stovetop or grill temperatures and, if roasting, drop the oven temperature by 50 TO 75 degrees. This will prevent your beef from going from perfectly cooked to overdone.
Cook It Low and Slow
Low and slow is the golden rule for tender grass-fed beef. For roasts, aim for 225–250°F or use a slow cooker for 6–8 hours. When it comes to steaks, start by searing on medium heat, then finish cooking on low heat for a perfectly tender result.
Steaks - Preheat Your Pan or Grill
A preheated pan or grill is key to locking in juices. Starting with a hot surface gives your beef a quick sear, sealing in moisture for that melt-in-your-mouth texture.
No Poking Allowed
Resist the urge to poke or flip your steak with a fork. Every puncture lets precious juices escape, leaving your meat drier. Instead, use tongs or a spatula to handle your beef.
5. Cook 30% Faster
Grass-fed beef contains less fat than grain-fed beef, so it cooks roughly 30% faster. Overcooking can make it tough and chewy, so aim for rare to medium-rare for the most tender, flavorful results.
6. Skip the Microwave Thawing
Never thaw grass-fed beef in the microwave—it’s a flavor and texture killer. For steaks, let them thaw on the counter or in the refrigerator naturally. For roasts, you can cook them straight from frozen: place the roast in an oven at 250°F (or crockpot on low) with about an inch of water/broth, top it with sliced onions, salt, and pepper, and cook for 6–8 hours. Add your favorite vegetables for the last two hours. It’s an easy, foolproof method for a delicious meal.
7. Salt and Let It Rest
Generously season your beef with sea salt about an hour before cooking. Salt acts as a natural tenderizer, breaking down proteins and fibers in the meat. Use about ¼ teaspoon per side for steaks, then let the meat rest. This simple step makes a big difference in tenderness and flavor. I go back and forth on this tip. I sometimes won’t salt steak until AFTER they are grilled. Try both and figure out what works best for you.
Bon Appétit,
Jim