Do not overcook the meat. For dry heat cooking, this meat is best if cooked to medium-rare or medium. If you like well-done beef, then use moist heat/slow cooking methods.
Use a thermometer to determine internal temperature. Grass-fed beef cooks faster.
Do not microwave - ever.
Bring your meat to room temperature before cooking.
Pre-heat your oven, pan or grill before cooking in order to sear the meat to seal in juices and then cook at lower temperature. Since meat continues to cook, you should remove from heat before it reaches the desired doneness.
Handle your beef gently - never use a fork to turn your beef - use tongs or spatulas.
After cooking, let beef sit covered for 5-10 minutes to let juices redistribute back into the meat.
Dry heat - cooking tender beef cuts
Tender beef cuts from the rib and loin can be cooked by dry heat methods such as grilling, frying, roasting, and broiling, We recommend searing the meat (2-3 minutes/side for steaks; slightly longer for roasts) to seal in juices - then lower temperature. Grass-fed beef should never be cooked beyond medium as it can dry-out. You may wish to rub on your favorite oil and spices before cooking your steaks or roasts.
Moist heat - for less tender cuts of beef
Less-tender cuts like round, chuck, and rump generally require slow cooking methods such as braising or stewing. You may also want to sear the meat before slow cooking. To help tenderize the beef you can add an acidic ingredient such as lemon or tomato juice, wine, or vinegar. There are many recipes for slow cooking in the oven, on the stove or in a crock pot that result in juicy, tender beef.
Our grass-fed finished ground beef is excellent quality beef - no added fat or fillers, and there's virtually no excess grease to discard. When cooking burgers (grilling or frying), you may wish to add other ingredients (caramelized onions, roasted peppers, etc) for added moisture. Gently form the patties and grill to medium rare/medium.