Home About Farm Order Preparing Contact Us

Cooking your Grass Fed Beef

Since grass fed beef is extremely low in fat, you do have to take some care in cooking it. Grass fed beef is ideal for rare to medium rare cooking.

Never use a microwave to thaw your grass-fed beef. Bring your grass-fed meat to room temperature before cooking ... do not cook it cold straight from a refrigerator.

Grass fed beef has high protein and low fat levels, so the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute. Never use a fork to turn your beef ... precious juices will be lost. Always use tongs.

For roasts, reduce the temperature from your regular beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again ... watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast. Some of our customers find it's tricky to cook all their roasts properly since their order includes a variety of cuts.

Your order includes a variety of roasts - but they aren't all the same quality. And because your grass finished Galloway beef is much leaner than most other red meats, you need to cook the less tender cuts slowly and typically with some kind of liquid.

Here's a summary of the roasts and some tips on how to cook them. Read on after the tips for some fabulous recipes for stew, pot roasts and short ribs.

Prime Rib roast - premium oven roast. Cook uncovered in 325 degree oven to desired doneness. (lower fat meat should not be cooked past medium. Remove roast to cutting board when cooked to desired doneness and tent with foil for 10 minutes.

Rump roast - Place in roasting pan and add ½ cup of water to pan. Cook uncovered at 500 degrees for 30 minutes. Reduce heat to 275 degrees until thermometer reads 145 degrees F. Remove to cutting board and tent with foil for 10 minutes. Carve across the grain into thin slices.

Sirloin tip roast - cook as rump roast.

Blade Roast - is a pot roast. It should be cooked using low heat in a covered stockpot, slow cooker or Dutch oven. Season the roast first then brown it in a bit of oil. Add 1-2 cups of liquid (red wine, broth, canned tomatoes for example). Simmer covered on the stove top or cook in a 325 degree oven for at least 3 hours. Add chunks of vegetables in the last ½ hour if desired.

Short Rib roast - Similar to blade roast.

Cross Rib - Pierce roast several times with long fork. Best cooked on rotisserie. Otherwise cook as blade roast.