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THE “SECRETS” FOR COOKING PASTURE FED BEEF 

1.    Your biggest culprit for tough pasture fed beef is overcooking. This beef is made for rare to medium-rare cooking. If you like well-done beef, then cook your pasture fed beef at very low temperatures in a sauce to add moisture.

2.    Since pasture fed beef is extremely low in fat you might need to use a little oil when frying. 

3.    Stove top cooking is great for any type of steak . . . including pasture fed steak. You have more control over the temperature than on the grill. 

4.    Pasture fed beef has high protein and low fat levels, 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.

5.    Using a thermometer to test for doneness is very helpful. Since pasture fed beef cooks so quickly,
your beef can go from perfectly cooked to overcooked in less than a minute.

6.    Let the beef sit covered and in a warm place for 5 to 10 minutes after removing from heat to let the juices redistribute.

7. Try not to use a fork to turn your beef . . . precious juices can be lost. Tongs are better.

8.   Reduce the temperature of your grain fed 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.

9.  Never use a microwave to thaw your pasture fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

10.   Bring your pasture fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.

11.   Always preheat your oven, pan or grill before cooking pasture fed beef.

12.   When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget pasture fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.

13.   When roasting, sear the beef first to lock in the juices and then place in a preheated oven. Save your leftovers . . . roasted pasture fed beef slices make great healthy luncheon meats with no additives or preservatives.


Be sure to take advantage of this recipe with our 1/4, 1/2, or full cow wholesale beef! Want to try our meat before locking in a large order? Ask about coming to the ranch to get your individual cuts of beef.

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