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Cooking Tips for Grass-fed Beef

Cooking grass-fed beef is not the same as cooking store bought beef.  Grass-fed beef is a much leaner meat.  You will need to learn to prepare and cook differently so you don't waste money on meat, by not preparing it properly.

 

Sirloin steak, flank steak, skirt steak and sometimes the New York are not as tender and will sometimes need tenderizing.

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Cook Grass-fed Burgers

  • Cook the burgers only turning one time.

  • Sprinkle with salt, pepper, or Montreal Steak seasoning.

  • Do not over cook past medium well.

  • Do not press with the spatula to squeeze the grease out it will remove the flavor and the good Omega 3’s.

  • To avoid raw or undercooked centers, make as thin of a patty as possible. Those that want lots of beef in the burger, serve 2 or 3 patties instead of one extra thick one.

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Cook Grass-fed Steaks

Grilling or frying:  Do NOT over cook grass-fed steaks, it should be rare to medium. 

Bring the meat to an even room temperature all the way through BEFORE cooking. Do this by setting it on the counter for an hour before cooking. 

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Here are some additional suggestions:

  • Tenderize with a needle blade tenderizer.

  • Use medium high heat to sear/brown each side of the steak, about 1-2 minutes per side.

  • Season each side with a sprinkle of salt, pepper, or Montreal Steak Seasoning.

  • Turn the heat down to low and cook for 8-10 minutes until steak reaches desired “doneness”.

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It is recommended to use Kiwi fruit. Kiwi juice is a very potent tenderizer. Peel and slice the kiwi fruit into very thin slices and set enough slices on top of the steak to cover it. Then with the tenderizer tool or a fork just poke right through the kiwi slices into the steak. This will allow the kiwi juice to enter the meat. Kiwi juice works fast. Scrape off the mashed kiwi. Get the steak on the grill within 5 minutes or less. If you wait 10 minutes, your steak will be more like hamburger. 

Cooking Grass-fed Roast

Slow-Cooker Grass-fed Beef Roast (Prep time 10 minutes, cook time 10+ hours)

Ingredients

  1. 1 grass-fed beef roast (chuck, sirloin, rump)

  2. 1/2 cup water

  3. Montreal Steak Seasoning (or Sea Salt & Pepper)

If the roast is wrapped with string or netting, remove this before cooking. Place roast in slow-cooker (roast can be thawed or frozen), pour in water and sprinkle both sides of roast with Montreal Seasoning or salt and pepper (about 1 tsp salt per side depending on size of roast). Cook on the Low heat setting for 10 to 12 hours.

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