How to Cook Grass-Fed Beef Without Ruining It

The most common mistake people make with grass-fed beef? Overcooking it. You buy quality beef, throw it on the grill like you would grocery store beef, and end up with something dry and tough. Then you assume the beef was the problem.

It wasn't.

Grass-fed beef cooks differently than grain-fed beef. Once you understand the difference, you'll get consistently better results.

Why Grass-Fed Beef Cooks Differently

Grass-fed cattle move around more. They eat grass instead of standing in a feedlot eating grain designed for rapid weight gain. This creates leaner meat with less fat marbling throughout.

Less fat means:

• Cooks about 30% faster than grain-fed beef
• Dries out quicker if you overcook it
• Needs lower temperatures to stay tender

The beef from Culbertson Cattle Co. is grass-fed and grain-finished with whole ingredients. This gives you better marbling than 100% grass-finished beef, but it still cooks faster than conventional grocery store beef.

The Essential Rules

Use a meat thermometer. Stop guessing. Grass-fed beef goes from perfect to overcooked fast. Pull it off heat about 10 degrees before your target temperature. It will continue cooking while it rests.

Lower your heat. If a recipe calls for cooking at 375°F, try 325°F. If you're grilling, use medium heat instead of high. You can sear quickly on medium-high, but immediately reduce to medium or medium-low to finish.

Let it rest. After cooking, let the beef rest for 5-10 minutes depending on the size of the cut. This redistributes the juices and finishes the cooking process gently.

Add fat. Use butter, tallow, or high-quality oil when cooking. The extra fat protects the meat and helps with browning. Grass-fed beef is lean, so the added fat keeps it from drying out.

Bring it to room temperature first. Take the beef out of the fridge 30 minutes before cooking. Room temperature meat browns better and cooks more evenly.

Temperature Guide

Use these internal temperatures as your target when you pull the beef off heat. Remember, it will rise another 5-7 degrees while resting.

• Rare: 120-125°F
• Medium-Rare: 130-135°F (recommended for steaks)
• Medium: 140-145°F
• Medium-Well: 150-155°F

Grass-fed beef tastes best at medium-rare to medium. Beyond that, you start losing moisture and tenderness.

Cooking Different Cuts

Steaks (Ribeye, New York Strip, Sirloin) Cast iron is your friend. Heat the pan until very hot. Add butter or oil. Sear the steak for 2-3 minutes per side, then reduce heat to medium-low and cook until it reaches your target temperature. Use tongs, never a fork, to avoid piercing the meat and losing juices.

Ground Beef Brown over medium heat. Don't press it with your spatula. Let it develop a good crust, then break it apart. The key is not overcooking it. Once it's no longer pink, it's done.

Roasts (Chuck, Brisket, Rump) Low and slow works best. Cook at 225-250°F in the oven or use a slow cooker on low. These cuts have connective tissue that breaks down with long, slow cooking. Season well, add liquid (broth or water), and give it time. Several hours at low temperature produces tender, flavorful results.

Burgers Don't overwork the meat when forming patties. Make a small indent in the center of each patty to prevent puffing. Cook over medium heat, flipping once. Pull them off at 155°F for medium, 160°F for medium-well.

Thawing Without Destroying It

Never microwave frozen beef to thaw it. The microwave creates steam that pulls moisture out of the meat.

Best method: Move frozen beef from freezer to refrigerator 24 hours before cooking. A one-pound package needs about 24 hours.

Faster method: Remove beef from packaging, rinse quickly, and place in a sealed plastic bag. Submerge in cool water. Change the water every 30 minutes. This thaws beef much faster than leaving it on the counter without cooking it in the process.

Keep the Seasoning Simple

Quality beef doesn't need complicated seasonings. Salt and pepper are often enough to let the beef flavor come through. If you marinate, keep it simple and avoid anything overly acidic that will break down the meat too much.

The Bottom Line

Grass-fed beef isn't difficult to cook. It just requires attention. Lower heat, shorter cook times, and a meat thermometer solve most problems. Once you adjust your approach, you'll consistently get tender, flavorful beef that tastes the way it should.

The work we do to raise quality cattle matters. But how you cook it matters just as much. Follow these guidelines and you'll get the full benefit of beef raised right.