Cooking With Grass Fed Beef

Your Claim to Flame: Grass Fed Prep Tips

When the beef is this lean and tender, you’ve got a treat it a little differently than those grain fed counterparts.  Here’s some grass fed beef prep tips that’ll lead to dinner table compliments:

  • Because grass fed steaks are leaner and lower in fat than conventional steaks it  requires 30% less cooking time than grain fed beef.
  • For the best results, grass fed beef should be cooked rare to medium.
  • Sear your steak, then finish cooking at a lower temperature to lock in juices and prevent overcooking.
  • Always use tongs to turn steaks. Forks will pierce the meat, allowing those flavorful juices to escape.
  • Use a meat thermometer to gauge doneness, not a timer.
  • Since grass fed beef is lower in fat, coat beef with a light oil to prevent drying and sticking.
  • If roasting, reduce the temperature of your traditional recipes by 50 degrees Fahrenheit.
  • Let the beef rest for 10-15 minutes after cooking, then slice thinly against the grain to serve.
  • Bon Appétit!

Find the Best Cut for Your Next Meal

Chuck

Rich, beefy and large enough to feed a (very) hungry fam. A “cut of all trades,” providing slow-cooker roasts and grill-ready tender cuts like Flat Iron steak. A crowd feeder and crowd pleaser.

Rib

Home to some of the beefiest cuts around. From rich and flavorful Ribeye Steak to Prime Rib Roast…you’re gonna need some napkins.

Shortloin

Grill masters, this one’s all you. Tenderloin, Strip, T-Bone and Porterhouse…these loin cuts are ready for the grill, broiler, or pan searing.

Sirloin

Both the Top Sirloin Butt and Bottom Sirloin Butt deliver serious beef flavor – no ifs, ands, or…buts. In the Top Sirlon you’ll find steaks ready to be seasoned and meet your grill grates. The Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette; lean, tender, full of flavor – and a bargain compared to many other cuts.

Round

Muscles in the the rump and hind leg sections bring lean, wallet-friendly cuts to the table. Ideal for rich roasts, marinated seared steaks, and versatile ground beef.

Brisket

Cooking this cut low and slow is the secret to making it shine, which is why a whole bunch of brisket BBQ pros swear by it.

Short Plate

The higher fat content here delivers a flavor jackpot. Short Rib, meat for Ground Beef, Skirt Steak…it’s all versatile, and it’s all good.

Flank

Home of the Flank Steak. Lean, huge on flavor, and loves to be braised, or marinated and grilled.

Shank

This cut might be humble. But it’s mighty tasty, too. You’ve just gotta know how to handle it. Since the Shank is a portion of the leg, it’s typically cut into cross sections called Shank Cross-Cuts, which are then braised to make flavorful, fork-tender dishes such as Osso Buco.

Grass Fed Loves a Good Glass

There’s not a tastier, more robust dinnertime duo than grass fed beef and a bottle of wine. (And if there is, it certainly hasn’t landed on any table of ours yet.) What’s the perfect pairing? We really like herding up a heady red with our beef. It pulls out all of the rich characteristics and irresistible juiciness of the meat, without competing or overwhelming your palate. For a steak without a lot of fixins, try staying true to the source – match the origin of your dish to the origin of your wine. SunFed Ranch Beef hails from Northern California, so a Napa or Sonoma Cabernet is perfect.

But here’s the thing. When you add other ingredients to the mix, it’s not just the beef you want to complement. There might be an element of heat, creaminess or smokiness you need to factor in.

Here's a few Pro "Sip Tips" that can take your Grass Fed Pairing Experience to the next level:

All Beef.  No Bull.