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!

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.