How To Cook It
Preparation of Prairie Fed Beef
Cook Gently—Capture the Rich, Robust Flavors!
Pasture Grazed Beef is leaner and juicier, with less of the “bad fats,” so it cooks faster and at lower temperatures. To achieve the same level of doneness with more flavor, plan to use about 30% less heat and adjust your cooking time accordingly.
Use a Meat Thermometer—Not a Timer
If you don’t already have a good meat thermometer, it’s worth picking one up. (We include a free meat thermometer with most first-time orders or upon request.) Visit our Recipes section below for suggested cooking techniques. You’re also welcome to reach out—we’re always happy to share tips on cooking methods, time-saving recipes, and selecting products that suit your lifestyle. (Once you’re familiar with the quick-cooking benefits of grass-fed beef, you may choose to go back to using a timer.)
Let the Natural Flavors Shine
Crock-pot cooking and other moist heat methods are great for minimizing “kitchen time.” These slower methods are very forgiving and work especially well with cuts like sirloin, round steak, chuck roast and steaks, and even lesser-known cuts (which are often the most flavorful). See our Recipes section below for more details.
With Pasture Grazed Beef, It's All About Choices
We invite you to explore a world of new and exciting beef flavors. Whether your family prefers steaks, roasts, ground beef, or specialty items, we offer a wide variety of options. Custom packaging is available to suit your preferences. Visit our Ordering page to view get started.
Pasture Grazed Beef is Safe
We recommend following standard USDA cooking safety guidelines. That said, Pasture Grazed Beef offers an added level of safety. Many safety concerns in the beef industry stem from large, high-volume factory farms and slaughterhouses. Our beef is processed at a small, local, inspected facility in Central Minnesota. Your direct relationship with us—the farmer and processor—provides peace of mind and a higher level of safety.
Recipes
http://www.eatwild.com
Jo Robinson's comprehensive consumer guide for all grass-oriented topics! Cooking guides, books, recipes, and ‘how to’ information is referenced throughout the site.
http://foodfacts.mercola.com/grass-fed-beef.html
This site explains in detail the benefits of grass-fed, grass-finished beef. Dr. Mercola is a highly respected doctor and authority on food and diet. Explore his site and enjoy the ride.
http://busycooks.about.com/od/stockrecipes/r/beefstock.htm
A great beef stock recipe. In our own kitchen we often keep everything, even some of the fat because it contains the nutrient-dense ingredients discussed in the above links. (Stock can be clear or not-so-clear.)
http://onlygrassfed.com/cooking-tips/recipes.html
This site has a nice selection of complete, well illustrated recipes. Note under “Delmonico Steak with Herb Butter” (ribeye or any tender steak) that pan searing works very well. For better control of temperature many chefs prefer pan searing to grilling grass-fed steaks.
http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp
Excellent cooking tips. This company is large and successful. They sell expensive beef over the web and distribute nationally. Give them a look then buy locally from us!
“Nourishing Traditions” by Sally Fallon (President of the Weston A. Price Foundation)
An incredible cookbook that challenges conventional diet ‘dictocrats’. It illustrates each recipe with the food traditions (in the margins) that make the dish “sustainable”. 2001.
"The Farmer and the Grill" by Shannon Hayes (purchase from eatwild.com above)
This is a wonderful cookbook on healthy pasture-raised foods. The recipes are excellent, 2007. Her earlier book, "The Grassfed Gourmet" is a classic from 2004. Shannon also has a new book out but I haven’t reviewed it.