Cooking Grass Fed Beef
Our Beef… Naturally Leaner and more Nutritious!
The benefits of choosing Grassfed Beef, Studies suggest that Grass Fed Beef is proven to be lower in cholesterol and saturated fats and higher in beneficial Omega-3 fatty acids, conjugated linoleic acids, and healthy antioxidant vitamins such as Vitamin E when compared to grain fed beef.
Our Beef is leaner than commercially or conventionally raised beef and may require some modification to your cooking methods.
TIPS FOR COOKING GRASS FED BEEF
- Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal
- Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
- Very lean cuts like NY strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator
- Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cooking it cold straight from the refrigerator.
- Tenderizing breaks down the tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com
- Another way to tenderize is to coat a thawed steak with your favorite rub, put it in a plastic bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but it will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
- Let the beef sit covered in a warm place for 8-10 minutes after removing from heat to let the juices redistribute
- Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
- When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
- Never use a fork to turn the beef. Always use tongs.
- When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees Fahrenheit.
SUBMIT A RECIPE
Beef Cuts 101 & Find A Recipe
This primal is rich in meat and marbling, which helps add flavor and tenderize the surrounding meat. Although rich in flavor, chuck cuts are not as tender as the elegant middle steak primals; consequently, they are perfectly suited to pot roasts and braising cooking. This primal cut is also the most popular source for ground beef, thanks to its rich flavor and its balance of meat and fat.
The Denver Steak is generously marbled, juicy and tender. It is a versatile steak. Also called Chuck Under Blade Steak or Center Cut Steak.
BLADE CHUCK ROAST
The Blade Chuck Roast is not a roast at all, but a section of the primal that will be broken down to into chuck roasts or steaks that you’ll see here.
CHUCK CENTER ROAST
The Chuck Center Roast is tender and flavorful. It is may also be labeled Chuck Roast.
The chuck roll is made up of the larger, more tender and flavorful muscles found in the chuck. This part of the chuck is normally broken down into cuts including the Chuck Eye Roast, Chuck Eye Steak, Chuck Center Roast and Chuck Center Steaks.
CHUCK EYE ROAST
The Chuck Eye Roast is tender and flavorful muscles from the chuck primal. This is part of the Chuck Roll cut.
CHUCK EYE STEAK
The Chuck Eye Steak is tender and flavorful muscle from the chuck primal. This is part of the Chuck Roll cut.
COUNTRY STYLE RIBS
Country-style ribs are meaty, tender and boneless with a robust flavor. Also called Chuck Ribs, Boneless Chuck Ribs.
CROSS RIB CHUCK ROAST
The Cross Rib Chuck Roast Tied is made up of the larger, more tender and flavorful muscles found in the chuck.
This cut is versatile and delicious. It may be on a menu as pot roast or mock brisket. Also called Chuck Roast, Arm Roast, Clod Heart, Short Clod, Shoulder Center.
This cut has a versatile and delicious cut from the Shoulder Roast.
The Ranch Steak is a versatile, affordable cut. This boneless and juicy steak is tender without the need for marinating. Also called Beef Shoulder Center, Shoulder Center Steak, Arm Steak.
FLAT IRON STEAK
The Flat Iron Steak is a tender muscle, well-marbled, flavorful, and juicy. Also called Boneless Top Blade Steak, Shoulder Top Blade Steak.
TOP BLADE STEAK
The Top Blade Steak is a tender muscle, well-marbled, flavorful, and juicy.
PETITE TENDER ROAST
The Petite Tender Roast is a juicy, tender muscle from the shoulder near the top blade. This cut is versatile and can be presented similar to the Beef Tenderloin (Filet Mignon). This roast could be cut into the smaller Petite Tender Medallions. Also called Chuck Shoulder Tender.
PETITE TENDER MEDALLIONS
Petite Tender Medallions are cut from a juicy, tender muscle from the shoulder near the top blade. This cut is versatile and can be presented similar to the Beef Tenderloin (Filet Mignon).
SHORT RIBS, BONELESS
Other names which beef short ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs.
SHORT RIBS, BONE-IN
Short ribs are frequently cut into individual pieces. They are also cut across the bone into thick or thin crosscut pieces and can be ordered boneless. Short ribs have a rich deep flavor, perfect for signature rubs and sauces and a favorite for homestyle comfort food. Also called beef ribs.
Ground beef comes from many different areas of the beef carcass. The perfect combination comes from selecting the right variety of cuts based on tenderness, flavor, and fat content.
Grass Fed Sliders – Submitted By: A&M Farms (Servings 8-10)
1/lb 93/7 Lean Ground Beef
2 Tbsp. Worcestershire Sauce
1 Tbsp. Minced Garlic
Salt/Pepper to Taste
1 Can Pillsbury French Roll Bread
6 Slices of Monterrey Jack Cheese broken in half
Organic Mustard and Ketchup
Combine first four ingredients and mix well, pat out 8-10 – 2 inch patties this beef is lean and will have very minimal shrinkage. Set aside, cut uncooked french loaf bread into 8-10 small round bun shaped sections, bake on recommended temperature until lightly golden brown usually around 12-14 minutes. Place burgers in the oven at the same time and cook approx 25-30 minutes total until internal temperature is 160-165 degrees. Remove from oven and place cheese on top, slice your freshly baked buns, serve with mustard ketchup and other desired fixings.
Kabob meat can come from a variety of beef primals. Kabobs are versatile small chunks that are popular for grilling and can be used in place of stew meat.
RIBEYE ROAST BONE-IN
The Ribeye Roast is one of the most tender of beef cuts. Found on menus as Prime Rib, the Ribeye Roast is a favorite among chefs. Also called Bone-in Ribeye, English Cut, King Cut, Queen Cut, Rib Roast.
RIBEYE STEAK, BONE-IN
The Ribeye Roast is one of the most tender of beef cuts. Found on menus as Prime Rib.
Beef Back Ribs are full-flavored, and ideal for signature rubs and sauces. Also called Beef Riblets, Beef Ribs, Dinosaur Ribs, Finger Ribs, Rib Bones.
RIBEYE ROAST, BONELESS
This boneless roast is made by removing the bones and surface fat from the Ribeye Roast, Bone-in. The Ribeye Roast has an exceptional flavor and tenderness making it a favorite among chefs. Also called Beef Rib, Prime Rib.
RIBEYE STEAK, BONELESS
Prepared from the Ribeye Roast, this is one of the most tender and flavorful steaks. This cut has a fine grain and generous marbling. Also called Beauty Steak, Boneless Rib Steak, Delmonico Steak, Filet Steak, Market Steak, Spencer Steak.
RIBEYE CAP STEAK
The Ribeye cap steak is one of the most flavorful and tender steaks. Also called Spinalis Dorsi.
RIBEYE PETITE ROAST
The Ribeye Petite Roast is as impressive as a Rib Roast in a smaller size. This cut cooks up quickly, is well-marbled with less visible fat.
The Ribeye Filet is cut from the Ribeye center muscle. This cut is lean, tender and flavorful.
BEEF BLADE MEAT
This small specialty beef cut has a great taste with juicy texture. The flat, somewhat thin pieces consist of muscles that are immediately below and above the blade bone and related cartilage of the primal rib. This cut offers tremendous culinary creativity. Also called Export Style, Lifter Meat.
The Hanger Steak is ideal for thin cuts and is easy to slice. This cut is a favorite in foodservice. Also called Hanging Tender.
The Top Sirloin is one of the most versatile cuts on the beef carcass. It is also a favorite among restaurant patrons and health concious consumers. Also called Beef Loin, Top Sirloin Butt.
The Sirloin Steak is part of the Top Sirloin, one of the most versatile cuts on the beef carcass. This boneless steak is well-flavored and moderately tender. This cut is a favorite for chefs and health conscious consumers. Also called Sirloin Butt Steak, Boneless Sirloin Butt Steak.
TOP SIRLOIN PETITE ROAST
The Top Sirloin Petite Roast is part of the Top Sirloin, one of the most versatile cuts on the beef carcass. This lean cut has a robust flavor and melt-in-your-mouth tenderness – great for carving. It is typically smaller and economically priced.
TOP SIRLOIN FILET
The Top Sirloin Filet is lean and boneless, cut from the Top Sirloin Butt and trimmed of visible fat. This cut has a robust flavor with moderate tenderness. The Top Sirloin Filet is a popular with chefs and health conscious consumers. Also called Baseball Cut, Top Sirloin Butt Steak, Top Sirloin Filet Boneless, Top Sirloin Steak.
The Coulotte is a boneless, flat triangle-shaped muscle that is the cap of the Top Sirloin Butt. The Coulotte is very popular in South American cuisine, particularly Brazilian Rodizio picanha. The Coulotte can be cut into steaks and be presented similar to a Sirloin Steak. Also called Sirloin Cap, Top Sirloin Cap Coulotte, Top Sirloin Cap.
The Coulotte Steaks are boneless steaks made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers. Coulotte Steaks are lean, versatile, and more economical than the similar Sirloin Steak. Also called Beef Loin, Top Sirloin Cap Steak.
The Tri-Tip Roast is lean, tender and boneless cut that offers the same great taste as the Top Sirloin. Also called Bottom Sirloin Roast, Triangle Roast, Tri-tip.
The Tri-Tip Steak is a lean, tender and boneless cut that offers the same great taste as the Top Sirloin. Also called Santa Maria Steak, Triangle Steak, Tri-tip.
PETITE SIRLOIN STEAK
The Petite Sirloin Steak is a smaller muscle frequently prepared marinated or cut into strips for fajitas. Also called Ball Tip Steak.
The Sirloin Bavette is a small muscle – less tender and often marinated or cut into strips. This is a popular chef’s choice for creative menu items. Also called Bottom Sirloin Butt, Bottom Sirloin Flap, Bottom Sirloin Flap Bavette.
The Flank steak is a flavorful cut that is great for marinading and popular for grilling.
Stock Bones (Makes great Pet Bones Also)
Organ Meats (Liver, Kidney, Heart)
TOP ROUND STEAK
The Top Round Steak is a lean and economical cut that benefits from tenderizing marinades. This cut offers a variety of uses including steaks, kabobs, stir-fry and fajitas. This cut is popular on lighter menus and with health conscious consumers. Also called London Broil, Short Cut, Top Round Steak, Top Round London Boil.
BOTTOM ROUND ROAST
The Bottom Round is hearty, versatile roast. Also called Beef Round Bottom, Gooseneck, Outside Round.
BOTTOM ROUND SLICES
Bottom Round Slices are a quick steak. These would be used for sandwiches such as the popular Philly Cheese Steak.
BOTTOM ROUND STEAK
The Bottom Round is hearty, versatile steak. Also called Beef Round Bottom, Gooseneck, Outside Round.
BOTTOM ROUND RUMP ROAST
The Bottom Round Rump Roast is hearty, versatile roast. Also called Beef Round Bottom, Gooseneck, Outside Round.
EYE OF ROUND ROAST
The boneless Eye of Round Roast is a lean, economical cut ideal for lighter menus. This roast is often marinated, accompanied by sauces.
EYE OF ROUND STEAK
The boneless Eye of Round Steak is a lean, economical cut ideal for lighter menus. This roast is often marinated, accompanied by sauces.
BEEF STEW MEAT
CROSS CUT SHANK
The Cross Cut Shank is popular for stew meat.
Because this primal is from some of the least-used muscles, meat from this cut is particularly tender. As a result, these cuts do not require long cooking times and are the most expensive. The Delmonico steak, T-bone steak, and tenderloin (the source of filet mignon) are all from this primal. Products: T-Bone Steak, Delmonico Steak, NY Strip Steak and Striploin Primal.
The Porterhouse Steak is a lean, tender steak. A Strip Steak and a Tenderloin Steak connected by the T-shaped bone. To tell the difference between the Porterhouse Steak and the T-bone Steak, look at the Tenderloin muscle. If it’s larger than a silver dollar, it’s a Porterhouse. The Porterhouse is a popular menu item that customers might prepare less at home. Also called King Steak.
The T-bone Steak is a lean, tender steak. A Strip Steak and a Tenderloin Steak connected by the T-shaped bone. The tenderloin muscle must be at least 1/2 inch when measured across it’s center. The T-bone is a popular menu item that customers might prepare less at home.
STRIP STEAK, BONE-IN
Strip Steaks are lean, indulgent, luscious, satisfying steaks. The Strip Steak is minimally marbled, with a robust flavor. Also called Shell Steak, Club Steak, Ambassador Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, New York Strip Steak, Kansas City Steak, Strip Loin Steak, Sirloin Strip Steak, Top Loin Steak.
STRIP STEAK BONELESS
A favorite at steak houses, the Strip Steak has a light texture with a bit of a chew. The Strip Steak is minimally marbled, with a robust flavor. Also called New York Strip, Kansas City Strip, Top Loin, Ambassador Steak, Boneless Club Steak, Country Club Steak, Delmonico Steak.
STRIP PETITE ROAST
The Strip Petite Roast is a lean, juicy roast, ideal for carving and popular with health conscious consumers. Also called Beef Loin, Top Loin Petite Roast.
The Strip Filet is a lean cut with robust flavor that is often a favorite with health-conscious consumers. This cut is easy to prepare, sensibly portioned, and difficult to overcook. The thicker, juicier cut maintains tenderness even at higher temperatures. Also called Club Cut, Loin Filet.
The Tenderloin is a lean, versatile muscle very popular in food service. The Tenderloin has a fine, buttery taste. This roast may be cut into medallions, steaks, or Tenderloin Tails (the tapered end of the Tenderloin). Also called Butt Tenderloin, Chateaubriand, Filet Mignon, Tournedos.
Tenderloin Filets are lean, tender muscles with a fine, buttery taste. Also called Beef Loin, Tenderloin Steak, Medallions, Tournedos.