Cooking Tips and Tricks

General Tips for Cooking Grass Fed+Finished Beef

Our grass fed, dry aged, Limousin beef is much lower in fat, sodium, and moisture than most beef available at grocery stores and therefore requires a different cooking process.

Our beef needs to be cooked at a lower temperature, usually 15-25% lower, and also cooked for a shorter time. For example, a roast you would normally cook at 325º should be cooked instead at 275º, and checked for doneness several minutes sooner. However, this does not change the internal temperature which should still be in the expected range for your preferred doneness.

To enhance the flavor of the beef, you will want to add salt and other seasonings during the cooking process. Also, because of the leanness of Limousin beef and the 14 day dry age, when pan frying ground beef or burgers it is usually helpful to add fat or moisture to the pan. 

If you are not satisfied with how something turns out, don't hesitate to contact us and we will help troubleshoot the problem. There is a learning curve to cooking grass fed beef, but you will find that when it is mastered, the finished product is phenomenal.

Steaks

The lower temperature recommendations and shorter cooking times also apply to steaks, even on the grill. You'll want to cook with a lower temperature, because cooking the beef too fast breaks down the protein structure and causes the beef to become tough and chewy.
Alternatively you can use an open pit technique turning the meat frequently (every 1-2minutes). You can use this technique in an iron pan with no lid as well.

Roasts

Roasts are always best cooked low and slow, and sliced against the grain. They can be cooked in a crockpot with potatoes and veggies for an easy meal, roasted or broiled in the oven, or even placed on the grill!

My favorite website for recipes and cooking tips is beefitswhatsfordinner.com. They have a thorough and comprehensive guide to every cut of beef, along with how to best cook each cut, and delicious recipes!