Cooking Tips for Grass-Fed Beef

In the Kitchen with Chef Stazi

February 1, 2022

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Grass-fed and grass-finished beef is a phenomenal choice at the butcher counter, especially when it’s our Fresh to Market Grass-Fed Beef by Certified Piedmontese. Just keep in mind that when it comes to cooking, grass-fed beef tends to take less time and temperature since it’s leaner than conventional beef. Luckily, our pro chef team has shared some of their top tips for treating grass-fed beef with the tender loving care it deserves.

For a showstopping steak, check out this video to watch our very own Chef Stazi walk you through how to cook the perfect Fresh to Market Grass-Fed Tomahawk Chop. Have a different cut in mind? Follow these pro tips for the juiciest, tastiest grass-fed beef ever:

• Bring meat to room temperature before cooking.  
• Avoid overcooking—grass-fed beef cooks faster than conventional beef!
• Use marinades or sauces for added moisture, or baste with herb oil or butter at the end of cooking. 
• Sear steaks in a cast iron pan or on a grill over medium to medium-high heat. Cook to rare or medium rare, until about 10°F below desired finished temperature, then let rest for 10 minutes to allow for carryover cooking.  
• To reverse sear, heat steaks in a 200°F oven until internal temperature of the meat reaches about 110°F. Sear on a hot grill or cast iron pan to caramelize the surface, then let rest 10 minutes before serving. 
• For large cuts (roasts or braises), cook at a 15–20% lower temperature than conventional beef. 
• Let braised meats (stew, pot roast, short ribs) rest in the cooking liquid for 15–20 minutes before serving.

Ready to get cooking? Drop by your local Nugget Markets meat department to pick up some Fresh to Market Grass-Fed Beef and try out delicious recipes like these!