Thou Shalt Not Overcook!

Grass-fed/finished meats have high protein and low fat levels, the meats will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the meat from your heat source before it reaches the desired temperature.

Use a thermometer to test for "doneness" and watch the thermometer carefully. Since grass-fed/finished meats cook quickly, your meat can go from perfectly cooked to overcooked in less than a minute.  (See suggested temperatures below under Roasts).

Let the meat sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

Never use a fork to turn your meat . . . precious juices will be lost. Always use tongs.

Resist the urge to press down on the burgers with a spatula.

Never use a microwave to thaw your grass-fed/finished meat. Either thaw your meat in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

Bring your grass-fed/finished meat to room temperature before cooking . Do not cook it cold straight from a refrigerator.

Always pre-heat your pan or grill before cooking grass-fed/finished meat.

When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.

Marinate your meat before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of grass-fed/finished meat but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. . For safe handling, always marinate in the refrigerator.


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All of the tips previously mentioned for steaks also apply to roasts, especially overcooking. Set your oven to 275oF for roasting. The cooking time will still be the same or slightly shorter even at the lower temperature. 

• Watch your meat thermometer (see suggested temperatures below) and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.

• When roasting, sear the meat first to lock in juices and then place in a pre-heated oven. Save your leftovers, roasted grass-fed/finished meatslices make great healthy luncheon meats with no additives or preservatives.

• Consider braising (cooking w/liquid) in either the oven or better yet, a slow cooker (crock pot). Just remember to put the slow cooker on its lowest setting.

 Rare................ 120oF 

 Medium Rare..  125oF 

 Medium........... 130oF 

 Medium Well... 135oF 


IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10oF shy of what’s on the list. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.


All the best & Bon Appetit!

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