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Cooking your Dry-Aged Grass-Fed and Grass-Finished Beef
Grass-fed and finished beef is best when rare or medium rare. Lower heat is recommended which means cooking for a slightly longer time, turning steaks more often. Always use a meat thermometer to determine when it's done! Let the meat rest and the temperature will rise slightly as it continues cooking.

Great Big, Juicy Burgers

Take your ground beef package out the day before serving and let it thaw. Add seasonings to marinate the meat that will cook with it tomorrow. The day of serving, open the refrigerator and see what vegetables and/or herbs you may have. Dice the vegetables and herbs you have selected until there is about 1 part vegetables to 2 to 4 parts of meat. Mix the veggies and the meat and the herbs. Add an egg per pound and some oatmeal (if desired meatloaf style) to the mix and form serving size patties. Grill these or pan fry them for nice juicy burgers!!

Tasty Hamburger

Sliced ribeye
Sliced Ribeye
Grilled, Broiled Steaks and
Stir-Fried, Kabob pieces of Steaks or Roasts

To season the meat, rub the meat surface with your favorite herb combinations or insert garlic cloves in slices cut in the meat. You can also marinate the meat in your favorite flavors for at least a couple of hours before cooking. The dry aged meat is leaner than typical grocery store cuts so be sure not to overcook.

Super-Slow Oven Roasted Roasts
Sirloin, Sirloin Tip, Top Round, Bottom Round, Eye of the Round

These roasts can be marinated but may require at least overnight marinating to fully absorb the flavors. Try them simply on their merit first or use an herb rub! Grass-fed beef has a wonderful rich flavor. To begin cooking, preheat the oven to 250 degrees and cook for 30 minutes. Turn the oven down to 170 degrees or even as low as 150. As a guide, roast about an hour and 10 minutes per pound. Remove from the oven when the meat thermometer reads 115-120 degrees for rare, 125-130 degrees for medium, 140-145 degrees for well-done. Let the roast rest for 5 to 10 minutes under a "tent". Slice thinly at a right angle to the grain of the meat. Delicious!

Tender Roast
Tender Roast

Braising Roasts and Chuck Pot Roasts

Brown these roasts a few minutes per side in a large skillet to seal in the juices before cooking. Use a slow cooker or covered pan with moist heat for these roasts. Add liquid with the desired flavorings, using more liquid for pot roasts. Try cider, tomato sauce, beer, or other juices instead of water. Simmer on low heat for 5 to 6 hours. Cook until a fork goes into meat easily. Add vegetables like onions, potatoes, carrots, celery, etc. during the last portion of the cooking time. Crock pots are a great and easy way to cook these roasts and their complementary vegetables!!

Tips for Cooking Your Grass-Fed Beef
How to cook your dry-aged, grass-fed beef

  • Grass fed beef is best when cooked rare to medium rare or slow-cooked until fork tender.
  • Grass fed beef has high protein levels which means that your beef will cook 30% faster than traditional beef. Use a meat thermometer to check doneness.
  • It's important to completely thaw your meat and bring it to room temperature before cooking. Never use a microwave to thaw your grass fed beef.
  • Coat your beef with a favorite light oil and herbs for flavor enhancement, easy browning and to prevent drying.
  • Marinating your beef before cooking is helpful to tenderize the meat. If using a rub, pound your steak a few times to break down the connective tissue.

    Watch the temperature!
  • It's best to remove your roasts from the heat 10 degrees prior to reaching the desired temperature as the meat temperature rises and it continues to cook while it rests.
  • Stovetop cooking is great for any steak because you have more control over the temperature than on a grill. Sear on both sides, then let it cool and turn the heat down to finish cooking.
  • Use garlic butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat like chefs do.
  • If cooking a roast, reduce the oven temperature by at least 50 degrees. Shannon Hayes, author of Grass-Fed Gourmet and The Farmer and the Grill cookbooks says that 170 degrees is best. The cooking time will be slightly longer at the lower temperature but he results are well worth it. Use a meat thermometer instead of a specific time to determine when it is done. Heating the meat more slowly helps to reduce the shrinking of the muscles which causes chewiness.
  • When grilling, sear the meat very quickly over high heat on each side to seal in the natural juices. Remove the meat from the pan, reduce the heat to low and let the pan cool also. Finish the cooking process on low and use your thermometer to determine when it is done. Basting can add moisture and flavors. Let steaks rest for 5 minutes too and the temperature rises a bit while resting.

    Great ideas and delicious dinners
    Slow cooked and braising roasts - Best cooked with vegetables and herbs

    Beef Back Ribs
    Boneless Chuck Roast
    Bone-in Chuck Roast
    Bottom Round
    Eye of Round
    Short Ribs
    Whole Beef Shank
    Mock Tender
    Top Round

    Oven roasts - Like Sunday dinner used to be - use 170

    Beef Tenderloin
    Eye of Round
    Rib Roast, bone-in
    Sirloin Roast
    Sirloin Tip Roast
    Strip Loin Roast
    Top Round

    Steaks - Best cooked rare to medium rare

    Eye Round
    Filet Mignon
    London Broil Top-Round
    Porterhouse, bone-in
    Rib Steak, bone-in
    Rib-Eye Steak
    Flat Iron
    Boneless Sirloin
    Bone-in Sirloin
    Sirloin Tip Steak
    Strip Loin Steak
    T-Bone, bone-in

    Spring on the Farm
    Spring on the Farm
    Alan and Nancy Brown
    At the End of Lewis Hill Lane
    Town of Jackson
    Greenwich, NY 12834
    phone (518) 692-9208 or 692-3120 | Email
    Spring on the Farm
    Spring on the Farm