Our grassfed beef is dry-aged and has less fat than conventional (grainfed) beef. So, for tender and tasty meat, cook grassfed beef a bit differently than you would grainfed beef. Without all that corn-fed fat as an insulator, grassfed beef is lower in fat and more flavorful, but if it is cooked improperly it can become tough (just like any meat). Cooking this healthy, great-tasting beef isn’t hard, though—you just need to develop a few new habits. Click here for general info about cooking grassfed.
Most conventional beef recipes can be adapted to grassfed meat if you remember to keep the temperature low and take care not to dry it out. Grassfed bison and game recipes can usually be used as written.
These recipes are meant to be inspirations to start your culinary imaginations. As with most recipes, you can make substitutions for cuts. A yummy steak marinade may work wonders with a roast, too.
A note about cuts: steaks like tenderloin, ribeye, and sirloin are just 1″ thick cuts of what could have been left as a roast. Likewise, you can make steaks out of any roast by cutting your own steaks. You could make kebab meat out of your sirloin tip roast, stirfry strips from your top round, and jerky from just about anything. Bone broth can be made from any bone, not just the “soup bones” (that leftover T-bone? You got it). Just be aware of the tenderness and flavor characteristics of your cut and cook it accordingly.
Here is a beef chart. As a general guide, cuts from the chuck (shoulder) tend to be very flavorful and give you “fall apart” roasts because of the crossing of the muscle fibers and fat. Cuts from the top of the beef are usually very tender (and thus cut into steaks). Cuts from the round (behind) are generally more tender at the top (top round) and get tougher (but more flavorful!) as you go down (bottom round). These roasts stay together more like roast beef. Cuts from underneath the beef have a distinct grain and fantastic flavor (flank, skirt, brisket).
If you have a great recipe for grassfed beef or have a comment about our recipes, drop us a line! We love to hear how you prepare our beef and would love to get your recipes.
|Fajitas||flank, skirt||Flank steak or skirt are the go-to cuts but this is good with about anything.|
|Grilled Rib-eye in Wine and Garlic Marinade||Ribeye||A nice marinade for about any cut.|
|Beef stir-fry with Caramelized Onions||flank, skirt||Calls for flank steak but most cuts will work.|
|Slowcooked London Broil||London Broil||A “London Broil” is a big, thick, top round steak|
|Sirloin Hobo Packs||Sirloin||This recipe can work with many cuts – just slice them thinner for those more flavorful cuts.|
|Cube Steak Provençal||Cube Steak||This is twice-tenderized round steak.|
|Peppered Steak||Top Round Steak||This recipe uses top round steak.|
|Tenderloin Marsala||Tenderloin||A take on the classic Indian dish.|
|Carpaccio||Steak||Just about raw, you’ll want a very tender cut for this recipe. Tenderloin, New York or sirloin is recommended.|
|Glorious Brisket||Roasts||Grandma’s Passover brisket. Fantastic!|
|New England Roast||Roasts||How’d the Pilgrims take their roast? Just like this!|
|Balsamic Glazed Pot Roast||Roasts|
|Roast with Mushroom and Fruit Butter Sauce||Roasts||From Chef Linda Hoffman of Come Back to the Table|
|Salt-crusted Roast Beef||Roasts||One of our favorite roasts – juicy and flavorful and great for sandwiches later.|
|Bone Broth||Soup and Stew||Very nutritious and full of minerals. Ideally it will gel up at room temperature. Freezes beautifully. Use as soup, a base for sauces, or braising meats and vegetables.|
|Meatballs||Soup and Stew||A farmers’ market favorite. Before you put them in the broth, freeze up a bunch for an easy any-time dinner.|
|Sara’s Beef Stew||Soup and Stew||Thick and hearty, perfect for a winter dinner!|
|Hungarian Goulash||Soup and Stew||The real deal from a customer’s great-grandfather.|
|Behi Buztanak Anda Goriren Zaltzan (Basque Oxtail Stew)||Soup and Stew|
|Garlic Ginger Beef Jerky||Other||The tamari/ginger/garlic part of this recipe makes a fantastic marinade for any cut of meat or tofu as well.|
|Honey Orange Beef Jerky||Other|
|Texas-style Oven Barbequed Ribs||Other||For those who don’t have a grill or who don’t want to get it messy.|
|Corned Beef||Other||Not how to cook it but how to corn it (an ancient form of preserving meat with salt). Be’ware – it takes 3 weeks!|
|Short Ribs with Butter Beans||Short Ribs|
|Kebabs with Lemon-Rosemary Marinade||Stew/Kabob||Perfect for throwing on the grill!|
|Braised Beef Cheeks||Cheek||Tender and tasty. One of the newest “it” cuts of beef.|
|Tacos de Lengua (Tongue Tacos)||Tongue||Don’t like tongue? Try this recipe – it’s just like any shredded meat.|
|Grilled Beef Heart with Horseradish||Heart|
|Braised Beef Tongue||Tongue|
|Basic Beef Tongue||Tongue||Like your tongue without all the bells and whistles? You’re in the right place!|
|Mushroom-stuffed Beef Heart||Heart||A cut just perfect for stuffing!|
|Sara’s Sweet-and-Savory Beef Liver Paté||Liver||The balsamic vinegar is the secret|
Other sources for Grassfed Beef recipes:
Hayes, Shannon. 2005. The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods. Chelsea Green.
Fishman, Stanley A. 2009. Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat. Alanstar Games.
Meadow Maid Foods. Producers of rotationally grazed, grassfed beef in Wyoming.
Mother Earth News. An article about cooking with organ meats.