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.

Recipes

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.

Other sources for Grassfed Beef recipes:

Publications:

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.

Web sites:

Meadow Maid Foods. Producers of rotationally grazed, grassfed beef in Wyoming.

American Grassfed Association.

California State University at Chico. Grassfed Educational Website.

Sustainable Table.

Mother Earth News. An article about cooking with organ meats.

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