Sonoma County, California
Beef Cooking Tips & Recipes
roast is just a larger piece of meat. If the cut is from the areas of
the animal that produce finely grained, homogeneous meat without
gristle and connective tissue, it is ideal for dry roasting in the
oven. The classic examples include Rib Eye and Tenderloin, but a lot of
others that are sometimes considered pot roasts can also be used for
this method, such as Bottom
Round, Cross Rib, Eye of Round, Mock Tender, Rib Eye, Sirloin Tip, and
Top Round. Principles
Barbequeing, Grilling & Broiling (Steaks)
Moist Roasting (Pot Roasts, Braising etc)
Prices & Availability
Grass-Fed Beef Cooking Principles:
Grass-fed beef is much leaner than the conventional feedlot product,
and this affects the way you should cook it for optimum results.
large amount of fat in corn-fed beef acts as an insulator during
cooking, and tends to slow down the rate at which the meat heats up. It
requires very high temperatures to brown the outsides, and
its high water content resuts in major shrinkage during cooking.
Conversely, the leaner grass fed product heats up faster and is easy to
overcook. It browns easily on medium heat and exhibits very
little shrinkage during cooking. The best approach is slower cooking at
For example, when roasting, use temperatures in the 200's F rather than
300's. Some authors suggest no higher than 225 degrees F with cooking
increased by 50% compared to conventional recipes. When broiling or
grilling, keep the
meat further away from the heat and cook slower.
If these simple guidelines are followed, your health-giving
Grass-Fed Beef will turn out just as tender (especially when dry aged
for three weeks prior to butchering as our beef is) and far more tasty
than corn-finished beef. It
is also denser and more filling so you can use smaller portions.
Specific advice on the main methods of cooking appears below, followed
by some simple recipes.
Grilling and Broiling (Steaks)
When barbequing, grilling or broiling grass-fed beef steaks, the basic
principle is to use less heat to avoid burning the outside while the
inside heats up. It is good to sear the outside initially to seal the
juices in, but from then on lower the temperature (eg move the meat
further away from the heat source) and cook for longer. When turning
over the meat, don't stick a knife or fork in -- use tongs so the
surface is not broken and the juice won't escape. If the steak is over
1.5 inches thick, and you want it medium or well done, use plenty of
barbeque source or other liquid garnishings to prevent burning and help
keep the juice in. You can of course cut into the meat to see if it is
done, but this lets juices out, so it is better to use a meat
thermometer. If using a thermometer, try cooking it to 5 degrees less
than conventional meat for the same degree of doneness. (Grass-fed beef
tends to be done a bit sooner, and in any case cannot support the
E-coli bacteria that is a major reason for using higher temperatures
when cooking corn fed beef).
pepper (or lemon pepper, or your favorite seasoning) and sea salt (or
regular salt) on the meat, and rub it in with olive oil. If you
have plenty of time, pour some wine over the meat and let it marinade
(optional). A couple of hours before meal time, preheat
the oven to 225 or 250 F, put some olive oil in a frying pan, put it on
the stove and lightly brown the meat on both sides to seal in the
juices. Optionally pour the wine back over it, cover the pan with tin
foil and stick it in the oven. Cook for about 50 minutes
per pound. Use a meat thermometer to check the internal temperature --
stop cooking when about 5 degrees below the thermometer's marking for
the desired state of doneness. (Try about 145 for medium rare and 155
for medium). Let it sit for 10-20 minutes before serving. (The meat
keeps cooking for a good many minutes after removing itfrom the heat),
Roasting using moisture -- ie pot roasting, braising or using a crock
pot etc is ideal for the cuts you get from the chuck, brisket and rump
areas of the beef carcass, which start off not as tender and tend to
have some gristle running through them. This does not mean they are
inferior -- in fact they tend to be even more tasty than the so-called
premium cuts. Here again the rule is to use a low temperature and a
long cooking time (eg 225 or 250 degrees for several hours).
Pot Roast Recipe
the roast on all sides in oil in a Dutch oven or skillet. Sprinkle with
salt. Add 1/2 cup of water, cover with lid and reduce heat to low for
3-4 hours. What could be simpler?
Price List page for detailed pricing of individual cuts.
Our USDA-inspected grass fed beef is available year-round. Call us at
(707)876-1808 or email firstname.lastname@example.org
to have an order shipped or delivered anywhere in Nroth America, or to
schedule a visit to the
ranch and pick up meat from our on-farm
store. We also patronize local Farmers Markets.