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  Tips for Cooking Grass Fed Beef


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  Brandon Natural Beef - Our 100% Grass Fed Beef    

Congratulations on your choice of Brandon Natural Beef! Our grass fed beef is naturally more flavorful and leaner than corn fed beef and needs a few special considerations when using. Follow my guidelines cooking to insure that your experience with Brandon Natural Beef is a tasty and tender one.
- Chef Deborah Dal Fovo

Tips for Cooking Grass Fed Beef

1.  Invest in a Digital or standard meat thermometer. This is an invaluable tool for cooking grass fed meat to the proper temperature. (They are great for cooking all meats.)
2.  Bring meat to room temperature before cooking. Remove steaks from the refrigerator 1 hour before cooking. You want your meat at room temperature. Tenderloin and Rib Roasts should be removed 1.5-2 hours in advance.
3.  Remove excess surface moisture before cooking. There will be moisture around your beef. Pat meat dry with kitchen toweling as damp meat will not brown properly.
4.  Salt meat just before it hits the heat. Salting too early will draw out moisture to the surface, leaving the beef dry and tough.
5.  Always sear meat to seal in goodness and maintain tenderness. Use a little extra virgin olive oil to prevent sticking and create a nicely browned crust.
6.  Use tongs or a spatula to turn meat instead of a fork to avoid piercing the seared crust and allowing precious juices to escape.
7.  While cooking Grass fed beef, take care to not overcook. It is leaner and requires 30% less cooking time than corn fed beef. Carefully monitor your grass fed beef to avoid overcooking.
8.  Test for doneness. While restaurant chefs use the touch method to determine meat doneness, the sure-fire way to success is with a meat thermometer. Whether a digital or dial version, insert the point into the center of the meat away from bone and use these ranges to determine your desired doneness: 120- 130°F rare, 130-135°F medium- rare, 140-145°F medium, 150-155°F medium-well. I highly recommend cooking your grass fed steaks to no higher that 145°F as they are best enjoyed rare to medium-rare. Keep in mind that the internal cooking temperatures continue to rise 5 to 10 degrees due to residual cooking as the meat rests. Taking this into consideration when you test the temperature will  insure a perfect end result!
9.  Let meat rest after cooking. Either turn off oven and leave door open or transfer the meat to a plate or cutting board, tent loosely with aluminum foil. Let rest for 5 to 15 minutes before slicing, depending on the thickness. This allows the meat to relax and natural juices to redistribute uniformly.

Deborah Dal Fovo - http://www.deborahdalfovo.com/ - all rights reserved

©2010 Brandon Natural Beef • San Francisco, CA • 94147 • PH 415.307.2144 • eathealthy@brandonnaturalbeef.com