Cooking Tips
Choose the right cut.
Grass-fed beef is best suited for cuts that are naturally tender, such as ribeye, sirloin, and tenderloin. These cuts require less cooking time and are less likely to become dry.
Marinate the meat.
Marinating the meat for at least 30 minutes before cooking can help to tenderize and add flavor. Use an acidic marinade, such as vinegar or citrus juice, to break down the muscle fibers.
Cook at a lower temperature.
Grass-fed beef cooks faster than grain-fed beef because it has less fat. Cook it at a lower temperature than you would grain-fed beef to prevent it from becoming tough and dry.
Use a meat thermometer.
Use a meat thermometer to check the internal temperature of the meat. Grass-fed beef is best served rare to medium-rare, with an internal temperature of 120-140°F.
Let the meat rest.
Allow 5-10 minutes after cooking for the juices to redistribute.