Do not overcook
Grass-fed beef is leaner than grain-fed, because of this it does not have a lot of spare fat to keep it moist when cooked too long, or at temperatures that are too high. Fatty grain-fed beef is sometimes more forgiving of overcooking, and grass-fed cuts need a little extra attention and care. Grass-fed beef takes on average about 30 percent less cooking time and it is most tender when cooked medium-rare or medium. We suggest you watch the internal temperature whith a meat thermometer. Ideal temperature is generally between 145°F and 155°F for medium-rare to medium. Anything above that is too much, and your steak will lose its moisture and tenderness. If you like your steak well-done we suggest you opt for a cooking method that utilizes a lot of moisture to keep the meat tender.
Do not cook when frozen or partially frozen!
Refrigerator - You can usually defrost steaks or a ground beef package in about 24 hours; roasts and bone-in cuts can take up to 3 days, depending on size. Place the beef on a tray or in a container to catch the juices.
Cold Water Immersion - On the day you want to cook, you can thaw any beef cut by submerging it, still in the packaging, in cold water in 1-3 hours. Refresh the water every 30 minutes or so to expedite thawing.
Microwave - We do not ever recommend defrosting in the microwave but if absolutely necessary for last-minute defrosting, follow your microwave manufacturer’s instructions for defrosting and check the beef often to avoid cooking it
There are two main ways of cooking meat: dry heat and moist heat methods.
Dry heat - cooking methods include sautéing, grilling, and roasting. Grass-fed beef can be cooked with any kind of dry heat method as long as you are extra careful not to overcook it. When cooking grass-fed beef with dry-heat methods, make sure to always sear the beef over high heat, then continue cooking it at a lower temperature either in a pan, on the grill or in the oven, depending on the method you're using and the recipe.
Moist heat - cooking methods include braising, stewing. Braising and stewing are wonderful ways of slow-cooking meat in a lot of juices, including stocks and wine, making it exquisitely tender and full of flavor. Ever wondered why people refer to “meat that falls off the bone”? Try braising and you'll experience it first hand. Any kind of grass-fed beef can be easily braised or stewed without any risk of moisture loss and dried out meat.
Let rest after cooking As a rule, always let any type of meat rest for 8 to 10 minutes after taking it out of the heat. This will help redistribute the juices inside the meat before serving. In particular, when you're planning to serve the meat in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For the same reason, always turn your meat with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.
Tip: if you're preparing hamburgers with grass-fed beef, add caramelized onions or other moisturizing ingredients to compensate for the leaner meat. (Grass-fed hamburgers are generally 80% to 90% lean.)