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Grass-fed Beef Baking Tips

Grass-fed Beef Baking Tips

  • Grass-fed beef cooks about 30% faster than conventional beef because it is leaner and richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking steaks off the heat, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the steaks to redistribute back to the middle and remain in the steaks when you cut them.

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