Cooking Instructions for Grass-Fed Beef
Slow and low is the key to cooking lean grass-finished beef. When grilling, keep the grills temperature low and avoid the flame or hot spot. Over cooking will dry out the piece of meat. Oven cook roasts on low or in a crock-pot.
We prefer medium-rare to medium. If you like them well done, we suggest basting for moisture preservation. Less fat makes preparation more challenging.
If you pan fry steaks, you must have a lid on the skillet to keep the moisture in. Charcoal or gas grills require lower heat levels with grass-finished beef to prevent losing moisture in the beef… slower is better. Long story short, grass finished will cook about 20% faster due to lower fat content.
We hope you enjoy these recipes as you cook with grass-fed beef. If you have favorite a recipe you’ve tried with our meats, please share them with us!
Oven-Baked Round Steak from the Bryant Family: This favorite is from Joel Salatin, who is one of the pioneers in all-natural, grass-fed meats:
- 2 lbs. round steak
- 2 TB. oil
- 1 cup flour
- 1 ¼ cup beef broth (can use bouillon)
- 1 ½ cup chicken broth (can use bouillon)
- ¼ cup red cooking wine
- ¼ cup cold water
- 2 TB. flour 4 whole allspice or ½ tsp. powdered
- 2 bay leaves
- ¼ tsp. onion powder
Cut steak into serving pieces, trimming all fat. Rub with garlic, salt and pepper. Pound flour into steak. Heat oil in skillet, browning steak on both sides. Remove meat and place in casserole. Pour off fat from skillet, and in same skillet, heat tomato paste, water seasonings. Arrange onion and green pepper over meat in casserole. Pour tomato mixture over steak. Cover tightly, bake in moderate oven, (350 degrees) for 1½ -2 hours or until meat is fork-tender.
This works well for crock-pot, too, when cooked 7-8 hours.
Seoul Marinade from the Bryant Family: We discovered this recipe while living in Korea. Not only does it revive great memories, but it also tastes great!
- ¼ cup Sesame Oil
- 2 TB. vinegar or lemon juice
- 1 cup water
- ¼ cup soy sauce
- 1 clove garlic
Stir ingredients together, pour over favorite grass-finished steak and marinate in refrigerator up to 24 hours. Grill slowly.
Dana’s Stir-Fry Grass-Fed Beef from the Bryant Family: This is one of our family favorites, it is very quick and simple to make; great for last minute dinners!
Stir fry beef, cut into bite size pieces
Vegetables Any variation of vegetables or add all of these: 4 carrots, cut 1 onion, sliced ¼ head cabbage, sliced 1 red and yellow pepper, cut into strips 2 cups broccoli florets 1 cup pea pods Asparagus Sweet potato, sliced
- 2 cups olive oil
- ½ cup Bragg Liquid Aminos or soy sauce
- ¼ cup fresh, grated ginger root
- 3 cloves garlic, minced
- 2 TB. honey
- 1 TB. cornstarch mixed with ¼ cup water
Combine sauce ingredients in small pan, bring to boil and cook one high for 1 minute, stirring constantly with wire whisk. Set aside. In large saucepan, cook carrots and onion in ¼ cup of the sauce for about 5 minutes. Add rest of vegetables and sauté for another 5 minutes. Mix in rest of sauce and coat all vegetables. Serve over rice; serves 6.
Grass-Fed Steaks from Rob Rossi of Savannah, GA
We love to grill our steaks. The technique we use is to turn the grill on high for about 10 minutes prior to cooking. Make sure your steak is at room temperature. Put the steaks on and immediately turn the grill down to a medium to medium-low setting. Our steaks were ¾ in thick, so we would cook them for two minutes.
Flip the steaks and crank the heat back up for 1 minute, then return it to medium for another two minutes. This gives us a nice medium-rare steak. For a medium to medium-well steak, extend the cooking time on the second side. If you have a thicker steak, increase the cooking time equally on each side, about one minute per extra ¼ inch. The high heat will help to seal in the juices. This seems to work for either a marinade or a rub.
If using a rub, consider adding a little olive oil or butter to the meat just prior to cooking. If the grill flames, you can turn off a center burner or use a squirt bottle with water to dampen the flame. If cooking on charcoal, sear steak on both sides at the grill then finish in oven at 350 for about 3-4 min. The same method will work with pan cooking too. A good overall guide is to cook them about 2/3 as long as you would a corn-fed/store-bought steak.
We also found we could grill the steaks if we allowed them to defrost, then sit in the refrigerator for 3-4 days to soften. The flank and chuck steaks work best with a long soak in a marinade.
We also tried the following recipes from the book we purchased from Bryant Family Farm, The Grassfed Gourmet Cookbook, by Shannon Hayes.
~ Pork: Honey-roasted pork chops with apples and onions, maple and cider brined pork with creamed leeks and apples, brandied pork shoulder with apricots and prunes
~ Beef: Garlic herb steaks in bourbon sauce, super slow roasted rosemary crusted chuck steak, best-ever burgers, feta and herb stuffed burgers, Fiesta beef casserole, and boeuf a la bourguignone (beef burgundy)
My favorite is the maple and cider brined pork with creamed leeks and apples. I was looking for a way to use up some leeks. The flavors complement each other perfectly.
Pork Ribs from Chuck Baker of Leavenworth, KS: “The pork ribs we purchased from you turned out fantastic. They were very lean and tender. Here is the recipe that I used.”
- 2 1/2 TBS brown sugar
- 1 TBS garlic powder
- 1 TBS seasoned salt
- 1 TBS onion powder
- 1 tsp paprika
- 1 tsp black pepper
Should be enough dry rub for two slabs of baby back ribs
Generously apply dry rub to ribs, completely covering all surfaces. Wrap tightly in aluminum foil and refrigerate overnight. Bake at 250 degrees for 4 hours in metal or glass rectangular cake pan. Unwrap, apply BBQ sauce, and sear both sides on grill. Depending on the thickness of the ribs, you can stack thin two thin slabs of ribs and wrap together in the aluminum foil. For thicker, more meaty ribs, wrap slabs separately. You can cut the ribs into pieces that have 5-6 bones, so they fit into 13″ x 9″ pan for the oven.
Pork Shoulder – Pulled Pork from Chuck Baker of Leavenworth, KS
This is for a cut of meat between 5-6 pounds. Cut a few slits into the pork shoulder to create more surface area to apply the rub. Use the same rub and apply the same way as above.
Wrap tightly in aluminum foil and refrigerate overnight. Bake at 250 degrees for 7-8 hours in metal or glass rectangular cake pan. Rule of thumb is 1.5 hours per pound. Unwrap and allow to cool. Pull/shred meat using two forks. Separate and discard as much of the fat that you can. Place meat onto lightly toasted buns or bread and add BBQ. To re- heat leftover pulled pork, place meat into sauce pan with BBQ sauce. This allows you to reheat the meat without drying it out.
Fresh Ham from the Bryant Family
We love fresh hams, rather than having them all cured. We used the fresh ham recipe from The Grassfed Gourmet Cookbook, by Shannon Hayes, using an herb rub with fresh rosemary. The meat was delicious! The fresh ham tasted like a pork roast – very tender and flavorful. We prefer the fresh ham to cured ham for tasty, healthful eating.
Ground Pork and Apple Sliders from the Bryant Family
- 2 lbs ground pork
- 1/2 cup minced white onion
- 1 1/2 cup finely diced apple
- 1 1/2 T Italian seasoning
- 1 t garlic powder
- 1 1/2 t sea salt
- 1 t black pepper
Mix ground pork with minced onions, diced apples, and spices. If you prefer a milder slider, first sauté the minced onion. Evenly separate the mixture into 8-10 portions and form those into patties. Cook over medium heat for 7-10 minutes on each side. You can serve the burger wrapped in lettuce with some Homemade ketchup or sauerkraut.
Broiled Lamb Chops from the Bryant Family
- 4 rib or loin chops, at least 1-1/4 inches thick
- 1-2 cloves garlic, cut into small slivers
- Olive oil
- Coarse salt and freshly ground pepper to taste
Pierce lamb chops on both sides with sharp knife, and insert 4-5 garlic pieces into each side of the chops. Brush the chops on both sides with olive oil, as well as the sides around the chops. Sprinkle the entire chop with salt and pepper. Set broiler on high, and broil for 5 minutes on each side for medium rare chops.
Roast leg of Lamb from the Bryant Family Rub the paste all over the leg and let the leg rest at room temp for 1-2 hours, or cover with plastic wrap overnight in the fridge. Preheat oven to 500 degrees. Place the leg in a large roasting pan, set in in oven and lower the heat to 250 degrees. Continue roasting until thermometer reads 120 degrees for a rare roast and 130 degrees for a medium or 140 degrees for well done roast. Cooking times will vary based on the size of the leg and desired doneness, but allow at least 2.5 hours at 250 degrees for a medium rare 5.5 lb leg. Remove the lamb from oven cover loosely with foil and rest for a minimum of 15 minutes before serving. The lamb will continue to cook during this time ad the temp will go up another 5-10 degrees.
Roast leg of Lamb from the Bryant Family
Rub the paste all over the leg and let the leg rest at room temp for 1-2 hours, or cover with plastic wrap overnight in the fridge. Preheat oven to 500 degrees. Place the leg in a large roasting pan, set in in oven and lower the heat to 250 degrees. Continue roasting until thermometer reads 120 degrees for a rare roast and 130 degrees for a medium or 140 degrees for well done roast. Cooking times will vary based on the size of the leg and desired doneness, but allow at least 2.5 hours at 250 degrees for a medium rare 5.5 lb leg. Remove the lamb from oven cover loosely with foil and rest for a minimum of 15 minutes before serving. The lamb will continue to cook during this time ad the temp will go up another 5-10 degrees.
Herb Roasted Chicken from the Bryant Family
- 2 Tb herb rub
- 1 glove garlic
- 1/4 cup olive oil
- 1 whole chicken, approximately 4 lbs
- 1 TB coarse salt
- 1 Tb freshly ground black pepper
- 1 Tb dried thyme
- 2 TB dried oregano
- Combine 1-2 TB herbs (store left overs) with 1 clove of garlic ad 1/4 cup olive oil
Rub into the meat and skin before roasting. Preheat oven to 350 degrees. Place chicken herb rub in a food processor with the garlic and olive oil and puree into a smooth paste. Rinse the chicken and pat dry, rub the herb paste all over the chicken. Allow to sit in fridge for two hours or roast immediately, approximately 1.5 hrs until the legs are loose or the internal temp at the breast is 160 degrees. Let rest 10-15 minutes.