Recipies & Cooking Tips

In order to experience the exceptional flavour and health benefits of our natural, grass-fed beef, you must cook it properly. First and foremost, remember that natural beef requires 30% less cook time than regular supermarket beef because it contains very little fat-marbling to help keep it moist.

How to cook our natural, grass-fed steaks

steak After you've taken your steak out of the package or a marinade, it's important to pat it dry and let it reach room temperature before cooking. Coat it lightly with oil or butter which will seal in the juices, giving it a slightly crunchy exterior and a moist interior.

The grill or pan should be pre-heated to around 350°F. One inch thick steaks started at room temperature will brown in three to four minutes a side and be cooked to medium after seven or eight minutes. For greater precision, you can use a thermometer: 125°F is rare, 130°F is medium, and 150°F is well done.

A great way to prepare the higher-end cuts (like tenderloin, strip loin, t-bone and prime rib) is to use a dry rub. A dry rub steak recipe is a combination of seasonings which are then literally rubbed onto the steak before putting it on the grill or in the pan. Remember to brush steak with oil or butter and apply enough of the steak rub recipe to cover all of the meat but not so thick you can no longer see the meat at all.

Sweet and Spicy Dry Rub Recipe

  • ¼ cup brown sugar
  • 3 tablespoons granulated sugar
  • 2 tablespoons dark chili powder
  • 2 tablespoons paprika
  • 1 tablespoon dry oregano
  • 1 tablespoon dry thyme
  • 1 tablespoon dry sweet basil
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 2 tablespoons garlic powder

Chipotle Pepper Dry Rub Recipe

  • 2 dried chipotle peppers
  • 3 tablespoons black pepper
  • 2 tablespoons dried oregano
  • 1 tablespoon dried cilantro leaves
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon ground dry orange peel

The more economical cuts (like sirloin or round) are best tenderized, preferably marinated for several hours before you cook them.

Simple Marinade Recipe

  • ½ cup canola oil
  • ¼ cup honey
  • 1/3 cup soy sauce
  • 1 tablespoon of each: ground ginger, onion powder & garlic powder

This marinade recipe should cover 2-3 lbs. of meat and can be used to marinade roasts as well. Place meat in sealable plastic bag or sallow dish so that the entire cut is covered by the marinade.

How to cook our natural, grass-fed roasts

roast A roast with moderate intramuscular fat (such as a prime rib or tenderloin roast) can be cooked in the oven on a rack. Start your roast with a dry rub of herbs and spices in a preheated oven at 400°F. When you put it into the oven, immediately turn the temperature down to 300°F and cook until it is as done the way you like it. A temperature probe is essential as grass-fed meat can go from rare to medium to overdone in 10 minutes. Beef cooked to medium (140°F to 145°F) is the maximum internal temperature that you want to prevent the meat from drying out. If you do not have a thermometer we suggest 22 minutes of cook time for every pound.

A roast with less fat (such as a round roast) is usually best when cooked very slowly over very low heat in liquid in the oven or in a slow cooker.

Easy Slow Cooker Roast

  • 3 lb. round roast
  • 1 cup beef broth
  • 1 c. flour
  • ½ tsp. garlic powder
  • 1 or 2 cloves garlic
  • 1 medium onion, diced
  • 2 tbsp. olive oil
  • 1 bay leaf
  • dash of salt and pepper

burger Season the roast generously with salt, pepper and garlic powder. Coat the roast with flour and place into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased slow cooker. Toss in whole garlic cloves and bay leaf. Pour beef broth over roast, and then cook on low for 8 to 10 hours. This recipe can be adapted to the oven instead of a slow cooker. Place in oven at 200°F for 45 minutes per pound. The internal temperature should read 130°F when cooked to medium-rare.

Keep in Mind

… natural beef requires 30% less cook time than regular supermarket beef because it contains very little fat-marbling.