How to cook
100% grass fed beef
Our beef is 100% grass-fed and dry aged.
This is not your regular grocery store meat. The flavour is stronger and the meat is much much leaner.
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The key difference is our cattle eat grasses and other vegetation all year round rather than a high calorie ration. They grow slower and they put on less fat than the majority of finished beef cattles. They are also on pasture for as much of the year as the weather allows and through the winter they are free to move throughout several acres of yard which also keeps them lean.
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Our meat is dry aged for at least two weeks in a special temperature controlled environment which allows the meat to develop a richer flavour and helps to tenderize it.
Give your BBQ grill a break. Grab that cast iron if you have it.
I love barbecuing, but the barbecue grill is no friend to lean grassfed beef. It allows all the rendered fat and connective tissue to drip away, leaving it drier and tougher. Treat that steak right by searing it on a very hot pan either on the BBQ or the stove top. A cast iron pan is perfect for this. Then drop the flame in the BBQ or transfer the pan to an oven and let it slowly cook at low heat to your prefered doneness. A good meat thermometer will help you know when your steak is done how you like it.
How "Done" should I go?
I don't think a grass-fed steak should be cooked beyond medium. Rare or medium-rare is preferred. If you don't find the idea of bloody or pink meat on your plate appetizing I would recommend a roast instead of steak. This isn't to shame someone who doesn't like a rare steak but rather to help you get the best enjoyment from our meat. Meat from a 100% grass-fed animal just doesn't produce the heavy marbling as meat from a feedlot finished on a high calorie ration. A lean steak that is well done it will be drier and tougher.
Treat Roasts the same way.
A good sear on all 6 sides of a roast, then a long slow roast in the oven or on the BBQ will produce a delicious roast. A large roast gives extra flexibility If you're cooking for a number of people because you can cook it to the point that outer portions are well done while the center is still rarer.
Butter is your best friend.
Lean grassfed beef offset with a little butter is mouthwatering. A lot of butter is even better. But if you're trying to reduce your fat intake a little butter is probably best. After searing your cuts on a dry pan or one oiled with a high temperature oil (hello grapeseed oil!) you can add as much butter as you like. While it's finishing at low temperature, baste that butter over the meat or flip the meat a few times.
S&P and so much more.
Salt and pepper are the quintessential seasonings for beef but there are endless flavour combinations to try. Seasonings that are bolder and smokier can be applied as a rub before searing. Herbs and other "delicate" seaonsings can be "compounded" into your butter. I prefer compound butter over rubs. Garlic, bay leaf, sage, savoury, and marjoram are my go to seasonings.
Horseradish, steak sauce, ketchup: Yay or nay?
You do you. We love a little creamy horseradish with our beef on occasion. Enjoy your food however you like.
Need more tips? Have a favourite recipe?
Get in touch for more help or to share your techniques.