When it comes to cooking beef, one method does not fit all. Everyone has their preferred method of grilling or baking their favorite cut. However, grass-fed beef requires something else: lower heat and longer cook time. That's because the fat content of a pasture-raised animal is different than the feedlot beef we find in the supermarket or on the plate at a restaurant. Grain-fed beef's fat is predominantly Omega 6's, whereas grass-fed beef is mostly made up of Omega 3's. Many say the latter is a better form of cholesterol, to boot. Anyway, Omega 3's can't handle high forms of heat - think of how you cook Salmon, which is full of Omega 3's.

We'll be honest - if your idea of a good steak is to grill it until it's well done, stick with grain-fed beef. That beef and its Omega 6's can handle that long period of high temperatures. Grass-fed steaks shouldn't be cooked more than medium, at best. Most of our customers stick to medium-rare, and some brave souls like it all out rare.

Personally, we prefer the "reverse sear" method for grilling steaks. In this method, you bake the steak at 250 degrees for 25 to 35 minutes, depending on whether you want it medium rare or medium, then throw it on the grill for 1 minute on each side at 550 degrees. This locks the flavor in, and the extra time it took is well worth it. We'll share a link to that method in the resources section.

As for roasts, many customers like to roast at 275 degrees. Some start it at 450 degrees to sear the roast on the outside, then drop it down. How do we cook roasts? Well, we're farmers and have very little time. So, we use the crockpot on a low setting for 8 hours. On the resources page, you'll find some recipe links for grass-fed beef.