Cooking with Grass Fed Beef

Grass fed beef is leaner and cooks differently than grain fed beef. When cooked with just a few adjustments, grass fed beef is wonderfully tender. Below are some pointers to help you cook your premium quality, grass fed beef to perfection.

  • Grass fed beef requires 30% less cooking time than grain fed beef.

  • Sear your steak, then finish cooking at a low temperature.

  • Always use tongs to turn steaks. Forks will pierce the meat, allowing flavorful juices to escape.

  • For best results, grass fed beef should be cooked rare to medium-rare.

  • Use a meat thermometer to gauge doneness, not a timer.

  • Since grass fed beef is lower in fat, coat beef with a light oil to prevent drying and sticking.

  • If roasting, reduce the temperature of your traditional recipes by 50 degrees.

  • Let meat rest for 10-15 minutes after cooking, then slice thinly against the grain to serve.

Pairing Wine with Beef

Generally red wine is the wine of choice to pair with beef. But which varietal? And which wine works best with each cut of beef? The choices are endless and dizzying, but with a few tips and tricks, you can have the right wine on hand to enhance every meal.

Remember, the bolder the meal, the bolder the wine required. Leaner cuts of meat take a lighter varietal. Making something spicy? Often a fruity or sweeter wine makes a nice pair.

Note: our recommendations are just that — recommendations. At the end of the day, the wine that works best with your meal is the wine you enjoy drinking. Cheers.

  • When in doubt, pair your beef dish with a Cabernet Sauvignon. It is an incredibly versatile grape, and it’s bold yet refined flavor nicely mirrors the flavor of beef.

  • Prefer white wine to red? Try a Chenin Blanc, a structured Chardonnay, or yes, even an Extra Brut Champagne. Big, bold white wines can often complement a beef dish as well as a red.

  • While we’ve provided on pairing recs based on cut, it’s important to take the whole recipe into account when picking wine. Try matching the origin of your dish to the origin of your wine.

  • Fruitiness in food and fruitiness in wine have natural synergy. Dishes with a significant fruit component to them often pair beautifully with fruity red wines like Shiraz.

  • Skip the blue cheese. It is overpowering, and makes most wine taste dull and uninspired. Save the smelly cheese for dessert and serve with a sweet, fortified wine like Port.

Pairing recommendations for different beef cuts
Cattle grazing on pasture

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