How to Cook Grass-Fed Meat the Right Way

• Leaner (less fat marbling)
• Lower in moisture
• More nutrient-dense (higher in omega-3s, antioxidants, and vitamins)
• More flavorful, but sometimes tougher if not cooked properly

Because of these qualities, grass-fed meat cooks faster and can dry out more easily. That’s why it requires a slightly different approach.

1. Cook Low and Slow

• For roasts, ribs, or tougher cuts: Use low temperatures and long cook times (think braising, slow roasting, or smoking).
• This helps break down connective tissue and keeps the meat tender and juicy.

2. Go Gentle with High-Heat Cooking

• For steaks or burgers: Sear quickly over medium-high heat, then finish on medium or indirect heat.
• Don’t overdo it — pull it earlier than grain-fed. Grass-fed beef can go from perfect to overcooked fast.

3. Use a Meat Thermometer

• Aim for: lower temperatures and longer cook times
• Avoid cooking past medium if you want to preserve tenderness and flavor.

4. Let It Rest

• Always let it sit for 5–10 minutes after cooking. This locks in moisture and finishes the cook gently.

5. Marinate or Rub

• Marinating or using spice rubs can help tenderize and enhance flavor. Acidic marinades (with vinegar, citrus, wine) are great for tougher cuts.

Bonus Tip:

Grass-fed beef benefits from a touch of fat — a pat of butter, olive oil drizzle, or cooking it in tallow or ghee can make a big difference.