Preparation of Range & Pasture Fed Beef

Cook Gently! Capture the rich robust flavors! Adjust your cooking time and temperature lower. To achieve the same degree of 'doneness', and more flavor, plan to use 30% less heat. The reason! Range & Pasture Grazed Beef is leaner and juicier. It has less of the 'bad fats' so it cooks at a lower temperature and in a shorter time.

Use a meat thermometer (rather than a timing device).

If you don't already have one, get a good meat thermometer. (We provide a meat thermometer free with most first-time orders or upon request.) Click on recipes for suggested cooking techniques. Ask us, we are always happy to give suggestion on cooking, time-saving recipes, and the selection of products that fit your lifestyle. (Once you are familiar with the quick-cooking benefits of grass-fed beef you may choose to return to your timer.)

Let the natural flavors do the talking.

Crock-pot cooking or other moist heat methods work especially well to reduce your "kitchen-time". Slow cooking methods are very forgiving. They work particularly well with sirloin, round steak, chuck roast and steaks, and meat cuts that are less familiar (and often more flavorful). See recipes for more details.

With Range & Pastured Grazed Beef it's all about choices!

We encourage you to explore a world of new and exciting beef flavors. If your family prefers a maximum percentage of steaks, or roasts, or burger, or specialty products, we offer a lot of choices. Packaging your beef may be customized as well. Click ordering, for our new order form.

Range & Pastured Grazed Beef is safe.

We suggest you follow normal cooking safety recommendations published by the USDA. However, there is an additional level of safety with Pasture Grazed Beef. (Large, impersonal, high-volume factory farms and slaughterhouses create most of the safety issues for beef.) Our beef is processed at a small, local, USDA inspected facility in Central Nevada. Your direct relationship with us, the farmer/processor, provides peace of mind and a high level of safety.

Recipe suggestions from the pros!

Jo Robinson's comprehensive consumer guide for all grass-oriented topics! Cooking guides, books, recipes, and ‘how to’ information is referenced throughout the site.
www.eatwild.com

This site explains in detail the benefits of grass-fed, grass-finished beef. Dr. Mercola is a highly respected doctor and authority on food and diet. Explore his site and enjoy the ride.
foodfacts.mercola.com

A great beef stock recipe. In our own kitchen we often keep everything, even some of the fat because it contains the nutrient-dense ingredients discussed in the above links. (Stock can be clear or not-so-clear.)
busycooks.about.com/od/stockrecipes

This site has a nice selection of complete, well illustrated recipes. Note under "Delmonico Steak with Herb Butter" (ribeye or any tender steak) that pan searing works very well. For better control of temperature many chefs prefer pan searing to grilling grass-fed steaks.
onlygrassfed.com/cooking-tips

Excellent cooking tips. This company is large and successful. They sell expensive beef over the web and distribute nationally. Give them a look then buy locally from us!
americangrassfedbeef.com

"Nourishing Traditions" by Sally Fallon (President of the Weston A. Price Foundation) An incredible cookbook that challenges conventional diet ‘dictocrats’. It illustrates each recipe with the food traditions (in the margins) that make the dish “sustainable” from 2001.

"The Farmer and the Grill" by Shannon Hayes (purchase from eatwild.com above). This is a wonderful cookbook on healthy pasture-raised foods. The recipes are excellent, 2007. Her earlier book, "The Grassfed Gourmet" is a classic from 2004. Shannon also has a new book out but I haven't reviewed it.