”And I will send grass in thy fields for thy cattle,
that thou mayest eat and be full.” – Deuteronomy 11:15
Cooking tips and recipe ideas for 100% grassfed beef
• Grassfed beef cooks faster than grainfed beef due to differences on the molecular level. Monitor cooking time carefully!
• Do not cook grassfed steak well done or medium-well! It will become tough and dry. Eat it as rare as you are comfortable with, to maintain tenderness and flavor.
• Use a meat thermometer to ensure that safe internal temperature is reached.
•Never thaw in the microwave! Place in the refrigerator for a few days, or on the counter for a couple hours.
Smoke or braise over onions. Great for barbeque and pulled beef sandwiches.
Slow-cook in the oven or Crock Pot with potatoes and carrots. Use deboned leftovers for tacos, sandwiches or shepherd’s pie.
Slow-cook for best results. Serve with mushroom gravy. Make country-fried steak or steak parmesan over pasta.
Braise or slow-cook in Crockpot. Recipe ideas: barbeque, pumpkin beef soup, grilled cheese with pulled short ribs.
Similar to a roast after cooking. Simmer on stovetop for 2-3 hours in water with garlic, onions, bay leaves, celery, salt and pepper. Rinse with cold water, peel off skin, slice thinly and serve with choice of condiments such as horseradish.
Must be slow-cooked. Braise, or make oxtail soup/stew with barley and vegetables.
Slow-cook and serve with horseradish cream or herb butter. Make roast beef sandwiches.
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Serve with rice, sweet potatoes, bourbon glazed carrots, or grilled asparagus.
To prepare Chinese style: Marinade with soy, honey, vinegar, ginger, garlic and peppercorns. Strain marinade and keep liquid, add cornstarch and stock. Saute onions and mushrooms in oil and add to marinade liquid. Saute liver and combine all. Also, make traditional liver and onions.
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Serve with green bean or spinach casserole, bourbon glazed carrots, or garlic mashed potatoes.
Make stroganoff or fajitas. Marinate or tenderize to ensure a good eating experience, since this cut is prone to being tough.
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Don’t mask the complex, unique flavor with strong sauces or seasonings. Recipe ideas: steak salad, kebobs, beef and broccoli stir fry, Reuben sandwiches.
Can be used and handled the same way as grainfed ground beef. Recipe ideas: Lasagna, chili, beef pot pie, tacos, sloppy joes, meatloaf, stuffed peppers, meatballs or meat sauce, and burgers.
NY STRIP STEAK
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Serve with corn on the cob, loaded baked potatoes, caramelized onions and pears, or salt spuds.
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Serve with summer squash gratin, sweet potatoes, grilled asparagus, or tomato chickpea salad.
Simmer for 3+ hours to make beef bone broth or stock. Add to soups and stews (remove bone before serving). Dogs love to chew bones after cooking, with supervision.
Cook as rare as you feel comfortable. Eat with sea salt and black pepper. Serve with macaroni and cheese, stir-fry vegetables, or rice.
“Clean” before cooking: cut out fat, connective tissue, tendons and valves. Remove shiny film from both sides. Leave only clean, dense muscle. Tie with twine and braise, or cut into strips and fry with butter.
SIRLOIN TIP ROAST
Slow-cook in the oven or Crock Pot with an herb rub or mushroom gravy. Use leftovers for enchiladas or breakfast casserole.
Make a classic beef and vegetable stew in a beef stock base, or add tomato sauce for a tomato base. Also try stroganoff. Always slow-cook. Add a soup bone for a nutritious boost of gelatin and minerals.
”And I will send grass in thy fields for thy cattle, that thou mayest eat and be full.” – Deuteronomy 11:15
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