Copyright © The Landing Factory 2018

Minnesota-grown Grass-fed Beef has less fat than its grain-fed counterpart, and therefore needs different preparation and cooking methods. Here are a few tips to ensure a quality eating experience.
  • It is best to thaw your meat in the refrigerator. If possible, take your meat out of the freezer and place it in the fridge two to three days prior to use.
  • Never use a microwave to defrost Grass fed beef.
  • Take your defrosted meat out of the fridge and let it sit at room temperature for 30 minutes prior to cooking.
  • Lean cuts of meat can benefit from an overnight marinade.
  • Always preheat your pan or oven before cooking.
  • Grass fed Beef is lower in fat so coating your meat in olive oil will help keep the meat from sticking to the pan and drying out while cooking.
  • Grass fed meat is best served medium rare. If you prefer your meat well-done then cook it at lower temperature for a longer to retain moisture.
  • Grass fed beef cooks 30 percent faster than Grain fed beef.
    • Rare-120F
    • Medium-Rare-125F
    • Medium-Well-135F
    • Well Done-140F
  • Before roasting, sear your meat for 2-3 minutes per side on high heat. This will seal in moisture while it roasts.
  • After cooking your meat, let it rest in a warm place for 8 to 10 minutes to let the juices redistribute.
  • Use a meat thermometer. This will help prevent you from over-cooking your beef.
  • Always use meat tongs to flip your meat. Using a fork will allow juices to escape.