To retain the natural tenderness of grass-finished meat it needs to be cooked differently from grain-finished meat.  When meat is very lean the heat is conducted more quickly through the meat and can toughen the protein. Slow cooking keeps the meat tender. If you are broiling grass-finished meat place it farther away from the heating element or coals.You may even need to cook it for a longer period of time, but this is not necessarily the case. Turn frequently. Be careful not to overcook the meat. Even the most tender cut will become dry and tough if you cook it for too long.

Ground beef is one of the easiest cuts to start with because you can savor the flavor of the meat without worrying about how to cook it.  A pound of raw meat yields very nearly a pound of cooked meat - your burgers won't shrink on the grill.  Not overcooking the meat is of primary importance in retaining the natural rich flavor and tenderness.  

Grass fed beef and lamb do not require the use of marinades to tenderize and flavor the meat. Herbs and spices can be used to accent the delicious flavor of the meat itself, but are not necessary.  Slow cooking our Chuck Roasts and Briskets in a crock pot, on the stove top, or in the oven will yield an incredibly delicious entree with almost no effort or mess.  Rump Roasts roasted in the oven to a medium rare will offer a dining experience not soon to be forgotten.  I suggest that you cook these roasts at 450 degrees for 15 minutes, then turn the oven off for at least 2 hours, leaving the roast in the oven.  Remove roast, reheat oven to 325 degrees, then cook the roast to medium rare.  Let stand on the counter for 15 minutes - the roast will continue to cook to medium doneness.  Slice across the grain for maximum tenderness.

When grilling grass fed lamb or beef, my favorite spices are lemon pepper, salt, black pepper, garlic and onion.  Rosemary is an especially nice herb to use with lamb. Roasted lamb is delicious using apricot nectar as a basting liquid.  You might also choose a mint jelly, jalapeno jelly, or experiment with your favorite gourmet jelly as a basting sauce or final glaze for your lamb roasts or chops.  Raspberry chipolte or ambrosia makes a wonderful dipping sauce for lamb steaks and chops. If you like southwestern cuisine, try using green chilis in your lamb and beef stews, chilis and meat loaf.

Once you have cooked with our delicious grass-finished meat you will see that the rich flavor and the tenderness of the meat lends it to whatever spices you choose.  We welcome your favorite recipes and suggestions and would love to post them to our website.  

Lois Higgins ~ Bon appetit!