Cooking Grass-Fed 101

• Lower & Slower… or Hot & Fast. Grass-fed is lean; sear over high heat then finish at medium-low, or braise roasts gently for melt-apart texture.
• Aim for Medium-Rare. Pull steaks at 125 °F internal; they’ll climb to 130-135 °F while resting.
• Rest Matters. Let steaks sit 5-7 minutes so juices redistribute.

Marinades & Seasoning

Because intramuscular fat is lower, a quick 30-minute olive-oil-based marinade (or just salt 40 minutes ahead) keeps meat juicy.

Freezer Best Practices

Vacuum-sealed cuts hold peak quality 18-24 months at 0 °F. Label by date and stack steaks flat; roasts stand on end to maximize space. Thaw overnight in the fridge or under cold running water—never at room temp.