Cooking Tips & Resources
We're proud of the love, care and attention we put into raising our beef, and we hope you can taste the difference.
Our beef is unlike traditional store-bought Wagyu beef. It is leaner, more flavourful and more nutrient-dense. In general, grass-fed beef requires slightly different cooking methods to what you might be used to. We encourage you to use love and care when cooking this beef, just like we did raising it. Here are some tips and resources that will help you get the most out of your grass-fed beef.
Keep an Eye on it.
Grass-fed beef cooks faster than conventional beef, and is best cooked rare or medium-rare. Use a meat thermometer and avoid overcooking your beef!
Thaw & Salt.
Allow beef to fully thaw and come to room temperature before cooking, and salt it at least an hour ahead of time.
Add Fat
Because our beef is lean, you'll want coat your meat in a bit of oil before cooking.
Let it Sit.
Once your meat is cooked, let it sit for 10 minutes before cutting.
Steaks: Bring a pan to high heat on the stove. Add oil and sear the steaks for about 2 minutes per side. Turn the heat to low, add some butter (and garlic and herbs if you want!) and finish cooking over low heat, until the meat reaches an internal temperature of 120-130F.
Roasts: Sear the roast over high heat on the stove. Then, roast it in the oven low and slow - we suggest setting the oven at 275F and cooking it to an internal temperature of 120-130F.
Burgers: Flip once! We like to do ours in a cast iron pan on the stove - 3-4 minutes per side on high heat.
Ground and stew: Again, low and slow is the way to go! We love doing a beef bourguignon or bolognese in the slow cooker or simmered on the stove for 2+ hours.
Other interesting beef-related links:
The Good Meat Breakdown is an incredible resource for buying, cooking and learning about good meat.
This Bearded Butchers video compares grass-fed vs. grain-fed beef (also a good take on the dry aging process).
The Food x Design podcast offers an interesting conversation on our food system, where it went wrong, and opportunities for change. Episode 2 is specifically about beef!
The film Sacred Cow makes a “nutritional, environmental and ethical case for better meat”.
If you’ve got any other interesting resources or recipes to share, please feel free to send them our way! And we love to see what you cook with our beef - send us photos or tag us on social media!