Cooking With Grass-fed, Pastured Beef

Grass fed beef is leaner and should be cooked at lower temperatures. The Grass Fed Beef Association offers these tips.

Let’s talk about Beef Cuts:

Chuck roast – Some people would call this “pot roast.” Chuck roast is a lower quality roast than sirloin tip or arm roast, but it is a great cut of meat when cooked well. You can cook chuck roast with onions, carrots, and potatoes in the oven or in a slow cooker. Cook up the roast until it falls apart using a fork. (Either slow-cooked in a crock pot or super-fast in an InstantPot Pressure Cooker work well for this.) Add barbeque sauce for hot beef sandwiches. Remember to cook your grass-fed meat at lower temperatures if using the conventional oven (300 degrees instead of 350). You can also cut thawed chuck roast into bite sized pieces and use it in a beef stew or stir fry.
Round steak – Most people would not consider round steak a steak, so don’t throw it on the grill as it will be tough. It is good sliced thinly and used in stir fry, fajitas, or beef stroganoff. Cut larger pieces for stews or soups.
Leftover Sirloin Tip and Arm Roast – These cuts will slice nicely once cooled, and you can make cold or hot roast beef sandwiches. You can also cut it up and make fajitas. If you have gravy left, pour it over the cut meat and serve with noodles.

Some Tried and True Recipes for Grass-Fed Beef