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Grass Fed beef offers a savory “beefier” taste, and is tender and juicy when prepared properly.

.        Cook the meat LOW and SLOW.
·        If cooked too fast or at too high of temperature, the meat will be tough and dry.
·        To ensure the meat has the best natural juicy flavor possible, it is best cooked                         medium-rare to medium.

       ~ To ensure the best taste and texture, please take the time to cook the meat properly. 

Recipe website links:

Grassfed Beef Cooking Guide

Grassfed Recipes                                                                         http://www.grassfedrecipes.com/ 

Grass Fed Beef Recipes                                                                                                               http://www.csuchico.edu/agr/grsfdbef/recipes/index.html

Cooks.com. This website has lots of great recipes - not grass fed based but still good ideas.            http://www.cooks.com/rec/ch/meats.html

A Guide to Beef Cuts with Steak and Roast Names        http://www.gourmetsleuth.com/beefcuts.htm

Information on the different retail cuts of beef.

Just a few of our favorite recipes:

Easy Roast Beef Recipe

 Preheat oven to 325 degrees. Place a 2-3 lbs boneless road such as top round, bottom round, or eye of round in a stainless steel or glass pan. Rub salt, pepper, and garlic to taste allover roast. Insert meat thermometer into the thickest part of the roast. Bake roast for approximately 2 hours or until meat is 150 degrees. Meat will be cooked rare to medium. Slice across the grain to desired thickness.

Korean Barbeque Recipe:

2 lbs boneless beef such as top round, bottom round, or eye of round, sliced     thinly 
3 Tbs. minced garlic
¼ cup green onions, finely chopped
Pinch of pepper
1 cup soy sauce
1 cup water
2 Tbs. toasted sesame oil
3 Tbs. sesame seeds, (optional)
1/4 cup fresh lime juice
1/2 cup sugar (or brown sugar) 

Stir all ingredients together except for the beef. Place sliced beef in a glass or stainless steel dish. Pour marinade over beef, making sure that each piece is coated.  Cover and refrigerate 2-48 hours. 

Grill, pan broil, or bake the meat until the meat is medium rare to medium. Serve with rice.