Beef that's conscientiously raised, good for you, and incredibly tasty―now that's something to sink your teeth into. Grass-fed operations are easier on the environment than grain feedlots are, and easier on the animals too (grass is, after all, a cow's natural diet). Grass-feeding also gives the meat a truer beef flavor that's not masked by the marbling of fat typical in grain-fed beef. Plus grass-fed beef is lower in saturated fats and higher in omega-3s and other essential nutrients.
Use our recipes below to cook up this delicious and healthy meat. Because it's so lean, though, it cooks in a flash (marbling slows heat conduction). So before you grill that grass-fed rib-eye, check out these 3 keys to success:
- Lower the heat. Grass-fed beef cooks fast. Instead of searing burgers and steaks, put them over a medium flame.
- Add moisture. With a larger cut (like a roast) that needs a longer cooking time, marinate or braise the meat to keep it from drying out.
- Don't overcook. Rare to medium rare grass-fed beef is tender, but medium to well-done is tough and chewy.