“How should I cook this?” - a very good and important question that our beef buyers ask us frequently!

Grass-fed and finished beef has many health benefits that make it the superior beef option for anyone who is interested in their health. But that “healthy” grass-fed and finished label has unfortunately (and incorrectly) also been associated with words like “tough” or “chewy” by those who aren’t used to cooking it, or people who eat a steak cooked like a traditional ‘grain-finished’ steak.

THE TRUTH:

Grass-finished beef often has a lower fat content than grain-finished beef, which means the meat cooks and grills much faster than most people are used to. Because of that, grass-finished beef is often over-cooked, which will make ANY steak tougher than you’d like.

HOW TO COOK GRASS-FINISHED STEAKS:

  1. Let your steak defrost overnight in a refrigerator

  2. Season your steak (salt + garlic powder are our go to)

  3. Get your grill (or pan) HOT. Like really hot.

  4. Sear your steak for 1-2 minutes on each side on high heat (make sure you use butter/oil if using a pan)

  5. Remove from high heat and let your steak cook until the inside has reached your desired temperature. To keep your steak tender, internal temperature should be between 130-140 (or rarer!). Anything higher than that and you’ll risk it being slightly tougher.


Here are some recipes that we love, and believe work well with the products we produce!

AIP Meatloaf - Mickey Trescott Recipe

One of our favorites! A perfect recipe for a heathy, delicious, family style meal. Use our grass-fed & finished ground beef, and top it off with our nitrate-free smoked bacon! If using dried parsley (not fresh chopped) we suggest that you only use 1 tablespoon, not 1/2 cup. Even if you’re using fresh, we suggest slightly less than Mickey Calls for - unless you looove parsley!

Pan Roasted Pork Chops - Primal Palate Recipe

We know our pork chops will be the best you’ve ever had - use this recipe (specifically the cooking instructions) to take them to the next level! Instead of using butter, feel free to use some olive oil. We like to use salt, garlic powder, and some crushed rosemary to season our chops. We don’t keep the primal palate seasonings on hand, but we think they’d probably be a great way to season!

Ground Pork Tacos - Hot Pan Kitchen

Need an easy meal on a Tuesday? We love ground pork tacos - they are Kacie’s favorite meal at the moment. Since we follow AIP protocols with our diet, our AIP version of these amazing pork taco’s does not include some of the nightshades or seeds (Cumin, paprika, chipotle), but we honestly think they’d probably be even more delicious with those kept in… We use Siete grain-free taco shells, which we highly recommend for anyone following the AIP protocol, but you could easily substitute lettuce wraps.

Quick Picked Onions for your Pork Tacos - Kacie’s recipe

INGREDIENTS

1 medium red onion, very thinly sliced

½ cup water

¼ cup distilled white vinegar

¼ cup apple cider vinegar or additional white vinegar

1 ½ tablespoons maple syrup or honey

1 ½ teaspoons fine sea salt

¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

Pack the onions into a 1-pint mason jar or similar heat-safe vessel.

In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Cover and refrigerate leftover pickled onions for later.


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