Get the Most Out of Your Grass-Fed Beef


When it comes to beef, it’s hard to beat grass-fed. It has higher omega 3s and 6s, a better vitamin profile, and it’s lower in fat and calories. Plus, it’s more humane, because certified grass-fed beef spent its life grazing a pasture rather than on a feedlot.

Because the cows are fed a natural diet of grass rather than grain, grass-fed beef tends to be leaner than grain-fed beef. To ensure it still comes out juicy and delicious, follow these tips:

  • Grass-fed beef shines when cooked rare to medium-rare; for well done, cooking at low temperatures and adding a sauce can help keep things juicy.
  • Coating with olive oil can assist the lean meat from drying out, and for especially lean cuts like New York strips, a marinade can also be beneficial
  • You can tenderize the meat by placing it in a ziploc bag and pounding it with a meat mallet or other hard object.
  • Grass-fed beef tends to cook about 30% faster than grain-fed; use a thermometer to ensure it’s perfectly cooked.
  • Always let cooked beef rest for 8-10 minutes after removing from heat to allow juices to redistribute. 

Here are three amazing recipes for delicious, juicy grass-fed beef. 

Grass-Fed Beef Burgers with Caramelized Sweet Onions
Adapted from PCC Community Markets


  • 2 tbsp butter
  • 1.5 lbs grass-fed, extra-lean ground beef
  • 1 tsp salt
  • 6 slices gouda cheese
  • 1 large sweet onion, finely chopped
  • 1 tbsp Worcestershire sauce
  • 6 burger buns
  • Lettuce
  • Tomato
  • Salt
  • Your preferred condiments


First, heat butter in a saute pan over low heat. Add onions and cook, stirring occasionally, until deep golden brown, about 20-30 minutes. Set aside to cool.

Once onions are cooled, combine ground beef, caramelized onions, Worcestershire, salt, and pepper. Divide into 6 portions, rolling each into a ball and flattening it to about ¾ inch thick.

Preheat a gas or charcoal grill and cook burgers for 6-8 minutes a side, topping each burger with cheese during the last minute of cooking. Remove from the grill and layer onto buns with lettuce, tomato, and your preferred condiments. 

Grass-Fed Beef Birria
Adapted from Grass Run Farms


  • 2lbs grass-fed chuck arm roast
  • 5 dried ancho chiles, stemmed and deseeded
  • 4 dried Chiles de Árbol, stemmed and deseeded
  • 4 Roma tomatoes, halved
  • 1 red onion, quartered
  • 5 cloves garlic
  • 4 cups beef broth
  • 4 cups water
  • 2 Tbsp vegetable oil
  • Salt and pepper
  • 1 Tbsp ground cumin
  • 2 tsp dried oregano
  • 3 bay leaves
  • 1 cinnamon stick


First, preheat the oven to 350 degrees Fahrenheit. Meanwhile, combine ancho chiles, chiles de arbol, tomatoes, onion, garlic, beef broth, and water in a large pot over medium heat to make the sauce. Simmer for 12-14 minutes.

While the broth cooks, heat oil in a large dutch oven over medium-high. Season the chuck roast with salt and pepper and sear in batches of 2 to 3. Transfer to a plate. 

Ocne the sauce is done, use an immersion blender to blend until smooth. Add the blended sauce and meat to the dutch oven, plus remaining ingredients. Bring to a simmer, cover, and transfer to the oven and let cook until fork tender, about 3 hours. Serve hot topped with lime, cilantro, and onion, accompanied with warm tortillas.

Pan-Seared Grass Fed Steaks with Sauteed Swiss Chard
Adapted from Edible San Francisco.


  • 2 12-14 oz grass-fed New York Strip steaks, 1 ½ inches thick
  • Kosher salt
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 clove garlic
  • 1 shallot
  • 1 bunch chard, stemmed and sliced into 1 inch strips
  • 1 tbsp lemon juice


First, season the steaks generously on all sides with salt, then let rest in the fridge for at least 2 hours, preferably overnight. Remove the steaks from the fridge an hour before cooking and pat down with paper towels. 

Next, heat a skillet over medium-high and add the oil. Once heated, place the steaks on edge (thin side down) with the fat side down and cook for 2-3 minutes until fat renders and the fat edge is browned. Then, flip the steaks to lie flat and cook for 30 seconds, then flip and cook another 30 seconds. Continue alternating sides every 30 seconds for 3-5 minutes until steaks reach 110 degrees Fahrenheit. 

Next, add butter to the pan, then smash the garlic clove and add it to the pan. Tilt the pan to pool the fat and butter and baste the steaks for 30 seconds. Flip and repeat. Continue doing so for a few minutes until steaks have reached desired doneness. 

Remove steaks and allow them  to rest. Meanwhile, pour off all but about 1 tablespoon of fat from the pan, turn the heat to low, and add the chopped shallot. Cook for 2 minutes, then raise the heat to medium and add the chard. Stir constantly. Once wilted but still bright green, squeeze lemon juice on top and remove the chard to a plate along with the steak. Enjoy hot with fresh ground black pepper and a pinch of coarse salt.

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