Grassfed meats taste and need to be cooked a little differently than supermarket meats.   The most important things to remember are to cook the meat at a lower temperature and a slower pace.  Just remember “low and slow.”     It is important not to overcook the meat.  Grassfed meats tend to cook 1/4 to 1/3 faster than supermarket meats so monitor the temperature with a meat thermometer while cooking.  There are many resources online for cooking grassfed beef and also some great recipes.  Here are links to just a couple of our favorites:

Monterey Bay Certified Farmers Markets

Sustainable Table

Here are the names of just a few of the many books available with information and recipes for cooking grassfed meat:

The Farmer and the Grill: A Guide to Grilling, Barbequing and Spit-Roasting Grassfed Meat and for saving the planet one bite at a time by Shannon Hayes

The Grassfed Gourmet Cookbook by Shannon Hayes

Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat by Stanley A. Fishman