- Grass Finish beef can be cooked using the same methods as any other beef, however, there are a few things that should be considered.
- cook slower and over a lower heat
- when grilling steaks, sear the outside over hot coals to seal in the moisture and then reduce the heat for a slower finish
- never use a fork to turn your beef to avoid loss of juices
- do not over cook your grass finish beef
- because of lower fat levels, grass finish steaks are best served medium rare to medium to prevent toughness
- be sure to use appropriate cooking methods for the cut of meat being dealt with
- many favorite beef dishes begin with the crock pot and slow-cooking all day can yield a tasty tender meal
- when preparing hamburgers on the grill, use caramelized onions, olives, or roasted peppers to add low fat moisture to the meat
- do not over cook burgers
- 30% less cooking time is required
RED POLL GRASS FINISHED RECIPES
Pot Roast with Sour Cream Gravy Recipe
3 lbs Grass finish beef roast
3 T olive oil
2 C sour cream
2 t dill seed
1 pkg onion soup mix
1 t Celtic sea salt
1/4 t freshly ground black pepper
1 C water**
Brown roast on all sides in olive oil. Season with dill seed, salt, pepper, onion soup. Add water. Cook covered in Dutch Oven approx. 3 hours at 275 degrees, turning occasionally to keep moist. When the meat is fork tender remove from the pot, do not overcook. Reduce pan drippings or add water to make 1 1/2 cup liquid. Add flour (if needed, put in blender to make smooth) and stir until thickens. Add sour cream. Slice roast and serve with sour cream gravy.
Add mushrooms, carrots, potatoes the last 60 minutes of cooking. When done remove roast and vegetables. Add flour to pan drippings and stir until thickened, season as needed. Slice roast and pour gravy over meat, serve with the vegetables.
**Note: Red Wine or tomato juice can be substituted for the water. This roast can easily be cooked in a crock pot and have dinner ready when you come home.
Ingredients 2 lbs. Grass-fed ground beef
¾ c. Italian seasoned bread crumbs
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. ground cumin
¾ c. salsa (your preference)
Preheat oven to 325 degrees F.
Combine all ingredients by hand, mixing very thoroughly. If mixture seems too dry or crumbly, add more salsa to increase moisture.
Shape mixture into a loaf and place in glass baking pan. There should be no need for a loaf pan here, although you can use one if you’re a strict traditionalist.
Bake for approximately 90 minutes, until internal temperature reaches 160 degrees. Allow to rest for 20 minutes before carving.
½ c. catsup
1 tsp. Worcestershire sauce
½ tsp. Tabasco (or other hot sauce)
1 tsp. ground cumin
1 ½ tbsp. Honey
Mix all ingredients together and baste loaf every 15 minutes after the first 10 minutes of cooking. Serve with extra glaze on the side for dipping and drizzling.
Rib Eye Steak Recipe
2 grass finish rib eye steaks
1 pkg. dry onion or vegetable soup mix
1 cup water
Place rib eye steaks in covered pan or cooking bag. Add water to soup and pour over steaks. Cook in 275 deg. oven for 1 hr.
Crock Pot Beef Roast Recipe
3 lb Frozen Grass fed beef chuck or arm roast
3/4 liter Burgandy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water
Having a healthy supper waiting when you come home from work is the ultimate treat. A roast cooking provides a real welcoming homey smell for your family. If you are organized and pre-plan your meals, you could thaw your grass finish beef roast and sear it on both sides with some butter or olive oil in the pan before throwing it in a crock pot. However, if your schedule is hectic, just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day (about 8 hours or more).
Festive Salsa Round Steak
1 T virgin olive oil
1 T minced garlic
1 Small Onion (chopped).
1 1/2 lbs Round Steak
1 large can of chopped organic tomatoes
28 oz Salsa
Place virgin olive oil in a pan with minced garlic and the chopped onion. Sauté the onions until golden brown. Add the round steak to the skillet and sear it on each side. Reduce the heat to low and add the organic tomatoes and salsa. Simmer all ingredients covered on low heat about an hour or until tender.
Beef Stroganoff Recipe
1-2 lb. grass-fed round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 C diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T soy sauce
1 T Worcestershire sauce
1 C sour cream
8 oz. wide egg noodles
Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.
Gourmet Mushroom Onion Burger Recipe
4 lbs lean grass fed ground beef
1/2 lb fresh mushrooms (chopped fine)
1 lg. onion (chopped fine)
2 T Worcestershire sauce
1 T fresh minced garlic
2 T garlic oil
1/2 t freshly ground black pepper
Combine all ingredients. Form into hamburger patties. Grill until done.
Steak Marinade Recipe
1/4 c olive oil
1/4 c balsamic vinegar
1-2 cloves garlic (minced)
1 t prepared horseradish
1 T shallots
1 T fresh basil
1/2 t fresh ground pepper
1 T truffle oil
Combine all ingredients in glass or plastic container. Add steaks and marinade 24 hours. Sear steaks on hot grill then turn fire down to cook on low heat. Spoon marinade over steaks as they cook.
– USDA Grassfed Marketing Standards, 2008
– American Grassfed Association Grassfed Ruminant Standards, 2006
– American Grassfed Beef Newsletter
– American Red Poll Association
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