1) Grass-Fed Hereford beef is terrific and magic happens in the cooking.
Use the 50/30 Rule: 50% less heat and 30% less cooking time.  Cast Iron and stainless steel are recommended for its preparation.

 

2) The easiest way to prevent overcooking is to use a good cooking thermometer-not a meat thermometer. A chef’s thermometer has a small dial and is used to periodically check the internal temperature. We prefer the digital thermometers (about $25), but the dial ones ($8-15) will work as well.  Measure the temperature in the thickest part of the meat.  Prior to cooking steaks and roasts, pat the meat dry, season as desired, cover and let meat come to room temperature.

 

3) Very important information!  Grass-Fed beef continues to cook even after it has been removed from the heat source, therefore, you will want to stop cooking the meat just before it has reached the desired doneness; it will finish cooking on its own from the residual heat. 
Below are the recommended final temperatures for meats. Remove meat from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.
Beef
Rare – 120 degrees
Medium rare – 125 degrees
Medium – 130 degrees
Medium well – 135 degrees NOT RECOMMENDED
Well – 140 degrees NEVER

 

4) Steaks are intended for rare to medium rare cooking. If you like well-done beef, then cook grass-fed beef cut in smaller pieces at very low temperatures in a sauce to add moisture.

 

5) If you use a thermometer to test for doneness, watch the thermometer carefully. Grass-fed beef cooks quickly; your steak can go from perfectly cooked to overcooked in less than a minute.

 

6) Always use tongs to turn your beef... never use a fork! Precious juices will be lost.
 
7) If roasting, reduce the temperature of your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock pot. Use moisture from sauces to add to the tenderness when cooking your roast.

 

8) Never use a microwave to thaw your grass-fed beef.

 

9) If time allows, bring your grass-fed meat to room temperature before cooking.

 

10) Always pre-heat your oven, pan, or grill before cooking grass-fed beef.

Tips!
When cooking steaks,  do not turn them until the juices are showing on the top of the beef. Then only turn once. The beef will look 20% more rare than it is because of the vivid red color of healthy meat.  Let the beef stand a short time, about 5 minutes for steaks and 10 minutes for roasts, after cooking.  New cooks have a learning curve and it’s suggested you start out on hamburgers before the precious steaks
.
To pan fry (steak) in an iron skillet use a little olive oil and a dusting of garlic salt [not garlic powder]. When the skillet is medium hot, add oil, wait until it warms, sprinkle in salt,  then add your steak. Turn meat when juices rise and cook on second side until the juice begins to peep through there
.
Hamburgers!  Prepare, nice medium coals….put patties on a clean, oiled grill or in a pan, and wait for juices to rise to top….turn once…wait for the peeping of the juice to the cooked side and you are ready to serve!

 

Crock Pot…Season thawed meat….brown meat surfaces…add desired liquid…roast on low until tenderness has been reached.

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Click on the following links to visit EatWild.com for cookbooks that specializes in healthy recipes and useful kitchen tools.

 

Click for more Grass Fed Beef Recipes

Click for information about salt