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Grass-fed and grass-finished beef has tremendous flavor and low fat content. Cuts should be cooked at low temperatures and not overcooked or they will become tough; medium-rare is recommended. Exceptions would be the braising meats such as shank, stew meat, and chuck.
Here are some tips which we follow when preparing our beef:
Marinate meat overnight in olive oil
Bring meat to room temperature before cooking
Sear the meat 2-3 minutes on the sides and then lower the heat to 250°F until you read an internal temperature of 120°F (rare) - 140°F (medium) depending on your taste
Cover the meat and let it rest for 7-10 minutes before slicing in order to redistribute the juices