Sophie's  Farm

Copyright © Sophie's Farm

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