Cooking Tips


Grassfed beef from Spring Crossing Cattle Company is superior to other beef offerings in almost every way. Higher in nutritional value, our cattle are 100% free-range for their entire lifespan. These differences produce a denser, richer and leaner product, and alter the preparation methods.

Due to the more appropriate ratio of fatty acids and its unique nature, grassfed beef will cook thirty to forty percent more quickly than grain-fed beef. Preparing grassfed beef is slightly different than preparing grain-fed, but a little knowledge (which we provide below) will ensure a pleasurable dining experience.

Cooking Tips for Grassfed Beef

  • Your meat will arrive in vacuumed sealed packaging to guarantee a lengthy shelf life. The package can either be placed directly in the freezer for later use or in the refrigerator if you plan on preparing the meat before the ‘freeze by’ date. Handle the package carefully. Compromising the package will lower the freezer shelf life.
  • If frozen, always thaw meat in the refrigerator for at least 12 hours before cooking. Do not use a microwave to thaw the cut of beef. Roasts and steaks should reach room temperature prior to cooking.
  • Because grassfed beef cooks more quickly, beef recipes will need to be altered by reducing the temperature 50 degrees. This will allow the cooking time to remain the same.
  • Always use a high quality meat thermometer to monitor the internal temperature of the beef, which should be 125 to 140 degrees. Because grassfed beef is denser than grain-fed, it is best enjoyed when cooked medium-rare to medium. To achieve, test the temperature often, as the beef can go from cooked perfectly to over-cooked in as little as one minute.
  • Remove the beef from the grill, stovetop, oven, or crock pot when the temperature is within five to ten degrees of the desired temperature. Cover it and set it aside. The meat will continue to cook, even after it has been removed from the heat source; removing it early allows it to reach the desired temperature without over-cooking.
  • Covering the meat and allowing it to sit after it has been cooked for at least five minutes will also allow its juices to redistribute throughout the entire cut of beef. This will enhance the overall taste of the meat.
  • Always use meat tongs to turn and remove the beef. Using a fork or a knife for these tasks punctures the meat and can result in the loss of juices.
  • When preparing your beef, brush it with olive oil and sear both sides before placing on the grill, in the oven, or in the crock pot. This will lock in its flavorful juices and prevent sticking.

There you have it. Adhering to these tips will have you well on your way to cooking excellence.


Spring Crossing Cattle Co.