In addition to providing superior health benefits, Grassfed Beef has a rich, bold flavor. It’s exactly the taste that nature intended! Grilling, broiling, roasting or pan frying, you’ll be making a delicious and nutritious meal.

Achieving the Best Tasting Meals With Grassfed Beef


Whether you’re using an electric, gas or charcoal grill, here are a few tips for perfect grilling:

  • Sear the meat quickly on both sides to lock in juices; then reduce the heat. Since grassfed beef doesn’t have as much fat and is denser than other types of beef, this is an important step to maintain flavor.
  • Don’t flip too often. Whether you’re grilling steaks or hamburgers, constantly flipping the meat from side to side will dry it out. Instead, try to flip it only once, allowing enough time for both sides to cook.
  • Use tongs, rather than a fork. This will prevent juices from escaping.

Grill Recipes:

Grilled and Marinated Steaks
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  1. 4 Spring Crossing beef rib-eye steaks
  2. 1 cup soy sauce
  3. 1 cup sliced green onions
  4. ½ cup brown sugar
  5. 4 garlic cloves, minced
  6. ½ teaspoon ground ginger
  7. ½ teaspoon pepper
  1. In a small bowl, mix the soy sauce, garlic, brown sugar, pepper, ginger, and onions.
  2. Pour marinade into a plastic bag and then add the steaks. Seal the bag and turn it to coat the steaks evenly with the marinade.
  3. Refrigerate for at least 8 hours. After marinating, drain off extra marinade and discard.
  4. Grill the steaks over medium heat for eight to ten minutes, or to desired doneness.
  1. Serves 4
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Blue Cheese Spicy Stuffed Burgers
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  1. 1 pound Spring Crossing ground beef
  2. 2 tablespoons Greek yogurt (low fat if desired)
  3. 1 tablespoon white wine vinegar
  4. 3 stalks celery, thinly sliced
  5. 2 ounces crumbled blue cheese
  6. 1 scallion, chopped
  7. ¼ cup flat-leaf parsley, chopped
  8. ¼ cup buffalo wing sauce
  9. 4 hamburger buns
  10. 4 slices tomato
  11. Lettuce
  12. ¼ teaspoon salt and pepper
  13. Oil
  1. Preheat the grill to a medium-high temperature
  2. Whisk together the vinegar and yogurt with pepper and salt. Add in the chopped scallion, parsley, blue cheese, and celery and mix well to make celery slaw.
  3. Form the meat into four balls, being careful to not overwork it. Flatten each ball and make a shallow indentation in the top of each one with your thumb.
  4. Lightly oil the burgers and place them on the grill, indented side down. Cook each side for 4-5 minutes or to desired doneness.
  5. Place lettuce, tomato and burger on the bun, indented side up. Spoon celery slaw on top of burger and top with buffalo wing sauce.
  1. Serves 4
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Grilled Ribeye on Mustard Mash with Young Carrots and Green Peas
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  1. 4 eight-ounce Spring Crossing ribeye steaks
  2. 1 teaspoon dry thyme
  3. 1 teaspoon dry rosemary
  4. Salt and pepper to taste
Mustard Mash
  1. 2 ½ pounds potatoes, peeled and diced
  2. ½ cup grainy mustard
  3. 1 bunch chives (chopped)
  4. ½ stick unsalted butter
  5. 1 cup milk (more may be needed)
  6. Salt and pepper to taste
  1. 1 pound baby heirloom carrots, peeled and blanched, tops left on
  2. 1 pound green peas
  3. 1 stick unsalted butter
  4. 1/3 cup honey
  5. Salt and pepper to taste
Wine Sauce
  1. ½ cup red wine
  2. ¼ cup shallots, minced
  3. ½ cup beef stock
  4. 2 tablespoons unsalted butter
  5. Salt and pepper to taste
  6. Olive oil
  1. Grind thyme and rosemary in a mortar and pestle or food processor. Add salt and pepper.
  2. Season steaks on each side and grill to desired temperature.
  3. Set aside to rest.
  4. Boil potatoes in salted water until soft.
  5. Puree with a ricer and return to the pot.
  6. Add milk and butter and work it through with a whisk.
  7. Add mustard and chives; adjust seasoning.
  8. Keep warm until service.
  9. Cook carrots in salted water; cook peas in salted water
  10. Melt butter with honey and toss over carrots and peas while still warm. Adjust seasoning.
  11. Coat a pan with olive oil and sauté shallots until translucent.
  12. Add the red wine and beef stock and reduce by half by boiling.
  13. Stir in the butter and season to taste.
  14. Place steaks partially atop mustard mash on plate; drizzle with red wine sauce.
  15. Place vegetables on the plate.
  1. Serves 4
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Ancho-Brown Sugar Strip Steak
Serves 4
Aussie grass-fed beef goes sweet and spicy, with the subtle spice of chili and the smoky-sweet addition of grilled grapes.
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Steak marinade
  1. 1 ½ pounds Spring Crossing strip steak (or tenderloin)
  2. 1 Tbsp. sherry vinegar
  3. 2 Tbsp. olive oil
  4. 2 Tbsp. brown sugar
  5. 2 cloves finely-minced garlic
  6. 1 tsp. fresh lime juice
  7. ½ tsp. kosher or sea salt
  8. Black pepper to taste
Compound butter
  1. 2 Tbsp. softened, unsalted butter
  2. ½ tsp. chipotle pepper puree
  3. 1 tsp. fresh lime juice
  4. ¼ tsp. kosher or sea salt
  5. ¼ tsp. black pepper
  1. 4 small clusters red grapes
  2. 4 cups baby spinach
  3. ½ ripe avocado, diced
  4. ¼ cup candied pecans
  1. 2 Tbsp. fresh orange juice
  2. ½ tsp. Dijon mustard
  3. 1 tsp. sherry vinegar
  4. 2 Tbsp. olive oil
  5. Salt and pepper to taste
  1. Mix all marinade ingredients in a shallow pan or zip-top bag. Add the steak and marinate, refrigerated, for a minimum of 1 hour.
  2. Use a fork to mix compound butter ingredients in a bowl until well blended. Spoon mixture onto a 6” piece of plastic wrap, roll into a cylinder and refrigerate.
  3. Preheat grill on HIGH. Remove steaks from marinade and grill for 5-6 minutes per side, until nearly done. Two minutes before steaks are finished, place a pat of compound butter on the top of each steak. Finish cooking steaks to desired doneness, remove from grill, and let rest at room temperature for 5-10 minutes.
  4. Gently rub the grape clusters with olive oil and place them on the grill to char for 1 to 2 minutes on each side. Keep turning to evenly sear grapes without getting too cooked and soft. Remove grapes from stems.
  5. Add grilled grapes to other salad ingredients. Whisk dressing ingredients together and toss with salad.
  6. Slice steaks against the grain into ¼ inch slices. Divide salad among 4 plates and fan steak slices on salad. Pour any extra juices from resting steaks over the top.
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Herbs de Provence Crusted Rib Eye Steak
Serves 4
Classic beef with a citrus twist.
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  1. 4 Spring Crossing rib eye steaks
  2. 8 Tbsp. Herbs de Provence Seasoning Blend
  3. Salt & black pepper to taste
  4. 3 cups baby arugula
  5. 1 cup vegetable oil
  6. 1 cup room-temperature Boursin Cheese
Preserved lemon
  1. 1 each, thinly-sliced lemon
  2. 1 each, juice of lemon
  3. ½ tsp. turmeric
  4. 1 tsp. curry powder
  5. ½ tsp. sugar
  6. ½ tsp. red pepper flakes
  7. ½ tsp. kosher or sea salt
  8. ½ tsp. black pepper
  1. Season steaks with salt and pepper and coat each side with 1 tbsp. Herbs de Provence. Refrigerate for a few hours or overnight.
  2. Combine all ingredients for preserved lemon in bowl and mix well. Cover and allow to sit for a few hours or overnight.
  3. Puree arugula with oil in a food processor. Strain with fine strainer or cheesecloth. Reserve until ready to use.
  4. Preheat grill on HIGH. Add steaks and grill for 5-6 minutes per side, until desired internal temperature is reached. Remove from grill and let rest at room temperature for 10 minutes before slicing thinly.
  5. Top steaks with a spread of Boursin cheese and preserved lemon. Finish with a drizzle of arugula oil and serve immediately.
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Beef Burgers with Blue Cheese
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  1. 1 lb. Spring Crossing ground beef
  2. 1 Tbs. chopped, fresh tarragon
  3. 1 Tbs. Dijon mustard
  4. 1 Tbs. Worcestershire sauce
  5. 4 oz. crumbled blue cheese (about 1 cup)
  6. 4 brioche or challah rolls, split
  7. Mixed greens
  8. Vegetable oil for grill
  1. Preheat and oil the grill grate.
  2. In a large bowl, thoroughly mix the beef, tarragon, Dijon mustard, and Worcestershire sauce, using your hands for the best texture. Form the mixture into four ½ inch-thick patties
  3. Grill the burgers until browned on the bottom. Then flip the burgers and continue cooking until they reach desired doneness. (3-4 minutes per side for medium-rare; 5-6 minutes for medium; 6+ minutes for well-done.)
  4. When the burgers are nearly done, toast the rolls, cut side down on the grill. Place mixed greens on the rolls and add the burgers. Top with blue cheese. Serve and enjoy!
  1. Serves 4
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Broiling, like grilling, is cooking over very high heat. The only difference is that you’re cooking in the oven, where the heat source is below the meat. Here are things to remember when broiling:

  • Season meat lightly to allow the natural flavor to come through.
  • Always preheat the broiler to ensure you are able to time the recipe correctly.
  • With grassfed beef, the cooking process takes 30% less time than grainfed beef. To account for this, adjust the broiler temperature to medium-high.


Broiling Recipes:

London Broil
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  1. 2 pounds Spring Crossing top round steak (or other appropriate cut)
  2. 2 cloves garlic
  3. 1 sprig rosemary
  4. 2 teaspoons sherry vinegar
  5. Salt
  6. Olive oil
  1. Peel the garlic, trim the rosemary leaves, and combine them both in a food processor.
  2. Add a pinch of salt and the sherry vinegar and pulse until the first two ingredients are finely chopped.
  3. Add just enough olive oil to form a paste.
  4. Spread this mixture on the steaks and marinate them in the refrigerator for at least two hours.
  5. Preheat the broiler to medium high.
  6. Broil steaks for three minutes on each side, or to desired doneness. Use tongs to turn.
  7. Let rest a few minutes and then slice at an angle against the grain.
  1. Serves 4
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Roasting is an easy method for cooking large or thick cuts of meat. To ensure a great meal:

  • Always preheat the oven to proper cooking temperature. Remember to reduce the temperature by 50º to allow for the quicker cooking time of grassfed beef.
  • When you place the beef in a roasting pan, add a bit of water to the bottom. This will prevent the juices from burning while your meat cooks.
  • Let meat sit for outside of the oven for 15-20 minutes. When cutting the meat, use tongs and always cut across the grain. This will ensure the slices are tender and juicy.

Roast Recipes:


Steak ‘Au Poivre’ - Peppered Filet Mignon
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  1. 4 four-ounce Spring Crossing eye sirloin steaks
  2. 1 cup veal jus (or beef stock)
  3. 2 shallots, finely chopped
  4. 1 clove garlic, peeled
  5. ½ cup white wine
  6. 1 tablespoon fresh thyme
  7. ½ bay leaf
  8. ¼ cup cognac
  9. 1 small tin (¼ cup) green peppercorns, drained
  10. 2 tablespoons unsalted butter
  11. Black pepper, freshly ground
  12. Salt
  13. Olive oil
  1. Preheat oven to 350º.
  2. Generously coat steaks with freshly-ground black pepper.
  3. In a stovetop pan, sear steaks on both sides, in a drizzle of olive oil until richly brown.
  4. Remove and place on a metal tray in a preheated oven for 6-8 minutes; check temperature and then remove.
  5. Add shallots and garlic to pan,reduce heat and cook until shallots are translucent.
  6. Add thyme, bay leaf and white wine. Cook until white wine is almost evaporated.
  7. Add veal jus and cook additional 5 minutes.
  8. Strain and place the sauce in a small saucepan.
  9. Add 1 tablespoon green peppercorns, bring to boil and add cognac.
  10. Cook 1 minute (taking care not to ignite the cognac).
  11. Turn heat to low, slowly whisking in butter in small pieces.
  12. Season to taste with salt if desired.
  13. Rest steak for a few minutes and then serve with sauce on top of mashed potatoes.
  1. Serves 4
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Carb Free Grass Fed Beef Lasagna
Serves 4
Carb free grass fed beef lasagna that skips the pasta and uses “noodles” of squash and zucchini instead.
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  1. 1 pound Spring Crossing ground beef
  2. 2 medium zucchini, peeled into long ribbons
  3. 1 medium yellow squash, peeled into long ribbons
  4. 1 small chopped onion
  5. 3 cups spaghetti sauce
  6. 2 cups ricotta cheese
  7. 2 beaten eggs
  8. 2 cups shredded mozzarella
  9. ¼ cup grated Parmesan cheese
  10. ½ tsp. ground fennel seeds
  11. ½ tsp. black pepper
  12. Salt as needed
  1. In a large bowl, lightly salt the zucchini and squash ribbons and lay them on paper towels to remove excess moisture.
  2. Sauté beef and onions in a large skillet until meat is browned and onions are translucent. Add
  3. spaghetti sauce, fennel seeds, salt and pepper. Remove from the heat and reserve until ready to use.
  4. In a separate bowl, whisk ricotta cheese and eggs.
  5. Preheat oven to 375°. In an 8-x-8-inch baking pan, make one row of overlapping zucchini ribbons horizontally and one row of overlapping yellow squash ribbons vertically from edge to edge. Top with half of the meat mixture, half of the ricotta mixture, and 1 cup of mozzarella. Repeat again and top with a final layer of zucchini and squash ribbons. Sprinkle the top with the Parmesan and bake for 30 to 45 minutes, or until golden brown and bubbly.
  6. Remove from the oven and allow the pan to rest for 10 to 15 minutes before slicing. Slice the lasagna into 4-x-4-inch squares and serve immediately.
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Pan Frying

When you need a quick and easy way to cook thinner cuts of beef, you can’t go wrong with pan frying. As a rule, if your steaks are one inch or less in thickness, they are best for pan frying. Follow these steps to create a delicious meal:

  • Brush the meat with olive oil or another light oil to keep it from sticking.
  • Preheat the pan before adding the meat. At the right temperature, the meat should sizzle when added to pan.
  • Flip the meat only once, using tongs to avoid piercing. Watch the top side of the meat. When moisture begins to appear, you’ll know it’s time to turn.

Pan Frying Recipes:

Brie-Filled Australian Beef Tenderloin with Horseradish Cream and Asparagus:
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  1. 4 eight-ounce Spring Crossing beef tenderloins
  2. 4 slices Brie Cheese
  3. 16 spears fresh asparagus
  4. 2 tablespoons toasted, chopped hazelnuts (optional)
  5. 1 sprig fresh thyme
  6. 2 tablespoons olive oil
  7. Salt
  8. Freshly-ground pepper
Horseradish Cream
  1. 1 tablespoon horseradish
  2. 3 tablespoons sour cream or crème fraiche
  3. 2 tablespoons lemon juice
  1. Cut a pocket lengthwise in each steak, large enough to hold the cheese. Take care not to cut through to the other side.
  2. Fold open, place cheese in center and sprinkle with thyme leaves.
  3. Close pocket, making sure cheese is completely enclosed.
  4. Heat 1 tablespoon olive oil in a pan and cook beef on medium-high for 3-4 minutes per side for medium rare.
  5. Cover with foil and transfer to a low-heated oven to keep warm.
  6. Combine horseradish with sour cream and 1 tablespoon of lemon juice. Set aside.
  7. Heat remaining olive oil in a pan and sauté asparagus for 1-2 minutes or until just tender.
  8. Add remaining lemon juice and hazelnuts; toss to combine.
  9. Serve beef tenderloin immediately topped with horseradish cream.
  10. Side with asparagus and chopped hazelnuts.
  1. Serves 4
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Sirloin Steak and Spinach
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  1. 4 Spring Crossing top sirloin steaks
  2. 1 pound spinach, cleaned
  3. 2 medium shallots, finely chopped
  4. 2 garlic cloves, crushed
  5. 8 sprigs fresh thyme
  6. 4 tablespoons unsalted butter
  7. Salt
  8. Freshly-ground black pepper
  9. 1 tablespoon vegetable oil
  1. Place a heavy skillet on high heat.
  2. While it is heating up, season your steaks with salt and pepper, then brush with olive oil.
  3. Sear both sides of the steaks for 2-3 minutes for medium-rare.
  4. Reduce the heat and add three tablespoons of butter, the thyme, and the garlic.
  5. Baste the steaks in the butter on both sides for a minute.
  6. Remove from the pan and let steaks rest.
  7. While they are resting, remove the thyme and garlic from the pan and wipe out any excess butter.
  8. Add one tablespoon of new butter and let it brown. Add in the shallots, letting them cook for a few minutes.
  9. Add the spinach, stirring vigorously until the spinach is wilted.
  10. Arrange spinach on a plate. Place the steak directly on top of the spinach.
  1. Serves 4
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Spring Crossing Cattle Co.