Recipes For Grass-fed Meat

Grilled Grassfed Steaks

1. Sprinkle steaks liberally with salt and pepper or season with an herb/spice rub of your
choice (such as the Garlic Herb rub below).

2. Bring steaks to room temperature while you prepare the grill. Heat the grill so that one half is
hot and the other half is just warm.

3. Lay the steaks on the hot half of the grill, and sear until well-browned, about 2-3 minutes.
Turn, sear the other side until well-browned and move to the warm side of the grill. Grill them for
5-10 minutes longer, or until they have reached the desired doneness (using a meat
thermometer inserted into the side of the meat rather than the top.) Rare is 120 degrees, and
medium is 135 degree). Try not to move the thermometer or you'll lose juice through the hole it
leaves.

4. When the steaks have reached the right temperature, remove from the grill, tent with foil, and
let rest for 3-5 minutes before serving.

Grilled Hamburgers

1. Make your patties about ¾-inch thick on the edges, then press down a little in the middle so
it's a little thinner. This helps the burgers cook evenly instead of puffing up in the middle.

2. The grill temperature should be hot enough to hold your hand 5 inches from the grill for 3 to 5
seconds, but no longer.

3. Leave the grill uncovered. Don't press on the burgers while cooking or you could lose
juices.

4. For a large 6 oz. burger, 2 minutes and 30 seconds on the first side, and 3 minutes after
flipping will yield a medium burger. Burgers should be cooked to a minimum internal
temperature of 160 degrees.

Slow Roasted Beef

This very slow roasting method creates a 'crust' on the outside, locking in moisture as it cooks
in its own juice. The best roasts are from the loin and rib (tenderloin, ribeye, top sirloin). But with
this super slow method, a round roast - eye, top or bottom - or sirlioin tip will also be a juicy,
tender roast when sliced thinly against the grain.

1. Rub the roast with an herb rub (such as the Garlic Herb rub below), wrap loosely in plastic
and allow to sit at room temperature for 2 hours. Preheat oven to 250 degrees.

2. Sear the meat in a hot, oiled frying pan until the surface is browned. Place it in a small
roasting pan, insert a meat thermometer into the middle, and cook for 30 minutes. Turn the
oven heat as low as you can - but no more than 170 degrees. Cook until the meat is 125
degrees for rare up to 135 for medium. It takes about 70 minutes per pound, at 170 degrees, to
cook to medium rare (130 degrees).
.
3. Remove the roast from the oven, tent loosely with foil, and let rest for 10-15 minutes. Carve
against the grain, in thin slices, for maximum tenderness.

Garlic-Herb Rub:

Mix together 1 T dried thyme, 2 tsp garlic powder, 1T dried rosemary, 1½ T coarse salt, 2 T
dried oregano, 2 tsp pepper, 1 tsp ground fennel

Beef Barbeque
Here's a quick to prepare and almost foolproof recipe for a great beef barbeque. You can use
it as a sandwich filling or a main dish. If you don't have a slow cooker, a dutch oven or any
large, heavy ovenproof pan with a tight lid placed in a 170 to 200 degree oven will also work.
You can add your own favorite barbeque sauce instead of this one, or if you're really in a hurry,
add about 2 to 2 1/2 cups (16 to 20 ounces) of a good quality purchased barbeque sauce.

2 ½ to 3 pound chuck or bottom round roast
1 ½ cup ketchup
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon garlic powder

1. Completely thaw roast in refrigerator, or more quickly in a leak-proof bag covered with cool
water. Trim any fat from roast and place in crock pot.
2. Mix remaining ingredients and pour over roast. Cook at lowest setting for 8 to 10 hours,
depending on how tender the meat is and how hot the crock pot's lowest setting actually is -
until meat pulls apart easily. (In the oven, 170 degrees is best for the least tender cuts.)
3. Shred meat when very tender and mix with leftover sauce in pot. (If sauce isn't thick enough,
put it in a pan and cook on stove at low heat until desired thickness, then mix with meat.)
3. Continue cooking for ½ hour.

Fajitas
Flank and skirt steaks are some of the least tender but most flavorful cuts - great for fajitas and
stir fries. You can also use a boneless chuck or round steak. Tenderize first with a marinade
and, if you want, a meat mallet.

Marinade:
1/2 cup FRESH lime juice
3 Tbsp. oil
2 mashed garlic cloves
1/2 teaspoon black pepper
1 pound skirt or flank steak (defrosted, fat trimmed)

If desired, tenderize first with mallet. Combine first 4 ingredients and pour over steak. Put in a
secure zip lock bag or covered glass bowl. Refrigerate at least 4-6 hours, overnight is better
for maximum tenderness, turning occasionally to keep the meat covered with marinade.

Fajitas:
2 medium quartered onions
2 green or red sweet peppers, thickly sliced
8 Flour or corn tortillas, warmed
Guacamole, salsa, cilantro or other toppings

Grill or cook peppers and onions so that they are still somewhat crisp. Cut into one inch pieces.
Remove steak from marinade, brush off excess marinade, put it over a very hot flame or in a
hot oiled frying pan. Sear just a minute or two on a side until outside is browned. Move to the
cooler side of grill, or turn the heat way down. Cook one side about 2 to 3 minutes, turn (no
cutting or spearing with fork), insert thermometer from side into thickest part of steak, and cook
until reading is 125 to 135 degrees. Don't overcook. Remove meat from heat, tent loosely with
foil for 10 minutes, then cut very thin slices against the grain. Mix with onions and peppers and
fill tortillas.