Cooking with 
Grass-fed & finished Beef

What does grass-fed and finished mean?

We use the term grass-fed and finished to highlight that our cows graze on grass and forage for their entire lives. They are never fed grain, nor are they treated with hormones or preventative antibiotics.

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Why should you consider grass-fed and finished beef?

We believe this way of finishing beef brings a high-quality product that is both full of flavor and nutrient-dense to your table. Raising animals this way also provides a higher level of animal welfare and environmental protection.

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The standard for Windy Hill is to produce well-marbled grass-fed beef from healthy animals who have grazed on nutrient-rich forage and seasonal cover crops. Another benefit of this process that we value is that it produces healthy soil, which is the goal of our regenerative grazing practices.

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There is a growing consensus among chefs that high-quality grass-fed beef not only rivals but is in fact better-tasting than grain-fed beef. It has a “beefier” and more complex taste.

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Cooking Tips

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Quicker Cooking Time

Grass-fed beef has a different composition than grain-finished and will cook in about 30% less time compared to grain-finished beef.

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When is it done?

Because grass-fed beef will cook faster than grain-finished and every cut is different than a standard recipe, we recommend always using a meat thermometer. For our steaks, we recommend cooking them to Rare=135-139°F, Medium rare=140-143°F, or Medium=144-150°F. Grass-fed beef will retain its pink color at higher temperatures than grain-fed beef.

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Align the right cooking method with the cut.

Research recipes for each cut (or ask us for our recommendation!). Some cuts of beef should only be cooked slowly at lower temperatures and some are perfect for the skillet or grill.

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Other Tips:

• Pat the meat dry before cooking

• Allow the meat to completely thaw before cooking.

• After cooking, allow the meat to rest, covered, for at least 5 minutes before serving.

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Thawing

For best results, thaw your meat in the refrigerator in a single layer in a dish or on a tray to catch condensation or any leaking. Always leave in the original packaging while thawing. Do not thaw at room temperature, and do not use a microwave.

 

Some approximate guidelines for thawing in a refrigerator (36 to 40° F)

 

1 inch Steak - 12 to 14 hours

Small Roast - 3 to 5 hours per pound

Large Roast - 4 to 7 hours per pound