Thawing and Cooking Grass Fed Beef
Properly cooking grass fed beef can be a challenge. Here are some tips to help you get the best out of your purchase:
Kettle Range’s products are individually packaged, vacuum-sealed, and flash frozen to preserve their straight-from-the-farm freshness and flavor.
To thaw our grass fed beef, we recommend that you leave it in it's packaging and place it on a plate in your refrigerator. Smaller cuts, like steaks and chops, will thaw overnight. Larger cuts, including roasts, may take 1-2 days.
If you are in a hurry, submerging the still-sealed package in cold water for an hour-or-so should do the trick.
To preserve tenderness and the full flavor of our meat, you should never ever thaw it in the microwave!
Grass fed beef is higher in protein and lower in saturated fat than conventional beef and usually requires 30% less cooking time. It will also continue to cook when removed from heat, so remember to remove it from the heat source before it reaches the desired temperature, wrap it in foil, and let it sit for a few minutes.
We hand-cut our steaks so they are between ¾” to 1” thick. This means that 4-5 minutes per side under a broiler or on the grill will give you a medium rare to medium temperature.
Overcooking is the biggest cause of toughness. Our grass fed steaks are best enjoyed rare to medium rare.
If you prefer your steaks well done, then cook your grass fed beef in a sauce at very low temperatures to ensure that it doesn’t dry out.
Flanks and Skirts
Flank steaks and skirt steaks are thinner cuts and are tastiest when marinated and then cooked for just 3-4 minutes per side. To serve, cut them in thin slices across the grain.
Roasts, including chuck, rump, top round and sirloin tip are cut so that 2 ½ hours in an oven set at 325°F or 8 hours on LOW in your slow cooker will give you a delicious and perfectly tender pot roast.