Grass-fed beef is leaner than grain-fed beef, which means it responds differently to heat. Without the extra fat marbling found in grain-fed beef, it requires more careful cooking to retain moisture and tenderness. If you’re used to cooking conventional beef, making small adjustments ensures that your grass-fed beef stays juicy, tender, and full of flavour.
Best Ways to Cook Grass-Fed Beef
Lower the Cooking Temperature
Since grass-fed beef has less fat, it cooks faster at the same temperature as grain-fed beef. High heat can dry it out quickly, making the meat tough. Reduce cooking temperatures by about 10-15% compared to conventional beef recipes.
For example:
- If a recipe suggests grilling at 200°C (392°F), lower it to 180°C (356°F).
- If pan-searing at medium-high heat, turn it down to medium heat.
This prevents the meat from overcooking while keeping the texture tender.
Use Moisture to Prevent Dryness
Leaner cuts of grass-fed beef benefit from extra moisture. Here are a few ways to keep it juicy:
- Marinate before cooking – A marinade with olive oil, vinegar, or citrus helps tenderise the meat.
- Baste while cooking – Brush with butter or broth to lock in moisture.
- Rest after cooking – Letting the meat sit for 5-10 minutes allows the juices to redistribute.
Cooking Grass-Fed Beef Steaks
Bring the Meat to Room Temperature
Grass-fed steaks cook more evenly when they are not straight from the fridge. Take the steak out 30 minutes before cooking to let it reach room temperature. This helps avoid overcooking the outer layer while the inside remains cold.
Quick Searing, Gentle Finish
For the best texture, use a two-step cooking method:
- Sear on high heat for 1-2 minutes per side to develop a crust.
- Finish on low heat to gently cook the inside without drying it out.
Grass-fed beef is best served medium-rare to medium. Overcooking leads to a tougher texture. Use a meat thermometer for precision:
- Medium-rare: 54°C (130°F)
- Medium: 60°C (140°F)
Let It Rest
After cooking, rest the steak for at least 5 minutes. This step is essential for keeping it juicy. Cutting into the steak too soon releases the juices, drying it out.
Cooking Grass-Fed Beef Roasts
Low and Slow Cooking Works Best
Since grass-fed beef has less fat, slow roasting at a lower temperature helps break down muscle fibres without drying the meat. A good rule is:
- 120-135°C (250-275°F) for 3-4 hours, depending on the cut.
This works well for brisket, chuck roast, and rump roast.
Use a Meat Thermometer
Grass-fed beef cooks about 30% faster than grain-fed beef, so using a meat thermometer helps prevent overcooking:
- Rare: 50°C (122°F)
- Medium-Rare: 54°C (130°F)
- Medium: 60°C (140°F)
Once the roast reaches your desired temperature, remove it from the oven and let it rest for 15-20 minutes before slicing.
Grilling Grass-Fed Beef Burgers
Add Extra Fat for Juicier Patties
Because grass-fed beef is leaner, it can dry out when grilled. Adding a bit of fat improves texture:
- Mix in grated butter or olive oil to the beef before forming patties.
- Use 80/20 ground beef (80% lean, 20% fat) for the best balance.
Avoid Pressing the Patty
Many people press down on burgers while they grill, but this squeezes out the juices. Instead, flip the patty only once and let it cook undisturbed.
For the best results, grill over medium heat and cook until:
- Medium-rare: 3 minutes per side
- Medium: 4 minutes per side
Cooking Grass-Fed Beef in the Oven
Perfect for Tender Cuts
Oven cooking works best for tenderloin, striploin, and ribeye steaks. Here’s an easy method for even cooking:
- Preheat oven to 135°C (275°F).
- Sear the steak in a hot pan for 1-2 minutes per side.
- Transfer to the oven and cook for 5-10 minutes, checking with a thermometer.
- Rest for 5 minutes before serving.
This technique ensures an even, tender finish without overcooking.
Common Mistakes When Cooking Grass-Fed Beef
Overcooking the Meat
Since grass-fed beef has less fat, it cooks up to 30% faster than grain-fed beef. Cooking it at high heat for too long leads to dry, tough meat. Lower temperatures and shorter cook times are key.
Not Using a Thermometer
Judging doneness by sight can lead to overcooking. A meat thermometer helps cook grass-fed beef to the perfect temperature without guessing.
Skipping the Resting Period
Cutting into meat immediately after cooking releases its juices, making it dry. Resting lets the juices redistribute, keeping it tender and flavourful.
Where to Buy High-Quality Grass-Fed Beef in Australia
For the best cooking results, start with high-quality Australian grass-fed beef. Not all grass-fed beef is the same, so look for:
- 100% grass-fed and grass-finished labels.
- No added hormones or antibiotics.
- Locally sourced beef from ethical farms.
Find premium Australian grass-fed beef here.
Conclusion
Cooking grass-fed beef is different from cooking grain-fed beef, but small adjustments make all the difference. Lowering the cooking temperature, using extra moisture, and resting the meat after cooking ensure the best flavour and texture. Whether grilling, roasting, or pan-searing, grass-fed beef offers a healthier, more sustainable alternative.
For the best results, choose high-quality, locally sourced beef. Browse our selection of Australian grass-fed beef or contact us for more cooking tips.
FAQs
Why does grass-fed beef cook differently from grain-fed beef?
Grass-fed beef has less intramuscular fat, meaning it cooks faster and requires lower temperatures to prevent drying out.
What is the best way to tenderise grass-fed beef?
Marinating with acidic ingredients like lemon juice or vinegar, slow cooking, or dry-aging can help break down tougher muscle fibres.
Should I let grass-fed beef rest after cooking?
Yes, allowing it to rest for at least 5–10 minutes helps redistribute juices, ensuring a more tender and flavorful bite.
What cooking methods work best for grass-fed beef?
Slow cooking, reverse searing, and sous vide are great methods that keep the meat juicy without overcooking.
Does grass-fed beef require different seasoning?
The natural flavours of grass-fed beef are more pronounced, so simple seasonings like salt, pepper, garlic, and fresh herbs enhance the taste without overpowering it.