Low and Slow: How to Cook Grass-Fed, Grass-Finished Beef the Right Way

Cooking grass-fed, grass-finished beef isn’t difficult — it just requires a slightly different touch than conventional meat. Because it’s leaner, higher in omega-3s, and lower in moisture, it cooks faster and can dry out if treated like grain-fed beef. But when done right, it delivers incredible tenderness, clean flavor, and nutrient-rich results.

1. Cook Low and Slow

For roasts, ribs, or other tougher cuts, go low and slow. Use gentle heat methods like braising, slow roasting, or smoking. Lower temperatures and longer cooking times allow the connective tissue to soften naturally, keeping your grass-finished beef juicy and tender without overcooking.

2. Sear, Then Finish Gently

For grass-fed steaks or burgers, start with a quick sear on medium-high heat to create a flavorful crust. Then, finish cooking over medium or indirect heat. Grass-fed beef cooks up to 30% faster than grain-fed, so keep a close eye and pull it early — medium-rare (around 135°F) is ideal to preserve flavor and texture.

3. Use a Meat Thermometer

Because grass-fed, grass-finished beef cooks faster and retains less fat, a meat thermometer is your best friend. Aim for:

• Rare: 125–130°F
• Medium-rare: 130–135°F
• Medium: 140°F
  Avoid cooking past medium to keep it moist and tender.

4. Let It Rest

Always let your beef rest for 5–10 minutes before serving. This allows the juices to redistribute evenly, enhancing flavor and tenderness — an especially important step for lean grass-fed beef.

5. Add Fat and Flavor

Since grass-finished beef is naturally lean, adding a touch of healthy fat makes a big difference. Finish with grass-fed butter, olive oil, beef tallow, or ghee for richness. For tougher cuts, marinate ahead of time with vinegar, citrus, or wine to help tenderize and deepen the flavor.

The Bottom Line

Cooking grass-fed, grass-finished beef is about patience, precision, and respect for the meat. Go low and slow, avoid overcooking, and add a little fat for balance — the result is clean, nutrient-dense, and full of natural flavor.

Ready to try it yourself?
Explore our full line of 100% grass-fed, grass-finished beef at Slanker’s Grass-Fed Meats and taste the difference that real, pasture-raised beef makes.