When it comes to grass-fed steaks and tender roasts, red is not the enemy. Overcooking is.
Grass-fed meat is usually leaner than conventional grain-fed meat. Because it has less excess fat, it can dry out faster when cooked at high heat or pushed to medium-well and beyond. The result is a cut that tastes tougher and drier than it should.
For tender steaks and quality roasts, rare to medium-rare is usually the sweet spot. That is where the meat keeps its juices, flavor, and tenderness. Cook with moderate heat, avoid charring, and give the meat time to rest before slicing.
Good grass-fed steak habits
- Thaw fully before cooking.
- Season simply.
- Cook over lower heat than you would use for grain-fed beef.
- Avoid heavy charring.
- Pull the steak before it is overdone.
- Rest before cutting.
- Slice across the grain when needed.
Ground meat and mechanically tenderized meats are different. Those should be cooked thoroughly for food safety. But whole muscle steaks and roasts can safely be enjoyed red inside when the outside has been cooked properly.
If you are used to well-done meat, try taking one step back. Medium-well to medium, then medium to medium-rare. Many families discover that grass-fed beef tastes best when it is allowed to stay juicy.