Grassfed Cooking 

Because grassfed beef is raised differently than the grainfed meat sold in a typical grocery store, it tastes different and requires different preparation. Variances in fat, flavor, and thickness mean that grassfed meat cannot be cooked in the same way as grainfed meat. Here are a few simple recommendations that will help you enhance the natural flavors of Mills Ranch beef.

Defrosting

The best options for defrosting grassfed meat are the refrigerator or a bowl of cold water. If you want to use a refrigerator, plan ahead. Your meat should remain in there for at least 24 hours before cooking. If you don't have that much time, wrap the meat in a plastic bag and place it under cold, running water for 1-2 hours. Both options allow all portions of the meat to defrost evenly, unlike a microwave. This ensures that your cooked meat will have similar flavors throughout. 

Cooking

*Grassfed beef generally has less fat than grain-fed meat, so it cooks significantly faster.                                                        

*On a similar note, grassfed meat requires lower temperatures than other meats because of the high levels of Omega 3 fatty acids, which have a lower melting point that their Omega 6 counterparts. The insulating fat maintains a higher temperature inside the meat, so typical temperatures will burn your dinner. Plan to turn down stove burners and ovens until you get used to cooking grassfed meat. (The USDA recommends 140-170 degrees Fahrenheit.) A good digital thermometer will go a long way toward accurately regulating the temperature of your meat.                                                                 

*At Mills Ranch, we allow our animals to finish on their time, not on ours. So they may take longer to finish and reach their ideal weights. As a result, your cuts of meat will be a variety of sizes.                  

*A diet of growing vegetation gives our meat its rich, natural flavors. Our meat generally requires less seasoning or sauce than most grain-fed meats. Try simple flavorings until you get used to the natural taste.