Cooking 100% grass fed beef
Steaks and hamburgers
Steaks and hamburgers should be brought to room temperature before cooking. For stove top, heat up a heavy frying pan, preferably cast iron, with a high-heat oil like avocado oil. Once oil is hot enough, place the meat into the sizzling oil. Brown one side, then flip to other side, cooking until interior is rare or medium-rare. Remove to platter, cover, and let rest for 20 minutes. Our steaks and hamburgers are always best cooked medium rare, to retain juiciness.
Roasts, briskets, osso bucco, ribs (flanken, SHORT, and back)
These cuts should be cooked long and slow, covered, in low to medium oven with very little liquid (braised). Our favorite way to cook the roasts and ribs is by using an instant pot at pressure cooker setting for about 45-65 minutes. Use about half cup liquid and any vegetables you want to add. After the manual or natural release of pressure, remove contents and place in bowl. Remove liquid and let fat float to the top, refrigerate the liquid, then remove as much hardened fat as possible. Make a cornstarch water mixture and pour into liquid, heat up until thickened, then add back the meat and vegetables. Briskets also do very well in smokers. You can also cube the roasts, brown the pieces quickly, then pressure cook 40-45 minutes in a little liquid. Meat falls apart in instant pot! Marrow bones, herbs, carrot, celery, and onion, with water filled to correct level, pressure cook for 45 minutes, make an awesome broth. If you are experienced with pressure canners, you can even can quarts of broth.