Cooking 100% grass fed beef
Steaks and hamburgers
Steaks and hamburgers should be brought to near room temperature. If using stove top, heat up a heavy pan, preferably cast iron, using high heat oil like avocado oil. Once hot enough, place the meat onto 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.
Roasts, briskets, osso bucco, short ribs and other ribs
These cuts should be cooked long and slow, covered, in low to medium oven with little liquid (braised). A favorite way to cook the roasts and ribs is by using an instant pot at pressure cooker setting for about 40 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 then remove as much fat as possible. Even better would be to refrigerate (takes planning ahead) until the fat solidifies, then you can remove it quite easily and toss. Add cornstarch mixed with water and pour into liquid, heat up until thickened, then add back the meat and vegetables. Briskets, I have been told, 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 awesome broth.