Cooking Tips

Before Cooking

Thaw completely. Allow your grass-fed beef to thaw gently and completely in the lower portion of the refrigerator. Do not thaw using a microwave.

Bring all Regen Pastures grass-fed beef to room temperature prior to cooking or grilling.

Always pre-heat your oven, pan or grill before cooking our grass-fed beef.

Cooking Information

30% less cooking time is typical because of our higher protein levels and lower fat content in our grass-fed beef compared to conventional grain-fed meat. If using an oven, lower the oven temperature by about 10°C when using your recipes.

Regen Pastures grass fed meat is best when not overcooked. Our steaks are best when eaten rare, medium-rare, medium. Prevent overcooking by using an instant-read thermometer. Measure the temperature of the meat from the side. Meat continues to cook even after it has been removed from the heat.

We recommend these finished temperatures for our grass fed steaks:

• 51°C for Rare
• 55°C for Medium-Rare
• 58°C for Medium
• Mince should reach 74°C

Keep it tender and juicy. Enhance the flavour of our grass fed meat by lightly coating it with extra virgin olive oil then seasoning with sea salt and pepper before grilling over a hot fire or searing in a pre-heated pan. 

Because our grass fed meats are naturally delicious and flavourful, there is no need to marinate beforehand. However, be creative and experiment to find your favourite flavour combinations.

Cook it “low and slow.” As with all meat, preparing our grass fed meat well-done may cause it to be tough. To ensure the tastiest result, cook over lower heat for a longer time in sauces that add moisture to the dish.

Let it rest. Resting the cooked meat for 8-10 minutes allows the precious juices to be redistributed within the resting meat. The result is tender and delicious grass-fed beef. Remove from heat, cover loosely with aluminium foil and let rest before cutting.

Cooking Methods

Grilling

The key to perfectly grilled Regen Pastures grass fed beef starts with a very hot charcoal or gas grill. Sear the meat quickly on both sides to seal in the natural flavor and juices. Reduce heat to medium to finish the meat to the desired doneness. Always use tongs to turn your meats, as precious juices will be lost by piercing the meat with a fork. For perfect grilled burgers, start with Regen Pastures grass fed mince. It is naturally 90% lean. Adding caramelised onions, roasted red peppers or olives to the ground beef before grilling infuses it with flavor.

Roasting

Roasting is a great cooking method for large, tender cuts of Regen Pastures grass fed beef, such as a rib or sirloin roast. Preheat your heavy-bottomed pan over high heat. Sear Regen Pastures grass-fed beef on all sides to lock in flavour. Use moisture from sauces to add to the tenderness when cooking your roast.

Braising

Braising is a long, moist cooking method better suited for tougher cuts of meat. Cooking our grass fed beef and lamb with a small amount of water, stock, or sauce in a closed pot or (slow cooker) breaks down the meat, resulting in a tender and tasty dish.