In order to guarantee an exceptional beef experience, we recommend these cooking guidelines for our 100% grass-fed and finished beef.

One of the biggest mistakes people make when cooking grass-fed beef is OVER-cooking. Following these guidelines will help ensure your meat is cooked to perfection.


Be sure you give the meat time to not just thaw, but also to warm up to room temperature before cooking. This is a good rule for all meats, but especially for grass-fed beef. By starting your meat at room temperature, it will take less time to reach the ideal internal temperature and will provide a more even cooking experience. This gentler cooking method will help your meat stay juicy and delicious. Remember to place the beef on a room temperature plate – a cold plate keeps the beef cold.


This beef is LEAN. It’s meant to be. That’s part of why it is better for you. Please don’t overcook it. That would be like serving a fine Cabernet Sauvignon at 80°F! The meat will cook faster than you are used to. Adjust your temperatures down and your cooking time down. Because grass-fed beef is much leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50°F) and for 30-50% less time. Otherwise, you cook off the fat and will find the beef dry and overcooked. If you like well-done meat, then cook your grass fed beef at very low temperatures in a sauce or liquid to add moisture; we suggest using a crock pot or Dutch oven.


Grass-fed beef is low in fat. Coating the meat with olive oil will add to the flavor and moisture and also prevent sticking. We also recommend marinating your beef, especially the lean cuts like the NY Strip Steak and Top Sirloin Steak. You can also coat your thawed beef with your favorite seasoned rub. Check out the Lostine Beef Rub!


You may know how to “feel” when conventional meat is done, but because grass-fed beef is leaner, you don’t have the same room for error. A meat thermometer will ensure you cook your meat just the way you like it — every time. The desired internal temperatures for grass-fed beef are:

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10 °F shy of what’s on that list. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.


One of our favorite steak preparation methods, also used by many chefs, is to sear the beef quickly over a high heat on each side (two-four minutes) to seal in natural juices and then place in a pre-heated 400 degree oven to finish the cooking process (about 4-6 minutes).


Avoid the temptation to poke steaks or roasts with forks or pat burgers down with spatulas. This lets all that delicious fat escape, giving you a less juicy end result.


When you’re done cooking your meat, let it rest for a minimum of 10 minutes before slicing into it. Many chefs like to use a rack vs a plate.  This allows time for the escaped juices to get sucked back into the meat. If you don’t do this final step, you’ll slice into your meat only to have all the juices dribble out onto your cutting board or serving plate.