Tips for Cooking Grass-Fed, Dry-Aged Beef Walnut Hills Farm

To best appreciate the taste differences between grass-finished and grain finished, use a few simple changes in the usual cooking process. Grass-fed, dry-aged beef is leaner and contains less water. We encourage you to explore the many online resources on cooking grass-fed, dry-aged beef. Below are a few tips we have gleaned to help preserve flavor and tenderness. While we are by no means experts on the subject, we want to share a little of what we've learned. Feel free to make adjustments based on your individual results and tastes.

Steaks. Always allow steaks to reach room temperature before cooking. Steaks are best when prepared in a cast iron skillet that has been preheated on medium high heat, just until smoking hot. Add grape seed or olive oil, then if desired minced garlic and butter. Watch carefully to avoid burning. Add salted steak to pan. Allow to brown, then turn. The second side will take half as much time. Avoid cooking steaks past medium rare.
To grill, preheat on high. Quickly sear the meat on each side to seal in natural juices. Immediately reduce heat to a medium or low to continue cooking if desired. Baste to add moisture throughout grilling. For best results do not cook past medium rare.

Roasts prepared in the oven benefit from a temperature that is 25-50 degrees lower to prevent drying. Typically grass-fed beef roasts require less time in the oven. For large roasts, such as those from the loin section, best results are achieved using a meat thermometer. Remove a large loin roast at 115
degrees. The internal temp will continue to rise as much as 10 degrees. For best results do not allow internal temp to exceed 125 degrees (medium rare).

Roasts and soup bones cooked in a slow cooker can be prepared using the low setting for 6-8 hours. Add enough water to prevent drying. To make a delicious broth, add a good quality beef boullion. Slow cookers can vary in temperature settings, so the time may need to be adjusted.

Hamburgers, cooked either on the grill or stovetop, usually require a lower heat to preserve moisture and 30% less cooking time. Add grape seed or olive oil to the pan or apply to the surface of burgers before cooking. Brush with olive oil before and during grilling. If you wish your hamburgers to be well done, cook on low heat very slowly.