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Bull's Ranch​

Cooking Grass-Fed Beef


  • Thaw your meat gently, in the refrigerator is best.  NEVER thaw in a microwave, please!!


Grass fed beef is very lean, so cook it carefully!  Too well done, and you will have a tough piece of meat. Rule of cooking grass fed meat is a little lower cooking temperature and a little less time. 

PLEASE use a thermometer; and under cook slightly; the meat will continue cooking after you remove it from the heat.  Cover, and let your meat rest for 5-10 minutes to allow the juices to draw back into the meat.
Cooking grass fed steaks:

Always bring steaks to room temperature at least an hour before cooking....this should be practiced for ALL meat you are cooking.  I thaw in the refrigerator for a couple of days.

Always pat dry your steak before searing. My favorite seasoning is coarse sea salt and freshly ground black pepper. This lets the wonderful beefy flavor of my steaks come through without a marinade taking over. If you like a steak cooked more  than rare or medium rare, I do recommend a marinade.

If you are using a grill be sure to properly start your charcoal, and heat your grate well. Oil your grate before putting your steaks on to prevent sticking...remember you have less fat to start with than a corn finished steak!

Cook on a fairly hot grill. I like to leave sear marks, but not blacken my steaks. 

I only use a cast iron skillet for inside cooking. Preheat. I sauté mushrooms and/or onions in butter and organic olive oil prior to cooking my steaks.

Now, STAY at the grill, or stove while cooking; it's so way to easy to over cook grass fed steak!!!.....I go about 3-4 minutes on the first side; and a minute less than that time on the next side. If your grill is very hot move your steak to a cooler area to keep from over cooking your meat. Time varies with hotness of the grill, meat temperature to start with; and thickness of steaks and burgers. Flank steak, sirloin, and skirt steak I do 2-3 minutes only per side!  Flip only ONCE, and use TONGS (never a fork)....Do NOT smash it down on the grill. Use a thermometer and undercook at least 5-7 degrees, as your steak/burger will continuing cooking when you take it off the heat, I go to 122-123 degrees F. Always, always let your meat rest after you take if off the heat - 5 to 10 minutes, on a warmed platter, covered.

This will give you a nice medium rare steak with great flavor and lovely au jus.

For that extra gourmet touch, after removing your steaks to a warming platter; pour a generous splash of brandy, and deglaze. Add a generous splash again of organic half and half, deglaze. This takes 2-3 minutes, at most.

Serve over your perfectly cooked steak - YUM!

Roasting tips for a rump, chuck or sirloin tip roast, adding fresh herbs  - cook at 225-250' degrees F.  Low and slow for roasts! Be sure to braise! You need to add liquid to roasts so they retain moisture...a slow cooker also works wonderfully to have a perfectly cooked chuck or rump roast. I always sear first, season well, deglaze with wine and/or water, and let cook slowly all afternoon. Add your aromatic veggies with the meat for added flavor.  Potatoes and other vegetables add the last hour of cooking. I like to add a tablespoon of organic tomato paste for stews, and make a roué for thickening.

My favorite herbs are bay leaves, rosemary, and thyme.

Yummy Stuffed burgers:

Make thin patties (handle your ground beef lightly!) Mix up for gourmet burgers as below.  Top with a couple of squares of your favorite cheeses, or chunks of bleu cheese, maybe some grilled mushrooms - not too many; press another thin patty on top; pressing the edges to seal, gently. 

Grill about three or four minutes per side...this will give you a medium burger. You don't need to over cook! Do Not smash down or flip more than once please!

Rest your burgers a few minutes before eating.

Take a bite and the cheese oozes out....nice twist on the plain cheeseburger!

Best gourmet burgers ever

Grind a 1/4 chunk of onion in a food processor with a piece of garlic and a tablespoon or two of water: you want this a mushy, soft consistency, no chunks.  Blend into one pound of ground beef, with your usual seasonings (I just use redmond salt and course ground black pepper)...Pat into burgers, and grill or pan fry...No need to over cook! 3-4 minutes per side! 

AMAZINGLY SUPERB!!! and simple!!