Cooking Tips

Cooking Temperatures For Grassfed beef

Cook grassfed beef to an internal temperature of 120°-140° fahrenheit.  Cook any grassfed ground beef (including hamburgers) to an internal temperature of 160° fahrenheit.

Grilling Steaks

Grilling steaks should always be done over a slow, hot fire, meaning hot but not searingly hot. Spices should be added while the meat is on the fire, or immediately before and while the surface of the meat is moist.

We recommend three basic seasonings: salt, pepper and granulated or fresh garlic. Salt should never be added before cooking as it dries out the meat; however, adding it while cooking enhances the outside texture a great deal.

Rub the hot grill vigorously with an onion cut in half with the skin on, immediately before putting meat on the grill. This helps keep the meat from sticking and enhances the flavor.

Cook it Frozen

Cooking a steak immediately after taking it out of the freezer allows you to retain 100% of the natural juices, some of which are left behind in the package while thawing.

Frozen steaks should be turned four times: the first two times for thawing and the second two times for cooking. Seasoning should be added after the first exposure to the fire when the surface becomes moist.


All steaks vary in thickness so time (see table below) should only be a general reference for determining doneness. The best method is to feel the firmness of the steak by pressing a finger into it.

To begin understanding the various degrees of firmness associated with the range of rareness, press a finger to the front of the forehead, the tip of the nose and the front point of the chin. As you move from the forehead to the chin, the firmness decreases from well done to rare: well done: forehead, medium rare: nose, rare: chin. With practice this method can be refined to determine exactly how well you like your steaks, regardless of steak thickness.

Remember, steaks continue cooking after they are taken off the fire, so they should be removed a little before reaching the desired level of cooking.

Time Table (one inch steaks)


 Doneness  First Side (in minutes)
 Second Side (in minutes)
 Rare  3-5  6-8
 Medium  4-6  7-9
 Well  5-8  10-12


First and second turns should be left for 7-9 minutes on each side for thawing.

Third and fourth turns should follow the above table.