Ordering grassfed beef straight from the producer/rancher comes with a lot of benefits!  On top of being one of the best ways to support local agriculture, it is also a fantastic way to feed yourself and your family.  You can rest assured that you know exactly where your beef is, often times being able to visit the actual ranch or farm.  One of the trickier parts about ordering direct is the different cuts of beef that you come in your box.  While a ribeye and a filet are pretty easy to cook, sometimes there are questions about what to do with the others, such as Cube Steaks, Chuck Eye Steaks and more.  Here are a few ideas for you:

In general, how do you cook a grassfed steak?  For the Ribeye/Tomahawk, Filet, New York, Flat Iron and really, any of the other steaks we offer you can’t go wrong with a standard salt and pepper rub to start.  Grassfed beef has a ton of flavor and through our 27 day dry aging process the beef develops even more flavor.  Our steaks often have a buttery and nutty flavor to them that you’ll come to love.  Important cooking tips for grassfed beef:

Low and short.  Cooking grassfed beef around 350 for a shorter period of time usually pays off.  It allows the fat to be retained and keeps the steak from drying out.  Most steaks will cook to perfection within about 6-10 minutes, but we highly recommend using a meat thermometer to get it just the way you like it.

One great way to cook a larger steak like our Tomahawk Ribeyes is to get a skillet searing hot, through a little oil or butter in and sear both sides, then transfer to an oak fire bbq to finish the cooking process.  This will build an amazing crispy crust on the outside and then incorporate some of that great oak bbq flavor.


For the cuts you aren’t familiar with:

Cube Steak – Cube steaks are great for Chicken Fried Steaks!  Here is a great Chicken Friend Steak recipe.

Chuck Eye Steak – Chuck eyes are tender and flavorful.  Poor Man’s Ribeye Recipe

Osso Bucco – Osso bucco is very versatile and can provide a perfect compliment to gremolata or polenta.  Traditional Osso Bucco Recipe.