Preparing beef that is Grass-fed and 100% Grass-finished is different from the typical grain-fed alternatives. Grass-finished beef has a light fat cover with some marbling between the fibers and has a lower moisture content. So it's essential not to overcook the meat, to get the best-tasting result!

1. Defrost your cut
Take the package out of your freezer at least one day before you're planning on cooking it and place it on a plate in the fridge. This will ensure a slow defrosting process, which keeps the quality of the meat at it's best.

2. Start at room temperature
If you can, take the package out of the fridge an hour before you start cooking it. This will allow the meat to come to room temperature, it takes less time to reach the desired internal temperature and it helps to keep the meat juicy and delicious!

3. The basics principle
Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. Otherwise, you cook off the fat, your meat gets too dry, and you lose its nutrients (Omega 3s and CLA ).

4. Use a thermometer
We highly recommend using a thermometer so you can be sure you're cooking the meat just the way you like it!

• Rare - 120F or 49 Celcius (so start 10-minute rest at 110F)
• Medium Rare - 125F or 51 Celcius
• Medium - 130F or 54 Celcius
• Medium well - 135F or 57 Celcius
• Well done - 140F or 60 Celcius

5. Give your meat a break before serving
It's important to let the meat rest (covered with some tin foil) about 10 minutes before slicing into it or serving it. This allows time for the escaped juices to get sucked back into the meat and this makes your meat juicier and tastier.