Grassfed Beef Recipes Mack Brook Chili 1 pound grassfed hamburger 2 tablespoons olive oil ½ large onion, chopped 1 (28 ounce) can plus 1 (14 ounce) can crushed tomatoes 1 (14 ounce) can dark red kidney beans 1 (6 ounce) can tomato paste 1/4 cup chili powder 2 tablespoons cumin 14 ounces water Salt Black pepper Directions: Sauté onion in olive oil on low heat until soft. Add meat, and salt and pepper, to taste. Cook until brown. Drain grease from pan. Add crushed tomatoes, kidney beans, tomato paste, chili powder, cumin, and water. Let simmer 2-3 hours. Serving suggestion: Top with shredded cheddar cheese. Easy Tacos 1 pound grassfed hamburger 16 ounce jar salsa (of your choice) 2 tablespoons olive oil Salt Black pepper Directions: Sauté hamburger in olive oil. Add salt & pepper, to taste. Drain grease from pan. Add salsa and simmer for 15 minutes. Serve on soft or hard tacos with shredded lettuce, shredded cheese, and sour cream.
MACK BROOK FARM
Free Range Grassfed Natural Beef
Recipes & Simple Tips
Simple Tips for Cooking Grassfed Steak
 
Rule #1 – DON’T OVERCOOK  
 
Rule #2 – Use indirect heat,
if possible
 
Rule #3 – Let the meat ‘rest’
after cooking
 
Don’t overcook - Grassfed beef usually requires 30% less cooking time due to higher protein levels and lower fat levels.  Grilling over charcoal or gas is best for steaks. Next best is a frying pan – preferably cast iron.  Grassfed beef tastes better rare to medium rare.  
 
Use indirect heat – Start with high heat for the grill or pan and the meat at room temperature.  Whether on the grill or in a pan, sear the steak for approximately one minute per side, then move off the flame and close the lid  (when grilling) or lower the heat on the pan.  
 
This is where experimenting can help out. Some practice with hamburgers can give you a sense of how you like your grassfed beef.  Try cooking the hamburgers 3 minutes per side and then 4 minutes per side.  Which do you like best?  A good thickness for most grassfed steaks is 1.25 inches.  That makes the timing similar to a hamburger after the searing.  
 
For best results, use a pair of tongs or spatula to turn the meat.  Forks drain juices.
 
Let the meat rest - This doesn’t apply to hamburgers, but steaks benefit greatly from sitting off the heat for 5-7 minutes after cooking.  This is another reason not to overcook.  As the natural juices spread back through the meat (heat naturally pulls the juices to the core), the ‘cooking’ continues.  If after this, you feel it is still too rare it’s simple to put the steak back on the heat for another minute.
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