Grassfed Beef Recipes

These recipes have been tried, tested, and most importantly, loved by family and friends. We think your family and friends will enjoy them, too!

Using our quality, grassfed beef makes these recipes healthy and distinctively delicious! 
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Mack Brook Chili Read Recipe >

Easy Tacos Read Recipe >

Crockpot BBQ Beef Read Recipe >

Beef Stroganoff Read Recipe >

Dry Rubbed Flank Steak with Chimichurri Sauce Read Recipe >

Beef Stock Read Recipe >

Sirloin Kebob Pot Roast
Read Recipe >

Pet Treats  Read Recipe >
 
MACK BROOK FARM
Free-Range Grassfed Natural Beef
Simple Tips for Steaks and Great Recipes for Other Cuts
Tips for Cooking Grassfed Steaks

The following tips come from cooking classes we attended, taught by Shannon Hayes, author of "The Grassfed Gourmet." (See grassfedcooking.com.) We've found these tips incredibly helpful for enjoying the best of grassfed steaks.

Do not overcook the meat
Grassfed beef usually requires 30% less cooking time due to higher protein and lower fat levels. It also tastes best rare to medium rare.

Use indirect heat, if possible
Grilling over charcoal or gas is best for steaks. Pan-frying is the next best option. Whether on the grill or in a pan, the meat should be at room temperature before cooking.  Rub the steaks with oil and salt and pepper to taste.       

On high heat, sear the steak for one minute per side.  Then, if grilling, move the steak to the edge of the coals or turn the burner directly under the meat off so that it cooks from indirect heat, close the grill lid.  When using a pan, lower the heat and cover.

Total cooking time after searing is only 1-2 minutes per side. Because Filet is cut slightly thicker, cooking time may be 3-4 minutes per side.

It is best to use tongs or a spatula when turning the meat-forks cause juices to drain out.

Let the meat 'rest' after cooking
Steak benefits greatly from sitting off the heat for 5-7 minutes after cooking. Heat naturally pulls the juices to the core, but when the meat is removed from the heat, the juices spread back through it and the 'cooking' continues. This is one of the major reasons why you should not overcook the meat. And if, after letting it rest and tasting it, the meat is too rare, simply put it back on the heat for a minute.

Once you give it a try, the flavor will win you over!

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