Cooking with Grassfed Beef

	Steaks Roasts Oven Beef Stew

Grassfed beef is typically leaner than grocery store beef. And, because there are more polyunsaturated fats (the good kind of fat), which have a lower melting point, you will want to cook grassfed beef at a lower temperature. When grilling, we recommend you forego the inferno, unless its to quickly sear each side, and instead use a medium heat.

Steaks

Sear the steaks on high heat, both sides, and then continue cooking on a lower temperature to no more than a level of medium doneness. Then remove them to a plate and cover with aluminum foil until ready to serve.

Gourmet Grassfed Galloway KC Strip Roast from Renaissance Farms

The fine-grained Galloway roast is a treat.  To cook, place thawed roast in pot with tight-fitting lid. Cut up some of your favorite veggies, like carrots, potatoes and onions, and tuck them in with the roast. A dash of salt and pepper too.  Then add 1 to 1-1/2 cup of water, broth, wine, beer (your call) to the roast and veggies. Secure the lid and place in 325 oven for 3 to 4 hours. Depending on the size of the pot, and the roast, you may want to add another 1/2 to 1 cup of water. The beef will be fork tender when done, and delicious beyond any roast you’ve ever eaten!

Special Roasts

We have just the thing to make that special Christmas Dinner extra special!  We suggest a Standing Rib Roast.

The K.C. Strip Roast is another delightful cut, pictured here. The warm, mellow flavor coupled with delightful texture of both of these cuts are sure to add a subtle hint of charm to your meal.

Oven Beef Stew

If you enjoy a good stew, then you are in for the treat of your lives. A rich stew made from grassfed Galloway Beef stew meat is tops.

2 lbs Grassfed Galloway Beef stew meat
6 stalks celery, sliced diagonally
8 carrots, sliced diagonally
1 medium onion, diced fine
1 cup tomato juice
3 tablespoons tapioca
2 tablespoons sugar
1 tablespoon salt
In a pot with a tight fitting lid, mix all ingredients together. Secure lid, place in 275 oven for 5 hours. No peeking, please! Remove after 5 hours. (Hint: This is a thick, hearty stew that is a real treat served on a bed of mashed potatoes.)