Cooking Suggestions

Our experience with grass-fed meat shows that it likes to be cooked on low heat. We use to grill everything but now do it on the stovetop or in the oven since we can control the heat better.

Grass fed beef needs to be completely thawed and at room temperature before you start to cook it. It does not transition well from just thawed to a searing pan.

Steaks

We like to sear them on high heat for no more than 2 seconds on each side then put them in a pan and finish cooking them in the oven at 300°. We prefer to use a cast iron skillet. They will cook in approximately 15 to 20 minutes. This will give you a meat that is rare. You may need to cook a little longer depending on your preference. We love our grass-fed meat rare!!

Burgers

Again, we like to start off by searing them on high for no more than 2 seconds each side, then turn them down low. Continue cooking until desired preference. Try to take the burgers off a little earlier than you normally would, as they will continue to cook.

These are a couple of my suggestions – enjoy!!

P.S. If you have any suggestions please send them along to me.

Fondly,
Ramona Huff

Recipes

A Chef’s Kitchen

Beef Bolognaise Recipe
With Roasted Roma Tomatoes

By Chef John Gonzales

This was recently prepared by Chef Gonzales at A Chef’s Kitchen’s class dining experience

2 tablespoons olive oil
1 pound Gryffon’s Aerie Grass- fed Ground Beef
1/2 cup finely chopped red onion
4 cloves garlic minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
Redmond’s sea salt and ground pepper
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice

Method

Salt and freshly ground pepper
1/2 cup grated Parmesan, plus more for garnish
1/2 cup chopped fresh parsley leaves

Heat a large sauté pan over high heat. Add the olive oil and heat. When the oil is hot add the ground beef and cook until well browned, stirring occasionally, about 8 minutes. Add the onion garlic, celery, thyme and chili flakes and cook until vegetables are softened, about 5 to 8 minutes. Carefully deglaze pan with white wine, scraping the bottom of the pan with a wooden spoon. Reduce until wine is almost completely evaporated.

Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season to taste with salt and pepper

Cook the pasta in boiling water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce and stir. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.