Grass-fed beef is no longer a secret, and for good reason. People around the U.S. are beginning to understand how much better grass-fed and grass-finished beef is than their industrial, grain-fed counterparts.
Every aspect of a cow’s lifestyle affects the taste and health of the beef. If they eat grass, participate in nature’s natural cycles, aren’t stressed, have room to move and be healthy, and die at an appropriate age, then the quality of the beef is dramatically higher.
And when you use grass-fed beef in your recipes, your cooking will reflect that quality as well.
We’re going to cover a few short questions about grass-fed beef and then give you 17 of our absolute favorite ways you can use grass-fed beef to its full potential.
Is Grass-Fed Beef Really Better for You?
Yes. When you throw grass-fed beef into a ring with grain-fed beef, the results are clear.
Grass-fed beef has fewer calories per pound, a healthier ratio of omega-3 and omega-6 fatty acids, has more antioxidants, has potential anti-carcinogenic effects, and contains 3 essential electrolytes that help regulate muscle contractions.
Does Grass-fed Beef Taste Different?
Grass-fed beef is known to taste a bit meatier. If you’re a fan of the meatiness of tougher, more sinewy cuts like brisket, then you will love the taste of grass-fed beef. Grass-fed beef also has a leaner fat-to-meat ratio, which changes the texture a little bit. You’ll notice and love the difference.
How Do You Cook Grass-fed Beef?
There are a few differences you need to know about when cooking grass-fed beef.
- Grass-fed cooks about ⅓ faster than grain-fed beef. Keep a close eye on it and pull it when it’s about 10 degrees below your target temperature.
- Grass-fed beef tastes best around medium-rare.
- Always let your grass-fed beef rest for a few minutes before slicing.
- To align with recipes, try dropping the temperature of your oven by 40-50 degrees. E.g. if the recipe calls for 50 minutes at 375 try 50 minutes at 325.
- Because it’s a leaner meat, grass-fed beef tends to tenderize and respond better to lower heat cooking.
Okay! Now let’s get cooking.
Our Favorite Grass-Fed Beef Recipes
Everything is made better by grass-fed beef, and these short rib tacos are no exception. This recipe features a wine deglaze, pepper jack cheese, and fresh herbs. You can’t go wrong with that combo.
For the best results, don’t skimp on the taco shells. It’s just like a sandwich — why go through all of the trouble of making an amazing set of ingredients and then buy cheap bread? Our favorite tortillas are from Caramelo out of Kansas. They will change your life.
This chili is a delicious blend of fall and world flavors. Made with a clever blend of organ meats like kidney, heart, and liver, this chili has a depth of flavor that is surprising and so filling. This recipe comes together quite quickly, and for best results use the freshest spices and peppers possible.
Buying grass-fed beef in bulk is the most cost-effective way to eat healthy meat, and having a freezer stocked is perfect for recipes like this chuck roast with mushroom cream sauce. It’s great for a relaxing weeknight or movie dinner. To get the most of this dish, use grass-fed beef broth and tallow instead of store-bought.
There are few things that look more appetizing than a freshly roasted ribeye steak. The exposure of the angled bone makes for the perfect blend of sophistication and simplicity. Pair this ribeye with a nice cabernet, something starchy like roasted squash, and an in-season cruciferous vegetable for a jaw-dropping meal.
Piccata is an Italian cooking method that serves meat alongside a lemon, caper, and butter sauce. We love this recipe because it takes something so thoroughly associated with tomato sauce (at least in the U.S.) and attaches a brightness to it that your palate probably isn’t used to.
With a name like that, how can you not try this? Don’t be fooled though, this stew means business. A dish like beef stew really lets the grass-fed beef shine because the slow cooking allows plenty of time for the meat’s juices to incorporate themselves into the accompanying vegetables. Use fresh herbs if you can.
We know. That’s a big claim but trust us here. These burger patties are amazing. You don’t even need a bun if you don’t want one. That being said, to take these to the next level at your next cookout, try and snag some homemade burger buns and grass-fed cheese. The key to making a burger taste like the ones you love at restaurants is by using the best ingredients at every step.
This is a throw-and-go recipe that will surprise you. The flavor of grass-fed chuck roast is incredible, and that’s what this dish highlights. It’s perfect to toss together on a Sunday morning, go out and do your errands, and then come back to a mouth-watering meal. Easy and delicious? Sign us up.
Sometimes when you’re craving meat you want to go all-in. That’s exactly what this chili recipe does. By using grass-fed ground beef and sugar-free bacon, you can take your chili to the next level. Our favorite peeled tomatoes are San Marzano, so unless you’re using your own tomatoes we recommend getting those.
10. Shepherd’s Pie
Shepherd’s pie is one of our favorite winter meals. There’s something so comforting about the rich mashed potatoes, golden-brown crust, and hearty grass-fed beef. Shepherd’s Pie is traditionally made with lamb, but grass-fed beef is just as good. This recipe uses cauliflower mash instead of mashed potatoes to make it a bit healthier, but you can sub them for potatoes just as easily.
With good beef, you don’t have to do much to make it delicious. That’s the beauty of grass-fed beef. This beef tenderloin recipe is a great example of that.
Beef tenderloin is one of the best cuts of beef you can get, and all you need is to cook it to your preferred temperature and pair it with something sharp like a homemade horseradish sauce.
If you love a good burrito bowl and cilantro-lime rice as we do, then this steak fajita bowl is for you. By subbing cauliflower rice for rice, you can make this much more keto-friendly without sacrificing flavor. Try pairing this with a homemade salsa verde or guacamole to make it even more delicious!
Do we really need to say anything else besides honey ginger glaze? If you love honey garlic wings, then this recipe is similarly delicious. Use local honey and fresh ginger — always. Canned or ginger in a jar isn’t the same. You can do this in a crockpot as recommended, but don’t sleep on smoking short ribs, either!
This isn’t your competition-level BBQ beef recipe, but it’s more than enough to get your fix. We’re big fans of our all-natural premium bbq sauce, but you can also use your own favorite sauce like Stubb’s or make your own.
Tri-tip steaks are so good for fajitas! They easily slice into the perfect cuts and taste so good with a nice sear and sous vide. For the best results, crank your cast iron as hot as you can get it for the veggies and sear portion. Or better yet, grill the peppers over hot coals or fire.
Beef jerky always feels like a treat, and making your own homemade beef jerky with grass-fed beef is the perfect way to get a great keto and/or hiking snack in your pantry. You will love how this jerky tastes! If you don’t have a dehydrator, don’t worry — this recipe includes oven recommendations as well.
Some people get a little turned off by offal. It is an acquired taste, but grass-fed organ meat is worth it. This recipe uses a clever blend of liver, venison, and lamb heart, but you can also use our ground beef blends that give you the perfect balance of organ meat to ground beef flavor and nutrition.
The Best Grass-Fed Beef Recipes Start With the Best Grass-Fed Beef
There is no substitute for grass-fed and grass-finished beef. Many grass-fed beef suppliers still grain-finish their cattle, and this negates a lot of the taste and nutritional benefits. We work exclusively with farmers who understand our vision for sustainable, non-GMO, naturally-raised beef. You won’t find better meat in the world, we guarantee it.
See why chefs and cooking lovers everywhere love our 100% grass-fed and grass-finished beef.
Nathan Phelps is a writer, ethical foodie, and outdoors-aficionado hailing from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.