• Grass-fed beef is lean and requires 30% less cooking time. (When using grass-fed beef in a recipe, reduce the heat by 50 degrees… i.e. 350 degrees to 300 degrees.)
• Grass-fed beef can go from perfectly cooked to overcooked in less than a minute
• Grass-fed beef is low in fat so you may want to coat with virgin olive oil or a light oil of your choice to prevent drying or sticking
• Grass-fed steak is great cooked on the stovetop because you have more control over the temperature
• Grass-fed steaks on the grill need to be seared quickly on each side over high heat to seal in the natural juices, and then reduce heat to medium or low to complete the cooking. *Baste to add moisture throughout the cooking process
• Always use tongs to turn the meat, a fork causes loss of natural juices
• Grass-fed roasts do wonderfully browned on each side and put in a covered baking dish with ˝ to 1 inch of water at 275 - 300 degrees for 3 hours. (Don't rush it!) *you may want to turn it half way through and spoon the juices over it.
• Hmmmmm good!!
• Enjoy!

Sincerely,
Betsy Ross
Ross Farm
www.rossfarm.com