Grass-Fed Beef Recipes

Master the art of cooking premium Highland beef with expert techniques and time-tested recipes

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Cooking Tips for Grass-Fed Beef

Grass-fed beef is leaner and more flavorful than grain-fed beef. Follow these guidelines for perfect results every time.

Cook Low & Slow

Use 25-30°F lower temperature than grain-fed beef. Grass-fed cooks faster due to lower fat content.

Don't Overcook

Pull steaks at 125-130°F for medium-rare. They'll continue cooking while resting, reaching 135°F.

Let It Rest

Rest steaks 5-10 minutes after cooking. This redistributes juices for maximum tenderness and flavor.

Add Healthy Fats

Brush with butter, olive oil, or tallow during cooking to enhance flavor and prevent drying.

From Our Kitchen

Featured Recipes

Reverse-seared Highland ribeye

Reverse-Seared Highland Ribeye

Prep: 5 min Cook: 45 min Serves: 2

The reverse sear method is perfect for thick-cut grass-fed steaks. Low oven heat brings the steak to temperature evenly, then a hot sear creates a perfect crust without overcooking.

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Ingredients

  • 2 ribeye steaks (1.5-2 inches thick)
  • 2 tbsp coarse sea salt
  • 1 tbsp freshly cracked black pepper
  • 2 tbsp grass-fed butter or tallow
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  1. Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry with paper towels.
  2. Season generously on all sides with salt and pepper. Press seasoning into meat.
  3. Preheat oven to 250°F. Place steaks on a wire rack over a baking sheet.
  4. Bake until internal temperature reaches 120-125°F for medium-rare (30-40 minutes).
  5. Heat cast iron skillet over high heat until smoking. Add butter or tallow.
  6. Sear steaks 90 seconds per side, basting with melted fat. Add garlic and herbs in final 30 seconds.
  7. Remove from heat at 130°F internal temperature. Rest 10 minutes before slicing.
  8. Slice against the grain and serve with pan drippings spooned over top.
Slow-braised Highland short ribs

Slow-Braised Highland Short Ribs

Prep: 20 min Cook: 3 hours Serves: 4

These fall-off-the-bone short ribs are braised in red wine until impossibly tender. The grass-fed beef creates a rich, clean-tasting sauce that rivals any restaurant.

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Ingredients

  • 4 lbs bone-in short ribs
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 carrots, cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 6 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 2 cups red wine (Cabernet or Merlot)
  • 3 cups beef stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in large Dutch oven over medium-high heat. Sear ribs on all sides until deep brown (3-4 minutes per side). Remove and set aside.
  3. Reduce heat to medium. Add onion, carrots, and celery. Cook 5 minutes until softened.
  4. Add garlic and tomato paste. Cook 2 minutes, stirring constantly.
  5. Pour in red wine, scraping up browned bits from bottom of pot. Simmer 5 minutes to reduce slightly.
  6. Add beef stock, bay leaves, thyme, and rosemary. Bring to simmer.
  7. Return short ribs to pot, nestling into liquid. Liquid should come 3/4 up the sides of ribs.
  8. Cover with lid and transfer to oven. Braise 2.5-3 hours until meat is fork-tender.
  9. Remove ribs carefully (they'll be falling apart). Strain sauce through fine mesh strainer, pressing on solids.
  10. Skim fat from surface of sauce. Simmer on stovetop to reduce by half for thicker consistency.
  11. Serve short ribs with sauce, over mashed potatoes or polenta.
Highland beef bourguignon

Highland Beef Bourguignon

Prep: 30 min Cook: 2.5 hours Serves: 6

The classic French stew elevated with grass-fed Highland beef. Low and slow cooking transforms tough cuts into tender, wine-soaked perfection.

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Ingredients

  • 3 lbs grass-fed beef chuck, cut into 2-inch cubes
  • Salt and pepper
  • 3 tbsp olive oil, divided
  • 6 oz bacon, diced
  • 1 large onion, diced
  • 2 large carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 3 tbsp flour
  • 1 bottle (750ml) red Burgundy wine
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 1 lb cremini mushrooms, quartered
  • 1 lb pearl onions, peeled
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 325°F. Pat beef dry and season with salt and pepper.
  2. Heat 2 tbsp oil in Dutch oven over medium-high. Brown beef in batches (don't crowd), 3-4 minutes per side. Set aside.
  3. Add bacon to pot. Cook until crisp. Remove with slotted spoon and set aside.
  4. Add onion and carrots to bacon fat. Cook 5 minutes until softened. Add garlic, cook 1 minute.
  5. Sprinkle flour over vegetables. Stir and cook 2 minutes.
  6. Add wine, scraping up browned bits. Add stock, tomato paste, bay leaves, and thyme. Bring to simmer.
  7. Return beef and bacon to pot. Cover and transfer to oven. Cook 2 hours until beef is tender.
  8. Meanwhile, heat remaining oil in skillet. Sauté mushrooms until golden, 6-8 minutes. Season and set aside.
  9. In same skillet, add pearl onions with splash of water. Cover and cook 10 minutes until tender.
  10. After 2 hours, add mushrooms and pearl onions to pot. Cook 30 more minutes.
  11. Remove bay leaves and thyme stems. Adjust seasoning. Serve over egg noodles or mashed potatoes, garnished with parsley.
Smoked Highland brisket

Smoked Highland Brisket

Prep: 15 min Cook: 10 hours Serves: 12

Low and slow smoking creates bark-crusted, fork-tender brisket. The grass-fed beef produces cleaner smoke flavor and less rendered fat than conventional brisket.

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Ingredients

  • 1 whole grass-fed brisket (10-12 lbs), trimmed to 1/4-inch fat cap
  • 1/4 cup coarse black pepper
  • 1/4 cup coarse sea salt
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • Wood chips or chunks (oak, hickory, or mesquite)
  • Beef tallow or butter for wrapping

Instructions

  1. Remove brisket from refrigerator 1 hour before smoking to reach room temperature.
  2. Trim brisket fat cap to 1/4 inch. Remove hard fat and silver skin from meat side.
  3. Mix pepper, salt, garlic powder, onion powder, and paprika. Apply rub generously to all sides, pressing into meat.
  4. Prepare smoker for 225-250°F indirect heat. Use wood chips/chunks for smoke.
  5. Place brisket fat-side up on smoker. Insert meat thermometer into thickest part of flat.
  6. Smoke 6-8 hours until internal temp reaches 165-170°F and bark is well-formed.
  7. Remove brisket and wrap tightly in butcher paper or foil with 2-3 tbsp tallow/butter.
  8. Return to smoker. Continue cooking until internal temp reaches 200-205°F (2-4 more hours).
  9. The brisket is done when probe slides in like butter with no resistance.
  10. Remove from smoker. Rest wrapped in towel inside cooler for 1-2 hours.
  11. Slice against the grain (grain changes direction between flat and point). Serve immediately.
Classic Highland burger

Classic Highland Burger

Prep: 10 min Cook: 8 min Serves: 4

Simple is best when showcasing premium grass-fed beef. These burgers let the clean, rich flavor shine through with minimal seasoning.

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Ingredients

  • 1.5 lbs grass-fed ground beef (80/20 preferred)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 brioche or potato buns
  • 4 slices sharp cheddar cheese (optional)
  • Lettuce, tomato, onion for topping
  • Pickles and condiments of choice
  • 2 tbsp butter for toasting buns

Instructions

  1. Remove ground beef from refrigerator 15 minutes before cooking. Divide into 4 equal portions (6 oz each).
  2. Gently form each portion into patty 3/4-inch thick. Make shallow dimple in center (prevents bulging).
  3. Season both sides generously with salt and pepper just before cooking.
  4. Heat cast iron skillet or grill to medium-high. Don't add oil—the beef has enough fat.
  5. Place patties on hot surface. Don't press down. Cook 3-4 minutes first side without moving.
  6. Flip once. Cook 3-4 minutes second side for medium (140°F internal temp).
  7. Add cheese in final minute if using. Remove at 135-140°F for medium (will rise to 145°F while resting).
  8. Let patties rest 2-3 minutes. Meanwhile, butter and toast buns cut-side down until golden.
  9. Assemble burgers with desired toppings. Serve immediately.
Grass-fed beef tacos

Grass-Fed Beef Tacos

Prep: 15 min Cook: 15 min Serves: 4-6

Quick weeknight dinner that highlights the clean flavor of grass-fed beef. Simple seasoning lets the quality of the meat shine through.

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Ingredients

  • 1.5 lbs grass-fed ground beef
  • 1 tbsp olive oil or tallow
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp cayenne (optional)
  • Salt and pepper to taste
  • 1/2 cup beef stock or water
  • 12 corn or flour tortillas
  • Toppings: diced tomato, shredded lettuce, cheese, sour cream, cilantro, lime wedges

Instructions

  1. Heat oil in large skillet over medium-high heat. Add onion and cook 3-4 minutes until softened.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Add ground beef, breaking up with wooden spoon. Cook 6-8 minutes until browned and cooked through.
  4. Drain excess fat if desired (grass-fed produces less fat than conventional).
  5. Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to coat meat.
  6. Add beef stock. Simmer 5 minutes until liquid is mostly absorbed and mixture is slightly saucy.
  7. Taste and adjust seasoning. Grass-fed beef is naturally flavorful—don't oversalt.
  8. Warm tortillas in dry skillet 30 seconds per side, or wrap in foil and heat in 350°F oven.
  9. Serve beef in warm tortillas with desired toppings. Squeeze fresh lime over each taco.
Highland beef stew

Highland Beef Stew

Prep: 20 min Cook: 2 hours Serves: 6

Hearty, soul-warming stew perfect for cold weather. The grass-fed stew meat becomes incredibly tender and creates a rich, clean-tasting broth.

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Ingredients

  • 2.5 lbs grass-fed stew meat, cut into 1.5-inch cubes
  • Salt and pepper
  • 3 tbsp olive oil, divided
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp flour
  • 2 cups red wine or beef stock
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 4 large carrots, cut into 1-inch pieces
  • 4 celery stalks, cut into 1-inch pieces
  • 1 lb baby potatoes, halved
  • 8 oz mushrooms, quartered
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 tbsp Worcestershire sauce
  • Fresh parsley for garnish

Instructions

  1. Pat beef dry and season generously with salt and pepper. Heat 2 tbsp oil in Dutch oven over medium-high.
  2. Brown beef in batches without crowding (3-4 minutes per side). Remove and set aside.
  3. Reduce heat to medium. Add remaining oil, onion, and celery. Cook 5 minutes until softened.
  4. Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir. Cook 2 minutes.
  5. Add wine, scraping up browned bits. Add stock, tomato paste, bay leaves, thyme, and Worcestershire. Stir to combine.
  6. Return beef to pot. Bring to simmer. Cover and reduce heat to low. Simmer 1 hour.
  7. Add carrots and potatoes. Cover and simmer 45 minutes until vegetables and beef are tender.
  8. Add mushrooms. Simmer uncovered 15 minutes until mushrooms are cooked and liquid has thickened slightly.
  9. Remove bay leaves and thyme stems. Taste and adjust seasoning.
  10. Serve in bowls garnished with fresh parsley. Pairs perfectly with crusty bread.
Pan-seared NY strip with herb butter

Pan-Seared NY Strip with Herb Butter

Prep: 10 min Cook: 12 min Serves: 2

Restaurant-quality steaks at home in under 15 minutes. The compound herb butter adds richness to complement the lean grass-fed beef.

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Ingredients

  • 2 NY strip steaks (10-12 oz each, 1-inch thick)
  • Salt and pepper
  • 2 tbsp olive oil or avocado oil
  • 4 tbsp grass-fed butter, softened
  • 1 tbsp fresh parsley, minced
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh thyme leaves
  • 1 clove garlic, minced
  • 1/2 tsp lemon zest
  • Pinch of flaky sea salt

Instructions

  1. Make herb butter: Mix softened butter, parsley, chives, thyme, garlic, lemon zest, and pinch of salt. Place on plastic wrap, roll into log. Refrigerate.
  2. Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry.
  3. Season both sides generously with salt and pepper just before cooking.
  4. Heat cast iron skillet over high heat until smoking. Add oil and swirl to coat.
  5. Lay steaks in pan away from you. Don't move them. Cook 3-4 minutes until deep brown crust forms.
  6. Flip steaks. Cook 3-4 minutes for medium-rare (130-135°F internal temp).
  7. For thicker steaks, finish in 400°F oven for 3-5 minutes after searing both sides.
  8. Remove from heat when internal temp reaches 125-130°F (will rise to 135°F while resting).
  9. Transfer to plate and top each steak with 1-2 slices of herb butter. Tent loosely with foil.
  10. Rest 5 minutes. The butter will melt and create a rich sauce. Serve immediately.

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