Grass-fed/Finished Beef 
Cooking Guidelines & Recipe

“Grass-fed/Finished Beef 
Cooking Guidelines & Recipes

~from Chef Bill Jones

Courtesy of Bill Jones and Windhorse Farm


Cooking Guidelines
1) Grass-fed beef is usually leaner than traditionally raised beef:Use a lower cooking temperature than normal (300-325 F when roasting)Ideally cook to medium rare for steak cutsUse moist heating techniques like braisesCook to a slightly lower temperature than normal and allow the meat to rest at least 5-10 minutes before carving2) Here are the recommended temperatures for Grass-fed Beef. I would recommend cooking to 5 F less than traditional temperatures (shown in brackets). Meat will continue to cook about 5 degrees as it rests so I would also recommend you stop cooking at 5 F lower that the final desired temperature. A good instant meat thermometer will cost about $20 and is a great investment for the kitchen. Rare 135 F (140) Medium rare 140 F (145) Medium 155 F (160) Medium Well 160 F (165) Well done 165 F (170)

3) Tenderizing is a good way to create a tender cut of meat. Marinating is a way to increase tenderness and add flavour to the beef. It will also make the meat cook quicker so you are advised to keep a good eye on the meat until you see how quickly it is cooking. Here is a good basic marinade for beef cuts:

Braised Beef Short Ribs Serves 4This basic technique could be used with any stew cut of meat, add diced potatoes, carrots and celery to make a complete meal.▪   1/4 cup (65 mL) flour

▪   Salt and pepper to taste

▪   2 lbs (2 kg) beef short ribs

▪   2 Tbsp (30 mL) olive oil

▪   4 cups (1L) beef stock (or beer or wine)

▪   1 head garlic cut in half

▪   1 Tbsp (15 mL) fresh sage, chopped

▪   1 Tbsp (15 mL) tomato paste

In a small mixing bowl, combine the flour, salt and pepper. Stir to mix.

Add the ribs, one at a time, and coat with the flour mixture. Transfer to a hot skillet with the olive oil. Repeat with the remaining ribs. Turn frequently until all sides are browned. Reduce heat if they start to brown too quickly or smoke.

Transfer to a roasting pan.Add the beef stock, garlic, sage and tomato paste. Cover tightly with tinfoil and place in the hot 350 F (180 C) oven for 2 hours.

Remove from oven and allow to cool for 1 hour. Place in a storage container and refrigerate over night. Next day, remove fat from the surface of the stock.

To serve, add ribs and bones to a large skillet. Bring to a boil, simmer and turn meat occasionally while the stock reduces. Check the seasoning and adjust with salt and pepper if necessary.

Serve warm, with a little sauce spooned over the meat. Great over mashed potatoes or rice dishes.


Deerholme Farm

4830 Stelfox Rd,

Duncan, BC


Windhorse Farm

3900 Rowe Road

Duncan, BC

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