If you’ve tried our Pasture Prime 100% grass-fed Wagyu beef, you may have noticed that it’s different than other grass-finished beef. Wagyu is a unique breed that contains natural marbling, and it has superior flavor and tenderness, as opposed to traditional 100% grass-fed beef. Plus, it still has all of the benefits of 100% grass-fed beef: higher Vitamin E and A, and it has the perfect ratio of Omega 3s and 6s. Plus it doesn’t contain hormones and antibiotics … but we digress.
Wagyu 100% grass-fed beef requires a different cooking technique than regular grass-finished beef because of its amazing marbling. To enjoy the flavor and get the most pleasure out of your Pasture Prime grass-fed meat cuts, we recommend you follow the following guidelines when cooking our meat:
Wagyu 100% grass-fed steaks and burgers require a “hot and fast” technique:
For Pasture Prime 100% grass-fed Wagyu steaks and burgers, cook them hot and fast – a cast-iron skillet works great for this. Get the skillet smoking hot, then sear the meat for 3-4 minutes a side, depending on how thick the meat is. The key here is to not overcook it – undercook it slightly, and then tent it under foil for 10 minutes to allow it to finish cooking.
When cooking 100% grass-fed Wagyu roasts, season the roast, do a quick sear on all sides, and then cook the roast around 50 degrees cooler and for 30 – 50% less time than you would a traditional roast. Because these cuts are still leaner than feedlot beef, they will dry out if you cook them too long or too hot. Additionally, you help preserve the nutrients this way.
Use a meat thermometer when cooking grass-fed beef
A lot of people rely on the “touch” test when cooking beef, but because grass-fed beef is leaner, it cooks faster, and you don’t want to have any room for error. Use a meat thermometer for the most accurate results. Here’s a quick guide for your thermometer – but note: Remove the meat from the heat when it’s about 10 degrees from your desired finished temperature (below). Let it rest with foil over it, and it will rise to your desired temperature:
Rare — 120F
Medium Rare — 125F
Medium — 130F
Medium Well — 135F
Well — 140F
Pull the meat out of the fridge, first
For best results when cooking grass-fed meat, first pull it out of the fridge and let it reach room temperature before you place it on the grill or in a skillet. By allowing it to reach room temperature, it will cook faster and stay tender and delicious!
Don’t smash or press down on that grass-fed meat!
It’s tempting when cooking meat to constantly press down on it with a spatula or fork – however, doing this only presses out the yummy juices and fat that keep the meat tender and delicious. Resist the temptation – the only thing that should be going in the meat is the thermometer so you can monitor the temperature.
Finally, give your grass-fed meat a good rest
Once you’ve finished cooking the meat, you’re satisfied it’s come to the right temperature, and you’re ready to dive in and experience succulent, mouth-watering Pasture Prime 100% grass-fed beef – wait! Let the meat rest for 10 minutes first, preferably with a foil tent. Doing so will keep the meat moist and capture all of the juices in it.
Enjoy our 100% grass-fed meat this summer grilling season
At Pasture Prime, our family offers a full-range of 100% grass-fed beef, in addition to heritage pasture-raised pork and free-range poultry. All of our meat is sustainably raised by our family on our farm in Northern Florida. We invite you to browse our full selection of grass-fed beef cuts, and be sure to check out our recipe section for great ideas!