The first three recipes are from The Grassfed Gourmet Cookbook by Shannon Hayes (Eating Fresh Publications, 2004). As well as great recipes for all kinds of grass fed meat, this book also includes a very good explanation of all aspects of grass fed meat as well as an explanation of various beef cuts, You can buy it on the Eating Fresh website or in many book stores. If you really love grilling, Hayes has written a book specifically about grilling grass-fed meat: The Farmer and the Grill. 

Grilled Grass Fed Steaks 

1. Sprinkle steaks liberally with salt and pepper or season with an herb/spice rub of your choice (such as Garlic Herb rub below. 

2. Bring steaks to room temperature while you prepare the grill. Heat the grill so that one half is hot and the other half is just warm.

3. Lay the steaks on the hot half of the grill, and sear until well-browned, about 2-3 minutes. Turn, sear the other side until well-browned and move to the warm side of the grill. Grill them for 5-10 minutes longer, or until they have reached the desired doneness (using a meat thermometer inserted into the side of the meat rather than the top.) Rare is 120 degrees, and medium is 135 degrees. Try not to move the thermometer or you'll lose juice through the hole it leaves. 

4. When the steaks have reached the right temperature, remove from the grill, tent with foil, and let rest for 3-5 minutes before serving. 

Grilled Hamburgers 

1. Make your patties about ¾-inch thick on the edges, then press down a little in the middle so it's a little thinner. This helps the burgers cook evenly instead of puffing up in the middle. 

2. The grill temperature should be hot enough to hold your hand 5 inches from the grill for 3 to 5 seconds, but no longer. 

3. Leave the grill uncovered. Don't press on the burgers while cooking or you could lose juices.

4. For a large 6 oz. burger, 2 minutes and 30 seconds on the first side, and 3 minutes after flipping will yield a medium burger. Burgers should be cooked to a minimum internal temperature of 160 degrees.


This very slow roasting method creates a 'crust' on the outside, locking in moisture as it cooks in its own juice. The best roasts are from the loin and rib (tenderloin, ribeye, sirloin). But with this super slow method, a round roast or sirlioin tip will also be juicy and tender.

1. Rub the roast with an herb rub (such as the Garlic Herb rub below), wrap loosely in plastic and allow to sit at room temperature for 2 hours. Preheat oven to 250 degrees.

2. Sear the meat in a hot, oiled frying pan until the surface is browned. Place it in a roasting pan, insert a meat thermometer into the middle, and cook for 30 minutes. Turn the oven heat as low as you can - but no more than 170 degrees. Keep your eye on the thermometer. Cook until the meat is 125 degrees for rare up to 135 for medium. It takes about 70 minutes per pound, at 170 degrees, to cook to medium rare (130 degrees). 

3. Remove the roast from the oven, tent loosely with foil, and let rest for 10-15 minutes. Carve against the grain, in thin slices, for maximum tenderness.

Garlic-Herb Rub

Mix together 1 T dried thyme, 2 tsp garlic powder, 1T dried rosemary, 1½ T coarse salt, 2 T dried oregano, 2 tsp pepper, 1 tsp ground fennel