Recommendations for Cooking Barefoot Springs Farm Grass-Fed and Finished Beef

100% GRASS-FED VS GRAIN-FINISHED: ARE THEY REALLY THAT DIFFERENT?

YES! They are very different!

At grocery stores and farmers' markets, "grass-fed" labels can be misleading. Beef labeled "grass-fed" may only be grass-fed for part of their lives then finished on grain in crowded feedlots in the last weeks before processing to reach a target weight. 

At Barefoot Springs Farm, we offer 100% grass-fed and grass-finished beef, raised using regenerative grazing. Our cattle are moved to fresh grass several times a week, promoting soil health and producing healthier beef. In colder months, we provide hay and winter pasture mixes planted in the fall but never grain.

Many consumers don't realize that grass-finished cattle require up to three years of grazing before they are ripe for harvest, while grain-finished cattle are often ready in under a year. This longer process makes 100% grass-fed beef more expensive, since a farmer finishing cattle on grain could raise and sell three cattle in the time it takes to finish one on grass!

Whether you're new to grass-fed beef or a seasoned consumer, we aim to educate customers on the nutritional and physical differences between our nutrient-dense beef and the feedlot-finished variety commonly found in stores. Grass-fed and finished beef is superior in several ways.

HOW IS OUR BEEF DIFFERENT?

Our 100% grass-fed beef is leaner, nutritionally superior, and higher in anti-inflammatory omega-3s, conjugated linoleic acid (CLA), antioxidants, the “master antioxidant” glutathione, and superoxide dismutase, which help fight cancer. In contrast, grain-finished beef is higher in fat and pro-inflammatory omega-6s and not nearly as nutrient dense.

Barefoot Springs Farm Beef has a richer flavor and requires cooking it with extra TLC to ensure tenderness and juiciness. When prepared properly, it's both delicious and nutritionally superior.

HOW TO COOK GRASS-FED AND FINISHED BEEF

LOW AND SLOW

Above all else, Barefoot Springs Farm grass-fed beef should be cooked slowly at low temperatures.

Grass-fed, grass-finished beef has less fat marbling, so it can dry out quickly at high temperatures. To retain moisture and tenderness, cook it slowly.

Whether grilling steak, browning ground beef, slow-cooking stew meat or a crockpot roast, keep the temperature between 250°F and 300°F. Low, slow cooking breaks down muscle fibers while retaining juiciness and enhancing the natural beefy flavor.

FIRST BRING BEEF TO ROOM TEMPERATURE

Once your Barefoot Springs Farm beef is thawed, bring it to room temperature by letting it sit out for 1-2 hours. This allows the muscle fibers to relax, ensuring even cooking, preventing toughness, and retaining juiciness and tenderness.

ADD A SALT RUB

As your meat comes to room temperature, we recommend adding a dry rub of salt, herbs, and spices to both season and tenderize the outer surface of the meat. When cooked, the rub will form a savory outer crust adding texture.

GIVE IT A REST

When your beef is removed from the heat, cover it loosely with foil and allow it to rest for a minimum of 10 minutes before it is cut. Resting allows the juices inside the meat to absorb and distribute fully, resulting in savory tenderness and superior flavor.

Don’t get impatient here! If you get antsy and cut into it without waiting, you will lose the delicious juices that keep the meat juicy and savory!

THE REWARD

Barefoot Springs Farm grass-fed and finished beef does require extra TLC. However, we believe you will agree that the extra effort and time pay off!

With a little patience, we are certain you and your family will enjoy not just the flavor of our beef, but also that great feeling knowing that what you are eating and feeding your family is nutritionally superior in every way!

FROM A CUSTOMER:

We love getting feedback from our customers! Below, we have asked one of our most experienced customers to share how they cook their Barefoot Springs Farm grass-fed beef.

How Hal cooks his steaks:

- Hall uses a nice stainless steel 10” pan from TJ Maxx.

- Add 2tblsp grassfed butter to the skillet (Kerri Gold).

- Dry steak off well with a paper towel then sprinkle with Redmond salt and McCormick pepper.

- Turn the stove on between medium and low.

- Check frequently to make sure the steak doesn’t bubble up in the middle.

- Put the steak in the skillet on 6 mins or so to sear with lid on.

- Flip the steak to the second side for about a minute.

- Take the steak out of the skillet, place it on a plate and pour butter on it to eat. It's delicious!

If you have great tips for cooking 100% grass-fed beef, please share that with us here so we can share with our customers. Please click here: Barefoot Beef Tips