100% GRASS FED, GRASS FINISHED

Ground Beef

a.k.a : Hamburger, Meat Mince, Chopped Beef

cooking methods:


cut description:

Ground beef refers to beef that has been finely ground and has a fat to meat ratio of between 5 to 30 percent. Butchers utilize various cuts, generally drawing from the most flavorful sections, including brisket and shank. Ground beef is very versatile and is a perfect cut for quick weeknight dinners. Think tacos, mac and cheese or sauteed with vegetables as a stirfry.

the difference

Our grass-fed ground beef has a clean and robust flavor with a meat-to-fat ratio of 85% meat to 15% fat. This is just the right amount of fat to ensure that the meat stays rich and juicy.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot. Wipe the grill surface down with vegetable oil or nonstick cooking spray immediately before grilling
  • For a 6oz patty cooked to medium-rare doneness, cook for about 4 minutes per side, with a quarter turn every 2 minutes.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Braising Recipe

  • Preheat pot, add ground beef and stir until browned. If there is excess fat, drain the beef in a colander and place back in pot.
  • Add remaining ingredients/braising liquid, bring to a simmer.
  • Avoid bringing liquid to a heavy boil. A medium simmer is the perfect temperature for maximum flavor and texture.

Searing Recipe

  • Preheat pan – preferably nonstick, or seasoned cast iron. Add small amount of oil.
  • When oil begins to ripple pan is ready.
  • Cook on one side 3 to 4 minutes or until a brown crust has developed. Flip or stir and repeat.
  • When cooking patties, for medium-rare, remove from grill when internal temperature reads 115°F.

Recommended
Temp.

125°

  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !