How to Cook Grass-Finished Beef for the Best Flavor & Tenderness
A Grassy Flat Ranch Guide
Thank you for choosing Grassy Flat Ranch beef! We’re proud to raise 100% grass-finished cattle right here in the high country of southern Utah. Grass-finished beef is a little different than the grain-fed beef you might find at the grocery store — and that’s a good thing!
Our beef is naturally leaner, rich in flavor, and packed with nutrients like Omega-3s and antioxidants. But because it has less fat, it cooks a little differently. With the right techniques, you’ll bring out the best flavor, tenderness, and eating experience from every cut.
Here’s a quick guide to cooking Grassy Flat Ranch beef like a pro:
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Roasts & Briskets — Low & Slow Wins the Race
Big cuts like roasts and briskets shine when cooked slowly at low temperatures. This gives the connective tissue time to break down, resulting in a melt-in-your-mouth texture. If cooking in the oven or crockpot I recommend searing your roast in butter to brown all sides and lock in moisture.
• Cook at 275°F or lower in the oven, smoker, or slow cooker.
• Aim for an internal temperature of 195–205°F for that perfect, pull-apart tenderness.
• Let your roast rest for at least 15 minutes before slicing to keep those flavorful juices inside.
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Steaks — Keep It Medium or Less
Grass-finished steaks are best cooked gently to preserve moisture and tenderness. High heat can cause them to dry out faster than grain-fed beef.
• Cook over medium heat — not blazing hot.
• Shoot for an internal temperature of 135–145°F (medium-rare to medium).
• Let steaks rest for 5–10 minutes before slicing to lock in juices.
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Thin Cuts — Quick & Hot is Best
Cuts like flank, skirt, flat iron, and carne asada are naturally thin and flavorful. These cuts are my favorite to marinate before I cook. They do best with a quick sear over high heat.
• Marinate for a few hours to boost flavor and tenderness.
• Cook hot and fast — 2–4 minutes per side on the grill, cast iron skillet, or broiler.
• Target 130–135°F (medium-rare to medium) for the most tender bite.
• Always slice against the grain after resting for 5 minutes.
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Final Tip — Let It Rest
No matter the cut, resting your beef after cooking is essential. This allows the juices to redistribute and keeps your meat moist and flavorful.
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We hope this guide helps you get the most out of your Grassy Flat Ranch beef. Thanks again for supporting our ranch and enjoying beef raised the way nature intended — on grass, sunshine, and open space.