Your taste buds are in for a big treat when you grill up our sustainably raised meats from Pasture Prime.  While you pay a bit more for these meats, you can be assured that we are employing the most humane and planet-friendly methods of raising our animals as possible.  You will also be providing your family with the cleanest and healthiest protein available.  We truly appreciate your support of small-scale family farmers!!

Make sure to treat these meats as “tenderly” as we have cared for our animals here on our Central Florida family farm.  Grass Fed Beef is much different from your bargain priced factory farm produced, “big box store” bargain priced meats.

Due to the fact that our Wagyu cattle lead an active life and are not confined in any way, there is integrity to the muscle.  While this does not mean that they are necessarily less tender, they must however, be cooked MUCH more gently and with specific care.  As each animal’s musculature is different, there will be more variability between cuts than with grainfed meats.  

USDA has conditioned us to overcook our meats as they are assuming the meats have come from feedlots and industrialized meat packing facilities.  As grass fed meats can be leaner or less marbled than grainfed, it is likely to dry out & become chewy very quickly if cooked too hot & fast.  Grass fed meats should be eaten rare to medium rare. Steaks are the cuts we most need to get perfect and these tips below will work well for them.

All right, get ready for our Top 10 Grilling Tips!

1. Get a thermometer!!!!!!!!!!!!!!!!!!!!!!!!
2. Bring meat to room temperature before cooking.
3. Combine salt, pepper & garlic if you like, mix seasonings together and rub on your meat while preparing your grill. 
4. Make sure you have part of your grill off or your charcoal coals moved to one side, so you can cook indirectly for the SECOND phase of your grilling.
5. Use the “hand test”…the grate is hot enough when you can hold your palm 5 inches above the grate for no more than 3 seconds.
6. Sear steaks for 3 minutes on each side with lid down.
7. Move steak to section of grill not lit, & set lid.
8. Allow to cook until 120-140 degrees.  Use your thermometer by inserting in the side NOT the top of the meat.  Remember, that the temperature will rise a few degrees (5-10) on resting.
9. Cook time will be approximately 10-20 minutes, depending on the size and thickness of your steak, but you should go by your thermometer as the definitive guide!!  This is why your Instant Read Thermometer is ESSENTIAL!!!!! Kathy C. won a Thermapen brand thermometer in our contest to Name our Smoker last year!!
10. Remove from grill and tent lightly with aluminum foil for at least 5 minutes before serving.

You can find more in-depth grilling, barbquing and spit-roasting information along with terrific recipes in Shannon Hayes great book: The Farmer and the Grill which we will be giving away in our current contest.  Stay tuned for more details.  We credit Shannon Hayes with The Grilling Tips which we have detailed above.