COLORADO BEEF




It isn't any more difficult to cook grass-fed beef than it is to cook grain-fed.  Just like any meat, you want to cook it to personal preference without overcooking it.  I never use timers or thermometers; it doesn't need to be that difficult for you.  None-the-less , we get many inquiries about this subject, so I will provide you with a few pointers that may help you along the way.

Probably the best advice I can give you about cooking your grass-fed beef is to avoid overcooking.  Overcooking is usually from too high of temperatures and/or too long of cooking times but it can also be attributed to using the wrong cooking method for that cut. 

The second best advice I could give would be to avoid over-thawing in the microwave.  But I know time is a premium and not everybody thinks ahead in time to thaw in the fridge (me included).  So when you need to use the microwave to thaw, do it slowly.  Stop the microwave frequently and get out the burger that has already thawed before it actually gets cooked.  I put steaks on the grill that are still slightly frozen and I put roasts into the crockpot straight from the freezer!

I would also strongly suggest you avoid "smashing down" and "squishing" your burger patties and avoid piercing, excess flipping or moving your steaks while on the grill. 

Your beef will as a rule have less marbling than your traditional store-bought corn-fed beef.  So it will cook faster and dry out easier.  This doesn't mean you have to alter your cooking methods from those best for traditional beef however.  It just means you would be wise to pay a little closer attention to your cooking methods and temps and times. 

We love to BBQ our hamburger and steaks year round.  Our burger would probably compare with store-bought 90-93% lean.  However our burger will not shrink on the grill nearly as much because our beef are dry-aged at the processor and do not contain near the water weight of wet-aged traditional beef.  We often do brush our steaks with olive oil and season before putting on the grill and cook at a medium high until medium.  And we always let our steaks rest for several minutes after cooking so the juices can incorporate back into the meat.

I hope you enjoy your beef as much as we do. 


A nice little article listing both benefits to eating grass-fed beef and how to cook grass-fed beef (just scroll down a bit to "how to cook grass-fed beef" :



Some basic tips for cooking grass-fed beef:  www.eatingfresh.com/Tips4GF.pdf

Cooking steaks indoors and out:  http://www.beef.com/tips-on-how-to-make-great-steaks-indoors-and-out

Using the "butter-fry method" for your grass-fed beef:  http://www.beef.com/how-to-prepare-dry-aged-beef-using-a-butter-fry-method

Cooking the perfect steak:  http://www.beef.com/6-secrets-of-the-best-steakhouses



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  • "This is the fifth year I have ordered a beef from Ty and Kassi and after trying all the different cuts I can again say excellent job! Great tasting beef that is so much healthi..."
    Cathy Edens
    Very satisfied repeat customer!
  • "We wanted to serve a quality product at our barbeque after the Stonewall Century Bicycle ride. No more sickly, quarter sized burgers: the Edmundson Beef was delicious and appeti..."
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  • "We ordered our grassfed beef for the first time this year and are amazed at how wonderful it tastes! We've enjoyed several different cuts now and cannot get over the upgrade in..."
    K Farr
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