Beef Cooking Guides
Many customers prefer grain-finished beef for its marbling and tenderness. Grain-finished beef also tends to produce a milder steak flavor than grass-finished beef (which is dependent on seasonal grasses), though both, when done well, result in a fantastic steak.
|Beef Cut||Stove Temp||Avg Time||Finish Temp|
|New York Strip||Medium Heat (sear)||15 mins||135-145 °F|
|Ribeye Steak||Medium Heat (sear)||15 mins||135-145 °F|
|Filet Mignon||Medium Heat (sear)||15 mins||135-145 °F|
|Ground Beef||Medium Heat (sear)||15 mins||165 °F|
Note: The above guidelines are only guard rails. Stove tops, grills, and ovens all vary. Cook times should also take into account thickness of meat. To achieve a perfectly steak or roast, always check temperature intermittently; a meat thermometer comes in handy.
What is Pasture-Raised Beef?
Pasture-raised, grain-finished beef from our partnered farms is not the same as what comes from concentrated feedlot operations. We partner with farmers who care for their animals by letting them graze lush pastures for the vast majority of their lives before finishing on homegrown grains in friendly and humane conditions. We've met farmers who grow their own grain to feed their cattle, using artisanal ingredients like millet or apple pomace. Pasture-raised, grain-finished cows from small-scale, well-managed farms live healthy and enjoyable lives to create tasty, nutrient-laden beef.