Grass Fed Beef Recipes

        We are working on adding our favorites.
        We'll also add new recipes as we try them and like them!

A few of our favorite recipes:

How to cook the BEST steak (a little non-traditional)
→ Directions are for a rare/medium rare steak (bake longer for more well done)
  • ·        Take a nice thick cut of steak and salt and pepper the outside
  • ·        BAKE IT on a rack at a low temp - 275◦ AT MOST- as low as 200 is better if you have the patience with grass-fed. This will cook it though without browning it. Cook until the internal temp is 125◦. A 1 ½ inch steak will take 45 min – 1 hour. You can guess on doneness but best if you use a probe thermometer
  • ·        Let it rest – it’ll be rare all the way through here – will be sweaty on the outside . After a 15 minute rest the internal temp will be 135◦
  • ·        Hard sear it in a HOT pan (can use oil if you wish, but will sear best with no oil) for 1 minute per side.
→ This recipe gives a harder sear in a shorter time since the steak is warmer than room temp (not cold) when you sear it, the surface is dry (MOISTURE is the enemy in a good sear) and the proteins are now prime to brown. Since you rested the meat mid process instead of at the end it’s ready to serve piping hot off the pan. (based on a Fudehouse recipe).

Kaylee's Easy Taco Dip (from our neice - but she's also a customer!)
  • 1 lb of Walker Farms ground beef
  • 1/2 pkg Taco seasoning
  • 1 can Bush's Original Baked Beans
  • Tomatoes
  • Sour Cream
  • Taco Cheese
  • Brown the beef and when half done add Taco Seasoning to taste. You want the meat to have a slight Taco taste without taking away the actual taste of the meat. 
  • Listen to Joanie - don't over cook it!
  • Mix the meat with the Beans in layers then add the tomatoes, sour cream and Taco Cheese in Layers. Heat together and enjoy. 
  • You won't replicate this flavor with store bought beef - take it from Kaylee! She promises an amazing and easy dish. 

Joanie's Butter Marinade
    •      1/2 stick Kerry Gold butter (you can use any butter, but I prefer the pastured taste of Kerry Gold with Devon beef)
    •      1/2 cup of GOOD Olive Oil (don't use nut or seed oils - the omega fats aren't the same ratio as the beef)
    •      1 Tablespoon of your preferred dry steak seasoning (I like Canadian)
    •      You are going to mix the butter and the olive oil well so it stays in a suspension. Use a bowl you can use a beater with or a magic bullet type container you can blend it in for the prep steps
    •      Melt the butter and the olive oil together in the microwave - don't boil it but get it liquid
    •      Add the Steak Seasoning
    •      Mix those puppies up so they are completely mixed - no separation
    •      Put the meat in a bowl or container you can put in the fridge - rub the butter blend all over the meat - and then let it marinade for awhile at room temp then refrigerate until ready to use.
    •      Since you don't want a fire with all the oil, if you are grilling or broiling the meat, make sure there's not a lot of excess butter mix on the meat when you cook it.

Beef Burgundy
    • 2 lbs Grass fed steak (Sirloin is good - or try it with Flap or skirt - very tender!)
    • 1 1/2 C burgundy wine (Marsala is great also)
    • 2 cloves or 4 T minced garlic
    • 1 chopped onion
    • 1 cup of cream soup or thick white sauce of your choice (try Alfredo for something different)
    • 1 t  sea salt (Celtic or Himalayan is best)
    • 1/2 tsp freshly ground black pepper 
    • 1/2 C Flour 
    • 2-3 T Extra Virgin Olive Oil (cold pressed is best)



    • Lightly coat the  grass fed steak with flour. 
    • Brown the meat, onions and garlic in olive oil. 
    • Remove the meat from pan and then make a "gravy" by adding the  wine and cream soup or sauce,  stirring to mix. 
    • Season with salt and pepper. Return meat to pan. 
    • Cook 2-3 hours at UNDER 275 degrees in oven - I prefer 200-225.
    • Great served over white, brown, or wild rice or even mashed potatoes.
    • If you cook it in the crock pot, turn it to LOW.

My Beef Stroganoff, adjusted for grass fed and EASY


    • 1-2 lbs Grass fed steak - cut it in small pieces. Fajita or kabob meat is great!
    • 2 T butter – get the good stuff!
    • 2-3 T Extra Virgin Olive Oil (cold pressed is best)
    • ½ C diced onions – I like Vidalia’s
    • ½ C diced celery if you like celery – I do
    • 2 cloves or 4 T minced garlic
    • ½ C beef bouillon - I like the no salt kind
    • 1 lb fresh mushrooms
    • 2 cans of “cream of something” soup – I like chicken and celery
    • 1 C sour cream – this is NOT a place to use no-fat!
    • Some nice red wine
    • Melt the butter in pan – don’t turn up the heat too high – just melt it.  
    • Add beef to pan.  When beef is JUST browned, remove it from the pan. Don’t keep cooking it!
    • Add the Olive oil to the pan. Add the onions, celery, garlic, mushrooms and sauté until onions are glazed and clear. 
    • Add the bouillon then the soups - stir to combine. 
    • Get the mixture hot, but not boiling. 
    • While you wait for the soups and veggies to turn into a gravy, drink, some of that nice red wine.
    • Add sour cream and stir – just get it all into a gravy – don’t overcook it. Add the browned beef.
    • Add some wine to the pan if you like – or have another glass.
    • Cook this on low until it just simmers – you don’t want to overcook the meat - this isn’t a pot roast.
    • Serve over wide cooked egg noodles. Salt and pepper to taste (white pepper is wonderful on this)