Cook grass-fed beef with confidence.
Choose your cut. Match your method.
A quick-seared steak and a slow-braised roast need different approaches. Start with the cut, follow a reliable recipe, and use a food thermometer.
A few essentials for a good meal
Start with the cut
Follow a recipe suited to your steak, roast, or ground beef. Cooking time varies with thickness, equipment, and the cut; a thermometer is more useful than a fixed timing rule.
Handle with care
Thaw beef in the refrigerator. Keep raw meat separate from ready-to-eat foods, wash hands and utensils after handling it, and marinate in the refrigerator.
Use safe temperatures
USDA recommends cooking beef steaks and roasts to at least 145°F, followed by a rest of at least three minutes. Cook ground beef to 160°F. Use a food thermometer rather than color to check doneness, and follow package directions for mechanically tenderized beef.
See the USDA safe temperature chart →
Make it your own
Pair your beef with a favorite side, explore a new recipe, and enjoy the meal. Visit our recipe collection for ranch burgers, short ribs, and seasonal accompaniments.