Grass-fed beef tends to be leaner so cook at lower temperatures and for less time compared to grain fed beef in order to retain moisture and tenderness.

For added tenderness marinate beef in your favorite vinegar, wine or citrus based dressing for 24 hours or even for a few hours if you don’t have the time.

Try a dry rub with your favorite seasonings such as paprika, chile pepper, garlic powder, onion powder, salt and pepper.

Never defrost grass-fed beef in a microwave, instead, let it defrost overnight in the refrigerator and bring meat to room temperature prior to cooking.

When handling beef use tongs rather than a fork or prong in order to not puncture the meat and if grilling flip once or twice to not lose moisture.

Grass-fed beef has incredible flavor when complimented with a touch of olive oil or butter and pairs nicely with onions, peppers, and mushrooms.

Let meat rest for 5 minutes while covered, slice across the grain and serve with au jus.

Use a meat thermometer to ensure not overcooking your grass-fed beef.