Grass-fed & finished beef
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Quarter: 150 -180 lbs x $3.50 / lb Average Hanging Weight
Approximately $525-$630 for the meat, $130-$165 for the processing.
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Half: 300 -360 lbs x $3.25 / lb Average Hanging Weight
Approximately $975-$1170 for the meat, $260-$310 for the processing.
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Whole: 600 -760 lbs x $3.00 / lb Average Hanging Weight
Approximately $1800-$2280 for the meat, $550-$600 for the processing.
Cooking Tips for Grass Finished Beef
Grass finished beef is high in protein and low in fat so it usually requires 30% less cooking time than grain finished. Due to this, the easiest way to make the beef tough is by over cooking. Below are some grass finished cooking tips.
Never use a microwave to thaw the beef, use the refrigerator.
Bring your grass finished meat to room temperature before cooking. Do not cook it cold straight from the refrigerator.
Always preheat your oven, pan, or grill before cooking.
Some people like to tenderize, some marinade, some use dry rub and others just add a coating of olive oil. Coating with oil will make the meat easy to brown as well as prevent drying or sticking.
Use a thermometer to test for doneness. Since grass finished beef requires less cooking time than grain finished, remove the beef from the heat source 10 degrees before it reaches desired temperature.
When roasting, sear the beef first to lock in the juices and then place in a preheated oven or slow cooker. Reduce the temperature of your grass fed recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a slow cooker.
When grilling, quickly sear both sides of the meat over a high heat to seal in the natural juices, then reduce the heat to medium or low to finish the cooking process.
Stove top cooking is great for steak. Use butter in the final minutes to enhance the flavor.
Always let the beef rest for 8 to 10 minutes to let the juices redistribute into the meat.