STEAKS - When grilling steaks, seal not sear, steaks on each side over high heat coals then move to medium to low heat coals to finish cooking- slowly. Grassfed steaks are at their best cooked medium rare. Anything done past this temperature may dry them out.

If you don't have a grill or don't wish to grill, do as the restaurants do - put your steaks in a  heated oven proof frying pan on top of the stove, such as cast iron, brushed with olive oil. Seal them on both sides. Then, place them in a 325 degree preheated oven until their internal temperature reaches 125 to 130 for rare to medium rare.

Try this steakhouse trick for tenderness and flavor - for rare and medium rare steak lovers only. (All others, we feel sorry for you). Do not defrost your steaks all the way! Leave the middle slightly frosty. Follow the cooking hints above. You will be amazed at the difference it makes!

ROASTS: Grassfed beef must be cooked slower and at lower temperatures than commercial beef. When following recipes, lower the temperature stated by 10 to 20 degrees. Grassfed beef likes to cook leisurely. Roasts are wonderful coated with minced garlic, sprinkled with pepper and seasoned salt, then crossed with sprigs of fresh rosemary. Place on a rack in a medium sided roasting pan so that the oven's heat can flow all around the roast. Do not open the oven door unless you absolutely must. Place an acute, oven proof meat thermometer in the roast before sliding it into the oven. Make sure that you can read it through the glass window of the oven door. Let roasts rest for 5 minutes before carving. Cut all beef across the grain in thin serving pieces. Enjoy!