How to Cook Grass-Fed & Pasture-Raised Meats

Grass-fed beef and pasture-raised meats cook differently than grain-fed, store-bought cuts. With lower fat content and higher nutrient density, they can become dry or overdone if cooked the same way as conventional meat. A few simple adjustments will help you get tender, flavorful results every time.

Why Grass-Fed Beef Cooks Differently

Grass-fed beef is naturally leaner, which means it cooks faster and benefits from moisture-conscious cooking. Think lower heat, shorter cook times—or longer, slower braises.

Quick Rule: For steaks cooked rare to medium, reduce cooking time by about 35%. For fall-apart tenderness, use (slow cooker, covered roasting, braising).

Fast & Juicy (Rare to Medium)

  • Cook low and slow—or hot and short—but never both.
  • Use a covered pan or a grill with a lid to retain moisture.
  • Remove from heat earlier than you would grain-fed beef.
  • Let rest 5–10 minutes before slicing.

Tender & Shredded (Well Done)

  • Use low heat for an extended time—slow cooker, dutch oven, or covered roast.
  • Plan ahead: ribs and roasts can take 10–14 hours on low.
  • Keep moisture in—broth, vegetables, wine, or simple sauces all help.

Thawing & Marinating Basics

  • Never microwave.
  • Thaw in the refrigerator 24–48 hours.
  • Optional but helpful: marinate for 24+ hours (Italian dressing, beer, fruit juice, etc.).
  • Let meat come to room temperature before cooking.

What If You Overcook It?

Don’t toss it—repurpose it. Crock pot stews, soups, tacos, or slow-braised dishes can bring dry cuts back to life.

How Pastured Pork, Poultry & Lamb Compare

All pasture-raised meats are leaner and more flavorful, which means they benefit from gentler heat and careful timing.

Pastured Pork

  • Cook to 145°F (not higher, or it may dry out).
  • Brining or marinating helps keep moisture in.
  • Slow-cooking roasts and shoulders produces the best texture.

Pastured Chicken & Turkey

  • Lean muscle = faster cooking. Use lower heat and don’t rely on skin fat.
  • Roast covered for part of the time or baste regularly.
  • Target temp: 165°F at the thickest part.

Grass-Fed Lamb

  • Also lean—avoid high heat for long periods.
  • Great with marinades, herbs, and slow roasting.
  • Remove from heat slightly early and rest before slicing.

Grass-Fed Bison

  • Bison is even leaner than beef—treat it like wild game.
  • Lower heat, shorter cooking time for steaks.
  • Slow braise or crock pot for roasts.

Recommended Resources

  • The Grassfed Gourmet by Shannon Hayes
  • Wild Game Cookbook – Nebraska Game & Parks Commission

Related Pages

Updated Apr. 26, 2025. Cooking and preparation times may vary.

Questions or need tips for a specific cut? Email Pawnee Pride — we’re happy to help.