Tallgrass Grass Fed beef has a uniquely robust flavor that brings back the memory of what beef is supposed to taste like. Rich in taste and texture, Tallgrass Grass Fed beef provides a dining experience that is second to none. Due to the unique nature of grass fed beef and the significant difference in the amount of unsaturated fats and omega-3 fatty acids, Tallgrass Grass Fed beef will typically cook 30-40% quicker, when compared to conventional grain fed beef, to get to the same degree of doneness. Therefore, we highly recommend that you use a high quality meat thermometer to assure that you are not overcooking your grass fed beef.

Tallgrass Grass Fed Beef is best enjoyed when cooked to a medium rare to medium degree of doneness. This would be an internal temperature range of 140 – 150 degrees F.

Your beef may arrive with no dry ice remaining in the insulated cooler. If this occurs do not worry. If the meat is still cool to the touch it is perfectly fine. You can either refreeze the beef for later use, or store it in the refrigerator if you intend to cook it within 48 hours after receiving. Properly cryovac packaged beef will remain in excellent condition for up to a year in the freezer. When transferring your newly arrived meat from the insulated container to your freezer, handle the individual packages carefully. Do not throw them into your freezer, or throw them against each other, as this can cause the cryovac packaging to rip, tear, or develop small holes. This will lower the effective freezer shelf life of the product as the packaging will then be compromised.

Handling Tips:

We recommend you thaw all Tallgrass beef products in your refrigerator in its original packaging. It is best to allow a minimum of 12 hours thaw time prior to cooking. Please do not use your microwave to thaw Tallgrass Beef.

Allow steaks and roasts to reach room temperature in their original packaging before cooking.

It is best to brush some olive oil on the meat and on the cooking surface before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.

You are welcome to use your favorite marinade on Tallgrass Grass Fed beef, but remember not to overpower the already robust flavor of this unique product.

This product arrives frozen in a cryovac package. This greatly enhances shelf life of the product. However, you should be aware that cryovac packaged product can be brown or gray in color, yet be perfectly normal in quality. This is quite common due to the deprivation of oxygen. Once the package is opened and the beef is exposed to the air, it will return to a more normal color.

Grilling and Broiling Tips:

Marinate or season your beef to your preference prior to starting the cooking process. We recommend a simple approach using just fresh ground sea salt and cracked pepper, with or without your favorite steak seasoning or marinade. Grill over medium-high heat.

Your grill is ready to cook when the temperature is medium heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.

Never use forks or knives to handle your meat or turn it on the cooking surface. Always use meat tongs as they do not puncture the meat and cause the loss of valuable juices. It is best if you turn only once for each side.

Since grass-fed beef cooks about 30-40% faster than conventional beef, you may want to monitor the internal temperature with a high quality meat thermometer.

Tallgrass Grass Fed Beef is best enjoyed when grilled to a medium rare to medium degree of doneness. To best cook your beef, sear quickly on both sides over high heat and then move to a cooler section of the grill and cook slowly. Minimize the number of times you turn the steaks or hamburger patties during the cooking process.

Keep in mind that grilling times will vary depending on your preferred method—gas, charcoal or wood, lid closed or lid open. As a general rule, we recommend removing the beef from the grill surface when it is within five to ten degrees of your desired degree of doneness, as meat will continue to cook for a few minutes after being removed from the grill.

Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness.

We recommend removing the beef from the grill surface when it is within five to ten degrees of your desired degree of doneness, as meat will continue to cook for a few minutes after being removed from the grill. Cover loosely and let stand for about five minutes before serving. This allows the juices to redistribute back to the middle and provides a higher quality eating experience.