It occurs to me that now that I have delivered most of our beef for 2010 that I did not include any instructions for preparing this beef. I guess I took it for granted that everybody knows how to cook beef. But our beef isn't just any old beef from the grocery store. It is gourmet beef.
To enjoy your grass-fed, heritage breed beef to its fullest you need to cook it low and slow. It is best enjoyed when it is cooked to medium rare at most. If you enjoy your steaks well-done, you will need to prepare it a little differently prior to grilling. Try marinating your steaks in milk or other favorite marinate. Of course if you enjoy your steak medium rare, as I do, just sprinkle a little salt and pepper and gently place it on your wood fired grill...mmmm. Propane will work too, but not as nice as wood!
The exception to this rule is for your roasts. Grass-fed beef loves slow cookers! Pick your favorite recipe and put your roast in the cooker and let the aroma waft through the house all day...you will love how this beef just falls apart and melts in your mouth.
Not sure how to tell if your beef is medium or well-done? Try this easy trick. Touch your thumb to each of your four remaining fingers and feel how hard the thumb muscle is. Compare the feel of your muscle to the feel of the meat cooking. Thumb to forefinger is rare. Thumb to pinky is well-done. This way you don't need to prick the meat and dry it out as it cooks...slick!