Highland Beef
100% Grass-fed and 100% Grass-finished
Healthy eating never goes out of style. Supplementing your diet with nutrient-dense foods like 100% grass-fed Highland beef is a simple way to add high-quality protein and the essential nutrients your body needs. Lean red beef, ounce per ounce, offers the most protein and fewest calories when compared to plant sources.
Highland beef is outstanding in nutrition and superior in taste. In order for you to have the ultimate experience, we’ve provided a few tips for the best preparations for 100% grass-fed, naturally-raised, longer-aged Highland beef.
100% Grass-Fed • Corn & Soy-Free • No MSG or Added Nitrates/Nitrites • Non-GMO • No Artificial Flavors • No Artificial Colors/Dyes • No Aspartame • No High Fructose Corn Syrup
Grass-fed beef is ideal at rare to medium-rare temps
-
If you prefer meat well-done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
-
Because grass-fed beef is low in fat, coat it with a light cooking oil, like extra virgin olive oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
-
Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef, but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
-
Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator or place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
-
Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface.
-
Another way to tenderize is to coat a thawed steak with your favorite rub. Put it into a plastic zipper bag, place on a solid surface and use a meat mallet, rolling pin, or other hard object to pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
Remember: Lower cooking temp & Slower cooking time
-
Always pre-heat the oven, pan, or grill before cooking grass-fed beef.
-
Grass-fed beef cooks about 30% faster than grain-fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
-
Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
-
Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
-
When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture. We also like the Reverse-Sear method.
-
When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
-
When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
-
We thank the American Grass-fed Association for their tips. You can read more about grass-fed beef and other tips at americangrassfed.org.
The Ultimate Burger
One of our favorite recommendations is the Sutton Ridge Farm Highland beef burger. First you need the beef, then you need the bacon. Cook Sutton Ridge Farm bacon in a cast iron pan or other heavy pan. Remove the bacon. Reserve the (yummy) bacon fat in the pan. Make your beef patties. Season to taste. Place sliced onions in the bacon fat to caramelize. Remove onions. (Remember, this is good-for-you fat. See Healthy Fats Coalition.) Place the seasoned Highland beef patties in the hot bacon fat and cook to desired doneness. Add cheese and other toppings. Bun optional. You’ll love it.
Now is the time to make smart choices for yourself and your family
We pride ourselves with providing our cattle healthy, natural and stress free lives. Our Highland Cattle eat from pesticide-free pastures, kept fresh by rotational grazing. They get plenty of exercise, fresh air, and sunshine. Our beef is aged longer than supermarket beef, which is typically “wet-packed”, meaning it’s slaughtered, cut and packaged within 24 hours. In contrast, our beef is aged for 15 days for superior flavor. Buy direct from a farmer you know for the freshest, most nutritional meat. No more mystery meat!
