You can cook grass-fed ground beef and cuts, such as chuck, that are recommended for moist-heat cooking very much like you cook conventional beef. When cooking grass-fed steaks or roasts you need to make adjustments. Reduce the cooking temperature and take care not to overcook them. You may prefer grass-fed steak slightly rarer than conventional steak. Let the meat rest after cooking and remember that the internal temperature will increase by 5 to 10 degrees during resting. If you are marinating beef to tenderize it, allow at least 6 hours, but no more than 24 hours (longer makes it mushy).
Test kitchen note: We tested these recipes with several types of grass-fed beef as well as conventional beef (the two can be used interchangeably here). The fat percentage is not always shown on packages of grass-fed ground beef, especially when you’re buying from a local supplier. If you can, choose ground beef that is at least 90% lean. (We use 93%-lean in our analyses.)
So how does it taste? The EatingWell Test Kitchen did a blind taste test of conventional versus grass-fed beef. We found that when it comes to beef, taste and texture are a matter of personal preference. Our recommendation? Try your own taste test at home and see what you prefer.