Avoid overcooking your meat by following our easy preparation tips.

Avoid overcooking your meat by following our easy preparation tips. Watch: What Organic Labels on Meat Mean

You can cook grass-fed beef, both ground beef and cuts like chuck that are recommended for moist-heat cooking, very much like you cook conventional beef.

Be aware that you may prefer grass-fed steak slightly rarer than conventional steak. Reduce the cooking temperature and take care not to overcook it.

Make Adjustments for Grass-Fed CutsCook tender steaks and roasts, such as rib roast, strip loin, tenderloin and tri-tip, to no more than medium-rare; otherwise they can become dry and tough.

If you prefer well-done beef, choose a tougher cut, such as chuck roast, brisket or short ribs, and braise it low and slow until fork-tender.

Let It RestLet the meat rest after cooking and remember that the internal temperature will increase by 5 to 10 degrees during resting. Smaller cuts of meat can rest for shorter times (5 to 10 minutes or so) and larger roasts for longer (up to 20 minutes for a whole tenderloin, for example).

Marinate for TendernessFor lean roasts, such as sirloin tip, sirloin and top round, consider brining or marinating the meat overnight to enhance the juiciness.

If you are marinating to tenderize grass-fed beef, allow at least 6 hours, but no more than 24 hours (longer makes it mushy).

Taste the Difference?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.

March/April 2014