is naturally tender and wonderfully flavorful.

Many of our guests have told us that our steaks, roasts, and burgers are the best they have ever tasted. But - as with any fine fresh food product - grass-fed Highland beef needs to be prepared with care.

Our grass-fed beef is featured daily at Farmstead at Long Meadow Ranch under the direction of chef Stephen Barber and has been presented by many other top chefs, including Michael Chiarello and Emeril Lagasse. Our beef was also used in the Finale episode of the 2009 Top Chef competition.

Remember grass-fed beef is meant for Rare to Medium Rare cooking.

Choose recipes that show off the natural, rich and delicate flavors of grass-fed beef.
 

Rare is King!

Grass-fed beef is as low in fat as chicken breast.

If you insist on Well Done, then cook your grass-fed beef at very low temperatures in a sauce to add moisture (because the fat content is so low).
 

Never use a microwave to thaw your grass-fed beef.
 

For quick thawing, place your vacuum sealed package in cold water for a few minutes.
 

Baste to add moisture throughout the grilling process.

 

A great choice is any marinade using lemon, vinegar, wine, beer, or bourbon.

Always marinate in the refrigerator for safety.
 

Place on a solid surface and cover with a towel or waxed paper. Use a meat mallet, rolling pin, or whatever you feel is safe and convenient, and pound two or three times.
 

Your favorite rub will be pushed into your grass fed beef as an added benefit of pounding.
 

When grilling, sear the steak quickly (20-30 seconds) over high heat on each side to seal in its natural juices and

After searing, reduce the heat to medium or low and then try 3-4 minutes for the first side and 2-3 minutes for the second.

Remember you can always go back to the grill if your steak is too Rare, but not vice versa!
 

Don't cook slowly over a moderate fire.

Don't leave your steaks unattended.
 

Use your finger frequently to test the softness of the meat. Take meat off the grill while still moist and springy.

Your beef can go from perfectly cooked to overcooked in less than a minute. Even 4 minutes can be a long time on a very hot fire.

Use fresh garlic butter in the final minutes - just like the top steak chefs.
 

Remember grass-fed Highland burgers are 85 to 90 percent lean . . . so some moisture is needed to compensate for the lack of fat.

Coat your burgers (and your grill) with Long Meadow Ranch Napa Valley Select Extra Virgin Olive Oil (or another favorite light oil)
 

Add a pad of butter as the burger comes off the grill.
 

Sear the burger quickly over a high heat on one side to seal in its natural juices and then reduce the heat to medium or low.

Try 3-4 minutes for the first side (after searing for 30 seconds) and 2-3 minutes for the second.
 

Don't forget minutes really count.

Don't leave your burgers unattended.
 

Take burgers off the grill early. Your burgers will continue to cook when removed from heat.

Your burgers can go from perfectly cooked to overcooked in less than a minute.
 

Use slightly shorter cooking time even at the lower temperature.

Use the lowest heat setting in a crock pot.

Always pre-heat your oven.
 

When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.

Use moisture from sauces to add to the tenderness when cooking your roast.
 

Remove the roast from your heat source 10 degrees before it reaches the desired temperature (we like 115-125 degrees).
 

Your roast will continue to cook when removed from heat.

Let the roast sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.