Storage and thawing
Raw meat must be refrigerated at 40° F or below, to curb the growth of bacteria.
Never use a microwave to thaw your grass-fed beef. The USDA recommends thawing beef overnight in the refrigerator, at 40° F or below.
To quick-thaw frozen patties, remove meat from package and place on a heavy cast-iron or nonstick skillet at room temperature. Flip the patties every half-hour until thawed (one to two hours).
Or, immerse the unopened packages in cold water until flexible. (This is only recommended when you do not have time for the meat to thaw under refrigeration, as quick-thawing may degrade texture and cause moisture loss.)
Wash your hands well after handling raw beef. Keep raw or undercooked beef and its juices away from ready-to-eat foods (salads, snacks, etc.).
You can't tell whether beef is safely cooked by looking at it. Beef may remain red-to-pink in the center, even when the meat has reached a safe internal temperature.
The USDA advises consumers that beef must reach an internal temperature of 145° F. However, this may result in meat cooked more thoroughly than desired (i.e., well done instead of medium or medium-rare).
Grass fed beef has higher protein and lower fat levels, and will usually need 25% to 30% less cooking time, compared with standard, grain-finished beef.
Choose recipes that don't mask the delicate flavor of grass fed beef … and help preserve its succulence.
To best protect moisture and tenderness, use the minimally essential cooking times and temperatures to achieve the desired degree of doneness.
To avoid over-cooking our grass-fed patties, reduce a regular burger recipe's recommended temperature by 50 degrees. The cooking time will remain the same or slightly shorter, even at the lower temperature.
Bring your patties to room temperature before cooking, and always pre-heat your oven, pan or grill.
Use a thermometer to test for doneness. Since grass fed beef cooks more quickly, it can go from perfect to over-cooked in less than a minute.
We recommend that you use tongs to turn your burgers, because unlike steak, burgers will lose moisture when forked.