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Community Cooking:

Tips & Tricks

Grama Grass is committed to raising flavorful, nutritious meat products in a way that honors the animal and the land. Because we process older, grass-fed cows, our meat tastes a little different than conventional, grain-fed beef. We promise that if you cook it right, our beef will delight your senses. Here’s how:

Defrosting Methods

If you have a lot of time, put the meat in its packaging on a plate in your refrigerator. This method will take between 24 and 48 hours, depending on the size of the cut. 

If you’re short on time, fill your sink or a bowl with cool water and put the frozen meat package in the cool water. After 30 minutes, refresh the now cold water with more cool water. Repeat until defrosted. This method can take an hour or less.

’Tis The Season

Once defrosted, generously season your meat with salt and pepper. Put it back in the fridge for up to 24 hours in advance to let the seasoning penetrate the meat. Don’t have 24 hours? Even 15 minutes of seasoning will help bring out the nuanced and complex flavor of our beef. Seasoning ahead of time also helps the surface of the meat dry, which facilitates a better sear.

Room It On Up

One to two hours before you are ready to cook, take your seasoned beef out of the refrigerator and allow it to “room up”, which will ensure even cooking.

Time & Temperature

Because our meat is leaner, you’ll want to use a more moderate heat level, and not the traditional "hard sear" with regard to cuts that require a high heat cooking method. 

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  • When using a high heat cooking method- fat should "shimmer or ripple", but not smoke, when added to a preheated skillet.

  • When cooking "low and slow", you're looking for "slow bubbles", which indicates gentle and consistent heat.

  • Allow more cooking time for roasts, as these cuts have more robust development of connective tissue that needs to break down while you braise.

Give It A Rest

Let your meat rest at least 10 minutes before you slice it; the juices will gradually reabsorb into the fibers of the meat, ensuring it will be tender and juicy. If you’re cooking a steak, impart additional flavor notes by placing a small knob of butter on top while it rests, or rest it atop fresh herbs like thyme, or both!

Cut Against The Grain

Notice the striations in the meat; those small lines are the grain, which indicate the way the muscle fibers are aligned. To maximize tenderness and make your meat easier to chew, use a sharp knife to cut perpendicular to these lines.

Clean Meat

This is clean meat, raised from a single source, so we enjoy cooking it to a lower temperature overall. Rare to mid rare is a-ok*. 


*Consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions

Dishes we love

Our favorite ways to bring out the Grama Grass flavor

There are so many ways to enjoy Grama Grass beef! 


 


Check out some favorites from the Grama Grass team, our partner restaurants, and members of the community!

Tell us about your cooking experience, or give us your feedback!

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