To maximize the taste and texture of grass fed & pasture raised meats, forget everything you know about cooking traditional meat.

Because they’re leaner and don’t have artificial fillers to protect them from overcooking as much, you’ll need to to take a more delicate approach to cooking. Don’t worry though, we have you covered with everything you need to know right here!

Part 1:

A Guide to Roasting Grass Fed Beef

This is part one of a three-part series on all-things roasting. If you want the best grass fed & pasture raised roasts, check out our Grass Fed Roasts. If you don’t have at least a few roast cuts in your cooking repertoire, it’ll be difficult to enjoy some of the best grass fed beef cuts.  Plus you are missing out on some really healthy, really tasty, and really easy meals.

This first article isn’t meant to teach you the ins-and-out of grass-fed beef roasting. It’s meant to get dinner on the table. Use it as an I-don’t-have-time, quick and easy how-to guide for cooking roasts.

What Is A “Roast”?

A roast is a large, thick piece of meat. It weighs roughly 2-8 pounds, and is cooked for a few hours. There are infinite numbers of roast cuts: chuck roast, arm roast, sirloin tip roast, rump roast, round roast, tri-tip roast, brisket… the list goes on and on. However – and here’s the kicker – not all “roasts” should be cooked by “roasting” in the oven.

Roasting is usually defined as dry – i.e. no liquid added. The roasting, dry-heat technique works for some roasting cuts, but others need to be braised or stewed (with liquid). Totally confusing, right? So how do you know which cooking method your roast needs? This. Look at this. It’s a quick and easy reference guide for cooking grass fed beef roasts.

Grass Fed Beef Roasting Reference Guide

Tips for Roasting Pasture Raised Meats

Cooking times and temperatures are approximate but will help ensure you don’t overcook your meats. Also, some ovens run hotter or cooler than others. Determine your oven’s unique cooking style and adjust your time and temperatures accordingly.

A good rule of thumb for Grass Fed Beef Roasts is to err on the side of gentle heat.We strongly suggest reducing the temperature and cooking time for grass fed beef roasts. Pasture raised meats are much more delicate and will overcook much easier. Don’t blast them with the same temperatures that recipes for higher-fat beef call for.

Up next… Part 2: Deconstructing Roast Cuts

Each Farmer Girl roast cut is as unique as a snowflake and should be prepared it in its own special way. Is it worth the trouble? Absolutely. In Deconstructing Roast Cuts we’ll breakdown the relationship between roast cut and cooking technique so you can fly free in the roasting world. Part 3: Deconstructing Roasting. It all comes down to this. We discuss the 5 factors you should consider about when cooking a roast. No, the wine you drink while cooking it isn’t one of the factors. But it should be. We’ll work on that.

Farmer Girl Meats Roasts

Our roasts (and all of our grass fed & pasture raised meats) are lower in fat and higher in protein and Omega 3s than conventionally raised grocery store meat. We never, ever add any yucky artificial juices, solutions, or fillers. Farmer Girl cattle, sheep, hogs and chickens are grass-fed and pasture-raised. They spend their days grazing on native prairie grasses, enjoying fresh air and exercise. This makes Farmer Girl meat much leaner than conventional meat, and sometime even leaner than other farms’ grass-fed cuts.