Meat-lover's guide to grass-fed beef!
last update date 2023-09-19 | release date 2020-07-01
There’s been a lot of hype around grass-fed beef for a while now. Is it really that different from normal beef? What even is grass-fed beef? What makes it so special? Today, we will do a deep dive into grass-fed beef: what it is, what the best cuts are, and how to cook it. Here we go!
What is grass-fed beef?
Grass-fed beef, as the name suggests, is beef from cattle that’s been raised on a grass-only diet and allowed to freely graze on an open pasture. This means that the cows are not cooped up in a crowded barn. It’s healthier because no harsh vaccines or chemicals are used on the beef, giving it a stress-free environment to live in.
These cows also get a good amount of exercise in them, so you’ll be able to enjoy meat that’s nice and lean.That’s what makes it so special.
Don’t know where to begin? We got your back!
Ok, so now that you know what’s special about grass-fed beef, you may be wondering… “Where do I begin?”
We’ll be your grass-fed beef shaman! Here at The Meat Guy, we want to reduce the friction, and get you what you need! Here is a convenient set that assembles all the best cuts of grass-fed beef to get you started on this journey to enlightenment!
Here’s what the set contains, and a bit of information on each cut:
・Filet Mignon(250g×2)
Filet steaks are great for people who are looking for steaks with lesser fat content and more lean meat. One of the most tender cuts of meat, the filet is great eaten as a steak or used for roast beef!
・Strip Steak(270g×2)
Strip steak is cut from the waist-area of the cow. It is soft, sweet and juicy. This cut is great for steak, sukiyaki, shabu-shabu, and roast beef.
・Ribeye Steak (270g×2)
Ribeye comes from just above the waist of the cow. It is soft and rich in fat, but not as much as the striploin. You can enjoy this cut like the strip steak, and explore the natural and rich flavors of red meat.
・Rump Steak(250g×2)
This cut comes from around the waist to the hip of the cow. Meat from this part is fine, lean and tender. We recommend this cut to be used if you enjoy a nice meaty-tasting steak or roast meat.
Tips and recipes to get the most of your grass-fed beef
If you got the set so you can eat and compare all 4 cuts, then why not use all 4 in one dish?! We’ll be introducing recipes that you can try to effectively compare all 4 of the best grass-fed cuts to see which one is your favorite!
Enjoy soft and juicy meat cooked low and slow!
Have you ever heard of “sous-vide”? This is a method of cooking in which a low temperature slow cooker is used to cook the meat in a bowl of water for a prolonged period of time.
In this method, you can set the desired temperature and time of cooking to where it’s hot enough that the food poisoning causing bacteria is killed, but doesn’t overcook the meat to where it’s tough and rubbery.
It’s the perfect tool for people who want to keep the original flavor of each cut cooked to medium-rare perfection! This method is so easy! Simply place the meat in the refrigerator overnight, or a day ahead to completely thaw out. When you’re ready, set the temperature and timer on your low temperature slow cooker, and cook! To add a touch of color to the surface of the meat, sear it on a hot pan with some oil after cooking sous-vide. Get professional steak results from the comfort of your own home!
Bite-sized grilled steaks!
There’s a nice bliss point in cooking meat where it’s done enough that it’s cooked to the center, but not so overcooked that it’s tough to bite into. As easy as that sounds, not everyone is blessed with the ability to just KNOW. So, what we recommend is cutting the different cuts of meat thin, and grilling them yakiniku stylez! You can try all the cuts and compare! Cooking it this way will make it easier to handle!
Place the meat in the fridge for half a day to thaw. Half-thawing the meat before cutting makes it easier to cut through. Start cutting the half-thawed meats into about 1cm-thick pieces, lay them flat on a plate and wrap with some cling wrap before placing back in the fridge for another half a day to thaw out completely.
When you’re ready to start munching, simply cook the meat as you would on a yakiniku home party. Pre-heat the hot plate before cooking the meat. Grill to your desired doneness and enjoy! The best time to dig in is right after cooking, when it’s soft and juicy. Make sure to cook the meat one at a time so it doesn’t get left out in the cold and become tough. Sprinkle some salt over top for some added flavor if you like!
4-in-1 Meat Skewers
Kushikastsu is a beautiful dish that combines the juiciness of meat and crispy goodness of the breaded outer-layer. All the meat juices are locked in, making these meat sticks crispy AND juicy! AWESOME.
Cut the four types of grass-fed beef into bite-sized pieces, thread one of each cut through a bamboo skewer, coat in flour, egg, and breadcrumbs (in that order). Heat oil for deep-frying to 180 degrees. When the oil is hot, start frying the meat skewers. To check if the oil is ready, you can drop a couple breadcrumbs in there. If they sizzle, then the oil is ready. Once the meat skewers are a nice golden-brown, remove them from the oil and start plating!Sprinkle some salt over top or squeeze some lemon for a refreshing flavor. Enjoy!
Enjoy the natural and healthy benefits of grass-fed beef!
Grass-fed beef is rich in nutrients and lean red meat! Try to avoid overcooking this delicate meat so you don’t end up with tough rubbery beef! Share the set with your family and make every day meatier!
RECIPE INGREDINTS
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Grass-Fed Beef Striploin/Sirloin Steak 270g￥1,790 (txInc)The same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor with more leanness. (Frozen)
※Note that it may take about 1 week till dispatch due to an extreme number of orders. Thank you for understanding.
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Grass-Fed Beef Ribeye Steak (270g)￥1,790 (txInc)One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. (Frozen)
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Grass-Fed Beef Rump/Top Sirloin Steak (250g)￥1,690 (txInc)The cut from the "Top Sirloin" or "Rump". This is a great value. (Frozen)
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Grass-Fed Beef Filet Mignon (250g)￥1,970 (txInc) 40%OFF ￥3,290The premier steak cut (Frozen)
※Due to high order volume, we must limit 4 packs per order. We appreciate your understanding.
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Grass-Fed Beef Petite Filet Mignon (180g)￥2,690 (txInc)Perfect for smaller appetites, ladies, and kids. (Frozen)
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The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
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THE MEAT GUY'S RECOMMENDED PRODUCTS
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(Free Shipping) Limited to Our First-Time Buyers Only! 10 Of Our Most Popular Items Packed Into One Trial Set!￥6,980 (txInc)This is for our first-time buyers only! This set contains 10 of our most popular items that would usually total to about 12,000 Yen!
※This Item is EXCLUDED from SALE
※Note that it may take about 1 week till dispatch due to an extreme number of orders. Thank you for understanding.
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Grass-Fed Beef Striploin Block (1kg)￥4,980 (txInc)The ever popular striploin in a 1 kg block. This is one of our most popular items. (Chilled)
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Grass-Fed Beef Cube Roll / Rib Roast (800g Block)￥4,980 (txInc)A practical sized roast for the Japanese oven. 800g. (Chilled)
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Grass-Fed Beef Tenderized Steaks (500g)￥2,390 (txInc)Juicy tenderized steaks from grass-fed beef. (Frozen)
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Grass-Fed Beef Tenderloin Filet Off-cuts (250g)￥2,690 (txInc)When we cut up tenderloins to make fillet mignons we are left with the tip which is too small for a steak, but too nice to waste. (Frozen)
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Grass-Fed Beef Filet Tenderloin Block (500g)￥6,490 (txInc)A big block of tender beef filet from tenderloin, cut from never frozen chilled meat. (Frozen)
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