Three Tips for Delicious Polyface Beef

When it comes to beef, there’s a big difference between labels that claim "grass-fed", labels that claim "grass-finished", and our beef which is 100% grass-fed and grass-finished. 

"Grass-fed" beef can refer to an animal that has been on pasture for part of its life.

"Finishing" a beef refers to a beef animal's last month or two of life on a farm when a farmer is preparing the animal for processing. Most US farmers use this time to encourage extra growth to have the animal reach a target weight. Meat labels claiming 'grass-finished' can come from animals also fed grain.

Polyface beef is 100% grass-fed and grass-finished. This means that our animals have full access to new grass daily. We never offer grains of any kind. During the winter months, when grass isn't growing, we give them hay we made during the summer. Along with the fresh or dried grass, we offer a free-choice mineral mix daily to make sure we're covering all their nutritional needs. They're free to explore, pick their favorite varieties of grasses, and express their cow-ness (lots of lounging).

Naturally, the resulting beef we eat differs from what's found in grocery stores. 

Because we don't offer grains, our 100% grass-fed grass-finished beef is naturally leaner, more nutrient-dense, and higher in healthy omega-3 fatty acids compared to conventionally raised beef. 

It’s leaner and it requires a bit of special care to ensure you get the most delicious and tender result. 

However, Polyface beef also tends to have a more robust, earthy flavor, which is absolutely amazing when cooked properly.

Here are my top three tips to cook this premium meat to perfection.

Tip #1: Cook Low and Slow

The number one tip I always remember when cooking Polyface beef is "low and slow." 

Unlike conventional beef, which often has more fat marbling, grass-fed grass-finished beef can dry out more quickly if cooked at high temperatures. Slow cooking allows the meat to retain moisture, becoming more tender and succulent. 

Whether you're roasting a brisket, slow-cooking a chuck roast, or grilling a steak, keeping the temperature on the lower side (around 250°F to 300°F) and allowing the beef to cook for a longer period helps to break down the muscle fibers gently, without drying it out. 

Slow cooking also enhances the rich, natural flavors of the beef, making it more savory and satisfying.

Slow cooking can be the key to a melt-in-your-mouth meal.

Tip #2: Bring It to Room Temperature Before Cooking

Another key tip for achieving tender, flavorful beef is to bring your thawed meat to room temperature before cooking. 

Taking the time to allow your 100% grass-fed beef to sit out for 1-2 hours before cooking ensures that it cooks more evenly. 

Cold meat straight from the fridge can cook unevenly, often resulting in a tough exterior and a raw interior. 

By letting the beef come to room temperature, you allow the muscle fibers to relax, which will make the meat more tender. 

This also helps the meat cook faster and more uniformly, which means you’re less likely to overcook it and dry it out. 

While the meat is resting, this is also the perfect time to apply a dry rub. I use a blend of herbs, spices, and Redmond Real salt to season the meat, as it not only adds flavor but also helps tenderize the surface. The rub creates a flavorful crust that adds texture and depth to the finished dish.

Tip #3: Let It Rest After Cooking

The final crucial tip for cooking Polyface beef is to let the meat rest after it’s done cooking. 

It is SO tempting to slice into your steak or roast right away, but patience here really pays off. 

After cooking, remove the beef from the heat source and cover it loosely with foil. Let it rest for 10-15 minutes before cutting into it. 

This resting period allows the juices inside the meat to redistribute and reabsorb, keeping the beef moist and tender when sliced and enhancing the texture and flavor of every bite.

If you cut into it immediately, all of those flavorful juices escape, leaving you with a drier, less juicy piece of meat.

This small step is the key to ensuring your Polyface beef remains juicy, tender, and full of flavor.

While cooking your 100% grass-fed, grass-finished Polyface beef may require a bit of extra care and attention, the results are well worth the effort. 

By following these tips, you can elevate this nutrient-dense, flavorful meat into a meal that will impress everyone at your table. These tips will help you get the most out of your Polyface beef, ensuring a delicious and tender experience every time. 

We restock our inventory weekly on Fridays/Saturdays. Set a reminder to check back then and make sure you complete your order to snag your next beef cuts while they're here!

Happy cooking!

Hannah