Grilling 101: The Secret to Perfect, Tender, Organic Grass-Fed Beef

organic grass-fed beef at Oreganic Beef Company

Grill masters, meat enthusiasts, and everyone in between—get ready to sink your teeth into a mouthwatering adventure of grilling the best, organic grass-fed beef! Strap on your apron, fire up the grill, and use these juicy tips to up your grill game and delight your taste buds. 

What Makes Grass-Fed Beef So Rare?

Here at Oreganic, our cattle only graze on nature’s finest buffet: lush, natural grass harvested right here on our ranch in Madras, Oregon. No synthetic pesticides, antibiotics, or growth hormones make their way into our beef! That means you can savor every bite with the peace of mind our beef is raised the way nature intended—100% grass-fed and finished.

Our happy cattle live active, natural lives and enjoy a healthy diet, resulting in leaner meat with significantly less saturated fat compared to grain-fed beef. Grilling organic grass-fed beef can be a bit of a challenge, though, as it tends to be leaner and more delicate. But this doesn’t mean grass-fed beef can’t be deliciously tender.

Up Your Grill Game: 4 Essential Tips 

So what’s the secret to cooking Oreganic beef to perfection? Here are our top 4 tips::

1. Spice Up Your Organic Grass-Fed Beef

When it comes to organic beef, a little seasoning goes a long way. Coat your meat with oil, then rub salt, pepper, or your favorite flavor-packed concoction on all sides and let it marinate. The magic happens as the flavors penetrate the meat and break down tough connective tissues, resulting in fork-tender goodness.

2. The Room Temp Rule

Give your certified organic beef some time to relax before it hits the grill. Allowing it to reach room temperature for about 30 minutes ensures even cooking and maintains a tender texture.

3. Gentle Heat = Better Meat

To achieve that beautiful crust and juicy interior, start with a hot grill and sear each side for 2-3 minutes. Then, reduce the heat to medium-low or move it to a cooler spot to let the beef cook to perfection.

Remember, grass-fed beef cooks about three times faster than grain-fed, so keep an eye on the thermostat to avoid overcooking. If you’re a “well-done” kind of person…well, then you’re done. With grass-fed, you’ll want your beef cooked to medium (135 to 145 degrees)max!

4. Rest Assured, You’ll Get the Perfect Bite

Patience is a virtue. After it’s done cooking, resist the temptation to dig in right away. Give your beef a well-deserved 10-minute rest. This allows the meat to finish cooking and locks in juices to ensure every bite is moist, tender, and bursting with flavor.

Meat Your Match with Oreganic’s Organic Grass-Fed Beef

At Oreganic, we’re not just passionate about the cattle we raise, we’re committed to bringing you the crème de la crème of grass-fed, grass-finished beef. And the best part? Our tender, juicy goodness can be enjoyed by anyone, anywhere in the United States, with free shipping on orders over $199 for those in Idaho, Oregon, Washington, California, and Nevada! 

To help you on your journey to grilling the best organic beef, we’re offering a sizzling deal: Buy one get one free on all ground beef items, 30% off top sirloin, brisket, and short ribs, and 10% off all other steaks. Now that’s a beefy deal you don’t want to miss. Make the switch to organic grass-fed and finished beef from Oreganic, and prepare to have your taste buds blown away!

How to Thaw Ground Beef, Steak, Organ Meat, and More

Frozen beef - ground beef, steak, organ meat

It’s happened to all of us: You ask a family member to take the meat out of the freezer in the morning, but when you come home at 5 p.m., you find the meat still in the freezer. Keeping your freezer stocked with frozen beef, steaks, and even organ meat is always a good idea, but what happens when dinner is in an hour, and you need to quick-thaw? We’ve got your back. Knowing how to thaw ground beef and more—fast— is important so you don’t sacrifice flavor, tenderness, or taste!

Why You Need to Thaw Meat Safely

Meat that’s vacuum-sealed, flash-frozen, and shipped is much fresher than the unfrozen steaks you see at the store and gives you the longest possible shelf life. But as soon as the meat begins to thaw and the internal temperature goes above 40 degrees, bacteria that may have been present before freezing begins to multiply. Thawing meat safely is important to prevent foodborne illnesses caused by E. Coli, Salmonella, and Campylobacter.

How to Thaw Ground Beef, Steak, and Organ Meat Fast

There are three safe ways to defrost meat: in the fridge, in cold water, and in the microwave. The refrigerator is the safest and most recommended method, but if you are in a rush, cold water or microwave will work. With these tips and tricks, you’ll thaw meat safely and in time for dinner.  

Refrigerator (10 to 24 hours)

Thawing frozen meat in the refrigerator is the safest and most convenient method but also the slowest. Stew meat, ground beef, and steaks defrost within a day, whereas bone-in and whole roasts can take up to two days. To thaw meat in the refrigerator, remove it from the freezer and place it in a container or dish on the fridge’s bottom shelf to prevent dripping and cross-contamination. The meat is safe in the refrigerator for three to five days. If you decide not to use the beef during this time, you can still safely refreeze it.

Cold Water (30 minutes to 1 hour)

You have one hour until dinner time and a pound of frozen ground beef in your hands. What do you do? Defrost the meat in a bowl of cold water. First, ensure the frozen meat is sealed in leak-proof packaging, if it’s not, wrap the meat tightly in a resealable plastic bag, then submerge it in a bowl of cold tap water. Change the water every 30 minutes to ensure it stays cold and continues to thaw the meat. Foods thawed with cold water should be cooked immediately before consuming or refreezing.

Microwave (5 to 10 minutes)

Thawing in the microwave is the quickest method and is the go-to for many in a hurry. Open the package of ground beef, steak, organ meat, etc., and transfer it to a suitable-sized bowl or shallow dish. Put the bowl in the microwave and push the defrost button, or manually set your microwave to 50% power. Defrost for eight to ten minutes per pound, flipping the meat every few minutes until thawed. Some of the meat may have started to cook during defrosting, which is safe, but make sure you cook the meat immediately after thawing.

Now You Know How to Thaw Ground Beef—That’s a Job Well Done.

Thawing meat quickly can be a convenient solution when you’re short on time, but it’s important to do so safely to avoid the risk of bacterial growth or foodborne illness.The refrigerator, cold water, and microwave methods will come in handy as the summer grilling season approaches. At Oreganic, we ship to Oregon, Washington, Idaho, Nevada, and California, so now’s the time to stock up your freezer for those delicious summer dinners!