Differences: The fat in grass fed beef melts at a lower temperature than grain fed beef. This is a good thing. However, it does take some adjustment when cooking.

Defrosting: Defrosting your beef correctly is crucial. When done correctly and slowly, your 21-day aged OregonGrassFed beef will more than likely be "fresher" than beef that was shipped, sold, and stored in a fresh state. If time allows we recommend defrosting over 2 to 3 days in your refrigerator. In a pinch, throw your beef on the counter and room temperature air defrost for 3 to 4 hours prior to use. Never put your beef under water (hot or cold) or in the microwave. Defrosting this way will cause the cell walls of the beef to rupture, completely changing the texture and taste.

Steaks: Steaks will cook in about 70% of the time as grain feed steaks. No temperature change is necessary, but your timing needs to be adjusted.

Burgers: When it comes to grass fed burgers, this quicker cooking time means the outside will look done while the inside is rare/raw unless you cook them at a slightly lower temperature than you use with grain fed burgers.