Maximizing Every Cut: Tips on using every part of your grass-fed beef order for nutritious meals

When you order grass-fed beef from Sawyer Creek, you’re investing in high-quality, nutrient-dense meat. But do you know how to use every cut efficiently? From premium steaks to lesser-known cuts, making the most of your beef order ensures nothing goes to waste while maximizing flavor and nutrition.

Understanding Your Cuts

Each part of a grass-fed steer offers unique flavors and textures. Knowing how to prepare and cook different cuts can help you create satisfying meals without waste.

  • Premium Cuts (Ribeye, T-bone, Tenderloin): Best for grilling, pan-searing, or broiling, these cuts shine with minimal seasoning and a quick, high-heat cooking method.

  • Roasts (Chuck, Brisket): Slow cooking is key for these tougher cuts. Braising or using a slow cooker helps break down connective tissues, resulting in tender, flavorful meals.

  • Ground Beef: The most versatile option, perfect for burgers, meatballs, tacos, and casseroles. Grass-fed ground beef has a leaner profile, so avoid overcooking to retain moisture.

  • Short Ribs: Braising in broth or wine enhances the richness and creates a nourishing meal.

  • Organ Meats (Liver, Heart, Kidneys, Tongue): Often overlooked but highly nutritious, these can be incorporated into meals by mixing with ground beef or sautéing with onions and herbs. Tongue, when slow-cooked or braised, becomes tender and flavorful—perfect for tacos, sandwiches, or slicing and serving with mustard or horseradish.

Smart Cooking & Storage Tips

To ensure your beef stays fresh and delicious, proper handling and storage are essential:

  • Freeze in Portions: Divide large cuts into meal-sized portions before freezing to make meal prep easier.

  • Already Vacuum-Sealed: Our beef comes vacuum-sealed to preserve freshness and prevent freezer burn.

  • Thaw Properly: Always thaw beef in the refrigerator for even defrosting and to prevent bacterial growth.

  • Utilize Leftovers: Save bones for broth, use cooked meat in salads and wraps, and transform leftovers into new meals like stir-fries or tacos.

Cooking for Maximum Flavor

Grass-fed beef has a different fat composition than grain-fed beef, requiring slight adjustments in cooking:

  • Lower Cooking Temperatures: Grass-fed beef cooks faster due to its leanness, so reduce heat to avoid toughness.

  • Let it Rest: Allow cooked meat to rest for a few minutes before slicing to retain juices.

  • Use Healthy Fats: Cooking with butter, ghee, or tallow enhances flavor while keeping the beef moist.

Make the Most of Bones and Fat

  • Bone Broth: Simmer beef bones for a nutrient-rich broth packed with collagen and minerals.

  • Rendered Fat (Tallow): Use for frying, roasting, or making homemade cooking oil alternatives.

A Nose-to-Tail Approach

Using the entire animal supports sustainable farming and ensures you get the most value from your beef order. By exploring different cuts and cooking methods, you can enjoy a variety of nutritious, flavorful meals while reducing waste.

For high-quality, grass-fed beef straight from the farm, visit Sawyer Creek’s farm store and make the most of every cut.

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