Since grassfed meat contains less water than cornfed meat, sometimes cooking times, techniques and temperature may be different than what you are used to. We recommend the following book to get the most from your meat. The book discusses various cooking techniques that are specific for grassfed meat. It's a must for those serious about what they eat! We also highly recommend using a Sous Vide to cook your meat. The result is really tender meat that is easy to prepare.
Sous Vide machines are the new 'crock pot'. You put the meat in the sous vide in the morning and have great tender beef in the evening. The best part is that you don't have to be tied to your kitchen. You just put the meat in and go. If you are a few hours late, it doesn't matter. It's easier than hitting the broad side of a barn!
My friend Tom bought this for his wife for Christmas. He says not only is she really happy with it, but he loves how the meat turns out. So I bought one after my homemade sous vide finally bit the dust. It's a great tool, easy to use and makes wonderful tender meat. Pop your steaks in before you leave in the morning and come home to tender steaks that just need a few minutes of searing. Love it! Very little clean up and the only mess is some spilled water.