Collection: Grass-Fed and Finished Beef Steaks

Nineteen cuts of 100% grass-fed, grass-finished steak, from the ribeye down to the cuts most butchers keep for themselves.

Grass-finished cooks differently, and it is not difficult

Grass-finished beef is leaner than grain-finished, so it cooks faster and it does not want the same heat for the same time. Three things cover almost everything:

• Take the steak out of the fridge thirty to forty minutes before it goes in the pan
• Cook it hotter and shorter than you would supermarket beef, and pull it about five degrees early
• Rest it. Ten minutes on a warm plate under foil, and the juice stays in the steak instead of on the board

Where to start if you are new to it

Chuck eye is the one to try first. It is cut from the shoulder end of the same muscle as the ribeye and eats close to it for a fraction of the price. Flat iron and Denver are the other two that punch well above their cost. Filet, ribeye and New York strip are the special occasion end.

Order online and collect at the Pure Grass Farm store, 457 Country Club Rd, Troutville, VA, fifteen minutes north of Roanoke.