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Green Beef Recipes

In general, grass fed beef needs to be cooked at a lower temperature for a little bit longer period of time. If you like your beef cooked to medium or medium rare, then you should be fine cooking grass fed beef normally.

And don't forget...Green Beef steaks need to be marinated in order to ensure their tenderness. We have some good marinades below, but a great secret is to rub any kind of mustard on either side of your steak the day before you barbeque.

·  Green Beef Cooking Recommendations  ·

Green Beef is much lower in fat content than conventional beef, so you may find that you have to adjust some of your favorite recipes to get the best results. Proper cooking helps to retain the health benefits of Green Beef and keep it tender. Our beef comes in convenient individually vacuum sealed packages and is flash frozen to ensure freshness and safety.

Read these recommendations first!

  • Thaw meat in its original packaging over night on a plate in the refrigerator. Never use a microwave to thaw or cook.
  • For a quicker thaw, submerge the wrapped and sealed package in cold water for up to an hour, checking every 15 minutes. This method works well with our steaks.
  • Do not cook your meat straight from the refrigerator. Let it sit out (in its sealed package or marinade) for up to an hour before cooking.
  • Always pre-heat your oven, pan or grill before cooking your Green Beef. Never use a fork to turn your beef...precious juices may be lost. Always use tongs.
  • Chose the right cooking method for the appropriate cut of meat. Steaks are best grilled, broiled or pan fried. Roasts, brisket, stew meat and short ribs are best cooked in a crock pot or in the oven on low.
  • Your Green Beef has high protein and very low fat levels. For that reason, your steaks will usually require 30% less cooking time and will continue to cook when removed from the heat source. Brush a little light olive oil, canola oil, or safflower oil on your steak before cooking or marinate the night before.
  • Overcooking is the biggest culprit for tough steak. Grill your steaks over medium heat and never leave them unattended. Your steak can go from perfectly cooked to overcooked in less than one minute. If pan frying, start with high heat to sear the outside, under one minute per side. Then lower the heat and cook for several minutes more per side for rare.
  • After cooking, regardless of the method used, let the steak "rest" for about 5 minutes under a piece of loose foil before cutting into it. This allows the juices to redistribute.
  • If you like your steak well done, then cook your meat at very low temperatures in a sauce to add moisture.
  • Roasts and brisket are best cooked in a crock pot with a liquid, at the lowest possible heat setting for 8 - 10 hours. Rump roasts turn out great in the oven too.
  • Marinate your steaks and fajita meat before cooking. For best results, marinate over night. Common marinades include Italian dressing or herbs, spices and seasoning mixed with one of the following: seasoned rice vinegar, citrus juice, wine, beer, or bourbon. Use your imagination and play around with your marinades. Enjoy!

·  Braised Beef Shanks  ·

This slow cooker recipe takes just a little bit of prep work, and then you cook the beef shanks low and slow for a tender, flavorful dish! Serve over mashed potatoes with a side salad and you'll be set!


  •   2.5-3 lbs beef shanks
  •   Kosher salt and fresh ground pepper
  •   Olive oil
  •   12 coarsly chopped garlic cloves
  •   2 medium sweet onions, chopped
  •   2 medium carrots, chopped
  •   1 stalk celery, chopped
  •   1 bay leaf
  •   1 rosemary sprig
  •   1 bottle inexpensive red wine
  •   4 cups beef broth
  •   2 Tbsp. balsamic vinegar


Heat a deep skillet over medium high heat. Season shanks with salt and pepper. Add oil to the pan and braise the beef shanks, approximately 5 minutes per side until thoroughly browned. Remove from pan and place in slow cooker.

Turn the heat down to medium, and in your skillet, add the garlic, onion, carrots & celery. Cook for 15 minutes, stirring occasionally. Then add the bay leaf, rosemary, red wine & broth. You can add more salt and pepper at this time if you would like. Bring to a boil then simmer for 20 minutes. The liquid should reduce by about 1/3.

Pour the sauce and vegetables over the meat in the slow cooker. Stir in the balsamic vinegar.

Cover and cook on low for 6-8 hours.

Adapted from a recipe by The Kitchn

·  BBQ Beef Sandwiches  ·

This makes a quick and delicious lunch if you have some of your Green Beef roast left over from the night before. This recipe works best with an oven roasted rump roast...for maximum sliceability! A chuck roast will yield more of a pulled beef sandwich, which would also be delicious.


  •   Pre-cooked Green Beef Roast
  •   1 cup of BBQ sauce of your choice (we love Sweet Baby Ray's)
  •   1/2 cup light beer of your choice
  •   1 Tbsp. granulated sugar
  •   1 Tbsp. garlic seasoned rice vinegar
  •   1 tsp. Worcestershire sauce
  •   Fresh ground pepper to taste


Slice or shave cooked roast to desired thickness.
Make the sauce below.
Heat up the meat and sauce in a sauce pan until it forms a glaze.
Serve on a toasted deli roll, and enjoy!

·  BBQ Beef Burgers  ·

These are some tasty and healthy Green Beef burgers, perfect for your family barbeque.


  •   1 lb. Ground Beef
  •   1 Tbsp. of BBQ sauce of your choice (we love Sweet Baby Ray's)
  •   A splash of light beer of your choice (most likely whatever you're drinking at the time!)
  •   1/2 tsp. Worcestershire sauce
  •   1/2 tsp. Lawry's seasoned salt
  •   Fresh ground pepper to taste
  •   Grated onion - around 1/4 cup


Prepare the ground beef with the listed ingredients.
Barbeque over a little lower heat than usual.
Serve up with lots of organic veggies from your local farmers market.
And don't forget the whole wheat buns!
Go ahead and play around with the amounts of the ingredients in your ground beef mixture, and season it to taste.

·  BBQ Steak Marinade  ·

This marinade is great if you are going to barbeque steak or kabobs. It turns out best if you can let it marinate overnight.

If you're making up some kabobs, cut up some organic bell peppers, mushrooms, pineapple, onions...whatever your heart desires!


  •   Steak or chunks of steak for kabobs
  •   1/4 cup of BBQ sauce of your choice (we love Sweet Baby Ray's)
  •   1 cup light beer of your choice
  •   1 Tbsp. granulated sugar
  •   1 Tbsp. garlic seasoned rice vinegar
  •   1 tsp. Worcestershire sauce
  •   1 - 2 cloves Garlic, minced
  •   Fresh ground pepper to taste

·  Beef & Spinach Sun-Dried Tomato Pasta  ·

Marinate strips of steak, overnight, in white wine, a couple of cloves of minced garlic, a little bit of olive oil, and some red pepper flakes.


  •   1 cup of beef broth (you can make your own too!)
  •   12 Sun-dried Tomatoes
  •   2 T Olive oil
  •   1 bunch of fresh Spinach, torn into bite size pieces
  •   2 cloves minced Garlic
  •   1/4 tsp. Red pepper flakes
  •   2 - 4 servings of Penne pasta


Boil penne pasta according to directions.
Cook your sliced green beef in a skilled with olive oil and some additional minced garlic.
In another saucepan, heat 1 T. olive oil, red pepper flakes, and 1 clove of minced garlic. Saute for one minute, then mix in spinach and cook until almost wilted. Pour in the broth and sun-dried tomatoes. Cook another 2 minutes.

Combine the beef and sauce, and serve over pasta with grated parmesan cheese to top it off.

·  Beef Jerky - BBQ  ·

You can make your own Green Beef jerky at home if you have a dehydrator.


  •   5 oz. Soy sauce
  •   5 oz. Liquid smoke
  •   3 Tbsp. BBQ sauce
  •   3 Tbsp. Brown sugar


Slice a rump roast or a chuck roast as thin as you can, with a meat slicer if you have one, against the grain.
Marinate the raw meat in the above ingredients.
Refrigerate overnight.

Put the meat slices in the dehydrator.
Sprinkle a little black pepper over them.
Follow your dehydrator's instructions.
Dehydrating time may vary, but can take anywhere from 6 - 8 hours.
We would recommend rotating the trays after the first 3 hours.

Play around with the marinade. If you like your jerky a little more spicy you can use cajun pepper. If you like more of a BBQ flavor rather than Teriyaki then add more BBQ sauce and less soy sauce. Season it to your taste, it's always better that way!

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