When cooking pastured beef, OVERCOOKING is the enemy. Trust us when we say that the meat will continue to cook from residual heat for 5-10 minutes after you remove it from the heat source.

Be sure to take your steaks off the grill one level of doneness LESS than that desired, put the steak on a warm plate, cover with aluminum foil and allow the meat to rest for 5 minutes. The meat will continue to cook and should be the desired level of doneness when you sit down to eat it 5 minutes later.

Remember to allow time for your roasts to rest prior to carving. Most of our roasts will cook in the pressure cooker in 30 minutes or less. I count from the time the pressure cooker reaches pressure and usually cook mine for 20-25 minutes. I let the roast rest the time it takes the pressure cooker to release steam so the lid can be removed. You should have great results with this method.

Be sure to purchase a meat thermometer and use it! This is the best way to ensure that you are not overcooking your pastured beef. Most pastured beef is best when cooked to no more than MEDIUM doneness. Remember that the USDA recommended internal temperatures for beef are usually way too high for pastured beef. We use the following guide for our personal cooking:

Rare: 120 degrees
Medium-rare: 125 degrees
Medium: 130 degrees
Medium-well: 135 degrees
Well: 140 degrees