The Best Ways to Cook Grass-Fed Beef for Tender Results

Picture this: you’re standing at the BBQ with a beautifully marbled steak in hand. It’s grass-fed, 100% Aussie, and raised the way nature intended. But if you cook it the same way you would a grain-fed steak, you might be in for a chewy surprise.

Grass-fed beef is leaner, richer in flavour, and packed with nutrients like omega-3s and antioxidants. Because it doesn’t have as much fat marbling, it can dry out quicker or go tough if you’re not careful.

But don’t worry, mate, we’re about to show you exactly how to get tender, mouth-watering results every time.

1. Low and Slow for Bigger Cuts

If you’re cooking something like a grass-fed brisket or chuck roll, slow is the way to go. Low and slow cooking breaks down the collagen in tougher cuts, turning it into gelatin, which gives that rich, melt-in-your-mouth texture we all crave, perfect for Sunday roasts or hearty winter warmers.

To do it right, reach for a slow cooker, Dutch oven or smoker and set the temperature low—around 120°C to 150°C. Keep the beef covered to lock in moisture and let it go for 6 to 10 hours, depending on the size of the cut. One golden tip? Add a splash of beef stock or bone broth to the pot.

Not only does it keep things juicy, but it also adds a deep, savoury layer of flavour that'll have everyone asking for seconds.

2. Reverse Sear for Perfect Steaks

Ah, the mighty grass-fed steak. Whether it’s ribeye, porterhouse or scotch fillet, the reverse sear method is a game-changer. This technique gently brings the steak up to temperature, then finishes it with a quick sear for a killer crust, no more burnt outsides and raw insides.

To pull it off, start by bringing your steak to room temperature. Give it a generous season with salt and let it rest for 30 minutes. Then, place it in a low oven (about 110°C) or on a BBQ with the lid down and cook until the internal temperature reaches 50°C for a perfect medium-rare.

Once it hits the mark, transfer it to a hot pan or grill and sear it for 1 to 2 minutes on each side to lock in that flavourful crust. And here’s the bonus move—rest the steak for 5 to 10 minutes before slicing. This allows the juices to be redistributed, making every bite tender and juicy.

3. Marinating: Tenderising with Flavour

If you’ve got lean cuts like rump, round or even minute steaks, marinating is your best mate. Acids in marinades—such as lemon juice, vinegar or yoghurt—help tenderise the meat fibres, while oils and herbs give it that extra punch of flavour.

A good marinade usually includes three key elements: an acid like balsamic vinegar, lime juice or wine; a fat like olive oil or avocado oil; and bold flavours like garlic, mustard, rosemary, soy sauce, or honey.

For thin cuts of beef, let them marinate for 2 to 4 hours. Thicker cuts can benefit from an overnight soak. Just be cautious—if you leave them in too long, especially with high-acid marinades, the meat can start to break down too much and become mushy.

4. Don’t Overcook It (Seriously)

This one’s simple but crucial. Because grass-fed beef is leaner, it cooks faster than grain-fed. That means overcooking is easier to do—and it can quickly ruin a good piece of meat.

To get the best results, aim for medium-rare or medium at most. Rare, you're looking at about 50°C, medium-rare around 55°C, and medium at 60°C. These temperatures help retain the beef’s natural juices and tenderness.

If you’re not confident judging doneness by touch, a meat thermometer is your best friend. It takes the guesswork out of it and ensures your beef stays beautifully juicy, never dry or rubbery.

5. Sous Vide: For Set-and-Forget Precision

If you’ve got a sous vide setup, it’s one of the best ways to cook grass-fed beef with zero stress. Sous vide gives you full control over temperature, keeping things tender without overcooking.

The process is simple: seal the beef in a vacuum bag along with some herbs and a knob of butter. Then set your sous vide machine to 54°C if you’re after that perfect medium-rare finish. Depending on the thickness of the cut, let it cook in the water bath for anywhere between 1 to 3 hours.

Once it’s done, remove it from the bag and finish it off with a quick sear in a hot pan to develop that delicious crust. It’s like having a personal chef take care of the hard work—just set it, forget it, and enjoy perfectly cooked beef every single time.

6. BBQ the Right Way

BBQs and beef—name a more iconic duo. But when it comes to grass-fed BBQ cuts, technique matters. To get it right, always preheat your BBQ and oil the grates to prevent sticking. Start by searing the beef over high heat to lock in flavour, then move it to indirect heat to finish cooking gently.

Closing the lid helps maintain an even temperature throughout the cook. Once your beef is cooked, let it rest before slicing—this helps keep all those tasty juices inside. For an extra Aussie twist, toss in some wood chips to infuse your meat with that irresistible smoky flavour.

7. Rest and Slice Correctly

Even the best-cooked grass-fed beef can turn tough if you don’t give it the proper rest and slice it the right way. Resting allows the juices inside the meat to settle, which means less mess on the cutting board and more flavour in every bite.

When it comes time to slice, going against the grain is key—this shortens the muscle fibres and results in a more tender mouthfeel. For steaks, a rest time of 5 to 10 minutes does the trick, while larger roasts benefit from a 15 to 20-minute pause.

Always slice across the grain, never with it, to get the most out of your hard-earned cook.

Recipes to Try with Grass-Fed Cuts

You’ve got the techniques down—now it’s time to put them to work. These grass-fed beef recipes are built for bold flavour, tender bites, and proper Aussie satisfaction.

Red Wine-Braised Cube Roll

Tender cube roll slow-cooked in rich red wine with garlic, thyme, and root vegetables. A hearty, flavour-packed dish perfect for cosy nights and Sunday family dinners.

Smoked Brisket

Smoked low and slow over Aussie hardwood, this brisket is juicy, tender, and loaded with rich, smoky flavour. Perfect for backyard gatherings, footy nights, or a laid-back weekend feast.

Pan-Seared Cube Roll Steak with Garlic Butter

Seared quickly in a hot skillet and finished with garlic butter, this juicy cube roll steak delivers rich flavour and tenderness—ideal for a fast, no-fuss weeknight dinner.

Final Thoughts

Grass-fed beef is a premium product—it deserves to be cooked with care. Whether you’re slow-roasting a brisket or reverse-searing a steak, the key is understanding the meat’s unique qualities.

Take your time, keep an eye on the temp, and don’t skip the rest. When you do it right, you get beef that’s full of flavour, beautifully tender, and absolutely satisfying.

Craving a proper cut? Carnivore Society’s grass-fed range is as good as it gets—ethical, Aussie-raised, and ready to shine in your kitchen.