If you’re new to cooking grass fed beef, you will find that it is naturally leaner and more delicate to cook. We recommend browsing the “Beef It’s What for Dinner” website more cooking tips.
The centuries old, dry aging process is not always realistic for the home cook. Wet-aging, a more recent process, is less intensive and requires minimum equipment. Tips: Try wet-aging in vacuum sealed package at or below 38 degrees. The vacuum seal must not be broken to wet age or food will spoil. Find more tips on the Grillaholics...