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Cook Cow CookingCooking methods are the same for grass-finished beef as for conventional corn-finished beef. Containing high protein levels and low-fat levels, grass-fed beef usually requires 30% less cooking time and a 15% reduction in cooking temperature. Coating with olive oil prior to cooking enhances flavor, promotes browning and prevents drying and sticking. When grilling, it is recommended that the meat be seared quickly on each side over high heat and then the heat be reduced to medium or low to finish cooking. Roasting at 275°, after briefly searing both sides, is recommended. Remember that the beef continues to cook after removal from the heat source; and to avoid overcooking, remove the meat from the heat source when it reaches 10° less than the desired temperature. Grass-fed steak is best enjoyed “medium rare” as overcooking toughens the meat.



We welcome the opportunity to “show off” our cattle in their natural environment and to discuss our production philosophy. An appointment is required in order to enter the pastures for a close-up and personal visit.

A general rule of thumb is one cubic foot of freezer space for each 28 # of cut and wrapped meat. A 400 # whole beef will require approximately 14 cubic feet of freezer space (2’ x 2’ x 3.5’). A half beef will require approximately 7 cubic feet of freezer space (2’ x 2’ x 1.75’).

By way of comparison, grass-fed ground beef, when it can be found, sells in supermarkets for $5.99 to $7.99 per pound. When buying a Cook Farm whole or half grass-fed beef, you will receive not only ground beef but also steaks and roasts as well. When they can be found, steaks and roasts sell for $8.99 to $16.99 per pound in supermarkets.  

Oscar T. Cook, Jr. ~ 305 Old Hwy 84 East ~ Boston, Georgia 31626
(229) 403-0375 ~ (229) 498-7432
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