Cooking Chart for Our Pastured Meats.

Grass Fed Meat Suggested                 

Beef: 120 – 140 degrees       
Ground Beef: 160 degrees   
Lamb & Goat: 120 – 145 degrees
Chicken: 165 degrees            

USDA Recommends

Beef: 145 – 175 degrees       
Ground Beef: 160 degrees   
Lamb & Goat: 145 – 175 degrees
Chicken: 165 degrees    

Cooking Grass-Fed Beef “Slow and Low”

​Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Halal-N-Tayyib Meat Shares, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly. 

​With the fat profile being different then your normal meat, if you are heating 100% grass-fed beef to a temperature any higher than 212 F you are in fact turning the protein strands into rubber bands.

Any protein strand when heated higher then 212 F contracts squeezing whatever moisture/fat out. (Example: when you accidentally overcook beef and all the water and fat is at the bottom of the pan).

Slow and Low’ is now becoming the recognized way to cook all protein. 100% Grass fed beef is full of flavor and extremely tender if cooked right. However, the first time you try it, you might be disappointed. The reason is, (I’m guilty), you will cook grass fed beef as if it were the same as conventional grain fed beef.  Not accounting for the leanness of the meat and over cook it.

​Follow these tips and you will experience an extremely tender, flavorful and healthful piece of meat!
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• Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
• Because grass-fed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
  
  
• Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
  
  
• Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
  
  
• Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. 
  
  
• Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it. 
  
  
• Always pre-heat the oven, pan, or grill before cooking grass-fed beef.
  
  
• Grass-fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
  
  
• Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
  
  
• Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking. 
  
  
• When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture. 
  
  
• Never use a fork to turn the beef. Always use tongs.
  
  
• When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat. 
  
  
• When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

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* From the American Grassfed Association

Rub Quick Tips

• Dry rubs consist of herbs, spices and other dry seasonings.


• Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.


• Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.


• Simply combine the ingredients and apply evenly to all surfaces. Cook beef to desired doneness.

Our Favorite Recipes

Our Halal & Tayyib Meat Shares 

Nourish your family with the best Halal Grass-fed and pasture-raised meat from our small farm in Middle Georgia. Our 100% grass-fed & finished Black Angus beef (Quarter, half, or whole cow), whole lamb or goat, and organic pasture-raised whole chicken  is not only the healthiest for you and your children's health, our stringent Halal standards also ensure that is good for the animals, the farmers, and the earth. Our meat shares are seasonal, so quantity is limited. So make sure to reserve your share today!

Join the Tayyib Movement

Whether you are looking for the the highest quality grass fed beef steak for a summer barbecue, a delicious lamb chops for your daily dinner table, or a flavorful leg of goat for a special Eid celebration, you’ll savor every delicious bite of our 100% grass fed meats.
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"Consumers have been led to believe that meat is meat is meat. In other words, no matter what an animal is fed, the nutritional value of its products remains the same. This is not true. An animal’s diet can have a profound influence on the nutrient content of its products."
​- "Why Grass-Fed is Best!” Author: Jo Johnson