Grass fed beef should be cooked slower and over a lower heat than typical beef.  This is because the beef has a much lower fat content, and high heats typically used tend to "cook out" much of the fat.  If high heats and fast cooking methods are used with grass fed beef, you may end up with a dryer product than you desire.

When grilling (our favorite), we prefer to sear the outside of the steak over hot coals to seal in the moisture, and then reduce the heat for a slower finish to the steak.  This results in a tender, juicy steak!

Be cautious not to overcook your grass fed beef.  While it does require a lower heat than traditional beef, often the total cooking time is not drastically different.  This is because of the lower level of fat in the meat.

Because of the lower fat levels, grass fed steaks are best served medium or medium rare.  Even the finest cut of meat can become tough if it is overcooked.

Be sure you are using the appropriate cooking method for the cut of meat you are dealing with.    Different cuts will require different methods of cooking, because they naturally vary in tenderness depending on where on the animal the cut came from.  Attached is a PDF file which highlights the different cooking methods appropriate for different cuts of beef. images\Beef_CookingMethods.pdf

Many of our family's favorite dishes involve using the crock pot for the beef.  Often when we are busy out on the farm, my wife (a wonderful cook!) will put a roast in the crock pot for the entire day, resulting in an absolutely wonderful,  tasty and tender meal when we come in from a hard days work.  She simply places the roast, straight from the freezer, into the crock, adds one package of  Lipton onion soup mix and one cup of water, and turn it on high for the day (eight hours+).  Try it - its FABULOUS!