Walt Churchill’s Market Grass Fed Beef
Grass-fed beef has emerged as the perfect choice for U.S. consumers looking for a healthy, environmentally friendly source of meat. Grass-fed beef is leaner and higher in protein that grain-fed beef.
Grass-fed beef has emerged as the perfect choice for U.S. consumers looking for a healthy, environmentally friendly source of meat. Grass-fed beef is leaner and higher in protein that grain-fed beef. Naturally rich in omega 3s and 6s, with high levels of antioxidants and nearly as lean as chicken, grass fed beef is the healthy and delicious red meet the carnivore in you has been craving.
Walt Churchill's Markets features a wide selection of grass fed steaks, roasts and kebabs, and we'll always have the perfect cut for your gourmet dinner this evening. With no additives or fillers, and as always, preservative and hormone free, Churchill's grass fed beef is the best choice for health conscious meat eaters looking for a lean and flavorful cut of all natural beef. Pick up your favorite cut of our 100% Grass Fed Angus today, or kick your cookouts up another notch of gourmet flavor with our very own Walt Churchill’s signature label Grass Fed Beef.
Tips for grill grass fed beef - because it is leaner than grain fed beef:
- Add in Extra Flavor: Grass-Fed Beef is much leaner than normal beef. When it comes to steaks, consider marinating them for 4 to 6 hours before cooking to add a boost of flavor and moisture, and will help keep the meat from drying out
- Turn down the heat: Grass-fed beef cooks about 30% faster that grain fed
- Preheating your cooking surface: will help reduce overall cooking time and keep the flavor locked in
- Stick to Medium or Lower: because it is so lean, grass-fed beef can dry-out if over cooked. Medium is a safe bet for a delicious steak
- Get out the tongs, avoid poking: For the juiciest results, resist the urge to poke or turn meat with a knife or fork. Each time you do, more of its moisture will end up in the grill, leaving you with a dry piece of beef.
- Let the meat rest after cooking: allows the juices to permeate throughout the steak, keeping the flavor intact