How to Prepare Steaks from Grass-Fed Cull Cows

Steaks from grass-fed cull cows are different from conventional beef—they come from older, more active animals, meaning they have more developed muscle fibers and a firmer texture. This makes proper preparation essential to ensure tenderness and enhance their deep, rich flavor. Below are the exact steps to get the best results.   [fusion_button link="https://tynerpondfarm.com/wp-content/uploads/2025/01/How-to-Prepare-Steaks-from-Grass-Fed-Cull-Cows.pdf" title="" target="_self" link_attributes="" aria_role_button="0" alignment_medium="" alignment_small="" alignment="" modal="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" sticky_display="normal,sticky" class="" id="" color="default" button_gradient_top_color_hover="" hue="" saturation="" lightness="" alpha="" button_gradient_top_color="" button_gradient_bottom_color_hover="" button_gradient_bottom_color="" gradient_start_position="" gradient_end_position="" gradient_type="" radial_direction="" linear_angle="" accent_hover_color="" accent_color="" type="" bevel_color="" bevel_color_hover="" border_top="" border_right="" border_bottom="" border_left="" border_radius_top_left="" border_radius_top_right="" border_radius_bottom_right="" border_radius_bottom_left="" border_hover_color="" border_color="" size="" padding_top="" padding_right="" padding_bottom="" padding_left="" fusion_font_family_button_font="" fusion_font_variant_button_font="" font_size="" line_height="" letter_spacing="" text_transform="" stretch="default" margin_top="" margin_right="" margin_bottom="" margin_left="" icon="" icon_position="left" icon_divider="no" hover_transition="none" animation_type="" animation_direction="left" animation_color="" animation_speed="0.3" animation_delay="0" animation_offset=""]Download Printable Guide[/fusion_button]  

Step 1: Choose the Right Cuts

Grass-fed cull cow beef is amazing when handled correctly, but not all steaks will cook the same way. Here’s how to approach them:

• Tender Cuts (Best for Grilling & Searing): Ribeye, Strip (NY Strip), Tenderloin, Flat Iron
• Lean & Flavorful (Best for Marinades & Reverse Sear): Sirloin, Bavette, Hanger, Skirt, Flank
• Tougher Cuts (Best for Slow Cooking or Sous Vide): Chuck Steak, Round Steaks, Blade Steak

For grilling and searing, stick to ribeye, strip, sirloin, or flat iron—they’ll still be firmer than feedlot beef but can be made tender with proper techniques.

Step 2: Dry Brine for Maximum Tenderness

Grass-fed beef lacks the water retention of grain-fed beef, so dry brining (salting in advance) is critical to enhance juiciness and tenderness.

How to Dry Brine:

1. Salt the steaks generously (use 1/2 to 1 teaspoon of coarse salt per pound). Make sure to cover all sides.
2. Refrigerate uncovered for at least 12 hours, ideally 24-48 hours for maximum effect. The salt will draw out moisture, then reabsorb it, breaking down muscle proteins and improving texture.
3. Before cooking, pat the steaks dry with a paper towel to remove excess moisture.

Step 3: Bring to Room Temperature

Take the steaks out of the fridge 30-60 minutes before cooking. This allows for even cooking and prevents the meat from seizing up when it hits the pan.

Step 4: Cooking Method (Reverse Sear Recommended)

Because grass-fed cull cow beef has more developed muscle fibers and a firmer texture, reverse searing is the best way to get a tender, evenly cooked steak with a great crust. While leaner than grain-fed beef, these animals can develop excellent intramuscular fat over time, making them well-suited for slow cooking and careful preparation

Reverse Sear Method (Best for Ribeye, Strip, Sirloin, Flat Iron, etc.)

• Preheat your oven to 225°F (107°C).Place steaks on a wire rack over a baking sheet.
• Insert a meat thermometer and cook slowly until the steak reaches 10-15°F below your target temperature. That means remove at:
• • Rare: 115°F
  • Medium-Rare: 125°
  • Medium: 135°F
• Remove from the oven and let rest for 10 minutes.
• Heat a cast iron skillet or grill to high heat. Add a small amount of beef tallow or high-heat oil.
• Sear for 45-60 seconds per side until a deep crust forms.
• Rest for 5 minutes before slicing to retain juices.

Step 5: Alternative Cooking Methods

Pan-Seared with Butter Basting (For More Fat-Marbled Steaks Like Ribeye & NY Strip)

• Heat a cast-iron skillet over medium-high heat.
• Add beef tallow, ghee, or avocado oil (not butter yet—it burns at high heat).
• Sear steaks for 2-3 minutes per side until a crust forms.
• Lower heat to medium-low, add butter, garlic, and fresh herbs (like thyme or rosemary).
• Baste the steak by spooning melted butter over the top for 1-2 minutes.
• Rest for 5 minutes before slicing.

Marinade + Quick Sear (For Leaner Steaks Like Flank, Bavette, or Hanger) Marinate the steak for at least 4-12 hours in:  Acid:

• Vinegar, citrus juice, or yogurt (helps tenderize)
• Fat: Olive oil or beef tallow
• Aromatics: Garlic, shallots, black pepper, herbs

Pat dry before cooking. Sear on a very hot grill or cast iron pan for 90 seconds per side for medium-rare. Slice thinly against the grain to maximize tenderness.

Step 6: Rest and Slice Properly

Always rest steaks for at least 5 minutes after cooking to retain juices. Slice against the grain (perpendicular to the muscle fibers) to make each bite more tender.

Final Notes:

Grass-fed cull cow beef is NOT grain-fed steak. It requires patience, proper seasoning, and careful cooking.

• Low-and-slow is the key. Rushing will result in toughness.
• If in doubt, go sous vide. Cooking at 130°F for 4-6 hours, then searing, guarantees tenderness.
• Avoid overcooking. Grass-fed beef dries out faster due to lower intramuscular fat. Stick to medium-rare or medium at most.

By following these steps, you’ll get the most out of your grass-fed cull cow steaks, unlocking their deep, complex flavor with the right techniques.