Pasture raised, grain-finished cows from small-scale, independent farms. High marbling, tender flavor, nutrient-laden beef. Learn More
What is Pasture-Raised Beef?
Pasture-raised, grain-finished beef from our partnered farms differs significantly from feedlot operations. Our farmers let their animals graze on lush pastures for the vast majority of their lives before finishing on homegrown grains in friendly and humane conditions.
We've met farmers who grow their own grain, using artisanal ingredients like millet or apple pomace. These cows from small-scale, well-managed farms live healthy, enjoyable lives, resulting in tasty, nutrient-laden beef.
Beef Cooking Guides
| Beef Cut | Stove Temp | Avg Time | Finish Temp |
|---|---|---|---|
| New York Strip | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ribeye Steak | Medium Heat (sear) | 15 mins | 135-145 °F |
| Filet Mignon | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ground Beef | Medium Heat (sear) | 15 mins | 165 °F |
Note: The above guidelines are only guard rails. Stove tops, grills, and ovens all vary. Cook times should also take into account thickness of meat. To achieve a perfectly steak or roast, always check temperature intermittently; a meat thermometer comes in handy.
FAQ
Your Questions Answered
Pasture-Raised Beef Recipes & Cooking Tips
Grain-Finished Beef Done Right
At Crowd Cow, we're dedicated to connecting you with top-quality beef from happy, well-raised cows. Whether it's 100% grass-fed, pure Wagyu, or grain-finished, we celebrate the diversity of flavors to suit every palate. Discover more about our commitment to delicious, responsibly sourced beef.
Grass-Finished vs Grain
There's a marked difference between the industrial beef world and the sustainable world of craft beef from independent farms. The industrial beef world trades away health, animal welfare, and variety for low prices, faster turnaround, and heaps of labels that mean little in the long run. USDA Pirce cuts may come from low cost, industrial feedlots.
Meat Marbling Basics
The USDA grading system rewards marbling above all else, so the eight "grades" that a cut could receive will prize a heavily marbled cut of meat, regardless of the history or flavor. This results in commercial feedlots forcefeeding grain pellets to fatten the cows faster while keeping them confined to small pens.
