Best Grass Fed Beef Cuts For The Grill
Primals, subprimals, cuts, and portions, with so many options, sometimes choosing the right steak for your cooking method can be a little overwhelming. That's why we’ve done the hard part for you and compiled a list of the best grass fed beef cuts for grilling.
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Grass Fed Beef Strip Loin - Whole
from New Zealand
by Angus Pure Special Reserve
Boasting big flavor, our strip loin is full of possibilities. Broken down into roasts, steaks, and more, the gastronomic potential of this muscle is limitless!
4(1 review)
While any piece of beef can be grilled, it doesn’t mean any piece of beef should be grilled, especially when it comes to grass fed beef. Significantly leaner than grain-finished meats, grass fed beef should be cooked with care to ensure it doesn’t dry out, and part of securing success in the kitchen (or on the grill) is in choosing the right cuts of beef for grilling! Among our selection above we have chosen some of our very favorite portions to throw on the barbie and guarantee a delicious dish with any of the cuts in our lineup. While the list goes on, we’ve taken the liberty of recording our three favorite grass fed beef portions for the grill below to help you make your ultimate choice.
Tenderloin: Beautifully soft portions taken from the tenderloin do very well on the grill. With just a few minutes over the high heat of the barbecue and minimal seasoning, you’ll have a sensational steak dinner on your hands. Our grass fed beef tenderloin is sourced from New Zealand where they enjoy a wholesome diet consisting of native grasses and flora and wide-open pasture land in which to walk and graze.
Skirt Steak: Everyone’s favorite beef portion for grilling, the skirt steak yields full-flavored tender results. We always recommend marinating skirt steak to help break down the tough fibers which make up this cut and slice against the grain to literally sever the fibers and make them tender and easy to chew.
Strip Loin: Grass fed beef strip loin is a favorite among all who try it, thanks to its excellent flavor and succulent characteristics. This boneless beauty comes from the short loin very near the tenderloin and does not see a lot of action throughout the cow’s lifetime, ensuring a tender piece of beef.
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