Grass Fed Rib Eye

A grass-fed ribeye steak comes from cattle that have been raised on a natural grass diet rather than grain-based feed. Here's what you should know about it:

🥩 Taste & Texture

• Flavor: Often described as more complex, earthy, or "beefier" than grain-fed beef.

• Leanness: Tends to be leaner, meaning less marbling (fat within the meat), but still tender if cooked properly.

• Texture: Slightly firmer due to lower fat content, but still rich and satisfying.

✅ Health Benefits

• Higher in Omega-3 fatty acids and CLA (conjugated linoleic acid).

• Often contains more vitamin E, vitamin A, and antioxidants.

• Lower in overall fat and calories compared to grain-fed.

🔥 Cooking Tips

1. Don't Overcook: Grass-fed beef cooks faster; aim for medium-rare to medium.

2. Bring to Room Temp: Before cooking, let it sit out for 30–45 minutes.

3. Use a Meat Thermometer:

   • Medium-rare: 130–135°F (54–57°C)

   • Medium: 135–145°F (57–63°C)

4. Rest the Steak: Let it rest 5–10 minutes after cooking to retain juices.

🍷 Best Pairings

• Wine: Cabernet Sauvignon, Malbec, or Syrah

• Sides: Roasted vegetables, garlic mashed potatoes, sautéed mushrooms