A must-see for meat lovers! A comparison of grass-fed beef cuts

"Grass-fed beef" sounds like something special. But how does it taste different from regular beef? This time, we'll introduce the characteristics of grass-fed beef, a tasting set that lets you taste each cut of beef, and recommended ways to eat it!

What is grass-fed beef?

Grass-fed beef is cattle that are raised in a natural environment and fed only grass. "Grass-fed" means "raised only on grass," and meat from cattle that are raised without compound feed or vaccinations like regular beef is called "grass-fed beef."

Because the cows are raised mainly on pasture, they are not kept in a barn all the time. This means that the cows are less likely to feel stressed, and this method of raising is also supported in terms of animal welfare (protecting the dignity of animals).

Because the cows are well-exercised, the meat is lean and firm, with the natural texture, taste, and aroma you can enjoy.

We created a tasting set so you can try grass-fed beef.

Grass-fed beef is raised on pastures, eating only grass and allowing the cows to live their natural lifestyle. At The Meat Guy, we want you to experience the true flavor of the beef, so we've prepared a tasting set featuring cuts of beef! We'll tell you about the contents of the grass-fed beef set and the characteristics of each cut.

・Fillet steak (250g x 2)

Fillet is one of the most tender cuts of beef, and because it has little fat, you can really taste the flavor of the red meat. We recommend making it into steak or roast beef.

・Sirloin steak (270g x 2)

Sirloin is meat from the loin area of a cow. It is tender, sweet, and juicy. It is recommended for steak, sukiyaki, shabu-shabu, and roast beef.

・Ribeye steak (270g x 2)

Ribeye is meat from the area slightly above the loin of a cow. It is tender and has a rich, fatty flavor. It can be eaten in the same way as sirloin, but we recommend eating it as a steak, as it has a richer flavor.

・Rump steak (250g x 2)

The rump is a cut from the lower back to the buttocks. The meat has a fine texture and is tender, making it a valuable cut among red meats. It is recommended to use it in dishes that allow you to enjoy the natural flavor of the meat, such as steak or grilled meat.

Delicious recipes and tips for each cut of grass-fed beef

If you're going to order a tasting set, why not try comparing all four cuts at once? We'll introduce you to some delicious recipes that allow you to appreciate the unique characteristics of each cut, as well as tips on how to cook all four types at the same time, so be sure to check them out!

Enjoy tender and juicy meat in a slow cooker

Have you heard of a cooking device called a "low-temperature cooker"? It is a tool that can cook food at a specified temperature for hours, allowing you to cook food at home like a professional.

The temperature and time required to kill food poisoning bacteria in the beef of the thickness included in the grass-fed beef set and cook it to medium rare is 58°C for 2 hours and 30 minutes (approximately 3cm thick; time will vary depending on the thickness of the meat). Please thaw the meat by placing it in the refrigerator for at least a day beforehand, and then cook it at low temperature.

To finish, brown the surface in hot oil in a frying pan to add a nice aroma. With a low-temperature cooker, you can safely enjoy professional-quality steaks at home.

Hot plate steak cut into bite-sized pieces of the same thickness

Cut into bite-sized, uniformly thick pieces and serve on a hot plate.

For those who are not used to grilling meat, it can be difficult to thoroughly cook thick meat all the way through, and if you overcook it, the meat can become tough and difficult to chew... For this reason, if you want to casually compare different types of meat, we recommend cutting it thinly and making it into a yakiniku-style steak on a hot plate.

It is recommended to leave frozen meat in the refrigerator for about half a day, as this will allow it to become semi-thawed and easier to cut. After cutting the semi-thawed meat into slices about 1 cm thick, arrange them flat on a plate, cover with plastic wrap, and leave in the refrigerator for another half to a day to completely thaw.

After that, just like you would at home, you can grill the four cuts on a hot plate and enjoy. Freshly grilled meat is the most tender and juicy, so try grilling one slice per person! For a simple flavor, try eating it with rock salt.

Enjoy four different cuts of meat on one skewer

Kushikatsu is made by wrapping the meat in batter, which locks in the juices and makes it juicier than grilled meat. It's like steaming. Bite-sized pieces of beef are placed on bamboo skewers in four different order, then coated in flour, egg, and breadcrumbs, and deep-fried in 180°C oil. Once golden brown, remove from the oil and it's done!

Try adding salt and, if you like, some lemon or sudachi juice for a refreshing taste.

Enjoy the natural flavor of grass-fed beef at your dinner table!

Grass-fed beef is lean and has a natural beef flavor. Don't overcook it, as it will become tough! Make sure you understand the tips and enjoy each cut.

Products used in this recipe

Grass-fed beef 4-type 8-slice steak trial set (with spices)
Grass-fed beef rump steak
Grass-fed beef sirloin steak
Grass-fed beef ribeye steak
Thick-cut grass-fed beef tenderloin/fillet steak
Meat Guy Original Steak Spice Mix

The Meat Guy's Recommended Products

[Free Shipping] First-time customers only! First-time Meat Guy trial set.
Grass-fed beef sirloin block
Grass-fed beef rib roast block
Grass-fed beef tenderized steak
Grass-fed beef tenderloin/fillet cuts
Grass-fed beef tenderloin/fillet block