Moelter-011Grass-fed beef deserves special attention when cooking or grilling to bring out the best in tenderness and flavor. Taste the local provenance and savor the taste of Wisconsin Meadows by following these basic guidelines and sampling some of these delicious recipes!

Because grass-fed beef can be leaner than grain-fed beef, modified cooking methods may produce better results. Because of its typically higher fat content, grain-fed beef is more forgiving when cooked, in that it is less likely to dry out or toughen if overcooked. Grass-fed beef depends more on juiciness than fat for its moisture. Searing the outside of the meat to trap moisture, then cooking it slowly, at lower temperatures is recommended for grass-fed beef.

Check back soon to get the recipe for the delicious pot roast we served at the Isthmus Food & Wine Show in Madison in October! (if you can’t wait, order Shannon Hayes’ great new cookbook: Long Way on a Little. It is especially good for those of you planning to buy a side of beef, who want ideas on how to use all of the animal.)


Click here to learn about Shannon Hayes’ great cookbooks for grass-fed meats!

Serves: 6
When I know we're going to be working late, I like to marinate these kebabs ahead so I can have them ready quickly when we get home. I like to reserve a little extra marinade for brushing on some skewered veggies as an accompaniment.
  • 1 cup orange juice
  • 3 cloves garlic, minced
  • ½ cup bourbon whiskey
  • ¼ cup olive oil
  • 3 tablespoons Dijon mustard
  • ¼ cup honey
  • ¼ cup tamari
  • ¼ cup cider vinegar
  • ½ medium onion, minced
  • 1 tablespoon fresh ginger, minced
  • 2-3 pounds beef kebabs (alternatively, use a London broil, sirloin, sirloin tip, top round, or eye round, cut into 1-1/2 inch cubes)
  • metal skewers, or bamboo skewers soaked in water for 30 minutes.
  1. Before beginning, take each piece of meat and butterfly it by cutting each cube almost through at the center (this increases the exposure of the meat to the marinade).
  2. In a large stainless-steel, porcelain, glass or other non-reactive bowl, whisk together the orange juice, garlic, whiskey, olive oil, mustard, honey, tamari, vinegar, onion and ginger. Add the cubed meat and mix well to coat. Cover and refrigerate overnight, being sure to stir the kebabs every few hours.
  3. When you are ready to grill, pour off the marinade, blot the meat dry with a paper towel, place it on skewers, and allow the meat to come to room temperature while you prepare the grill.
  4. Heat the grill until the flame is medium-hot. You should be able to hold your hand five inches beyond the flame for no more than 3-5 seconds. Scrape the grate clean with a wire brush, then brush it lightly with oil.
  5. Grill the meat directly over the flame, with the cover in place. Rotate the skewers one-quarter turn every two minutes. After about eight minutes, the meat should be well browned on the outside, but medium-rare in the center. Serve immediately.

Wisconsin Meadows Greass-fed Beef Meatballs
This is the recipe for the meatballs you may have sampled at our farmer demo events. No eggs, dairy, or gluten added!
  • 1# Wisconsin Meadows Ground Beef
  • ¾ tsp. Sea Salt
  • ⅛ tsp. Ground Black Pepper
  • 2 Tbls. Italian Parsley-chopped or 1 tsp. dried Parsley
  • 1 Small Onion-minced
  • 3 Cloves of Garlic-minced
  1. Put all the ingredients in a medium size bowl.
  2. Mix well with hands.
  3. Form into small balls.
  4. Fry in Olive oil until browned.
  5. Add about 1 cup water to the meatballs in the pan, cover and simmer for about 5 minutes for appetizer size meatballs or 10 minutes if they are bigger.
Great served over pasta or rice with a side dish of steamed garden peas with butter.