What are the basic cuts?

Basics of Cuts

Our cuts presently include:

  • Premium Steaks - The fattier and most tender cuts that make beef famous
    • Tenderloin - The most tender cut of all (because it’s the least used muscle) while also being lean.  Ideal for slow grilling, or searing in a cast iron pan. Each bite is bursting with flavor.
    • Ribeye - A more richly marbled and juicy cut especially for the heartier appetite that's gotten over the fear of fat.
    • NY Strip - Ideal for grilling, tender and juicy with just enough fat to add great flavor.
  • Leaner Grilling Steaks - Ideal for grilling, tender and juicy with just enough fat to add great flavor.
    • Flat Iron - Less famous than most premium cuts, but still great for grilling.  Take it off before you think it’s ready and it will be perfect.
    • Top Round - A very consistent lean cut with great flavor.  Definitely needs low heat if grilled, and remove from heat way before you think it’s done.  Serve medium rare.
  • Slicing Steaks - Flexible cuts that can be cooked whole or cut up for use in chunks.
    • Top Sirloin - Lots of flavor - slice and saute in stir fry, or grill to medium rare, rest, then slice thin.
    • Round Tip - Makes unbelievable homemade jerky in a low temp oven or dehydrator.  Great for stews, kabobs and stir fry.
  • Slow Cooker Cuts - Cuts that are best cooked 'low & slow' over a long time period of time in an oven, crock pot, instant pot, or smoker.
    • Brisket - The cut that Texas made famous by smoking low and slow, but can also be slow cooked in the oven or crock.
    • Chuck Roast - That roast that grandma slow-cooked in the oven with carrots and potatoes.
    • Stew Meat - Moist juicy cubed steak from the round.  Simmer with vegetables and stock for a nourishing, tasty stew.r crock.
  • Ground Beef - Our 100% grassfed ground beef has incredible flavor! 
    • Perfect for burgers, tacos, spaghetti, or casseroles (a.k.a. Hotdish if you’re in Minnesota)!

General Tips

Blue Nest 100% Grass Fed Beef has a uniquely robust flavor that brings back the memory of real beef.  Due to the unique nature of grassfed beef and the significantly greater amount of unsaturated fats and omega-3 fatty acids, our beef will typically cook 30% quicker, when compared to conventional grain fed beef.  For best results, we recommend that you use a high-quality meat thermometer.

  • Our beef is best enjoyed when cooked to a medium rare to medium degree of doneness. This would be an internal temperature range of 125-150 degrees F.
  • Your beef may arrive with no dry ice remaining in the insulated cooler. If this occurs do not worry. If the meat is still cool to the touch it is perfectly fine. You can either refreeze the beef for later use, or store it in the refrigerator if you intend to cook it within 48 hours after receiving. Properly cryovac packaged beef will remain in excellent condition for up to a year in the freezer.
  • When transferring your meat from the insulated container to your freezer, handle the individual packages carefully. Do not throw them into your freezer or against each other, as this can cause the packaging to rip, tear, or develop small holes. This will lower the effective freezer shelf life of the product as the packaging will then be compromised.
  • We recommend you thaw all your Blue Nest beef products in your refrigerator in its original packaging until fully thawed.

Handling

  • To thaw, always place the meat item in a bowl, tray, or on a plate prior to thawing and place in the refrigerator until fully thawed.  It is best to place a paper towel below the meat to soak up the "purge."  Purge is the liquid that accumulates in the package during the thawing process. After thawing and prior to cooking, simply open the package, remove the meat and dab gently with a clean paper towel to dry.
  • Thaw your frozen meat slowly in the refrigerator in its original vacuum-sealed package. It is best to allow a minimum of 12-24 hours thaw time prior to preparations for cooking.  For a quicker thaw, submerge the wrapped and sealed packages in COLD water for about an hour. Never use the microwave or oven to thaw the meat—you risk cooking it.
  • About 1 hour prior to cooking, take your steaks out of the refrigerator and let stand at air temperature long enough to reach room temp.
  • Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.
  • Because grass-fed meats have a robust beefy flavor only simple seasonings are needed. We recommend using just sea salt (we prefer coarse ground kosher sea salt) and fresh ground pepper.  Do not over-season or over-marinate.  You will want to enjoy the exquisite and intricate flavor profiles of Blue Nest Beef without excessive seasoning, marinades or sauces.

Grilling

  • Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.  Use simple seasonings or marinade before cooking.
  • Grill over medium-high heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.
  • Always use tongs to turn your meat, as good chefs do. Never use forks to handle or turn meat as this causes precious juices to drain away.  Do not turn too frequently.  We suggest doing a quick sear for about 30 seconds per side over high heat and then reduce temperature to medium-high heat for further cooking. Turn once for the searing and once for the cooking process.  No need to turn your meat (steaks or hamburgers) often as this causes precious moisture loss.
  • Grass-fed beef cooks about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • If you like your steaks grilled rare or medium-rare, sear them on both sides over high heat for a minute to develop a dark brown, flavorful crust to lock in the juices.
  • Grilling times will vary depending on your preferred method—gas, charcoal or wood, lid closed or lid open. As a general starting point, one of our rib-eye steaks seared on both sides and cooked with the lid closed on a gas grill, takes about three minutes on the first side and two minutes on the second side to produce a medium-rare steak.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.  Therefore, we recommend you remove meat from the grill, pan, or oven when the internal temperature is 5-10 degrees lower than desired doneness endpoint.
  • After taking steaks or hamburgers off the heat, loosely cover them and let rest for about five minutes before serving. This will allow the juices to redistribute back to the middle of the steak or hamburger and provide a far juicier eating experience.

Pan Frying

  • Grass-Fed Steaks and hamburger cook about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking meat off the heat, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the meat to redistribute back to the middle and remain in the steaks when you cut them.

Broiling

  • Grass-fed beef cooks about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking meat out of the oven, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the steaks to redistribute back to the middle and remain in the steaks when you cut them.