Skip to content

Blue Nest Beef

Kitchen & Grill

BNB Graphic Cropped
Audubon Seal no background grn URL Web

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 while also being lean.  Much joy can come from very modest portions.
    • Ribeye - A more richly marbled and juicy cut especially for the heartier appetite that's gotten over the fear of fat.
    • NY Strip - A bit leaner than a ribeye but still great for grilling
  • Leaner Grilling Steaks - The leaner cuts that can be grilled, but take more care to get just right
    • Flat Iron - Less famous than most premium cuts, but still great for grilling.
    • Top Round - A bit leaner but still versatile best cooked a little slower.
  • Slicing Steaks - Flexible cuts that can be cooked whole or cut up for use in chunks.
    • Top Sirloin - A versatile and still juicy everyday cut
    • Round Tip - A flexible cut great for stews, k-bobs and stir fry.
  • Slow Cooker Cuts - Cuts best cooked 'low & slow' over a long time period in oven, crock 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
    • Sirloin Roast/Tri-tips - A leaner roast that also cooks up great in the oven or crock.
  • Ground Beef - Grind from rest of the animal for burgers, tacos or casseroles.

General Tips

Blue Nest 100% Grass Fed Beef has a uniquely robust flavor that brings back the memory of what beef is supposed to taste like.  Rich in taste and texture, our beef provides a dining experience that is second to none.  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, to get to the same degree of doneness.  Therefore, we highly recommend that you use a high-quality meat thermometer to assure that you are not overcooking your Blue Nest Beef.

  • 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 newly arrived meat from the insulated container to your freezer, handle the individual packages carefully. Do not throw them into your freezer, or throw them against each other, as this can cause the cryovac 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

  • When thawing frozen meat, 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 a normal process that occurs when thawing all protein products, such a red meat, fish, pork, and poultry.  It 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.
  • Just prior to cooking, take your steaks out of the refrigerator and let stand at air temperature long enough to reach room temperature prior to cooking (usually about 1 hr).
  • 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 for its texture) 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.  This causes precious moisture to be lost.
  • 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.

Recipes

Top Sirloin Chateaubriand

INGREDIENTS:

  • 2 - 10 oz. Beef Sirloin Steaks
  • 1/2 cup plus 2 tablespoons butter
  • 1/2 cup watercress
  • 2 tablespoons minced parsley
  • 1 tablespoon lemon juice
  • salt and pepper

PREPARATION:

  1. The sirloin should be about 1 inch thick, so if it's too thick, pound to flatten.
  2. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
  3. Preheat grill.
  4. Meanwhile, melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
  5. Place the Sirloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness (medium rare is perfect).
  6. Remove from grill and slice into 1/2 inch thick slices.
  7. Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).

Sirloin Steaks with Blue Cheese Butter

INGREDIENTS:

  • 2 – 10 oz. Beef Sirloin Steaks
  • 3 ounces blue cheese, crumbled (about 1 1/3 cups)
  • 1/4 stick butter, room temperature
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon plus 1/2 tablespoon dried rosemary, finely crumbled
  • 3 large garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

PREPARATION:

  1. Combine cheese, butter, parsley and 1/2 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
  2. Combine 1/2 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
  3. Pre-heat grill (medium-high heat).
  4. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
  5. Transfer steaks to platter and let stand 5 minutes.
  6. Cut each steak into 2 equal portions. Top each portion with a spoonful of blue cheese butter and serve.

Flat Iron Steak

INGREDIENTS:

  • 2 - 10 ounce Flat Iron Steaks
  • 1 teaspoons chopped fresh thyme
  • 1 large cloves of garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon shredded Parmesan cheese
  • Salt

PREPARATION:

  1. Combine thyme, garlic and pepper; press evenly onto flat iron steaks.
  2. Place steaks on grill over medium, ash-covered coals.
  3. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning once.
  4. During last 2 minutes of grilling, sprinkle with cheese.
  5. Season with salt, as desired.

 

Seasoned Flat Iron Steak

INGREDIENTS:

  • 2 - 10 ounce Flat Iron Steaks
  • 1 teaspoon salt
  • ½ teaspoon celery salt
  • ¼ teaspoon coarse grind black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dill
  • ¼ teaspoon sage
  • ¼ teaspoon rosemary

PREPARATION:

  1. Combine all the seasonings.
  2. Lightly moisten surface of steaks with water.
  3. Sprinkle seasonings on steak, making sure to cover all surfaces.
  4. Grill steaks over medium-hot coals to medium rare (140 degrees), approximately 4-6 minutes per side.

Marinated Rib Eye Steaks

INGREDIENTS:

  • 2 - 10 ounce Ribeye Steaks
  • 1/4 cup butter or margarine, melted
  • 1/8 cup lemon juice
  • 1/8 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive or vegetable oil
  • 2 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon hot pepper sauce
  • dash cayenne pepper

PREPARATION:

  1. In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  2. Drain and discard marinade.
  3. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Blue Cheese Topped Steak

INGREDIENTS:

  • 2 - 10 ounce Ribeye Steaks
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 ounces blue cheese
  • 2 tablespoons butter, softened
  • 1 tablespoon chopped fresh flat-leaf parsley

PREPARATION:

  1. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
  2. Season steaks with salt and pepper.
  3. Grill steaks, covered, about 6 minutes per side or until meat thermometer inserted in center register 145*F (60*C) for medium-rare.
  4. Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.

Green Chile Burgers

INGREDIENTS:

  • 1 pound Ground Beef
  • 1 clove garlic crushed and finely minced
  • 1/8 tsp ground black or seasoned  pepper
  • 1 tsp ground chile mild
  • ½ tsp salt
  • 3 slices Monterey Jack cheese or ½ cp shredded Mexican blend of cheeses
  • 3 hamburger buns, split and toasted
  • 1 can (4 oz) chopped mild green chili peppers drained
  • 3 large slices sweet onion
  • 1 medium tomato sliced
  • 3 leaves lettuce, romaine or your favorite
  • Chunky salsa, fresh or purchased

PREPARATION:

  1. Mix ground beef with garlic, pepper, ground chili, and salt in large bowl.  Shape into 3 patties.
  2. Preheat grill.  Cook burgers and flip when ½ way done. Finish cooking to desired doneness.
  3. Just before serving place cheese on burger.
  4. Top each bun with hamburger patty, cheese green chili peppers, onion, tomato and lettuce.
  5. Serve burgers with dish of salsa on side.

 

Simple Sweet Onion Burger

INGREDIENTS:

  • 1 pound Ground Beef
  • 1 large sweet onion, chopped
  • salt and pepper to taste

PREPARATION:

  1. Preheat grill for high heat.
  2. In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into 3 patties.
  3. Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side.
  4. Remove from grill, and serve with your favorite condiments.

Books

"Tender Grassfed Meat" 

by Stanley Fishman

A robust set of flavorful recipes that bring out the full flavor and potential of grassfed meats, and the story of the journey to rediscover them.

"The Grassfed Gourmet Cookbook"

by Shannon Hayes

The 2nd edition of a classic by farmer & scientist Shannon Hayes who helps us understand the method, meaning and nutritoinal wonders of fully pasture-raised meats.

"Tender Grassfed Barbecue"

by Stanley Fishman

On the heels of the foundational "meat" book, Fishman follows it up with a compelling story of the art of mastering grassfed meats over the open flame.

 

"Cooking Grassfed Beef"

by Shannon Hayes

A deeper dive into the nuances of many cuts and methods for getting th emost out of grassfed beef. Here's a great article from Shannon that will give you a taste or her tips.

Blogs & Web Sites

  • Tender Grassfed Meat - More information from the author of the above 2 books of the same (or similar) names.

Social Media

For further ideas, be sure to follow us on social media...

#BirdsTellUs   #CattleForGood

Scroll To Top