Our Grassfed beef is dry aged for 14 days before it is cut to our specifications at Olson Woodville Meats in Woodville, Wisconsin. This dry aging intensifies the glavor of the meat as well as makes it more tender.

Nevertheless, grassfed beef requires a slightly special cooking technique because it is so bery lean. because our meat has so little fat (which acts as an insulator) heat is conducted more quickly

For steaks this means that you simply need to cook the steaks more slowly. For example, if you are broiling or grilling the steak, place it further from the coals or heating element and then cook it to your desired degree of doneness.

For roasts this means that you simply need to cook them slowly with moist heat.