How to Cook Grass-Fed Beef by Season

A Practical Guide to Making the Most of Seasonal Pasture-Raised Beef

Grass-fed beef is rich with flavor, nutrition, and character — but to enjoy it at its best, you need to understand how the seasons shape the meat and how to adjust your cooking accordingly.

This guide walks you through how to cook your beef depending on when it was harvested: spring, summer, fall, or winter — and what to expect in terms of flavor, fat, tenderness, and ideal prep.

SPRING HARVEST BEEF (April–June)

What’s happening in the pasture: Cattle graze on young, tender grasses (like orchard grass, wheatgrass, and clover) that are high in sugar and moisture but lower in fiber.

How it affects the beef:

• Leaner cuts (especially if coming off winter hay)

• Mild, clean flavor

• Less intramuscular fat

• Tender muscles due to softer forage and lower activity

How to Cook It:

• Aim for simplicity. Let the clean flavor shine.

• Best cooking methods:

  • Quick sear (steaks, thin cuts)

  • Sous vide + finish sear

  • Gentle grilling

• Avoid: Overcooking — it’ll dry out quickly due to low fat

• Flavor pairings: Spring herbs (parsley, mint, chive), lemon, yogurt sauces

Tips:

• Use a meat thermometer — aim for 125–130°F internal for rare to medium-rare

• Let steaks rest longer than grain-fed (5–7 minutes minimum)

SUMMER HARVEST BEEF (July–August)

What’s happening in the pasture: Cattle are eating mature grasses and legumes (like alfalfa), which are more fibrous and drier. Heat stress may reduce feed intake, making animals slightly leaner.

How it affects the beef:

• Firm texture

• Moderate marbling (depends on heat & hydration)

• Herbaceous or mineral-rich flavor

• More variation between animals

How to Cook It:

• Use marinades or dry rubs to balance bolder flavor

• Best cooking methods:

  • Reverse sear

  • Cast iron + basting butter

  • Skewers or sliced thin for tacos/fajitas

• Avoid: High flame grilling — this lean beef dries out quickly

• Flavor pairings: Chimichurri, garlic, smoked paprika, cumin

Tips:

• Cook medium-rare or lower

• Use a fat supplement when cooking — butter, tallow, or olive oil

• Slice across the grain for tenderness

FALL HARVEST BEEF (September–November)

What’s happening in the pasture: Fall pasture includes dense clover, vetch, alfalfa, and sweet hay. Animals have had a full season to finish on forage, and the cooler weather improves fat development.

How it affects the beef:

• Full flavor — rich, sometimes earthy or even “marine” (omega-3s)

• Better marbling — especially in Wagyu/Angus crosses

• Fat can be soft and yellow-tinted from high beta-carotene

• Firm muscles, but deeply flavored

How to Cook It:

• Lean into slow cooking or bold flavor builds

• Best cooking methods:

  • Braise (chuck roast, short ribs)

  • Reverse sear for thick steaks

  • Smoking or long roasts

• Avoid: Light grilling or minimal seasoning — this beef is bold and deserves structure

• Flavor pairings: Fall spices (sage, rosemary), mushrooms, red wine, roasted root veg

Tips:

• Consider dry-aging fall cuts longer if possible — it mellows bold notes

• If you detect “fishy” notes, render or crisp the fat layer thoroughly

• Great for holiday meals or dinner parties

WINTER HARVEST BEEF (December–February)

What’s happening in the pasture: Cattle finish on stockpiled forage and hay, with minimal fresh grass. Cold temps improve fat firmness, but growth is slower.

How it affects the beef:

• Firm, clean fat

• Neutral to mild flavor

• Can be slightly lean if winter was tough

• Excellent texture for low-and-slow cooking

How to Cook It:

• Cook low and slow — winter beef loves time and moisture

• Best cooking methods:

  • Braise (shanks, round roast)

  • Dutch oven or slow cooker

  • Ground beef for hearty stews and sauces

• Avoid: Quick grilling or dry heat — it’ll tighten up

• Flavor pairings: Bone broth, root vegetables, mustard, cider reductions

Tips:

• Add liquid and fat when slow cooking to prevent drying

• Use for batch cooking and winter freezer meals

Quick Reference: Cooking Grass-Fed Beef by Season

Season	Flavor	Fat	Best Methods	Key Tip
Spring	Mild, grassy	Lean	Sear, sous vide	Don’t overcook
Summer	Mineral-rich	Variable	Reverse sear, slice thin	Use marinades
Fall	Bold, earthy	Omega-rich	Braise, roast	Crisp the fat
Winter	Mellow, firm	Clean, firm	Stew, slow cook	Add fat & liquid

Bonus: Cooking Tips by Cut (for Any Season)

Cut	Best Method	Seasonal Adjustments
Beef Ribeye Steak (Bone-In) Buy Now	Cast iron or grill	Fall = rich, rest longer
Sirloin Steak Buy Now	Reverse sear	Spring = quick sear only
Beef Chuck Roast Buy Now	Braise	Fall/Winter = long cook, wine or broth
Beef Short Ribs Buy Now	Oven braise or smoke	Fall = full flavor, add root veg
Wyoming Wagyu Ground Beef Buy Now	Sauté or grill	Summer = use fat-rich additions

Tips to Improve Any Grass-Fed Cut

• Use a meat thermometer. Grass-fed can go from perfect to overdone quickly.

• Rest the meat 5–10 minutes after cooking — this helps lean cuts retain moisture.

• Slice across the grain — especially with sirloin, flank, or round.

• Don’t be afraid of fat. Cook with butter, tallow, or olive oil to support lean beef.

• Thaw slowly — always defrost in the fridge, and let air-dry in the fridge 12–24 hours before cooking for best texture.

Disclaimer: This article shares general cooking tips for leaner beef, including grass-fed and pasture-raised styles. Big Horn Mountain Farms offers pasture-raised Wyoming beef and some cuts may be grain-finished; any references to “grass-fed” are for broad guidance only. Results vary by cut, thickness, marbling, equipment, and altitude—adjust times and techniques accordingly and use a food thermometer. For food safety, follow USDA minimum internal temperatures: 145°F for steaks/roasts with a 3-minute rest; 160°F for ground beef; 165°F for leftovers/casseroles. This content is informational only and not nutrition or medical advice. Product availability, labels, and specifications may change; always refer to your package label or contact us with questions.