Real Tips From Melbourne’s Grass-Fed Butchery Experts
One of the most common questions we get at Rendina’s Butchery is:
“How do I cook grass-fed beef so it stays tender and full of flavour?”
If you’ve made the switch to grass-fed beef, you’ve already chosen better — it’s leaner, higher in omega-3s, more ethical, and full of real beef flavour.
But let’s be honest: if you treat it like regular supermarket steak, you might be left with something that’s… well, tougher than it should be.
Here’s the no-BS guide to cooking grass-fed beef right, with tips that will make your next meal a showstopper.
Shop our Grass-Fed Beef Options
🥩 Why Grass-Fed Beef Is Different
Grass-fed cattle eat a natural pasture-based diet rather than grain or processed feed.
- Less intramuscular fat (aka marbling)
- Leaner texture and more “beefy” flavour
- Higher in antioxidants, omega-3s, and vitamins
- Cooks faster than grain-fed beef — and can dry out if you’re not careful
So the secret to great grass-fed beef?
👉 Don’t overcook it. Respect the cut. And let it rest.
Best Grass-Fed Beef Cuts for Every Method
| Cooking Method | Best Cuts From Rendina’s Butchery |
|---|---|
| Quick Pan-Sear | Eye fillet, porterhouse, scotch fillet |
| Grilling/BBQ | T-bone, rib-eye, rump steak |
| Slow Cook or Braise | Chuck, brisket, osso bucco, shin, blade |
| Oven Roast | Rib roast, sirloin roast, bolar blade roast |
| Stir-Fry or Fast Fry | Flank steak, rump strips, beef stir-fry packs |
How to Cook a Perfect Grass-Fed Steak (Step-by-Step)
- Bring it to room temp – Let it sit out for 20–30 mins before cooking.
- Season simply – Salt, cracked pepper, olive oil. Don’t overdo it.
- Use high heat — but briefly – Sear for 90 seconds to 2 mins per side on a hot pan or BBQ. Don’t cook past medium-rare.
- Rest it – Let it sit loosely covered for 5–10 mins so juices redistribute.
- Slice against the grain – Especially with cuts like flank or rump.
Want to try it yourself?
👉 Order premium grass-fed steaks online from Rendina’s
How to Cook Slow Cuts of Grass-Fed Beef
Slow cooking is where grass-fed beef really shines, but you’ve got to give it time and moisture.
- Use a slow cooker, Dutch oven or cast iron pot
- Low and slow is key — 6–8 hours on low, or 3–4 hours in a 160°C oven
- Add broth, wine, tomato, garlic, or herbs for depth
- Cuts like brisket, chuck, osso bucco, and shin love long braises
- Finish with a splash of acid (like red wine vinegar or lemon) to brighten it
Shop our Slow-cooked grass-fed Options
Can I Get Grass-Fed Beef Delivered in Melbourne?
Yes — Rendina’s offers grass-fed beef delivery across Melbourne, including:
- Eye fillets
- BBQ packs
- Premium mince
- Roasts
- Stir-fry beef
- Slow-cook cuts like brisket, chuck, and shin
You can order online for next-day delivery or Click & Collect from our Balwyn North butcher shop.
Still Not Sure What to Cook?
That’s what we’re here for.
Call our team on (03) 9857 6669 and ask:
“What cut would you recommend for [your dish]?”
We’ll help you choose the best option for your budget, taste, and time — whether it’s a Tuesday night dinner or a Sunday roast with the family.
Final Word: Cooking Grass-Fed Beef Is About Simplicity and Patience
- Don’t overcook it
- Let it rest
- Use the right cut for the job
- And don’t be afraid to ask your butcher for help (we love talking meat)
✅ What To Do Next
- Shop Grass-Fed Beef Online
- Call us on (03) 9857 6669
- 📍 Visit us at 253B Belmore Rd, Balwyn North VIC 3104
Real beef. Real flavour. Raised right.
That’s the Rendina’s difference.
