Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well-done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.

Since grass fed beef is lower in fat, you may coat it with olive oil, or a favorite light oil for flavor and moisture.

Grass fed beef 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

Let the beef sit covered and in a warm place for 8 to 10 minutes after cooking to let the juices redistribute.

Don’t use a fork to turn your beef . . . precious juices will be lost. Instead use tongs.

When roasting, reduce the temperature of typical recipes by 50 degrees for grass fed. Use moisture from sauces to add to the tenderness when cooking your roast.

Never use a microwave to thaw your grass fed beef.

Grass fed is better when you bring it to room temperature before cooking rather than straight from the fridge.

Always pre-heat your oven, pan or grill before cooking grass fed beef. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.  Also, baste to add moisture throughout the grilling process.  Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. 

When preparing hamburgers, do not overcook. Also, you can use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking.  We add zero fat to our burgers (they are 90% to 95% lean).