Cooking naturally raised, grass fed and grass finished beef requires a different mindset from cooking supermarket beef, which is taken from animals that were unnaturally fattened with grains and other substances.

Our beef has a deeper beef flavor that reflects the grasses and forages our animals have been eating.  That green matter gives their meat a higher level of healthy Omega-3 fatty acids, but less fat overall.  You need to take that reduced fat into account when cooking.

In general, you want to quickly sear the outside to seal in the juices, and then slowly cook the remainder of the time to reach the lowest temperature that suites your taste.  Overcooking is most common mistake made in preparing grass fed beef.