!!HEAT ADVISORY!! All 3day standard orders only shipping Mondays

(Click for more shipping information)

Grass Fed & Wild Game Cooking Guidelines

Grass Fed and Wild Game meats can be the best you'll ever have as long as they're prepared appropriately.
Follow the guidelines below to find yourself in front of your next favorite meal.  

Always Remember: Cooking past Medium will result in Tough and Dry, every time.  


Top Sirloin, Ribeye, New York Strip, and Filet Mignon (aka Tenderloin) 

  • Grill, Broil or Pan-Fry
  • 1 inch, or thicker is desirable
  • Lightly oil skillet if pan-cooking
  • Cooked Rare to Medium is BEST
  • Will cook 1/3rd faster than beef
  • Heat grill or skillet to 400-500 degrees before putting steaks on, then back heat down to 325 degrees
  • Bring steaks to room temperature BEFORE cooking. Cooking cold meat toughens muscle fibers

Grill steaks 4-6 inches above medium hot coals.

(325 deg.) for the following times, depending on thickness.






6-8 min.

8-10 min.

**Our T-Bone & Porterhouse Steaks


8-10 min.

10-12 min.

**Our Ribeyes, Top Sirloin, & New York Strip Steaks**


10-12 min.

14-18 min.

**Our Filet Mignon (aka Tenderloin)**



Burgers (thawed) for medium doneness, On medium-high heat (350-400 degrees):

  • 4 oz.= 4 min. total time                                                                                                

  • 5 oz.= 5 min. total time                                                                                                

  • 8 oz.= 7 min. total time

Again, Rare to Medium is best. The above cook times are the maximum you'd want to go to for best results.

  • Maximum cooked internal temperature: 155-160 degrees (medium)
  • The thicker the patty, the juicier it will be. (1/3 lb are our favorite. A full meal and thick enough to easily control doneness.)


Chuck, Arm, Sirloin Tip, Tri- Tip, & Round Roasts

  • Sear on stove top or in broil in oven before roasting in 275 degree oven or preparing in slow cooker
  • Add ½ cup liquid to roasting pan

Prime or Standing Rib, Strip Loin, & Tenderloin

  • Use uncovered pan
  • Coat with olive oil and season with favorite rub
  • Sear on stove top or in 450 degree oven for 10 min., each side before roasting @ 200 degrees
  • Roast at 200 degrees
  • Do not cook past 140 degrees internal temperature



Hotdogs, Ring Bologna, Kielbasa (precooked)

  • Heat thru by gently grilling on top rack, pan frying with lid, simmering or steaming
  • Do NOT Boil. Boiling will cook out healthy & flavorful fats


  • Gently grill or pan fry (Do not boil. Simmer in beer & onions after grilling to keep warm. We HIGHLY recommend this technique!)


Would you like to upgrade your shipping box to use our 100% biodegradable Nature Cooler for an extra $10.00?

Click here to learn more about Nature Cooler (or why we have to charge $10.00 for it now).