Recipes for Success

Sometimes it's nice to have a little guidance when it comes to something as special as Randall Lineback! 

Grass fed heritage beef is DIFFERENT than the grain fed conventional beef  most folks are used to. As a lean, heart-healthy meat, Randall Lineback lacks the unhealthy intramuscular fat that tenderizes and helps insulate conventional cuts from high heat. Our FUNDAMENTAL RULE is: be gentle. Below, we've provided some guidance on how to make your meal the best it can be as well as specific recommendations for tried and true Randall Lineback recipes. If you have any questions, write us through our contact link!

Our MUST DOs:

 

THAW PROPERLY: always thaw your Randall Lineback slowly, in the refrigerator. Proper thawing helps it retain moisture and keeps the muscle fibers flexible.

MARINATE: for certain cuts that risk drying out (like London Broil), try using a marinade to increase moisture. Marinating 24 hours before cooking is ideal. Click HERE for our No Fail Marinade.

BRING TO ROOM TEMPERATURE: always bring Randall Lineback to room temperature before cooking. The more dramatic the temperature change, the more muscle fibers react (i.e. toughening the cut), so bringing your meat to room temperature will help it maintain tenderness.

ADJUST ROASTING TEMPS: lower a standard recipe’s temperature 10-15% (about 45-50˚). Grass fed beef cooks more quickly than grain fed beef.

ADJUST GRILLING/ SEARING TEMPS: we suggest that you do a medium-high temperature sear quickly on all sides, then finish cooking at a medium low temperature to maintain tenderness. 

TIMING IS EVERYTHING: consider shortening a recipe's cooking time by 10-25%.

DONENESS: Don’t overcook! Use a meat thermometer to check doneness. Consider subtracting 10˚ from a standard recipe’s recommended “doneness” (for instance, we use 130˚F rather than 140˚F as our medium rare marker). The internal temperature will rise about 5˚ while the meat rests.

REST YOUR MEAT: this is KEY and helps the meat reabsorb its juices. Tent with foil and let rest for about 10 minutes after cooking. Otherwise when you cut it, all the delicious juiciness will come flowing out!

CUT THIN & ACROSS THE GRAIN: cut your meat thinly and across the grain to increase tenderness!

 

RECIPES A-Z:
GROUND | LIVER | LONDON BROIL | NY STRIP | OSSOBUCO/SHANKS
RIB ROAST | SHORT RIBS | TOMAHAWK CHOPS | EXTRAS