Grass-Fed Beef Roast: The Whole Animal Philosophy on the Sunday Table

  📦 Appears in: Pack A & Pack C — Roast (~1.4kg) 

Understanding your roast — and making it sing

A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything — a lower, slower oven rewards you far more than a blasting hot one.

The Recipe: Herb-Crusted Grass-Fed Roast with Pan Jus

Ingredients:

•     Your Farmer grass-fed roast (~1.4kg)

•     4 cloves garlic, cut into slivers

•     Fresh rosemary sprigs

•     2 tbsp Dijon mustard

•     2 tbsp olive oil

•     Salt and cracked pepper

•     1 cup red wine (for the jus)

•     500ml beef stock (for the jus)

Method:

1.   Bring the roast to room temperature — remove from the fridge 45 minutes before cooking.

2.   Score the surface and push garlic slivers and rosemary into the cuts. Rub all over with mustard and olive oil. Season generously with salt and pepper.

3.   Sear in an oven-proof pan over high heat until browned on all sides.

4.   Roast at 160°C — approximately 25 minutes per 500g for medium-rare (internal temperature 57°C). Use a meat thermometer for accuracy.

5.   Rest, loosely covered with foil, for at least 20 minutes.

6.   Deglaze the roasting pan with wine over medium heat, scraping up all the browned bits. Add the stock and reduce by half until slightly syrupy. Season.

7.   Carve against the grain and serve with the pan jus.

Making the Most of Leftovers

Leftover roast beef is one of the great kitchen assets. Slice thinly for sandwiches with horseradish and rocket. Shred and toss through a stir-fry. Dice into a hash with potatoes and eggs. Never waste a roast.

Pack A and Pack C bring you a roast. We bring you the recipes. Join the Your Farmer community. 🔥