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Traditional Ways to Cook Healthy Meat



Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat





Thai Coffee, No Sugar, Real Cream

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Thai coffee, creamy and sweet with organic cream.

Thai coffee, creamy and sweet with organic cream.

Some years ago, my wife and I had a favorite Thai Restaurant, and we really enjoyed their Thai coffee, a very cold, sweet, and flavorful drink, very refreshing and tasty. Nothing like it on a hot day.

The restaurant closed, we discovered real food, and we just stopped having Thai coffee. A couple of Thai restaurants opened in our area, and we remembered how much we liked the previous one, so we decided to try them out. We were delighted to see that the first restaurant had Thai coffee. But being committed to real food, we had to ask if it had sugar or any other sweetener. “Lots of sugar,” said the waitress. We had given up eating refined sugar a long time ago, so this coffee was out.

The second restaurant also had Thai coffee on the menu. When we asked about sweeteners, once again we heard that there was lots of sugar.

We wanted Thai coffee! But not the sugar.

So I checked out my library of cookbooks, and found three books on Thai cooking. Two of them had recipes for Thai coffee. Interestingly enough, neither recipe added sugar, but both depended heavily on canned evaporated milk. No way to know where the milk came from, or what the cows were fed or given, or what cooking and canning milk would do to its nutritional qualities.

But we still wanted Thai coffee! So what could we do? Invent our own version, of course. We decided to leave out all sweeteners and substitute cream, real, heavy cream from a good organic dairy for the evaporated milk. The recipe was very simple, and very delicious. It did not taste like our memory of Thai coffee, not exactly, but it was very good, creamy, cold, and just delicious. And very refreshing. The recipe is simplicity itself.


Simple Thai Coffee for Two

Chill a pint of strong coffee in the refrigerator.

For each serving, fill a tall glass about seven-eighths full of shaved ice, (or ice crushed in a blender), preferably made from filtered water.

Add enough coffee to the ice until the glass is three-quarters full of coffee.

Add enough fresh, rich, heavy, organic cream to fill up the glass. Mix well with a spoon.

Serve and enjoy.

Food Can Cure

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Mashing sauerkraut: traditional sauerkraut is a good source of Vitamin C.

Traditional sauerkraut is a good source of Vitamin C.

What do scurvy, rickets, pellagra, and beriberi have in common?

  • They are all deadly illnesses that once ravaged humanity.
  • They have been eradicated in most of the world.
  • They can be easily cured.
  • They are not cured with drugs. They are not cured with surgery. They are not cured with radiation.

They are cured with food. Or, in some cases, with substances found in food that can be artificially made.


How Food Cures Work

The process for how food cures these illnesses is basically the same. A nutritional deficiency is corrected, and the body uses the needed nutrients to heal itself.

Scurvy is a perfect example of how the process works. It was identified in ancient times, and caused its victims to become lethargic, fatigued, and unable to function. As the disease advanced, teeth fell out, and the victim could actually die.

This illness was most common for sailors undertaking long voyages, where they spent much of the voyage eating only salted meat and biscuits. It could also be common in winter, when there was no fresh food in some areas.

It was discovered in 1932 that the illness was caused by a lack of Vitamin C. Our ancestors could not identify vitamins, but they learned to provide sailors with the juice of citrus fruits like lemons and limes during voyages, which prevented the problem. Many of our ancestors solved the problem of no fresh food in winter by regularly eating fermented vegetables, like sauerkraut, which contain ample Vitamin C.

In fact, the famous explorer Captain Cook, who undertook the longest known voyages in the era of sail, exploring much of the vast Pacific, carried barrels of sauerkraut on all of his ships, which prevented scurvy, and lasted for years, even in the tropics.

There are many such diseases, where a nutritional deficiency is the cause, and correcting the deficiency through food is the cure.

Since the information we have about nutrition and illness is incomplete, I wonder how many current diseases could be successfully treated by this age old method of correcting nutritional deficiencies.

Yet I have heard many reports of individuals who have healed themselves of all kinds of illnesses, including many that have been called incurable, by the use of food.

I think humanity would be much better off, if qualified scientists were to actually research whether many of the diseases that modern medicine cannot cure are in fact caused by a nutritional deficiency, and how that deficiency could be corrected.

The healthy peoples studied by Dr. Weston A. Price, who were so healthy that they had no disease of any kind, kept themselves healthy by following the traditional diet of their ancestors. They had no medical care, or drugs, or surgery. Yet they were healthy, much healthier than the American people. We have much to learn from this, and I hope that science will put far more resources into researching this matter.

Disclaimer: Information found on the Tender Grassfed Meat site, including this article, is meant for educational and informational purposes only. Any statements or claims about the possible health benefits conferred by any foods or anything else have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. None of the content on the Tender Grassfed Meat site should be relied upon for any purpose, and nothing here is a substitute for a medical diagnosis or medical treatment.

This post is part of Fat Tuesday blog carnival.


When It Comes to Nutrition, We Are All Individuals

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

This delicious potato dish will be enjoyed by most, but not by people who are allergic to nightshades.

This delicious potato dish will be enjoyed by most, but not by people who are allergic to nightshades.

When it comes to nutritional advice, we are treated as if we are all the same person, with the exact same nutritional needs. Doctors and nutritionists give the same recommendations for what everyone should eat at a certain age.

Individual nutritional needs of the person are ignored, and never considered. The standard is the same for everyone of a certain age group.

Yet the truth of the matter is that each of us is a unique individual, of different sizes, body composition, body chemistry, genes, and many other factors that make each of us unique.

The “one size fits all” approach taken by the medical profession and conventional nutritionists does not really fit anyone.


The Wisdom of Hippocrates

Hippocrates of Kos, the most famous doctor of ancient times, lived well over two thousand years ago. Yet his approach to treating his patients was totally different from the one-size-fits-all approach, and makes a lot more sense.

Hippocrates treated each of his patients as a unique individual, getting to know them. His treatment of choice was diet, which mainly consisted of finding out what foods the patient needed, and providing them. He paid careful attention to how the individual patient responded to the foods he prescribed, and if the desired results were not obtained, he tried something else, either other foods, or rest, or a particular exercise, or any combination of the above. Drugs and surgery were used only as a last resort. Hippocrates was famous for healing most of his patients, and even stopped a plague that was devastating Athens.

The same principle applies to nutrition and natural remedies. What works for one person may not work for another, or may even harm them. In fact, since our nutritional needs often change, what worked at one time may not help another time. The very same food or herbal remedy that heals one person may be useless for another person. This is because our nutritional needs, while very similar to those of other people, are never identical, and often change.

For example, some people are allergic to members of the nightshade family of plants, such as potatoes, and other people thrive on them.


So How Do We Know What to Eat?

Nature has given us the senses we need to determine this. Our senses of taste, smell, sight, and our intuition can tell us what is good for us to eat at a particular time. The healthy peoples studied by Dr. Weston A. Price understood this principle, and had developed a traditional cuisine over the centuries that kept them so healthy that they had no disease, and no need for medical care. Being of a similar heritage and ancestry, the foods that their ancestors ate helped them thrive. Yet even among these so-called primitives, individuals would vary their diet depending on the needs of the moment. They might stop eating a particular food that did not appeal to them at the time, or seek out a particular food that they craved. These patterns were noticed and remembered by these peoples, who would make special foods available to individuals at a certain time, such as recovering from a physical injury, or being pregnant, or wanting to conceive, or many other circumstances.

This is much harder to do in modern society, where food has been industrialized and changed by chemical processing and the use of flavor enhancers. Our senses often cannot tell what industrial foods are good or bad for us, or how much to eat, or how to get particular nutrients.

The solution I have found for myself, is simple.

Just eat real food, as said by Sean Croxton. Our bodies know how to sense and deal with the foods of nature.

Pay attention to how a food smells, tastes, and to your cravings for a particular real food. I find that following my senses and cravings is the best way I have found to know what to eat, and how much.

This only works with real food. The better a particular real food tastes, the better I feel it is for me to eat it at that particular time. And if a food does not appeal to me, or tastes bad, I stop eating it. Often a food that tasted wonderful at the beginning of a meal will not taste as good after I have eaten some of it. This is my body telling me that I have had enough. Our bodies know what we need and how to get it from real food.

Disclaimer: Information found on the Tender Grassfed Meat site, including this article, is meant for educational and informational purposes only. Any statements or claims about the possible health benefits conferred by any foods or anything else have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. None of the content on the Tender Grassfed Meat site should be relied upon for any purpose, and nothing here is a substitute for a medical diagnosis or medical treatment.


Saving a Heritage Ham

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Notice the smoke ring around the edges of the heritage ham, now that I marinated it and smoked it with pork fat.

Notice the smoke ring around the edges of the heritage ham, after I marinated it and smoked it with pork fat.

The marketing was effective, I must admit. It even convinced me. A large boneless ham, raised on a small farm, from a heritage breed, cured in a traditional manner, smoked over hickory wood. And at a bargain price! The ham was fully cooked, which meant I could reheat it slowly in a low oven. Easy.

When the ham arrived, and was thawed, I started to take off the reddish brown wrap. As I started to remove it, I realized that the wrap was clear. The ham itself was covered with a dried coating, reddish brown in color, which had the consistency of sawdust glued together. Netting lines were deeply sunk all over the ham, from the netting that was used when it was hung to smoke.

I began to realize that the coating around the ham was the ham itself, what the outside of the roast had turned into, with not a single shred of fat in evidence. In mounting horror, I came to realize that all fat had been trimmed off the ham before smoking. With no fat to keep it moist, the ham had dried out in the smoking process, and lost most of its moisture. I stuck a fork in the ham, it met a lot of resistance. The meat was tough.

I sliced off a small outside piece of the ham and tasted it. The outside meat tasted terrible, with a horrid texture of sawdust. The interior meat was dry, so dry. Hardly any smoke flavor. Chewy, not tender at all. Not good. But there was a hint of a good pork flavor in there.

My family was expecting a nice meal. I decided to save the ham.

A plan was needed. I decided to cover the ham in organic apple juice, and marinate it for a few hours. This should add moisture and flavor. Then, I would add fat and heat it slowly in front of a smoky barbecue fire, at very low heat. This would add the smoke flavor it should have had. And I would restore the fat to the meat, by putting some sliced pork fat from another roast over the top of the ham.

I did not know if this would work, but I was going to give it my best.

But first, that sawdust-like outer coating had to be trimmed off and discarded. I took a sharp knife and trimmed the whole thing, getting off every scrap of the outside. I placed the ham in a glass bowl, poured the apple juice over it, and set it to marinate.

A couple of hours later, I stated a barbecue fire, using some hickory. I brought the temperature up to about 225 degrees. I placed the ham on a rack in a pan, covered the top with sliced pork fat, and set it to smoke. Several hours later, I boiled down the apple juice used for the marinade, until three-quarters of the liquid was gone, and used it to baste the ham occasionally. I was encouraged when I stuck a fork into the meat—it felt much more tender than before. I continued cooking until the roast had been reheated.

Then I started slicing it in the dining room. The knife glided easily through the tender meat. There was a wonderful wood smoke smell. The ham was moist, tender, and so delicious that it was hard to stop eating it. A disaster had become a wonderful meal. The inherent wonderful flavor of the heritage pork had been unlocked deliciously, once fat and moisture had been restored.

This post is part of Fat Tuesday blog carnival.


My Two Top Rules for Buying Grassfed Beef

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

This grassfed beef strip loin steak is well-marbled, as you can see by the small flecks of white fat.

This grassfed beef strip loin steak is well-marbled, as you can see by the small flecks of white fat.

The market for grassfed meat has changed greatly since I wrote my book, Tender Grassfed Meat, in 2009. Back then, just about all the grassfed beef on the market was good, though there was less grassfed beef available.

Now, grassfed meat is much easier to find, even appearing in mainstream supermarket chains. But much of the meat now sold is of questionable quality, and many cuts are sold for the wrong purpose. There is a perception that leaner is better, which I disagree with.


So here are the guidelines I follow in buying grassfed meat:

1.      Buy the Fattest Grassfed Meat You Can Find

Grassfed meat is leaner than factory meat. But the fat in grassfed meat is particularly nutritious, containing many vital nutrients such as CLA and the proper ratio of omega-3 to omega-6 fatty acids.

The fat is also crucial for flavor and tenderness.

There is now some grassfed beef available that is just too lean to be tender or tasty, and I never buy it. Some of the healthy peoples studied by Dr. Weston A. Price used to throw the lean meat to their dogs, while eating the fattier parts themselves.

I examine the meat for small flecks of fat called marbling. If the meat does not have some marbling, I do not buy it. You can see an example of a well-marbled grassfed beef steak in the photo above.

This cannot be done if you purchase online, and you cannot always trust the photos shown on websites. Ultimately, the only way to know if an online seller has meat that has enough fat is to talk with them, talk to people who have ordered their products, and/or buy a sample. Currently, the only grassfed beef I buy online is from U.S. Wellness Meats, whose meat is always properly raised, has enough marbling, and is sold at a good price.


2.      Use the Right Cuts for Your Cooking Method

This is vital, because many stores sell small pieces of tough cuts as “steaks.” In my opinion, lean cuts like rump, round, flank, skirt, chuck, and sirloin tip are just not tender enough to be made as steaks, even with my methods. Our ancestors did not use them for these purposes. These tough cuts were almost always cooked by braising and stewing.

For steaks, I use traditional cuts like rib, strip loin, sirloin, and tenderloin. I have also used well-marbled cuts of, hangar steak, flat iron steak, and center cut shoulder as steaks, as they can be very tender with my methods.

For oven roasts, the same rules apply. Tender cuts like tenderloin, ribeye, prime rib, strip loin, and sirloin, along with some less tender cuts like center cut shoulder, and sirloin tip can be successfully roasted.

Chuck, rump, cuts from the round, flank, skirt, brisket, etc. should usually be braised or stewed slowly.

However, some of the thinner cuts like skirt and flank can be sliced thinly against the grain, marinated, and successfully stir-fried or made into fajita type dishes.

But trying to use an inherently tough cut for a steak or dry roast will almost always result in tough meat, even if good tenderizing methods are used.

In summary, my two top rules for buying grassfed beef are to buy the fattest I can find, and buy the right cut for my cooking method.

This post is part of Fat Tuesday blog carnival.


Why Traditional Food?

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Traditional pot roast with grassfed meat. Delicious!

Traditional pot roast with grassfed meat. Delicious!

We live in an age of technology. In many ways, technology has made life easier and better. So why not use all the technological advances in food and cooking?

The answer lies in the fact that not all technology is beneficial. The human body is far more complex than any tech we can develop, and while much is known about how it works, many of the workings of our bodies are unknown. Knowing part of the answer is often deceptive. Something that seems beneficial or harmless, based on the little we know about nutrition, could be something else entirely, due to the part we do not know. And, when it comes to nutrition and how it effects our bodies, there is so much we just do not know.

So how can we possibly decide what is good to eat, and what is not?

Scientific studies are one avenue, but the knowledge is incomplete, and most of the research is financed or controlled by business interests that have a direct financial interest in the outcome.

But there is another way of gathering knowledge, the way our ancestors used. Experience. The experience of countless human beings, gathered over thousands of years, passed down from father to son, from mother to daughter, from teacher to student, from friend to friend. Nothing was as important to our ancestors as much as food, on which their very survival depended. So they carefully preserved what they learned about food. What to eat, what not to eat, which spice to use, which foods to eat in combination, and how to cook them. Vital knowledge.

Much of this vital knowledge is fading away. Most people do not even know how to cook, let alone cook traditionally. And so many people have abandoned traditional eating based on the marketing of the food industry, which often claims that traditional foods are bad and factory foods are better.

My own reintroduction to traditional eating came as a result of a serious illness. When science and the medical profession failed me, I realized I needed to look elsewhere if I was going to get better. I tried many different things, but the practice that brought my health back was traditional eating and traditional cooking. For our ancestors ate for health, as well as fuel, and many of their traditions reflect that knowledge.

Finally, traditional foods just taste much better. Every meal can literally be a time of joy. And I never feel stuffed or uncomfortable after eating quality traditional food, cooked properly. I feel happy and satiated.


A Delicious Traditional Meal

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

A delicious traditional grass fed prime rib roast.

A delicious traditional grassfed prime rib roast.

A meal can be one of the most satisfying experiences. A special meal, made of the finest foods available and affordable, made from traditional dishes, was a special treat in most cultures. One of the most treasured experiences in human history was to share a great meal of wonderful real food with family and friends.

Recently, my family shared the joy of such a meal, which I had the pleasure of cooking.

The centerpiece was a prime rib roast, a favorite traditional dish in both Britain and America, which has almost been forgotten.

Grassfed, well-marbled, with a beautiful cap of glorious yellow-white fat, this roast was a throwback to a time when good meat was honored and prized.

I marinated this gorgeous roast with traditional ingredients, including olive oil and traditional English mustard, with just a touch of garlic and several favorite herbs. I let the roast come to room temperature as it marinated, as this greatly enhances tenderness and taste.

Roast potatoes provided a very traditional side dish. They were peeled, sliced, and parboiled, then placed around the roast so they could be flavored with the wonderful melting fat from the roast. The oven was preheated, and the roast set to cook in a roasting pan, with its own bones being the only rack required.

Organic carrots were peeled and sliced, and set to simmer in heavily buttered water, with plenty of organic garlic.

A beautiful bunch of organic Swiss chard, with beautiful deep green leaves, was destemmed, the leaves torn into small pieces, and set to await the final frying, a quick cook with garlic and extra virgin olive oil.

Some fresh crimini mushrooms were sliced, to be fried quickly in butter and olive oil when the time was right.

The meat proceeded to roast, giving off a wonderful smell that made me more and more hungry as time went on. At the halfway point, it was basted with the drippings, the potatoes were turned, and the roasting resumed.

At the end, the mushrooms were quickly fried to a beautiful brown color in plenty of butter and olive oil, smelling wonderful.

The Swiss chard was fried quickly with garlic and olive oil, shrinking into a small mass of deep green goodness.

The roast was sliced and served, tender and so flavorful, having the unique taste that only a prime rib roasted with its fat, on the bone, will ever have.

The crusty potatoes, deliciously enriched with the beef fat they roasted in, were a perfect complement to the tender meat.

The carrots, mushrooms, and Swiss chard all added their own joys to the meal, providing a variety of tastes and a powerhouse of nutrition.

We ended the meal happy, satiated, and well-nourished.

That was a special traditional meal.

This post is part of Fat Tuesday blog carnival.

The Best Internet Source for Grassfed Beef

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Stanley Fishman's Liverloaf from US Wellness Braunschweiger

Delicious meatloaf made with U.S. Wellness Meats grassfed liverwurst.

I am often asked for recommendations as to a good place to buy grassfed meat. At this point, I have one answer, when it comes to the Internet.

Back when I wrote my first book, Tender Grassfed Meat, I decided that I would recommend a number of good sources of grassfed meat. I would not favor any particular operation. That was almost nine years ago, and I have changed my mind.

The very first good grassfed beef I received was from one supplier, and that supplier has been so superior to everyone else that I have decided to give them the recognition they have earned over the last nine years.

That supplier is U.S. Wellness Meats.

The reasons are many, and here are the most important ones.



The meat is grassfed, has enough internal fat to be tender and delicious, and is raised with skill and knowledge. Quality has become a huge problem in grassfed beef nowadays, as the increasing demand has led some farmers who do not know how to finish grassfed beef into the market. These farmers often produce meat that is so lean and poorly finished that it will never be tender or delicious. It takes a great deal of skill to properly raise and finish grassfed beef, and the farmers who raise beef for U.S. Wellness Meats have that skill.



While the price of other grassfed meat has skyrocketed during the last few years, the prices at U.S. Wellness Meats have risen much more slowly. Not only are the regular prices lower than almost everyone else, there are sales every two weeks that give you fifteen percent off everything. In addition, shipping is always seven dollars and fifty cents. And additional discounts are available when you buy in bulk.



I have ordered meat from U.S. Wellness Meats literally hundreds of times over the last nine years. Most orders are perfect, and in the very rare event that something goes wrong, they have always made it right. They are more reliable than anyone else I have used. Every one of the thousands of pieces of meat I have bought from them has been tender and delicious after I cooked it.


Tassie Beef

Much of the grassfed beef sold by U.S. Wellness Meats is imported from Tasmania. It is important not to confuse this magnificent meat with other beef imported from Australia. While some of the grassfed beef imported from Australia is of mediocre quality, beef from Tasmania is different. Tasmania has incredibly rich soil and grasslands, and the grassfed meat it produces is superb. In fact, it is just as good as the best American grassfed beef, in my opinion.


Service to the Grassfed Community

If you are committed to only eating grassfed beef, you cannot help but notice how much more expensive it has become over the last few years. But U.S. Wellness Meats has deliberately held their prices down, making superb grassfed beef available to many people who could not otherwise afford it. True, this does give them business advantages, such as customer loyalty, and taking customers from the more expensive sources. But it does serve our community by making grassfed beef much more affordable. At this point, they are the best price choice available to me, and I deeply appreciate their commitment to the grassfed movement, taking the long view rather than trying to grab as much short-term profit as possible. In my view, they deserve our support, and I will happily continue to buy their meat.


Great People

I usually order by telephone, and I have had the pleasure of much interaction with the people at U.S. Wellness Meats. Without exception, they are well informed, pleasant, helpful, efficient, good to talk to, and they get the job done right. This is the best group of elite workers I have ever worked with, in my entire life. It is always a pleasure to deal with them.


Scope of Inventory

While I have focused this article on grassfed beef, U.S. Wellness Meats has a vast array of other fine products, including grassfed lamb, grassfed bison, pastured pork, pastured chickens, pastured ducks, even excellent frozen shrimp and other seafood. They also make excellent grassfed beef sausages with only good ingredients, including the best organ meat sausages I have ever come across. While they produce several fine organ meat sausages, I consider their liverwurst, made from grassfed liver, grassfed kidney, and grassfed heart, to be one of the most nutritious products I have ever purchased. These organ meat sausages make it easy to enjoy the benefits of organ meats. They also make some very fine bacon, with only good ingredients, and many other fine products, including grassfed beef tallow and other healthy fats.

For these reasons, I recommend U.S. Wellness Meats as the best choice I know for purchasing grassfed meat through the Internet.

Forbidden Breakfast, Delicious and Energizing Steak and Eggs

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Delicious grass fed steak and pastured eggs.

Delicious grassfed steak and pastured eggs.

After a long night, I woke up to start my daily duties at six am, feeling tired and listless. As usual, my solution was based on food. It occurred to me that the original purpose of breakfast was to provide the nutrition needed to start the day.

But what would give me the energy I needed? I focused on it, and four different foods came into my mind. All these foods are forbidden by conventional food beliefs, as they are all high in animal fat. Yet this was exactly what I wanted, and I trust my body more than profit-based nutrition standards.

The Forbidden Foods

Grassfed Beef

Red meat, maybe the most demonized of all foods. Yet grassfed beef has always given me strength, and our ancestors used meat for this purpose. I had some rare leftover roast beef.


Whole Pastured Eggs

We are not supposed to eat egg yolks, but I always do. The yolks contain many nutrients, some of which are hard to get elsewhere, in a very delicious and digestible form. I got hungry just thinking of how good they would go with the meat.



Another forbidden food, real pastured butter is a nutritional powerhouse. The real sacred food of Europe, and I love it. I decided to heat the beef and eggs in butter, and put additional butter on the meat when served.


Full-Fat Cheese

We are told to eat low-fat cheese, but our ancestors never did, and neither do I. Cheese is fermented, which adds additional nutrients, and the Gouda cheese I decided to eat is very rich in Vitamin K.


The Meal

In no more than five minutes, I quickly fried the meat and eggs in butter, cooking the eggs just until the yolks set. I added more butter at the table, sliced some Gouda cheese, and happily ate this delicious, satisfying meal. I had so much energy that I got right to work, and was very productive. And I wrote this blog.

This forbidden breakfast was just what I needed.

This post is part of Fat Tuesday blog carnival.

Traditional Cheese, the Best Protein Bar

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Traditional Gouda cheese is a good source of Vitamin K.

Traditional Gouda cheese is a good source of Vitamin K.

I have often been puzzled by the popularity of various protein bars. Usually they contain one the cheapest, most processed, and least desirable of proteins—soy protein. They also include a variety of nuts, various sweeteners, perhaps some dried fruit, a variety of chemicals, and are usually low-fat or no fat. There are some more natural varieties, but even these do not come close to the ultimate protein bar—a slice of traditional cheese.

Traditional cheese, made from good, truly natural milk, with all of its natural fat, is fermented, which creates additional nutrients. Dry cheeses can be carried around in a wrapping, providing wonderful nutrition when opened and eaten. Such cheeses are rich in easily digestible protein, and have the natural fat that should always be eaten with protein. In addition to this, these cheeses are rich in many minerals such as calcium, and have a rich vitamin content, some varieties being especially rich in Vitamin K, a nutrient that is hard to get in our modern world.

Traditional cheese is often extremely tasty and satisfying, while providing a full range of vital nutrients. There are a huge variety of these traditional cheeses, so it is impossible to be bored, and some are so good that it is impossible for me to tire of their taste.

Many armies, from the ancient Greeks and Romans, up to the French Foreign Legion in the early twentieth century, would provide hard, dry traditional cheeses to their soldiers as part of their field rations. Shepherds and travelers in ancient, medieval, and even early modern times would often carry cheese with them so they would have something really good to eat while watching the sheep, or on their journey. Using cheese as a protein bar is a very old tradition.

If I am going somewhere and need instant nutrition available, I always pack some hard, dry cheese, never a protein bar.

This post is part of Fat Tuesday and Real Food Wednesday blog carnivals.


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