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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


Delicious, Festive, and Healthy—Christmas Liverloaf

By Stanley A. Fishman, author of Tender Grassfed Meat

Festive Christmas grass-fed liver meatloaf with red peppers and green organic cilantro.

Festive Christmas grassfed liverloaf with red piquillo peppers and green organic cilantro.

We think of gifts around the time of Christmas. One of the best gifts that can be given is the gift of good nutrition, and this dish is loaded with nutrients from grassfed liver, grassfed heart, and grassfed kidney. In honor of the traditional Christmas colors, it is flecked with red and green. These colors come from the nutrient-dense combination of cilantro, tomatoes, and piquillo peppers. Not only do they make a colorful meatloaf, they add valuable nutritional combinations of their own. And they add a wonderful flavor to the meatloaf.

Innards such as liver, heart, and kidney are known to be full of all kinds of nutrients, including vitamins, minerals, amino acids, and others, in a form that is easily digested and used. Traditional peoples ate them to improve the health of their livers, hearts, and kidneys. Yet modern people have been reluctant to eat these nutrient-rich foods because of their taste and texture. This meatloaf makes all of these meats absolutely delicious, as well as nutritious.

This recipe is based on U.S. Wellness Meats liverwurst, which is the easiest way I have found to get these wonderful organ meats into my family’s diet. U.S. Wellness Meats liverwurst is 25% grassfed beef liver, 25% grassfed beef heart, 25% grassfed beef kidney, and 25% grassfed beef. It is the only product I know which has all these vital organ meats in such an easy-to-use form. I use this great sausage as a base for many meatloafs, meatballs, and hamburgers, and it always comes out delicious.

The combination of cilantro and tomatoes is very traditional in Latin America, and is believed to have many benefits, including helping the body to remove toxic metals such as mercury and aluminum from the brain and other organs.

Piquillo peppers have incredible flavor, but are not hot. These small peppers are peeled, smoked over wood fires, preserved in olive oil, and placed in jars. They are available in many markets, and can be ordered over the Internet. You can substitute an organic red bell pepper, and it will still be delicious.

This meatloaf shows that innards can be easy to make, and delicious, as well as decorative!


1 pound U.S. Wellness Meats liverwurst sausage

½ cup fresh organic cilantro, very finely chopped

½ cup organic tomato puree

3 organic piquillo peppers, (or 1 organic red bell pepper), very finely chopped

2 pastured eggs, lightly beaten with a fork

½ cup plain organic bread crumbs of your choice, preferably from sourdough or sprouted bread

  1. In a large bowl, mix all the ingredients until they are well combined. Place the mixture in a loaf pan, preferably glass. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the pan in the preheated oven and bake for 40 minutes.

Admire the Christmas colors, then serve and eat them!

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