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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


Good Meat Comes from Nature, Not a Test Tube

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Test tubes
Creative Commons License photo credit: Håkan Dahlström

Stem cells from cows are cultivated in a vat full of chemicals, including serum from animal fetuses. They multiply up to 30 times, and grow into something resembling muscle fiber. They twitch spasmodically in the vat. They are attached to strips of Velcro to stretch them out. They will be complete when they reach a size 3 centimeters long, by 1.5 centimeters wide, half a millimeter thick.

What is their purpose?

To replace meat.


The Frankenburger

The scientists who have created these twitching fibers have predicted that they would have a “hamburger” ready for cooking this coming October. 3,000 of these “muscle” fibers will be combined with 200 similarly created “fat” fibers to create a “hamburger.” Sound more like a frankenburger to me.

No information has been provided as to whether this frankenmeat will continue to twitch until bashed into submission with a meat hammer, or whether it will be “killed” in some other manner before cooking. Or perhaps it is meant to be cooked alive, and will contract in agony on the grill.

What could it possibly taste like?

What nutritional value could it possibly have?

Why would anybody want to eat it?

Could this possibly replace a real grassfed hamburger, from a real steer grazing on green, living grass?

Perhaps the best answer to the question of what it will taste like was provided by the creators of this stuff, who plan to ask a famous chef to cook the first one. Expect him to season it heavily, and I mean HEAVILY. If this stuff fulfills its purpose and replaces meat, expect the MSG industry to expand substantially.

It would have little or no nutritional value, as nothing like it has ever been produced by nature, or eaten by humans. Muscle fibers and fat from cells that have never been part of a whole living animal would not be meat, and have no natural nutrients. We have no way of knowing how our bodies would react to this stuff.

I cannot imagine why anyone would want to eat it.

There is no way it could ever replace a grassfed hamburger, from a real steer, raised in the sun, grazing on the living grass, full of vital nutrients straight from nature, cooked to perfection.


The Plan to Replace Real Meat

The creators of this technique have been quoted as saying that there would be a limited herd of donor animals in the world, which could provide millions of times more “meat” using this process.

It appears that the rest of the world’s meat animals would be done away with, as they would no longer be needed.

There also would be a limited donor herd for pigs, lambs, and chickens. This lab grown “meat” would be all that was available. This “vision” has actually attracted the support of vegan organizations that want artificial meat developed. The project is being financed by an anonymous donor, who was described as a household name, who turns everything he touches into gold.

This sounds like vegan heaven, but it would soon turn into hell for everyone, as fertile soil turned into deserts without grazing animals to renew the land. A mass slaughter of the world’s farm animals would take place, and the lost breeds could never be replaced. Countless species that depend on good soil would quickly become extinct. Grazing animals are a vital part of nature’s balance, and life as we know it will not survive without them. In a matter of years, the only food available would be created in a lab, or taken from the sea. Mass starvation would be the most likely result.


The Products of a Lab Can Never Equal Nature

There is an incredible arrogance among many scientists, who seem to think that they can create foods that are just as good as those provided by nature. That is just not true. No artificial food is even remotely comparable to real food. People who eat a lot of artificial food often get sick, obese, and depressed.

Scientists understand part of the picture, but their knowledge is always incomplete. New nutrients in nature are constantly being discovered, and the very fact that these new nutrients are discovered proves the incompleteness of the information relied on by scientists. The way most nutrients interact with each other is not known to science. Since they only have incomplete data, and do not understand the whole picture, how could they possibly design a nourishing artificial food?

Our bodies were meant to eat the foods provided by nature, and humanity has eaten those foods for hundreds of thousands of years. Nature contains every nutrient our bodies need. The meat and fat of grassfed animals is the oldest human food, and our bodies thrive on it. Cooked properly, it is delicious and satisfying. It rebuilt my health, and has done the same for many others.

Dr. Weston A. Price, who learned more about nutrition than anyone else, said:

“Life in all its fullness is mother nature obeyed.”

Completely true. When we follow the laws of nature by eating the traditional foods of our ancestors, we are strong, healthy, happy and long lived. We must return to the foods nature has provided for us, not eat lab-created abominations.

If I have a choice, I will never even taste the frankenmeat. I will just eat grassfed.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday,  and Freaky Friday blog carnivals.

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