Many people have heard of the health benefits of grassfed meat. Just as I once did, they will buy some grassfed meat, cook it the same way they cook other meat—and ruin it. Many of these people will never try grassfed meat again, convinced that it is tough and tastes bad. This can happen even to professional chefs. It certainly happened to me.
Yet I will tell you that grassfed meat is incredibly tender, with flavors that make conventional meat taste like cardboard. I now find the taste of grain-fed meat to be totally blah, and the texture of grain-fed meat to be repulsive.
The difference is all in how you cook it, though the meat itself is just as important. Knowing what meat to select, and how to cook it, has resulted in hundreds, perhaps thousands of wonderful grassfed meals for me and my family. And the meat is always tender.
When I became frustrated with my failures in cooking grassfed meat, I realized that our ancestors knew how to cook it. They had to. There was no other red meat. And I read many accounts of how humans have loved and cherished red meat for thousands of years, and used red meat to recover from wounds and illness.
I went to work, researching many older cookbooks, histories, and old novels. I came to understand that our ancestors cooked grassfed meat very differently than we cook factory meat, and decided to use the old ways, adjust them for modern kitchens, and see what I could do. After years of research, experimentation, and cooking hundreds of meals, I finally learned how to cook this wonderful meat.
And I discovered a secret—properly cooked grassfed meat is not only much healthier for us, with large amounts of omega-3 fatty acids, CLAs, and vital amino acids in a form that our bodies easily absorb—it tastes much better than conventional meat. And it is more tender, with wonderful mouth feel and texture.
Each book contains over a hundred detailed recipes.
In response to a request from my good friend Kimberly Hartke, I have decided to share some tips on cooking grassfed meat. These tips will be useful for most people who are learning to cook grassfed meat.
Here is the link, to my article on Kimberly’s great blog, Hartke is Online:
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