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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
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By Stanley A. Fishman

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DISCLOSURE AND DISCLAIMER

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

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Finding Grassfed Fat, and How to Add Good Fat to Lean Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Grass fed steak coated with pastured butter.

Lean grassfed steak coated with pastured butter before cooking.

All too often, when shopping for grassfed meat, I find myself asking, “Where’s the fat?”

The ugly truth is that far too much grassfed meat has all the visible fat trimmed off, and has very little fat in the meat.

The most nutrient-dense component of grassfed meat is the fat. The fat of grassfed animals is rich in omega-3 fatty acids, conjugated linoleic acid (CLA), and many other nutrients.

The fat also gives great flavor and enhances tenderness. The Weston A. Price Foundation advises always eating meat with fat. Traditional peoples, from the peoples of old Europe, to the Native Americans, to the Chinese, always ate meat with plenty of fat.

Yet many producers and sellers of grassfed meat trim off all the visible fat from their meat, and some deliberately raise their beef to be lean. For me, the most frustrating part of buying grassfed meat is getting meat with enough fat.

The key is to buy meat that comes with enough fat, both visible and internal. This involves careful shopping and lobbying producers. But sometimes, no matter what I do, the meat is just too lean. I have learned to compensate for this, just like our ancestors did.

If the fat is not in the meat, then you can bring the fat to the meat.

Tips for Buying Fattier Grassfed Meat

There are several indicators you can look at to find fattier grassfed meat. Here are some of them:

The Breed of Cattle

Genetics have a lot to do with the fat content in beef. Breeds that have been raised for meat, such as shorthorns and Angus, are much more likely to have more fat. Breeds that are noted for leanness, such as Galloway or Charolais, are much more likely to be very lean.

The Time of Year the Beef Is Processed

Traditionally, cattle were processed for meat in the late spring or early summer, after they had been eating the rich green grass of spring for as long as possible. This was the best natural way to put fat in the cattle, and meat processed at this time has more fat, more flavor, and more tenderness.

There are a number of ranchers and producers who only process their beef at that time of year, and freeze it. If you have enough freezer space, that is a particularly good time to buy a large quantity of meat.

I have also found bison and lamb processed after feeding on green grass for a while to be fattier, more tender, and more tasty.

The Philosophy of the Producer

The attitude and belief of the rancher actually raising the meat animal has a huge impact, as there is much they can do to make the meat fattier or leaner. If the producer brags about how lean and fat free their meat is, the meat is going to be very lean.

If the producer talks about the benefits of grassfed fat and why it is good to leave some fat on the meat, then your chances of getting fattier grassfed meat are a lot better.

If the producer praises the virtues of grassfed fat, and also praises the leanness of their meat, you may have a choice.

Ask!

Many producers and butchers carry both lean and fattier grassfed meat. I have found that just asking for the fattiest grassfed cuts they have makes a huge difference. Asking for fattier meat also tells a wise producer that the demand is out there, and may well increase the supply of fattier grassfed meat.

How to Add Good Fat to Lean Meat

Often, no matter what I do, the meat that is delivered is just too lean, or the meat available is just too lean. Fortunately, our ancestors often faced the same problem, and developed some solutions. Here are some of the solutions I use:

This grassfed steak was cooked with a coating of butter

The same lean grassfed steak (as shown above) after cooking with a coating of butter.

1.      Butter. Pastured butter is the best friend of lean meat. You can coat the meat with softened butter before cooking. You can sauté the meat in butter. You can baste the meat with butter. You can put butter directly on the hot meat when it is served at the table. All of these methods will improve the meat and give you the fat that should be eaten with it.

2.      Beef tallow, lamb tallow, and bison tallow. Tallow can be placed directly on roasting meat, so it can baste the meat as it cooks. You can also sauté meat in melted beef tallow. You can melt some tallow and use it to baste the meat as it cooks. You can melt some tallow in a roasting pan and roll the meat in the melted tallow before cooking.

3.       Bacon. You can place fat slices of bacon directly on a roast, or render the fat from bacon and use it for sautéing.

4.      Natural, unhydrogenated lard. You can rub softened lard all over the meat prior to cooking. You can sauté the meat in melted lard. You can place lard directly on top of a roast, and baste during the roasting.

Tender Grassfed Meat contains a lot of information on how to add fat to meat, and how to cook meat with the right amount of fat.

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

Why Is Fattier Grassfed Meat Best?

By Stanley A. Fishman, author of Tender Grassfed Meat

Grass-fed sirloin roast with a delicious, nutritious fat cap.

Grassfed sirloin roast, with a delicious, nutritious fat cap.

Our culture has a phobia about animal fat. The horrid nutritional guidelines just issued by the U.S. government tell us to eat meat only occasionally, and eat only lean meat. This is truly a shame, because animal fat from pastured animals contains many vital nutrients that are easily absorbed and hard to get elsewhere. Animal fat from grassfed animals also gives great taste, tenderness, and satisfaction (unlike the lumpy, greasy fat so prevalent in factory meat).

All grassfed meat is leaner than factory meat. Many producers advertise how lean their grassfed meat is. Some grassfed meat is much leaner, and some contains more fat. So which is better? For our ancestors, the choice was simple. Fat meat was desirable and cherished—lean meat was eaten to avoid starvation or thrown to the dogs.

For me, the answer is also simple. Most of the nutrients in grassfed beef are in the fat. Fattier cuts of grassfed meat have more flavor and come out more tender. The fattier the better, when it comes to grassfed meat.

Grassfed Fat vs. Factory Fat

There is a great difference in the content and composition of the fat of grassfed animals and the fat of factory animals finished in the feedlot.

The fat of grassfed animals has a much higher ratio of omega-3 fatty acids to omega-6 fatty acids, has much more CLA, and is much richer in other nutrients. The fat of feedlot-finished factory animals has a much higher omega-6 to omega-3 fatty acid ratio, much less CLA, and contains substances from the feed that get stored in the fat.

The fat in grassfed meat appears both as a covering over the cut of meat, and in small white flecks that can be seen in the meat itself. These small flecks are called marbling. The fat of feedlot-finished factory meat also appears as a covering, but it can often be seen in the meat itself as thick, blocky veins of fat, or lumps of fat. No grass finished meat has this appearance.

I personally find the fat in grassfed meat to be delicious and satisfying. It smells so good when the meat cooks that it makes me very hungry. I find the fat in feedlot-finished factory meat to be greasy, unpleasant, and downright disgusting. Factory meat does not satisfy me, and leaves me hungry and bloated. Grassfed meat always leaves me feeling satisfied and good—which is one of the main reasons why I only eat grassfed and grass finished  meat.

What about the Studies?

The media often publicizes studies that claim that eating meat, especially fat meat, is unhealthy.

While I never blindly believe any study, knowing how flawed and biased they can be (though some are completely valid, you just have to study the details), I have noticed two important points that make them inapplicable to grassfed meat and fat:

  1. All of these studies include the eating of highly processed factory meat, meat that is full of preservatives and chemicals, such as luncheon meat. It is impossible to know if the negative results claimed by the studies come from the meat or the chemicals.
  2. None of these studies are limited to the eating of pastured meat processed without the use of chemicals, but are based almost totally on feedlot-finished factory meat that has been raised with artificial hormones, chemicals, antibiotics, species-inappropriate feed, and other factors that were never used by our ancestors. It is impossible to know if the negative results claimed by the studies come from the meat or the hormones, chemicals, antibiotics, species-inappropriate feed, or other factors, or any combination of them.

The main studies we have on the nutritional effects of traditional meats, fats, and diets are the customs of our ancestors, and the vital research of Dr. Weston A. Price. These traditions and the research of Dr. Price support the health benefits of eating traditional unprocessed animal fats.

Why Fattier Grassfed Meat Is Better than Leaner Grassfed Meat

Once again, the traditions of our ancestors are the key to understanding. Every traditional meat eating culture preferred fat meat to lean meat. Traditional recipes for meat always make sure that it is cooked and eaten with plenty of fat, with roasts being inevitably covered by a glorious crown of their own magnificent fat. The most prized, luxurious cuts of meat were always the fattest.

Traditional Inuit were known to reserve the organ meats, fatty meats, and fat for themselves, while throwing the really lean meat to their dogs.

The most valued traditional foods included the fats of pastured animals, with lard, beef tallow, goose fat, duck fat, and chicken fat being heavily used for cooking in traditional Europe. The Native Americans used bear fat, bison fat, and the fat from other game. Lamb fat was prized in the Middle East, where breeds of lamb were raised that had huge tails composed almost completely of fat, which was used in all kinds of cooking. Lard was the most important fat in China, used for cooking almost everything.

I am convinced that cooking traditions reflect the collective experience of the people who have them, representing thousands of years of trial and error, passed down from parent to child, from teacher to student. The wisdom of these traditions was proved by Dr. Weston A. Price, who discovered that traditional peoples eating their traditional diets were completely free of the chronic diseases that afflicted modern peoples, remaining healthy and vigorous into extreme old age. Every one of the peoples studied by Dr. Price only ate meat with plenty of fat.

An example of this wisdom is pemmican, a staple preserved food of the Native Americans who lived on the Great Plains of the United States. Pemmican consisted of dried bison meat, dried cherries, and a great deal of bison fat. The Native Americans knew that the fat was absolutely necessary for the pemmican to sustain life.

Most of the nutrients in grassfed meat are in the fat, not the meat itself. Very lean grassfed beef, that has no visible marbling, will have fewer nutrients than grassfed meat that is nicely marbled. A roast that has all the fat cover trimmed off will have fewer nutrients than a roast cooked with a cover of its own natural fat.

I have found that the fattier the grassfed meat, the more tender and tasty and satisfying it is. You can make lean grassfed meat tender and delicious, with the proper technique and marinades. But the grassfed meat that has the little flecks of fat in the meat will be more tender, and more tasty, and more satisfying. The grassfed roast cooked with a cap of its own magnificent fat will always come out much better that the totally trimmed roast. Our ancestors knew this, and it is a delicious and healthy tradition to follow!

Related Posts

The Joy of Fat, Why We Lost It, and How to Get It Back

Who Was Weston A. Price?

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

A New Pot Roast Recipe for the Holidays

By Stanley A. Fishman, author of Tender Grassfed Meat

Grassfed pot roast made with Belgian Framboise Lambic Beer and Dijon Mustard

Traditional Belgian ingredients make this pot roast special.

I have had the honor and pleasure to do a guest post for my friend Raine Saunders of Agriculture Society, which is one of the very best real food blogs around. There are many excellent articles on every aspect of real food and real health. Raine is a superb writer, and the blog posts are clear and comprehensive. I highly recommend this blog.

I contributed a new and unusual pot roast recipe, based on traditional Belgian ingredients. Pot roast is a wonderful food for the winter, and this one is absolutely delicious. The use of raspberry lambic beer is unique, but trust me, the combination of ingredients in this recipe is both exotic and comforting, and the taste is outstanding. There is a subtle raspberry flavor that is set off perfectly with the traditional Dijon mustard to create one of the tastiest gravies ever.

The name of the recipe is Traditional Pot Roast with Belgian flavors and you can find it here:

Easy, Exotic Grassfed Pot Roast for the Holidays

The Joy of Fat, Why We Lost It, and How to Get It Back

By Stanley A. Fishman, author of Tender Grassfed Meat

Grass-fed sirloin roast with a delicious, nutritious fat cap.

Grassfed sirloin roast, with a delicious, nutritious fat cap.

“People are missing out on the joy of fat. It keeps the meat tender, makes the meat taste so much better.”

These words of wisdom came from my friend Brian, head of the meat department at my local market. Brian is not only a master butcher, he is a classically trained chef who studied in France and cooked in Denmark. Brian knows grassfed meat.

We were talking about customers who want all the fat trimmed off every piece of meat they buy. These customers and so many others are truly missing out on the joy of fat.

The Joy of Fat—Taste, Tenderness, Satisfaction, and Nutrition

The natural fat on a piece of grassfed meat cooks down into the meat, keeping the meat tender while adding fantastic flavor and nutrients. The wonderful smell given off by the roasting fat is the best appetizer on earth, causing our bodies to prepare for digestion, and the joy of a great meal. You can roast vegetables like potatoes, carrots, peppers, celery, etc. right in the same pan, and the melting fat will brown them, caramelize them, and give them incredible taste and flavor that goes so well with the meat.

There is also the joy of satisfaction. Meat and vegetables cooked with grassfed fat are the most satisfying food on earth. After a serving of this delicious food, full of all kinds of nutrients, hunger disappears and the urge to eat and eat and eat that plagues so many people disappears. You stop eating because you are satisfied, and no longer want to. When your body has the nutrients it needs, the desire to eat is gone.

The fat from grassfed animals and wild fish has the natural ratio of omega-3 to omega-6 essential fatty acids, and contains many other beneficial substances that factory meat and farmed fish lack. This fat was cherished by our ancestors, who ate as much of it as they could, and our bodies have evolved to know how to use it. It is prime fuel for our bodies. More information on the benefits of animal fat is explained here.

All of the healthy peoples studied by Dr. Weston A. Price ate plenty of animal fat, from animals that were wild or pastured. Most of them ate as much fat from wild seafood as they could get. These healthy people had perfect teeth, and were free from the chronic diseases that plague us.

How the Joy of Fat Was Replaced by the Fear of Fat

Most people are afraid of animal fat. They fear that eating animal fat will clog their arteries with cholesterol, causing heart attacks and strokes. They fear that eating animal fat will make them fat. They fear that eating animal fat will give them all kinds of diseases. All of these fears are just not true. In fact, cholesterol is beneficial, as explained in this article: Cholesterol: Friend or Foe?

So why does the government, the news media, the medical profession, the food industry, the drug industry, and the educational system, all support and repeat this misinformation?

The answer is very simple—money.

It has been written that “Money is the root of all evil.” There is much truth in that statement.

Extensive marketing campaigns, backed by many “studies” based on incomplete, mistaken, or biased research, convinced the public to fear real fat. When people were convinced to avoid the most important nutrient, it had to be replaced with something. This created several very lucrative markets.

The Food Industry Makes Money from the Fear of Fat

Real animal fat satisfies hunger like no other food. When you remove fat, people are hungry because they are not getting the nutrients their bodies crave. When people are hungry they buy more and eat more.

This process was described beautifully by my friend Sarah Pope, of the Healthy Home Economist blog:

“. . . some brands of commercial ice cream are now called “dairy dessert” instead of ice cream as they have lowered the butterfat content so much it can no longer even qualify as ice cream. This is deliberate because when the butterfat content decreases, the customer EATS MUCH MUCH MORE and the ice cream becomes more addictive as sugar replaces the butterfat! . . . You can get addicted to sugar but you can’t get addicted to butterfat.”

Addiction and overeating makes a fortune for the food industry. The food industry favors products based on grains, sweeteners, artificial flavors and preservatives, and modern vegetable oils. These ingredients are highly processed, and the raw materials are very cheap for the food industry. The products they create with these ingredients lack vital nutrients, so the customer’s hunger will never be satisfied. Yet the ingredients are often addictive, so the customer will buy more and more of the product. This is why people can eat a whole bag of cookies and still be hungry.

Fear of Fat Makes a Fortune for the Diet Industry

If you look at old photos of Americans at the beach taken during the early 20th century, you will be astonished at how fit almost everybody was. Obesity was very rare. Prior to the demonization of animal fat, most doctors had a simple and effective cure for overweight people who wanted to lose weight. Reduce the amounts of carbs and sugars, and eat a high-fat diet full of butter and other animal fats. These kinds of diets worked, because nothing satisfies like animal fat. There was no diet industry.

Once people became afraid of animal fat, these time-tested, high-fat diets went out the window, and the diet industry came to life. The diet industry has created a myriad of ways to lose weight, based on counting calories, eating a low-fat, nutrient-poor diet, and exhausting exercise. All of these programs are expensive. All of these programs are difficult to do, which allows the victim to be blamed when the program does not work. Typically, these programs work well for a few people, and some may lose a lot of weight on them, but the weight always comes back, and the victims end up fatter than ever, and are soon looking for a new diet program, which is always there. The severe malnutrition and exhaustion that many experience during such programs often leads to chronic illness, sometimes death.

The Medical Industry Makes a Fortune from the Fear of Fat

The fats of wild and pastured animals contain many nutrients that are found nowhere else, except in wild fish. Our bodies need these nutrients for the natural functions of the body to work properly. One of the most vital functions of our bodies is the immune system. When the immune system is compromised, people get sick with all kinds of illnesses. Another important function is the ability of the body to repair itself. Most of the symptoms of old age are greatly worsened when the body’s repair functions are compromised, again leading to illness, including the failure of organs, bones, joints, and the mind.

This causes people to seek relief from the medical profession, leading to countless prescriptions, surgeries, tests, radiation sessions, and other procedures that are expensive and often harmful. Many medical interventions never cure anything, but require the “patient” to have ever increasing amount of “care,” with huge profits being made from the “patient’s” illness. Many medical interventions create a new problem in the “patient’s” body, which requires yet more medical interventions, which creates yet more problems, until the cycle is finally stopped by death.

How We Can Rediscover the Joy of Fat

I did relearn the joy of fat. The first step I took was to follow the dietary guidelines of the Weston A. Price Foundation.

The second step was to find grassfed meat, and cook it with the fat on. I also learned the way of our ancestors and cooked all meat and vegetables with plenty of pastured animal fat, like pastured butter, real cream, beef tallow, duck fat, pork lard, lamb tallow, bison fat, and others.

If you are not used to eating fat, it is best to start with small amounts, so your system may get used to it. Use the best, most natural ingredients you can afford, and you too may rediscover the joy of fat.

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

The Magic of Meat and Potatoes—and Fat

By Stanley A. Fishman, author of Tender Grassfed Meat

Grass fed meat, roast potatoes, and cabbage for a Christmas holiday feast.

Grassfed meat and organic potatoes roasted in grassfed beef fat.

Meat and potatoes were once so popular that the very term came to mean the very essence, the indispensible part of anything, the “meat and potatoes.” In terms of a good main meal, meat and potatoes were always there, and anything else was optional.

The attempts to ram grain and vegetables down people’s throats, as exemplified by the ridiculous food pyramid, changed this. Meat has been demonized as unhealthy in a myriad of ways. Potatoes, with their high glycemic index and starch content, have also come under attack, and are avoided by the low-carb movement.

Yet the combination of meat and potatoes is a very old tradition in Europe, one that goes back centuries, back to the introduction of the potato. It was the foundation of the diet (when people could get meat), and they thrived on it. However, the European tradition had a third component, perhaps the most important of all—fat. Fat that was almost always from animal sources, like butter, bacon, lard, beef tallow, lamb tallow, etc. Of course, animal fat is the most demonized food of all.

Demonization aside, the combination of meat, potatoes, and fat is one of the most nutritious and delicious combinations you can have in a meal. Most of our main meals feature this combination, and we thrive on it.

But it is crucial to use the right meat, the right potatoes, and the right fat. Together they create a wonderful balance, both in nutrition and pH balance, and are one of the tastiest food combinations.

The Right Meat Is Raised in a Pasture, Not a Feedlot

When most Americans think of meat, they think of the relatively tasteless, watery, mushy, greasy, nutrition-light factory meat that comes out of feedlots, having been fattened on GMO corn, GMO soy, and a variety of other unnatural feeds that can easily include rendered chicken manure. While this kind of meat is considered safe to eat, safe is not enough. This meat just will not work as part of the traditional trilogy of meat, potatoes, and fat.

Grassfed and grass finished meat, the same kind of meat that was eaten when the meat-potatoes-fat tradition began, is a very different substance. Grassfed meat has incredible flavor, has a nice meaty texture, is not greasy, and is nutrient-dense, having the right ratio of omega-3 to omega-6 fatty acids, and a number of valuable nutrients that are often missing in factory meat.

Grassfed meat is the right meat.

The Right Potatoes Are Not Saturated with Pesticides

The potatoes eaten when the meat-potatoes-fat combination began were not sprayed with pesticides. Most potatoes in the United States are heavily sprayed with a multitude of pesticides, and are one of the most pesticide-heavy foods you can get. The only way to avoid this is to get organic potatoes.

Dr. Weston A. Price studied some of the traditional peoples of Peru, and found them to be free of chronic diseases and tooth decay. Organic potatoes were an important part of their diet, though they ate many animal foods and seafood as well.

The right potatoes are organic potatoes.

The Right Fat Comes from Animals, Not Factory Crops

The fat eaten when the meat-potatoes-fat tradition began in Europe was the fat of grassfed animals, or the fat from their milk. The one exception was olive oil, though olive oil was often combined with animal fats in cooking.

The fat that comes from modern vegetable oils just will not work for this combination, as it did not even exist when the meat-potatoes-fat combination began. These oils have a very high ratio of omega-6 fatty acids to omega-3 fatty acids, which is very undesirable. The fats that should not be used include: soybean oil, canola oil, corn oil, safflower oil, sunflower oil, cottonseed oil. An excellent article on this subject is Know Your Fats Introduction.

It is crucial that the fat comes from grassfed and/or pastured animals, eating their natural food, so the fat will be similar to the fat available when the meat-potatoes-fat combination began. This includes butter, full-fat cheese, full-fat milk, full-fat cream, full-fat yogurt, full-fat sour cream, full-fat cultured cream, natural unhydrogenated pork lard, grassfed beef tallow, lamb tallow, bison tallow, and the fat from pastured chickens, geese, and ducks. These fats are extremely nutritious and lend an incredible flavor to food.

The right fat is the fat of grassfed animals, the fat from their milk, and the fat of pastured animals.

Meat, Potatoes, and Fat Balance Each Other

I have come to understand that traditional food combinations stand the test of time because they are beneficial. Time and time again, science has confirmed the wisdom of these traditions.

For example, it is known that it is important to maintain a body pH balance that is not too acidic or alkaline, with slightly alkaline being ideal. Meat is acidic, and potatoes are one of the most alkaline foods you can eat. They are a perfect balance for each other. This may explain why the meat and potato combination was so popular, as traditional peoples always seemed to know what foods should be eaten together.

The adverse effects of the high glycemic index of potatoes are avoided when the potatoes are eaten with plenty of good fat. The fat changes the way that high glycemic foods are digested and absorbed. Again, traditional peoples seemed to know this. In Europe, potatoes were always eaten with plenty of good, natural, traditional fat. Potatoes were baked with cream and milk, fried in lard, fried in butter, fried with bacon, made into casseroles with butter and cheese, covered with sour cream or butter, and combined with cheese and baked into pies. These are just a few of the thousands of ways fat and potatoes were combined. Even the poor would dip their boiled potatoes into butter, or eat them with full-fat milk or cheese.

All of the potato recipes in Tender Grassfed Meat contain plenty of good fat, and they are intended to be eaten with meat, following the tradition.

The food trilogy of grassfed meat, organic potatoes, and natural fat provides the body with an incredible combination of nutrients—leading to satisfaction and contentment.

The taste benefits of meat, potatoes, and fat are just as incredible. I know because I eat this combination almost every day, in many delicious variations.

Here’s to meat and potatoes—and fat!

Related Post

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This post is part of Monday Mania and Real Food Wednesday and Fight Back Friday Blog Carnivals.

Call It Medical, Not Mediterranean

By Stanley A. Fishman, author of Tender Grassfed Meat

Nido d'aquila
Creative Commons License photo credit: Roby Ferrari

Most medical institutions, and organizations recommend what they call the “Mediterranean diet” as ideal for human health. There is no denying that many of the European peoples living on the Mediterranean are healthier than Americans, though that is not much of an accomplishment, given how much factory food is eaten here.

The problem is that the “Mediterranean diet” pushed by the medical establishment has almost nothing to do with the real diet of the European peoples who live on the Mediterranean.

The “Mediterranean diet” recommended by the medical industry is very similar to the horrid “food pyramid” advocated by our government (though there are a few differences). The real Mediterranean diet had nothing in common with the food pyramid.

Contrary to the propaganda, the healthy peoples of the Mediterranean prized fatty pork, lamb, and goat, ate large quantities of unpasteurized full-fat cheese and milk, made heavy use of salted fish and brined vegetables, salty and fatty sausages, used butter and pork lard copiously in their traditional recipes, looked down on whole grains, ate small quantities of pasta as a side dish, hunted wild game such as rabbits and small birds, often went without vegetables, and generally ate as much saturated animal fat as they could get their hands on.

What Is the “Mediterranean Diet”?

There are a number of European countries and several large islands that border the Mediterranean Sea, including, Spain, Italy, France, Croatia, Serbia, Greece, Crete, Corsica, Malta, Sardinia, and Sicily. I have studied the traditional cuisines of all these countries, including their Mediterranean regions. While each cuisine is unique, they do have a lot of common characteristics.

The Medical establishment claims that the traditional diets of the Mediterranean peoples had the following characteristics:

  • Low salt
  • Low fat, rejecting animal fats in favor of fats like olive oil and canola oil
  • Ate red meat in tiny portions, only a couple times a month
  • Ate mostly fruits, vegetables, legumes, whole grains
  • Ate fish at least twice a week
  • Avoided all saturated fats
  • Ate 9 or more servings of fresh fruits and vegetables a day

Basically, none of these characteristics are accurate.

Mediterranean Peoples Ate Lots of Saturated Animal Fats

Almost every peasant kept a small herd of goats, or sheep. These animals were raised mostly for their milk, which was drunk raw, made into curds, made into a huge variety of full-fat cheeses, and widely used in cooking. The milk was unpasteurized and always full-fat. These dairy products were a huge part of their diet. The meat prized by the Mediterranean people was not lean, but fatty, consisting mostly of pork, lamb, and goat. Butter and lard were widely used in cooking, along with olive oil. While olive oil was widely used, it was used in addition to, not instead of animal fats. Canola oil was unknown, not even existing until it was invented in the late 20th century.

Mediterranean Peoples Ate Lots of Salt

Salting food was the main way of preserving food, given the warm climate, and the Mediterranean peoples were masters of salting fish, cheeses, and meat. They had hundreds of traditional recipes for meat sausages, which were heavily salted to preserve them, and contained a large amount of animal fat. In the inland areas, most of the fish consumed was salted, and dozens of traditional recipes were developed for cooking salted fish. In fact, salted fish is still very popular, even though fresh fish is now widely available.

Mediterranean Peoples Ate Red Meat Whenever They Could Get It, Eating As Much of It As They Could

Meat is perhaps the food most prized by the peoples of the Mediterranean. Meat was often difficult to get, as the flocks of sheep and goats were needed mainly for their milk, and the people were often poor. Nevertheless, pigs were widely raised, and made into a multitude of sausages, which were eaten throughout the year. There are thousands of recipes for pork roasts, chops, stews, and braises. Lambs and goats would be barbecued whole for special occasions and holidays. The meat eaten on these occasions was not served in tiny portions, but feasted on. Various kinds of grilled lamb were a beloved specialty in every one of these countries. Veal was also a favorite, when available. Most peasants hunted the abundant rabbits, and various small birds, and ate them whenever possible.

Most of the people would have liked to eat meat much more often than they could. In fact, many of the immigrants that came to the USA from these countries were lured to the USA by the stories they had heard of cheap, abundant meat. But even in Malta, where most meat had to be imported and was very expensive, meat was eaten at least once a week.

Mediterranean Peoples Were Often Short of Vegetables, and Put Fat on their Bread

Because of the often arid climate, vegetables and fruits were only available in season, though many were preserved by drying. There were a number of times during the year when little fresh produce was available. Beans and potatoes were widely available, and often eaten. Grains usually meant bread, which was usually not whole grain, and usually eaten with butter, or olive oil, or pork lard. In fact, raw pork lard smeared on bread is a traditional combination in rural Italy.

Mediterranean Peoples Did Not Eat Fish at Least Twice a Week

Most of the people in these countries lived inland, often in the mountains, and avoided the coast, though there were some coastal cities and fishing villages. There were two reasons for this. First, many coastal areas were infested by malaria-carrying mosquitoes. Second, pirates were a real danger during most of the history of this region. These pirates specialized in raiding coastal villages, and most of the villagers responded by moving inland, to the easily defended hills and mountains. Most of the food in these areas was of animal origin. Fish was eaten (especially when meat was forbidden during Lent and other such religious events), but it was usually salted or dried. Because of the lack of roads, it was very hard to get fresh fish to the hills and mountains, even on islands like Corsica and Sardinia.

Mediterranean Peoples Did Not Eat Nine or More Servings of Fresh Produce a Day

As discussed above, the variety of available fruits and vegetables was limited, and seasonal. The supply of food was often limited, and it is doubtful that most people ate nine servings of anything a day. Most calories came from dairy products, the full-fat cheeses and milk produced by the herds.

The Origin of the Mainstream “Mediterranean Diet “Was Based on What the People Ate During a Wartime Food Shortage

The first doctor to write of the “Mediterranean diet” was stationed in poor coastal areas of Italy, in 1945, during the last days of World War II. Food—especially the most valuable foods such as meat and butter—were in very short supply, and the hungry people ate whatever they could get. If they ate their bread dry, it was because they could not find fat to put on it, because of the food shortage. To portray what they ate during this wartime food shortage as their traditional diet was a mistake.

The “Mediterranean Diet” Is Really the Medical Diet

The medical and food industries have tried to portray the low-fat, low-protein, high-carb diet they favor as being traditional. It is not traditional. In fact, no traditional people anywhere, in all of history, ever ate a diet like this. “Mediterranean” sounds a lot better than “medical,” but the diet they advocate is the medical diet. The only thing the medical diet has in common with the Mediterranean diet is the first three letters of their names.

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

Beware the Changeling Business!

By Stanley A. Fishman, author of Tender Grassfed Meat
Faerie.  030/365
Creative Commons License photo credit: //amy//

European folklore tells of changelings. The fairies would steal a baby from its parents and place another baby in the crib. The new baby would look like the real baby, and would have the same name. But it was not the same baby. A similar thing can happen to a good business, without the knowledge of its customers.

Sometimes you find a wonderful business that has a great product. Usually, it is a family business that has developed something really wonderful. It may be a business that is absolutely honest and does wonderful work. It may sell a particularly high quality food, or cooking ingredient. These businesses often would hire local people who were skilled, friendly, and competent. Often these businesses would be experts in their field, providing the very best quality and service. Can you trust that these businesses will remain as good as they were? Can you trust the good name of the business? Unfortunately, you can’t. It is an ugly fact of modern life that even the finest small business can be bought by a big corporation or soulless venture capitalists. All too often these entities are interested only in squeezing as much money out of their customers as they can. Wonderful becomes bad; competence is outsourced and lost; the best ingredients become the cheapest; and all quality is lost. Yet, the name of the business is the same; no announcement is made about the change of ownership; or the change in policy; and the customers whose trust was earned by the original business are betrayed.

From Great Milk to Swill

It has happened several times that a small dairy has produced milk of wonderful quality. The cows were raised on pasture, grazing on green, living grass, with a tranquil, peaceful life. Their milk tasted wonderful, and made you feel good. The business grew and grew, as word of its quality spread. The superb quality of milk gave the dairy a large base of loyal customers who faithfully purchased their milk.

Sometime after this point, a big corporation or venture capitalists purchased the dairy. They do not notify the customers of the new ownership. They completely change the way the cows are raised and fed, so they can cut costs and make even more money. The cows are moved from pasture to confinement, and never taste green, living grass again. They are fed grains, garbage left over from making biofuels, and other products, and their milk is no longer wonderful. In fact, the milk bears no resemblance to the original product. The milk is highly processed to keep from spoiling, often by ultra-pasteurization.

Yet, the carton or bottle looks exactly the same, with no indication that anything has changed. The loyal customers of the original dairy still think they are getting milk from cows raised on green, living grass in a pasture. The good reputation of the original dairy is used to sell enormous amounts of milk that is not even close to the original, wonderful product.

From Grassfed Goodness to Grain Fed Greasiness

Once, there was a company that sold only grassfed lamb. This lamb was available at some markets, and was delicious, with a nice clean taste, and great mouthfeel. I always felt good when after eating that lamb. I used to buy that lamb regularly.

After a couple of years, I bought a leg of lamb from this company that looked different. The meat was a different color, and the meat felt squishy rather than firm. I cooked it in one of the usual ways. The meat left an unpleasant greasy taste in my mouth, and had a mushy texture. The flavor was different, with the unpleasant flavor that so many people associate with lamb. I felt bloated and uncomfortable after eating it. I was very surprised, because the lamb from that particular company had always been so good. I decided that the market must have made a mistake, and improperly labeled the lamb.

The next time I bought some lamb, I specifically asked the butcher to make sure it was from the right company. He did, and showed me the packaging it had come from. The lamb was the same color as the bad lamb I ate the last time. The butcher told me that color could vary for all sorts of reasons. I took the lamb home, cooked it, and experienced the same greasy taste, mushy texture, unpleasant flavor, and bloated feeling.

I talked to the meat department manager, and finally asked him what the lamb was fed. I learned that the company had been sold and the lamb was now finished on “grain.” No wonder I did not like the taste. I contacted the company, and found that the “grain” contained the standard mix of GMO corn and GMO soy. They said they changed the feed because customers liked the way it made the lamb taste, according to “Studies.”

The name of the company was the same, but the lamb had changed from tasting great to tasting terrible.

How to Ruin a Restaurant

Once, there was a small chain of wonderful restaurants that produced some of the most delicious barbecue you could eat. The meat was cooked over real hardwood coals, and basted with a mixture that was based on a traditional Native American recipe. This mixture was so secret that only a few people knew how to make it. The meat was very high quality, always tender, and always delicious, with a wonderful natural flavor.

Then, one day, the meat became tough, the flavor became mediocre, and 50 years of wonderful, quality barbecue disappeared. But the name of the restaurant remained the same. Something unique and wonderful had become boring and mediocre.

What happened? A large corporation had purchased the restaurant chain and cut costs so they could make more money.

Any Business Can Become a Changeling

The above three examples were taken from my life, and I could give you many more. The point is that you cannot expect that a business that has been good in the past will stay that way, because any business can become a changeling, even though it keeps the same name.

Sometimes a business can be improved by new owners, who care about quality. These are almost always a family, or a small group of friends. These are not the new owners I am talking about. I am talking about the corporations and venture capitalists who see every business as an asset to be squeezed in order to produce the largest possible amount of profit, and could care less about quality (except for its impact on profit).

The best solution I can think of is to regularly investigate a business before I use it, no matter how satisfied I have been in the past. If something appears to have changed, I will contact the business and make sure that it is still producing the same quality products that I have enjoyed in the past. When it comes to food, I will investigate if I notice any difference in taste, texture, or the way I feel after I eat it.

It is truly a shame that a business that was wonderful in the past can be changed completely by a new owner, while retaining the same name. We cannot trust the name of a business to mean quality. It is better to carefully watch what it actually does, rather than rely on its name.

This post is part of Monday Mania Blog Carnival at the Healthy Home Economist.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

Don’t Trim the Fat—It’s the Best Part!

By Stanley A. Fishman, author of Tender Grassfed Meat

Grassfed Herb Roast

This beautiful fat cap helps make a wonderful herb roast.

The half chicken arrived on my friend’s plate, with a wonderful aroma. It was grilled over hickory to browned perfection, the crisp skin redolent with a wonderful spice rub that promised taste heaven. My friend picked up his knife and fork, carefully removed every trace of the magnificent chicken skin—and discarded it.

The prime rib roast looked great on the website photo. The meat was a beautiful cherry red color, crowned by a thick cap of gleaming fat that promised great taste and nutrition. I ordered this magnificent roast, anticipating how wonderful it would look and taste. The roast arrived. Every bit of the magnificent fat cap promised by the photo on the website had been trimmed off.

I ordered a cut-to-order bison Porterhouse for a very important occasion. I made sure to instruct the seller to leave a thick coating of the bison fat on the meat, as bison fat gives incredible flavor. The steak arrived. It was a magnificent piece of meat—except that almost all the fat was trimmed off.

Each of these events point out one of the most insane aspects to our society. We have been trained to discard and throw out one of the most nutritious substances known to humankind—saturated fat from grassfed animals.

Saturated fat from grassfed animals should not be trimmed off and discarded. It should be used in cooking and eaten, just as humankind has been doing for hundreds of thousands of years.

Animal Fat Has Been Unfairly Demonized for Profit

Why does almost everybody fear saturated animal fat? The answer is simple—marketing. The sellers of artificial fats and artificial oils would have no market if people continued to use saturated animal fats that have nourished humankind for eons. The only way to get people to give up these tasty and wonderful foods would be to either come up with something better, or make people afraid to use them. They could not come up with any artificial food that was better or even close to being as good as those developed by nature. This left fear. Adolph Hitler said that if you repeated a lie often enough, and loudly enough, and repeated it with enough fervor, people would come to believe it.

It would be hard to find any concept that has been repeated as much, or stated so loudly, or advocated with such fervor as the “saturated fat is bad” untruth. The truth is that saturated animal fat from naturally fed animals is one of the most beneficial nutrients know. See the following article for more information: Know Your Fats Introduction. A good description of how America was misled is contained in the article The Oiling of America.

Saturated Animal Fat Supports the Natural Functions of the Brain and Body

Your brain is made of fat. So is mine. So is everybody’s. The right kind of fat is crucial to the proper functioning of the brain. A deficiency in fat can lead to mental and physical problems. The right kind of fat is—saturated animal fat. This fat, especially the fat from grassfed animals, contains a huge amount of vital nutrients. Animal fat, including the fat found in organ meats, is the only source of real Vitamin A. (Plants have beta carotene, which is not Vitamin A, but a precursor that a healthy body can use to make vitamin A.) Animal fat is by far the best source of essential fatty acids, which are crucial for nutritional support of the brain and many body functions. Animal fat contains substances that effect digestion, blood sugar, regulate the body’s production of hormones, enable the various parts of the brain to communicate effectively with each other, regulate the weight and metabolism of the body, and provide high-quality energy fuel that our bodies have been using for hundreds of thousands of years. Our bodies and brains are unbelievably complex organisms that are able to deal with almost any physical or mental challenge that is likely to arrive—if they have the nutritional fuel needed to function properly. This fuel includes saturated animal fats. A more detailed examination of the benefits of saturated animal fat can be found in this fine article: The Skinny on Fats.

Traditional Peoples Knew the Value of Saturated Fat

Dr. Weston A. Price spent ten years studying the diets of traditional peoples. The healthy peoples he studied were free of the chronic diseases that ravage our “civilized” world—such as cancer, heart disease, allergies, infertility, asthma, birth defects, etc—as long as they ate their traditional diet. These traditional diets contained far more nutrients than ours. While there was a lot of variety in these diets, all of them included a huge amount of saturated animal and/or fish fat.

This fat, from animals eating their natural diet, has been perhaps the most valued food in the history of humankind. People, from ancient Rome to 19th century Russia, used to write poems celebrating the blessings of animal fats. When animals were sacrificed to the pagan gods, the most valued part of the animal—the fat—was offered. Many peoples had a tradition of having a lot of food after a funeral. Whether it was the Jewish custom of sitting Shiva, or the Irish custom of having a wake, or any of the others, foods high in animal fat were always served. These traditional people knew that these foods would calm the mind and help people deal with their grief. “Living off the fat of the land” was a famous saying that meant living the good life. Modern science has discovered many of the benefits of this most valued food: Some Recent Studies on Fats.

Animal Fat Is Wonderful in Cooking

Meat roasted with a covering of its own natural fat is far more tender and delicious. The fat bastes and cooks into the meat during the roasting process, keeping it tender, and adding superb flavor. Pot roasts and stews also have their flavor and gravies enhanced by this wonderful fat. Sausages and ground meat are much better, both in taste and nutrition, when they contain a healthy portion of life-giving animal fat. Steaks cooked with a rim of their own natural fat are more tender and have superb flavor. In fact, it is commonly accepted in cooking circles that most of the flavor of meat is in the fat.

Traditional peoples cooked with animal fat, with natural pork lard being the most widely used and popular cooking fat in human history. Lamb fat, beef tallow, bison fat, chicken fat, in fact, fat from every kind of meat animal, were also widely used.

I personally use saturated animal fat for cooking grassfed meats. Whether it is beef tallow, or butter, or natural lard, or duck fat, all of them are perfect for frying, basting and sautéing. But nothing can do more for the flavor and tenderness of cooking meat than its own natural coating of flavorful fat.

So I have a favor to ask from meat sellers, butchers, ranchers, and retailers – don’t trim all the fat off. Leave at least one quarter inch on the meat. Just one quarter inch. That’s all I ask.

This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.

This post is part of Fight Back Friday Blog Carnival at Food Renegade.

This post is part of Monday Mania Blog Carnival at the Healthy Home Economist.

A Better, Sustainable Way to Farm

By Stanley A. Fishman, author of Tender Grassfed Meat

Olive trees at Chaffin Family Orchards showing how goats trim the weeds. No need for herbicides here.

No need for herbicides when you have goats. Note the contrast between the untrimmed and the goat trimmed areas.

There is a better way to farm. A way that uses no chemicals. A way that renews the soil, rather than depletes it. A way that produces far more food. A way that produces healthy food that our ancestors would have recognized, food that our bodies are designed to use, food that makes us strong and healthy.

  • We have been told that farms should specialize in one crop or animal only.
  • We have been told that farms need to use herbicide to control weeds.
  • We have been told that farms need pesticides to control insects, or the crops will be lost.
  • We have been told that farms need artificial fertilizer so the crops can grow.
  • We have been told that we need GMOs to “feed the world.”
  • Each one of these statements is not true.

I recently had the pleasure of visiting a real farm, Chaffin Family Orchards, in Oroville, California. Chaffin has a different way of farming, a way that is the best example of sustainable agriculture that I have ever seen or heard of.

Chaffin had caught my interest because they raised a large variety of fruits, as well as eggs, chickens, goats, and lamb, but what really caught my interest was a chance to buy some of the grassfed meat they raise. They do not sell meat over the Internet, so going to the farm or a distant farmer’s market was the only way I would get to try it.

The First Surprise—Peace

My first surprise came when I stepped out of the car. I immediately felt a strong sense of harmony. It was a very powerful, yet tranquil feeling, as if I was in a holy place. I am not a mystic, and I have felt that feeling only a few times in my life. Yet it was there. Keren, my wife, also felt it. As I toured the farm, this feeling was everywhere. It was as if the fruit trees, the grass, the cows, the chickens, the land itself—were healthy, well-fed, content, at peace, and—happy.

The Second Surprise—No Stinks, No Flies

There were no bad smells on the farm. None. Every other farm I have visited had plenty of bad smells, from manure, from the livestock themselves. Not Chaffin. We visited the cows, and saw the manure scattered here and there over the pasture. No bad smell. We visited the chickens, a lot of chickens. No bad smell. In fact there were no bad smells anywhere on the farm. Every other farm I visited had areas that smelled very bad. Not Chaffin.

I had also visited a number of farms with livestock or chickens. Every one of those farms had swarms of flies and other bugs, especially in the summer. Not Chaffin. Not even in July. I did not see a single fly. There were very few bugs around.

Chaffin Raises Many Kinds of Foods

Chaffin raises olives, cherries, apricots, avocadoes, nectarines, peaches, persimmons, pomegranates, figs, grapefruits, lemons, and oranges. They also produce 100 percent grassfed beef, grassfed goats, pastured chickens, and pastured eggs.

This huge variety of nourishing food is produced on one farm. The fruits are available only in season, when they are at the peak of nutritional value and taste. The beef is harvested only once a year, after the cattle have been eating the best green grass of the year and are at their best, both in taste and nutritional value. The same is true for the chickens, and the goats. The harvesting of food in season is how it was done through most of human history, and the results are absolutely wonderful.

Chaffin Controls Weeds with Livestock—Not Poison

No artificial chemicals are used on the farm—none. This means no herbicides of any kind. So how does Chaffin deal with weeds, brambles, and thorny growths that could choke the fruit trees? The answer is very simple—cows and goats. The cows can graze among the trees, choosing the grasses they want to eat. The goats will eat bushes, including the thorny growths, as well as the weeds. The weeds and brush nourish the cows and the goats, who are eating what nature intended. The fruit trees give the cows and the goats shade from the hot sun. There is absolutely no need for herbicides, and none are used. Rotational grazing practices are used so the animals and trees support each other.

No Pesticides Needed—Just Call in the Chickens

Insects are not a problem at Chaffin Family Orchards. They use no pesticides. Instead, they move their chickens around in mobile coops as needed, to control the bug population. Bugs are the favorite food of chickens, who are not vegetarians. The bugs provide excellent feed for the chickens, resulting in the highest quality pastured eggs. The chickens are also able to forage for seeds and other plants, while on the hunt for bugs. The moving of the chickens is done on a rotational basis, in accordance with the needs of the land. I must say that the bug control method at Chaffin is the most effective I have seen at any farm.

Forget the Artificial Fertilizer—Bring on the Animals

Chaffin never uses artificial fertilizer, yet the soil is incredibly rich and fertile. The cattle, goats, and chickens deposit manure on the land. Rotational practices are used so there is never more manure on the soil than can be ideally absorbed. The manure from healthy animals eating their natural diet is of very high quality and restores nutrients to the land. Land is often given a rest from farming or grazing on a rotational basis, which allows the soil to absorb nutrients, and allows dead plant matter to decay and enrich the soil. This provides incredibly rich soil, full of nutrients and minerals. Plants grown on this good soil are strong and healthy and very resistant to disease and insects. The fruit from trees grown on this rich soil is likewise blessed with a full complement of nutrients and minerals and is incredibly sweet and delicious. Animals who eat the plants grown on this rich soil are strong, healthy, very well nourished, and provide nutrient-dense meat and eggs.

The plants, soil, and animals all support each other in this magnificent cycle which fully obeys the laws of nature.

No GMOs—Just the Fruit and Animals Developed by Nature

Chaffin Family Orchards produces a huge amount of different types of foods from the same farm, far more than if just a single crop was grown. The animals are raised on their natural foods. All of the many different fruits are natural varieties, including a number of heirloom fruits that are hard to find anywhere else, because they do not have a long shelf life. I might add that the heirloom Blenheim apricots were the best apricots I ever had. The incredible variety of nourishing food produced by this farm has no need to be modified or tampered with.

How Does It Taste?

We did come home with a moderate stash of grassfed beef from Chaffin, along with two pounds of Blenheim apricots. The apricots were gone in a day and really made me feel good after eating them. The beef had a clean, pure taste, like the essence of beefiness. It was incredibly tender, and worked perfectly with the recipes in Tender Grassfed Meat. The meat had a beautiful coating of its own natural fat, which added greatly to the flavor and tenderness. I salute Chaffin for leaving some of the fat on the meat. Every producer of grassfed meat would do well to follow their example in this. It had great marbling, full of tiny flecks of life-giving, grassfed fat, and was absolutely wonderful. I will definitely have to make the long trek to Oroville again. I also want to add that we all felt good and renewed after eating this fine beef. I should not forget to mention the olive oil, which is the best I have ever had, and works perfectly with the recipes in Tender Grassfed Meat.

I have just scratched the surface of what I could write about Chaffin Family Orchards. I also want to thank their sales manager, Chris Kerston. Chris not only gave me a fine tour of the farm, but taught me so much about the kind of farming they do, and agriculture in general. Chris is literally a walking encyclopedia on farming, and I wish his methods were taught in agricultural colleges, rather than the factory farming that dominates them. Chris is absolutely passionate about his craft, and I am grateful to everybody at Chaffin Family Orchards for the fine food they produce, in the most sustainable way.

This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.

This post is part of Fight Back Friday Blog Carnival at Food Renegade.

Related Post

Grassfed Farmer Renews the Land

Frugal, Delicious Hungarian Hash

By Stanley A. Fishman, author of Tender Grassfed Meat

Ingredients for Hungarian Hash Recipe: leftover grass-fed meat, bacon, organic potatoes, pastured eggs, organic onions, and Hungarian paprika.

Ingredients: grassfed meat, bacon, potatoes, eggs, onions, and paprika.

What to do with leftovers is often an issue. The very word “leftovers” is unattractive. However, leftovers can be the foundation of some absolutely wonderful and frugal dishes. Meat was so valuable and scarce in traditional Europe that it could never be wasted. The Europeans developed many traditional dishes based on leftover meat, usually adding many ingredients to stretch the meat. This recipe is based on this European tradition, and is very tasty and nourishing.

The word “hash” comes from the word “hache,” which means “to chop” in French. There are many variations, from Sweden, Denmark, Germany, England, and other countries. All of the recipes include meat, potatoes, onions, eggs, and plenty of fat. I have tried many of these versions with grassfed meat leftovers, and they were all good. But my very favorite is this one, which I based on the traditional Hungarian flavor combination of bacon, onions, and paprika. I continue the European tradition of cooking potatoes with plenty of fat. This dish is so good that there is nothing “leftover” about it. In fact, when my family eats this dish, nothing is left over.

Serves 4

1 to 2 cups of leftover grassfed meat (beef, bison, or lamb, or any mixture of the three), cut into small cubes, approximately ½ inch

1 large or 2 medium organic onions, sliced

4 medium organic potatoes, peeled and cut into 1 inch cubes.

6 slices natural uncured fat bacon

1 teaspoon paprika, organic or imported from Europe, preferably Hungary

4 eggs, preferably pastured

  1. Place the slices of bacon next to each other in a cold 12 inch frying pan, preferably cast iron. Put the pan on the stove, turn the heat to medium, and cook the bacon, turning as necessary, until most of the fat has been rendered from the bacon. The bacon should be fairly crisp at this point. Remove the bacon from the pan and reserve, leaving the rendered fat in the pan.
  2. Add the sliced onions, and cook over medium heat, stirring occasionally, for 4 minutes. Add the paprika and stir it into the onions. Continue cooking for another 4 minutes.
  3. Add the potatoes, and cook for another 5 minutes, stirring and turning the potato cubes.
  4. Turn the heat to low, cover the pan, and cook for another 5 minutes.
  5. Add the meat, and stir until the meat is browned, 3 to 4 minutes.
  6. Crumble the reserved bacon and stir into the dish.
  7. Carefully break the eggs over the hash, and cook just until the yolks set.

Serve and enjoy this very nutritious meal.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

This post is part of Pennywise Platter at the Nourishing Gourmet.

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