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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

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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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Enjoy your Traditionally-Cooked Grassfed Barbecue without Fear

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

Barbecuing tender grassfed meat the traditional way with indirect heat.

Barbecuing tender grassfed meat the traditional way with indirect heat.

July the Fourth is near, and that means barbecue. It is an old American tradition, and a most delicious one. Barbecues in America go all the way back to colonial times, where easy access to inexpensive meat and wood meant delicious grassfed feasts cooked with logs burned down to coals. Barbecues were huge social events, often drawing hundreds or even thousands of people, lured by the ancient pleasure of pastured and wild meat cooked with fire.

But today, many are afraid to barbecue, being concerned by studies that find that suspected carcinogenic substances are created by the barbecue process.

Not to worry. Even if these studies are accurate, you can avoid the cooking method that creates the suspect substances by using traditional techniques, which are perfect for cooking grassfed and pastured meats.

What the Studies Found

I was concerned by these studies, and I must admit I stopped barbecuing for awhile. But I really missed the wonderful flavor that can only come from real barbecue, so I decided to take a close look at the studies. I wanted to resolve this paradox. The healthy peoples studied by Dr. Weston A. Price nearly all barbecued most of their meat and fish, and they had no cancer, despite the modern studies stating that barbecuing created carcinogens. Just as puzzling was the fact that humans have been cooking with fire for uncounted thousands of years, yet cancer is a very modern disease, unknown among people eating a traditional diet. If cooking with fire created cancer, humanity might have died out a long time ago. There had to be another explanation.

I decided to start by looking at the raw data. The studies found that barbecuing created two substances that were believed to be carcinogenic. One substance was created by cooking meat over direct high heat, especially when the flames touched the meat. The second substance was created when fat from the meat dripped directly on to the heat source, which created a smoke that went into the meat.

The key is that these substances were created only when the meat was cooked directly over the heat source.

Traditional Barbecue Methods Avoid the Creation of Carcinogens

My next step was to study the barbecuing methods of traditional peoples, which I did. What I found was fascinating. Most traditional barbecue was never done directly over the heat source. This was true for most peoples all over the world, and over time. The meat was cooked in front of, never directly over the heat source. The meat was invariably cooked over a container to catch the drippings, which were used for basting and as a condiment. This meant that the meat was never cooked over direct high heat, and never touched by the flames. This also meant that fat never dripped into the fire.

There were some exceptions to this rule. Some traditional peoples grilled directly over the fire, but set the grill so high over the coals that the heat was gentle, and the flames never touched the meat. Some European cooks grilled directly over the fire. The people who wrote older cookbooks looked down on this practice, stating that it gave “a noisome stink” to the meat, or that it was the mark of a bad cook.

Some peoples cooked small pieces of heavily marinated meat over a small fire, but this was the exception. Even these people kept the heat of the fire low, and kept the flames from touching the meat. Interestingly enough, the studies found that marinating meat reduced the formation of the suspect substances by 90 percent or more.

In other words, the cooking method that creates the carcinogens was not used by most traditional peoples. Use their methods, and you will not create the potential carcinogens mentioned in the studies.

But What about the Smoke?

A number of articles have been published over the Internet that point out the toxins given off by burning wood. But this is not a problem in traditional barbecue. That is because the most common fuel was one hundred percent hardwood charcoal. Charcoal is made by burning wood under controlled conditions. The toxic chemicals burn off during the process, and are gone by the time the charcoal is made. This process goes back many thousands of years.

Barbecue experts and traditional peoples did not cook over blazing raw wood, but made sure to burn the wood down to coals before cooking. Burning the wood down to coals also burns off the toxic chemicals, which literally go up in smoke.

So you can avoid the toxins in raw wood smoke by using one hundred percent hardwood charcoal, or burning your wood down to coals. These are the most traditional ways of using wood for cooking.

How to Adapt the Tradition to Modern Barbecues

Cooking in front of, not over the fire, is very different from the way most Americans grill. Grilling over direct high heat results in the creation of the substances mentioned in the studies. I believe that this method was created to deal with the extra water in factory meat, which requires direct high heat to be somewhat palatable rather than grey and soggy.

But grassfed meat, including steaks and burgers, cooks beautifully in front of, not over the heat source. The meat is never scorched or charred, and picks up a wonderful flavor from the coals. You can avoid the risks and have a perfect cooking method for grassfed barbecue by cooking in front of, not over the heat source.

This cooking method is used in all the recipes in Tender Grassfed Barbecue, and is the method I use whenever I barbecue. This July 4th, we are going to enjoy a beautiful thick prime rib steak, cut from a beautiful grassfed roast we got from U.S. Wellness Meats. And we will enjoy without fear, following the tradition of our ancestors.

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

Paleo, Primal, and Price

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Bison Ranging Yellowstone Lake
Grassfed bison meat is a healthy, basic human food that is valued by the Primal, Paleo, and Price movements. photo credit: puroticorico

The question has arisen recently on various blogs about whether the teachings of Dr. Weston A. Price are compatible with the Paleo and Primal movements. A similar question has been raised as to whether the Weston A. Price Foundation and its members are hostile to the Paleo and Primal movements.

I have studied Dr. Price’s work for years, so much so that my copy of his book, Nutrition and Physical Degeneration, has literally fallen apart. I have been a member of the Weston A. Price Foundation for years. I have followed a Weston A. Price style diet for over six years. I have read and studied almost every article on the vast website of the Weston A. Price Foundation. I have designed my cookbooks to be completely compatible with the teachings of Dr. Price. I have strongly advocated the Weston A. Price style of eating on my blog, and still do.

Though I am a member, I do not speak for the Weston A. Price Foundation. Nobody speaks for the Foundation except its officers, officially designated spokespeople, and board members. I speak for myself.

I consider the teachings of Dr. Price to be compatible with a number of Paleo and Primal diets.

I support, respect, and admire the Paleo and Primal movements.

We have so much in common. We are all looking for an alternative to the horrible modern diet which has destroyed the health of so many people. We all reject modern processed foods in favor of real food, food that humans have thrived on for uncounted years. We are all trying to base our diets on the wisdom of our ancestors. So many of us have had amazing health benefits from following the food wisdom of our ancestors. We are natural allies. We should unite politically to protect our access to real food. We should support, encourage, share what we know, and learn from each other. And many of us have been doing exactly that.

 

The Many Diets of Doctor Price

As many of us know, Dr. Price traveled the world for ten years, visiting and studying various peoples who were eating the traditional diets of their ancestors. Each one of these traditional people had relatives who were eating a modern diet in a nearby town or city, so Dr. Price was able to compare the teeth and health of those who ate traditional food to those who ate modern food. Dr. Price found that the people eating their traditional diets had perfect teeth, despite having no dental care, and were free of the modern chronic diseases that cripple and kill so many people in modern cultures, both then and today. In other words, they had no cancer, no heart disease, no birth defects, not arthritis, no asthma, no allergies, no tuberculosis, none of the modern chronic diseases. They were so much healthier than we are, in so many ways. Yet, the relatives of those people, if they made the terrible mistake of eating modern foods, lost their teeth, and suffered from all of the chronic modern diseases, unlike their cousins who ate like their ancestors.

No two of the diets studied by Dr. Price were alike. There were peoples who ate traditionally prepared grains and dairy, along with meat and vegetables. There were peoples who ate meat, dairy, and vegetables, but no grains. There were peoples who ate only the animals they hunted, and ate no dairy, grains, or vegetables. Most of these peoples ate wild seafood, but some had no access to it. All of these peoples were healthy and free of chronic disease, with perfect teeth. And they had essentially no modern medical care, and no dentistry. So we know for a fact that all of these ancestral diets worked wonderfully for human beings.

Yet, all of these diets had something in common. They all ate meat, and they all consumed large amounts of animal fat, and/or fish fat. They all fermented various foods, a process that both preserved foods and increased the nutritional value. They all had sacred foods, foods that they valued above all others. These sacred foods were rich in animal or fish fat, including such items as organ meats, fish eggs, and butter. None of these peoples ate modern processed foods, even the kinds that were available in the 1930s.

So you can follow the research results of Dr. Price, and eat or avoid a wide variety of foods. You do not have to eat grains. You do not have to eat dairy. As long as you eat real, unmodified food, and eat plenty of natural animal fat, and avoid modern processed foods, you are on the path. You can also add in traditionally prepared grains and/or dairy, and still be on the path. It depends on how you respond to various foods, what you can get, how much work you are willing to put into it, and the condition of your body. The choice is yours, and I respect your right to make it.

 

The Many Diets of Paleo and Primal

There is no single Paleo or Primal diet. There are dozens of variations. Some allow some dairy and/or grains. Some do not. These diets are constantly evolving and changing as more is learned, a healthy and vital process that is great for the movement. Yet, all of these diets seek to eat the foods that our ancestors thrived on, and look to the wisdom of our ancestors in choosing food. Many of them seek to eat foods similar to those eaten before the advent of agriculture. No one knows for sure what Paleolithic people ate. We can make some pretty good guesses, based on what people without agriculture or herds have eaten in recorded history, and based on what some of the peoples studied by Dr. Price ate. Some of the details of what we do know are surprising. For example, some people who had no dairy animals ate animal milk. They did so by killing female animals, and eating the milk they found in the body. They would also kill young animals, such as bison calves, and eat the milk they found in the digestive system of the animal. We know that the Native Americans did this, and there is no reason to believe that any people who lived by hunting did not do the same. My point is that ancestral eating covers a huge range of foods.

I have spent a huge amount of time lurking on various Paleo and Primal blogs, and reading a huge number of articles. It is clear to me that no one in the movement actually wants to dig in the earth for bugs, or grab a spear and hunt for mammoth. The focus is on eating the foods of our ancestors, the foods we have eaten for a very long time, the foods that our bodies are accustomed to, the foods that we thrive on. That is a wonderful goal, and I share it.

 

What Does the Weston A. Price Foundation Actually Do about Paleo and Primal?

I am speaking only from my own observations, as I do not speak for the Weston A. Price Foundation. As I see it, the view of WAPF has changed with the evolvement and change of the Paleo and Primal movements.

The initial book by Dr. Cordain advocated a low-fat diet, which was totally opposed to the teachings of Dr. Price, and the book was not well received for that reason, and others. But many in the Paleo and Primal movements understand the value of traditional animal fats, and even Dr. Cordain has backed off that position. One of the things I love about these movements is the willingness to learn and change as more is discovered. And these changes in position have had an impact.

I think it is the most recent actions of WAPF that are most relevant to the issue. In March 2012, my friend Sarah Pope, a member of the board of the Weston A. Price Foundation, attended the PaleoFX12 convention is Austin, Texas, as a representative of the Weston A. Price Foundation. Sarah took part in a panel discussion, had a wonderful time, and had her picture taken with some Paleo leaders, such as Robb Wolf and Nora Gedgaudas. She wrote two positive blog posts about the conference, and mentioned how the Paleo movement “has much in common with the nutritional principles of Dr. Price.” It is clear that the hand of friendship was extended and accepted. And that is exactly the way it should be.

 

The Paleo, Primal, and Price Movements Are Already Learning from each Other

Anyone who reads a number of Paleo blogs knows that many Paleo people like the teachings of Dr. Price and WAPF, and have adopted some of the traditional methods of food preparation taught by WAPF. In fact, I have seen a great deal of praise for Price and WAPF methods on many Primal blogs and forums. Conversely, many Price followers have learned from the Primal and Paleo communities and changed their diets. I have three good friends who have followed a WAPF diet for years. They have experienced great health benefits, but have had some bad problems at times. All three of my friends have modified their diets by adopting some Paleo principles, including avoiding grains, and have had wonderful results with their customized “Price-Paleo” diets.

I myself have adopted some Paleo and Primal ideas in what I eat, and the results have been great!

All of us are individuals, we are all different, and what works for some may not work for all. But friendship between the Paleo, Primal, and Price movements benefits all of us.

I am grateful for the Weston A. Price Foundation, whose priceless knowledge enabled me to save my life and restore my health. And I am grateful to the Paleo and Primal movements, which have inspired so many people to reject SAD and adopt ancestral eating, and has taught me some valuable lessons.

Related Posts

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

 

 


Enjoy Grassfed Barbecue Without Fear

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

Bison Porterhouse Steak, page 126, Tender Grassfed Barbecue, by Stanley A. Fishman.

Bison Porterhouse Steak, page 126, Tender Grassfed Barbecue.

Every barbecue season, the health “experts” tell us what not to eat to supposedly “lower the risk of cancer.” Usually the first item on their list can be predicted before the list comes out, “Do not eat red meat!”

I have a huge problem with this advice. These experts NEVER distinguish between factory red meat and grassfed red meat. Factory red meat is raised with the use of chemicals, fed unnatural feed sprayed with pesticides, and often bizarre feeds like chicken manure, donuts, and candy bars still in their wrappers. Grassfed meat is raised on green living grass, without the chemicals, and unnatural feed. The difference between these two types of meat is huge, as they are very different in their content and composition. The studies used by these experts for the basis of their opinion NEVER distinguish between factory meat and grassfed meat, treating them like the same substance. Since over ninety-eight percent of the red meat eaten in the U.S. is factory meat, those studies really only apply to factory meat, not grassfed.

Our ancestors barbecued red meat all the time. In fact, a huge portion of the meat enjoyed by humanity for thousands and thousands of years was cooked with fire. But until modern times, nearly all of this meat was grassfed.

Is Grassfed Meat Dangerous to Barbecue?

Every food has some element of risk, but I do not worry about barbecuing grassfed meat. As long as I use the traditional techniques described in my book, Tender Grassfed Barbecue, and as long as all the red meat I barbecue is grassfed or pastured—I feel fine.

The studies that demonize red meat and claim it increases cancer risk all have a huge flaw. Since all these studies are based on factory meat, they are not just testing meat. They are also testing the effect of the chemicals, growth hormones, and unnatural feed in the meat. Is the increased cancer risk found by these studies created by the meat, or by the chemical additives to the meat, or by the unnatural feed, or by the combination of some or all of these factors? No study has resolved this issue, and no study has addressed it. To the studies, red meat is all the same. A few recent studies have tried to differentiate between fresh red meat and processed meat. But even these studies do not distinguish between factory meat and grassfed meat.

The studies that have found that barbecuing red meat increases cancer risk also treat all meat the same. In addition, it appears that the meat was cooked by direct high heat, directly over the heat source, in all these studies. Most Americans use direct high heat when they barbecue.

So, in looking at these studies, we must ask—What causes the increased risk of cancer? Is it the meat? Or the chemical additives to the meat? Or the unnatural feed? Or the barbecuing methods? Or any combination of these?

There are no modern studies that address these questions directly. But there is an older study, one that I consider to be the most well researched, well reasoned, and valid nutritional study ever made—the research of Dr. Weston A. Price.

Dr. Price, a dentist and researcher, noticed that in each generation, his patients were sicker than their parents, and had worse teeth. Dr. Price suspected that the reason was nutritional, and spent many years traveling the world to study those peoples who were healthy and had great teeth. Dr. Price found that the peoples he studied, eating the diet of their ancestors, were free of the chronic diseases that plague modern cultures, and had perfect teeth. One of the diseases they did not have was cancer. And nearly all of these peoples barbecued grassfed meat. Some of them ate huge amounts of grassfed meat, often barbecued. So, based on Dr. Price’s research, eating barbecued grassfed and wild meat does not cause cancer.

In researching traditional barbecue methods, I learned that almost nobody barbecued meat directly over a very hot heat source, which is the most common barbecue method in the U.S., today. Our ancestors either cooked their food in front of, but never over a fire, or they placed their meat so high above a low fire that the meat would never get scorched or be touched by flames. This is completely consistent with modern studies that have found that substances believed to be carcinogenic are created by grilling meat directly over a hot heat source or by fat dripping directly over the heat source.

These risks can be avoided simply by barbecuing as our ancestors did, and never putting meat directly above a hot heat source. Interestingly enough, some of the experts also advise avoiding high heat when barbecuing. I trust the research of Dr. Price, which showed that people can eat large amounts of red, grassfed meat while remaining free of all cancer.

Should Meat Be Pre-Cooked Before Grilling?

Some of the experts advise that you partially cook all meats before barbecuing them. The theory is that the less time the meat is the barbecue, the safer it is. That conclusion is simply not supported by the studies which found that the substances believed to be carcinogenic were created by cooking over direct high heat. If you barbecue in a traditional manner, this problem is solved.

Our ancestors did not pre-cook meat and finish it on the barbecue. And they most certainly did not “nuke” the meat in a microwave, which some of the experts advise. In fact, I never use a microwave, not for any purpose. Microwaves heat food from the inside out, something that was never done in all the history of human cooking before. Some research has found that microwaving foods changes their very composition, in ways that have never occurred before. Not something that our ancestors ate and not something that I want to eat. And, to be honest, the very thought of “cooking” food with microwave radiation gives me the creeps. I would much rather stick with the kind of heat used by our ancestors.

Parboiling foods to be barbecued ruins the taste and texture, in my opinion. Properly barbecued grassfed meat is tender, with the savory wood smoke flavor that only real barbecue can give. The wood flavoring of barbecued meat takes time, and reducing this time by pre-cooking means less flavor.

Should Only Lean Meats Be Grilled?

The “safer barbecue” advice this year not only contains the traditional prohibition of all red meat, without differentiating between factory meat and grassfed meat, but also recommends what should be grilled. The selection does not excite me. They recommend skinless, boneless chicken breasts, and vegetables, and fish. All of these foods are low fat. It is true that some studies have found that fat dripping directly on the heat source is a factor in creating substances believed to be carcinogenic. But you do not need to eat low-fat meat to avoid this problem. All you have to do is not cook your food directly over the heat source.

The fat of grassfed animals is not only very different from the fat of factory animals—it adds enormous flavor, as well as vital nutrients. In fact, animal fat ranging from butter to suet to lard is a huge part of my barbecue cooking. Our ancestors used and cherished this natural fat, and used it extensively in every kind of cooking, including barbecue.

To me, barbecue means what it almost always has to our ancestors—meat. And I do not include boneless, skinless chicken breasts in my cooking, as they have been stripped of the very parts that give them the most flavor, namely, the skin and the bones. You can grill vegetables, if you like, but I have never done it. I would much rather barbecue grassfed meat.

Should Barbecued Meat Be Marinated?

Traditional peoples marinated the meat they barbecued, and/or basted it. The experts do advise marinating, and I agree with them—to a point. They emphasize marinades made almost entirely out of acidic ingredients such as wine, vinegar, or lemon juice, where my marinades, based on traditional combinations, always include a good amount of healthy fat. Too much acidic ingredients in a marinade will toughen grassfed meat. Our ancestors always used plenty of fat in their marinades and bastes—and so do I. This kind of marinade and/or baste not only may be beneficial, but makes the meat more tender and delicious.

I stopped barbecuing for awhile, being concerned with the studies connecting barbecue with the creation of carcinogens. I really missed it, so I started researching traditional barbecue. I was delighted to discover that the risk factors caused by the grilling process could be avoided by using traditional barbecue methods. I was also happy to discover that these methods worked perfectly with grassfed meats, being ideal for them. My research led to the discovery of many traditional and delicious marinades and flavor combinations. This research was the foundation of my cookbook, Tender Grassfed Barbecue, which is full of delicious recipes, based on tradition, and cooked with an easy method that avoids direct high heat.

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

When It Comes to Meat, Just Eat Grassfed

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

Cows grazing on grass, their natural food.

Cows grazing on grass, their natural food.

Sean Croxton, of the Underground Wellness Show, has a saying that I love—JERF—Just Eat Real Food. That sentence alone says the essence of what we need to know about food and healthy eating. I asked Sean if he minded my using an acronym so similar to his, and he graciously told me to go for it. Sean’s saying has inspired me to come up with my own acronym—JEG—Just Eat Grassfed, which contains the essence of what we need to know about eating meat. Here are a few examples of the wisdom of JEG.

Want to avoid residues of the artificial growth hormones that are common in factory meat? JEG—Just Eat Grassfed.

Want to avoid ingesting antibiotic residue in your meat? JEG—Just Eat Grassfed.

Want to avoid ingesting steroid residue used to make conventional cows grow faster? JEG—Just Eat Grassfed.

Want to avoid getting a huge imbalance of omega-6 fatty acids in your meat? JEG—Just Eat Grassfed.

Want to get a healthy dose of omega-3 fatty acids, in perfect proportion to omega-6 fatty acids? JEG—Just Eat Grassfed.

Want to get a healthy dose of CLA, a valuable fat that reduces inflammation, aids weight loss, and enables the body to fight off many inflammatory diseases? JEG—Just Eat Grassfed.

Want to avoid the risk of getting Mad Cow disease by eating meat? JEG—Just Eat Grassfed.

Want to avoid eating meat from an animal fed huge amounts of GMO corn and GMO soy? JEG—Just Eat Grassfed.

Want to avoid eating meat from an animal that was fattened on candy bars, chicken manure, rendered restaurant waste, plastic balls, candy wrappers, chicken parts, chicken feathers, and all kinds of similar garbage? JEG—Just Eat Grassfed.

Want a roast that has not shrunk to half its original size when it is done? JEG—Just Eat Grassfed.

Want a steak that does not have to be cooked at super-high heat? JEG—Just Eat Grassfed.

Want to enjoy lamb that tastes of the pasture rather than the feedlot? JEG—Just Eat Grassfed.

Want to enjoy bison that tastes like bison instead of factory beef? JEG—Just Eat Grassfed.

Want to enjoy beef in a multitude of local flavors, instead of standard feedlot flavor? JEG—Just Eat Grassfed.

Want to eat meat from an animal that has lived its life on pasture, and has never been in a feedlot? JEG—Just Eat Grassfed.

Want to eat meat that tastes wonderful even when cooked with only a few ingredients? JEG—Just Eat Grassfed.

Want meat that never makes you feel stuffed or bloated, but makes you reel refreshed and renewed? JEG—Just Eat Grassfed.

Want to eat a food that will nourish the natural functions of your body, giving strength, and helping your body recover from injury or illness? JEG—Just Eat Grassfed.

Want to support the raising of animals who actually create good soil and farmland? JEG—Just Eat Grassfed.

Want to eat the oldest food of humankind, the food our bodies know how to use and benefit from more than any other? JEG—Just Eat Grassfed.

Want to eat the tastiest, healthiest, most satisfying meat on the planet? JEG—Just Eat Grassfed.

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

Only Small Farms Produce Magical Food

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

Dry-aged grass-fed Porterhouse steak

Grassfed Porterhouse steak aged to perfection. Cut by master butcher Robert Webster.

I had pre-ordered a grassfed Porterhouse steak for a special occasion. My butcher had dry aged the meat for several weeks. I waited with anticipation as he finished trimming off the dark, dry exterior, while leaving a healthy fat cap on the steak. When he presented me with the finished steak, I was stunned. I had expected it to look good, but not like this.

You can see the steak in the accompanying photo, with a deep, beautiful color, well marbled with fine flecks of life giving grassfed fat. It was one of the most beautiful steaks I had ever seen. I could only imagine how good it would taste. It looked even better in person than in the photo.

I have had plenty of great meat from this particular rancher, but nothing that looked like this. I asked the butcher why this meat looked so outstanding. He told me that they had been getting some beautiful meat from this rancher recently, even better than his usual excellent grassfed meat. And he told me the secret. The rancher said that there was a special pasture that he could use only part of the year. There was something about that particular pasture that his cattle thrived on. Every year when they grazed that pasture, they produced outstanding meat even better than usual. And meat that had a great deal of beautiful grassfed marbling. And the taste was also much better. The rancher just knew that this particular parcel of pasture produced magnificent meat. He finished as many of his cattle as he could on that pasture.

We had that steak for a special occasion, and I can tell you that it tasted even better than it looked. The tenderness was outstanding, and the flavor—that flavor would have won a prize anywhere. If that steak was a wine, it would have been a prize vintage. It was like magic. The magic of a special pasture, used wisely by a skilled rancher, enhanced by the art of two master butchers.

No factory meat, fattened on industrial feed, could come close to tasting like this.

Real food raised by artisan farmers is good beyond belief, Industrial food has no magic.

One of the worst things about industrial food is that we lose the joy, the magic of food. . Once, in America, farmers just did not use an industrial mix to grow food or feed animals. They used the unique magic of the land itself. The local people knew what farmer had particularly good cherries, or corn, or beef, and these farmers used their knowledge of the unique aspects of their land to produce food that was so good it was magical. Fruits and vegetables were eaten in season, at the peak of their perfection. Cattle were finished on special pastures chosen for their richness and wonderful effect on the cattle. Cattle and sheep might graze in a particular meadow, whose plants would give a nice flavor to the meat. Every farmer and rancher had their own special knowledge, often passed down from father to son, mother to daughter. And they would use this special knowledge to create food that was so much tastier and nutritious than the industrial food of today that there is no comparison. Eating this artisan food will renew your body and energy, enabling all the natural functions of your body to perform perfectly.

Industrial agriculture produces food that has no soul. This food, raised with chemicals from a lab, has a mediocre taste that is the same no matter where it grown, and no art, no magic. Just fodder that people eat because they have gotten used to the mediocre taste, and know no better. Food that is inferior in taste, in appearance, in texture, and in nutrition. Food with no magic.

My father, who grew up in rural Canada many years ago, constantly told me how much better the food was, and how modern fruits, vegetables, and meat had hardly any flavor, and never made you feel good. I thought he was old, and lost his sense of taste. I realize now he was right all along.

Magic food only comes from small farms and ranches.

I have been blessed in being able to eat some unbelievably wonderful food on many occasions. Grassfed beef, grassfed bison, grassfed lamb, and heritage pork that have the magic that only a master rancher, with great pasture, can produce. Vegetables with so much flavor that they make even organic supermarket vegetables taste like cardboard. And I have experienced the wonderful nutrition you get from food like this. Not only do you have the great pleasure of eating magical food, your body feels wonderful and renewed. You never feel stuffed or bloated on food of this quality.

But you can only get food of this quality from one kind of place. A small farm or ranch, where the farmer knows the magic of producing superior, real food. Every farm and ranch like this is a treasure, one well worth preserving. The quality of food from such a place ranges from excellent to even better. And sometimes, if you buy just the right food at just the right time, you will experience the food magic that most modern people have lost.

Let us do all we can to support our great small farmers, so the magic will not die.

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

Grassfed Meat Gives Strength and Recovery

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

Super-Tender Double Bison Chop from Tender Grassfed Meat, nicely browned, with very rare interior.

Super-Tender Double Bison Chop, nicely browned on the outside, with a very rare interior.

When I was a child, I had an illustrated copy of an old story, Hans Brinker and the Silver Skates. The story tells of a young Dutch boy from a poor family, who is a great skater. More than anything, Hans wants to win a race that had a pair of silver skates as the grand prize. Hans wanted those skates more than anything. While Hans was preparing for the race, his father had a serious injury. The doctor (this was back in the days when doctors actually made house calls and treated poor people who could not afford them) said that only good food, including rich red meat, would enable Hans’ father to recover. But Hans’ family was too poor to afford meat. Hans won the race, and the silver skates. He then sold the skates he had wanted so much, and used the money to buy good food for his father, including beef. The father recovered from the good food and grassfed beef.

Most of the versions of the story today have the money used to pay for surgery, but in the version I had, meat was the key to healing. That story has always stuck with me.

The power of grassfed meat made an important change in my life recently. There was a very nasty illness going around, and I caught it a couple of weeks ago. Normally I do not catch anything, but I got this. I was not getting enough sleep at the time, and I am sure that was part of it. But I soon became sicker than I had been in thirteen years, with a very nasty, deep cough that fed on itself. There was one four-day period when I slept a total of seven hours. It was very difficult to eat. How can you use food to fight an illness if you have difficulty in eating?

I tried a number of things, various home remedies, sunbathing, sipping an ocean of broth, and prayer. The one thing I did not do was use doctors or medication. I have found them to be useless for this type of illness. Eventually I was able to stop the cough and the other symptoms. But I was totally, completely worn out. I was tired all the time, and did not want to do anything. My body ached all over, the way it used to feel after an afternoon of being pounded on a football field. Sleeping did not really seem to help. I was able to eat (though my appetite was greatly reduced), but I remained tired. This went on for day after day. Finally, my birthday came. We had a grassfed bison roast to celebrate, and I cooked it very rare, using the Super-Tender Double Bison Chop recipe in Tender Grassfed Meat. The meat was cooked so rare that the natural enzymes were not denatured. The very first bite I took of the tender red meat created a great hunger in me. My whole body was demanding more, more, more! I slowly and carefully ate slice after slice of the delicious, juicy meat. And I started to feel energy flowing back into my body. I started to feel good and energetic. By the time that meal was over, I was no longer tired. I awoke the next morning full of energy, and completely myself. I was totally well. I have since made sure to regularly eat some serving of very rare grassfed beef, and I am doing great.

So what happened? Almost all of the healthy peoples studied by Dr. Weston A. Price ate some of their meat raw. Raw meat has a number of enzymes that are deactivated if the meat is cooked beyond a certain temperature. There is an old saying in Germany that beef gives strength. And eating some raw meat is an old tradition in Germany. Many European and Native American cultures believed that eating meat would help healing. Based on these traditions, and my own experience, it is clear that there is something in raw or very rare grassfed bison and grassfed beef that can renew a tired and damaged body. I do not know exactly what it is. I just know that it worked a miracle for me.

What it actually did was give the natural functions of my body the nourishment they needed to restore my health and energy. Our bodies are amazing, and can heal almost anything if they get proper nutritional support.

Now, our government is totally against the eating of raw meat, and very rare meat, claiming it is unsafe. This is the same government that allows animals that are so sick that they cannot stand to be processed into meat, something no traditional society would ever do, unless they were starving. Obviously, the government intended these standards to apply to factory meat. I cannot stand to eat factory meat, anyway. But I personally feel fine if I am eating very rare beef or bison from healthy animals, raised and finished on grass. While I am not personally opposed to eating raw meat from healthy, grassfed beef, or bison, I have never been able to get myself to eat raw meat. But I love very rare grassfed beef and very rare grassfed bison. I am not advising anyone else to eat as I do, merely relating my experience. Everyone must decide for themselves.

And my experience was that eating very rare grassfed bison was exactly what my body needed to regain its normal energy and vitality.

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

7 Grassfed Foods that Can Really Improve Your Natural Functions

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

Grassfed liver is a nutrient-rich ingredient for meatloaf

Grassfed liver is a nutrient-rich ingredient for a meatloaf.

My friends at U.S. Wellness Meats recently mentioned in their newsletter that WebMD had actually posted a list of foods that could improve your health. As mentioned in the newsletter, the very fact that a mainstream site would even state that any food could heal is a huge step forward. True, the list of foods at WebMD did not include any meat, and did not make any distinction between organic (or the equivalent) foods and the pesticide and chemical soaked foods offered by conventional agriculture, but hey, it’s a start.

This has inspired me to offer my own list of seven grassfed foods that greatly improve the natural functions of the body. The natural functions of the body are nature’s way of keeping us healthy, and the better these functions work, the healthier we are.

  1. Grassfed Beef. This is one of the oldest foods of humankind. Our ancestors thrived on it, and so do we. Grassfed beef and fat are loaded with all kinds of nutrients, such as a perfect balance of omega-3and omega-6 fatty acids, natural CLA, the Vitamin B complex, all the amino acids, many other vitamins, many minerals, and many other nutrients, often known as “co-factors.” Grassfed beef and fat are easy to digest and the nutrients they carry are easily assimilated. I have never heard of anyone being allergic to grassfed beef. If you eat the meat very rare, it is also full of many valuable enzymes that will help digestion and also nourish the body. Grassfed beef was known in Europe as the most effective way of rebuilding a damaged body. An old German saying  is beef gives strength. It was eating grassfed beef and other grassfed meats that rebuilt my body back to good health, and I have received many emails from others who have had the same renewing and revitalizing experience.
  2. Grassfed Bison. Grassfed bison has all the benefits of grassfed meat, and more. Grassfed bison was the favorite and most common food of the Native Americans who lived on the Great Plains of the United States. These native people were known for their robust good health, fantastic eyesight, ability to heal from even the worst of wounds, great stamina, height, strength, and perfect teeth, though they had no dentists. They also had almost no infant mortality, in an age where only half of the babies born in London survived to age 5. These native people were also known for being healthy robust and active even into a very advanced age, and for keeping their teeth and eyesight well into their nineties. Grassfed bison is even easier to digest than grassfed beef. One of my favorite foods is very rare grassfed bison roast or steak, so tender it can be cut with a fork. I feel better with every bite. At the end of such a meal, I feel renewed and revitalized. Unfortunately, grassfed bison has become very expensive as the demand is much greater than the supply, but it is worth getting as a very special, nourishing treat as finances permit.
  3. Grassfed Lamb. This is one of the world’s very favorite foods, though lamb is not popular in the U.S. This may be because the U.S. is one of the very few countries to feed grain and soy to lambs, which ruins the taste, in my opinion. But fortunately, the U.S. still has some ranchers who raise wonderful grassfed lamb. Grassfed lamb is also an ancestral food, containing the same invaluable nutrients as grassfed beef and grassfed bison. Grassfed lamb was used by our ancestors to relieve digestive difficulties. This ancient wisdom was invaluable for me a few weeks ago. I had eaten at a restaurant and suffered from indigestion and similar complaints within a day. Natural remedies did not help much. I was doubtful, but I roasted a rack of lamb medium rare, and ate some of it with the fat. Within hours, all my digestive difficulties were gone. Grassfed lamb can be absolutely delicious if properly cooked, tasting nothing like the conventional lamb so many Americans hate.
  4. Grassfed Bone Broth. Whether made with the bones of grassfed beef, grassfed bison, grassfed lamb, or any combination of them, grassfed bone broth is one of the most nourishing and comforting foods you can eat. Rich with easily assimilated minerals, these delicious broths are also full of natural gelatin and other substances that are vital for the natural functioning of our bodies, and help preserve and strengthen our bones and joints. These broths help stimulate and ease the digestive system, which is why broth was served as a first course or with meals all over the world. Bone broths, brimming with nutrients, are a universal remedy for colds and all kinds of illness. I also think of them as the perfect mineral supplement, as the nutrients in broth are very easy to digest and assimilate.
  5. Grassfed Liver. Whether from grassfed beef, grassfed bison, or grassfed lamb, grassfed liver is one of the most nutrient-dense foods you could possibly eat. Hunters all over the world, for uncounted thousands of years, would eat the raw livers of the animals they killed. Lions and other predatory animals will also eat the liver first. Grassfed liver is particularly rich in B vitamins, Vitamin A, Vitamin D, Vitamin K, magnesium, and many other nutrients. Grassfed liver also contains substances that help the human liver function much better. Other substances in liver reduce fatigue and improve brain function. Contrary to popular belief, grassfed liver is not full of toxins, but is full of nutrition. I have not yet been able to do it myself, but friends who regularly consume small amounts of raw grassfed liver report wonderful results. I get very good results from cooked grassfed liver.
  6. Grsssfed Heart.The hearts of grassfed animals were prized all over the world, as it was felt that eating them would strengthen the human heart. This belief was common even into the twentieth century, where country doctors would often prescribe it to their patients as a way to avoid heart disease. Grassfed heart is perhaps the best natural source of coenzyme CoQ10, which is vital to maintaining a healthy heart. Grassfed heart, whether from beef, bison, or lamb, is loaded with many nutrients, and is believed to contain substances that will strengthen the human heart.
  7. Grassfed Kidney. This organ meat was also a favorite of traditional cultures, from Europe to Asia to Africa to the Americas. It is very dense with vitamins and minerals, and contains substances that are believed to improve the natural functions of the kidney. Wild predatory animals will usually eat the kidneys after they finish the liver.

If you do not want to go to the trouble of cooking the organ meats, you can still get the benefits of eating them, in one wonderful product—U.S. Wellness Meats Grassfed Liverwurst. This wonderful grassfed beef product is 25% grassfed liver, 25% grassfed heart, 25% grassfed kidney, and 25% grassfed beef and fat. This is the easiest way I know to get the benefits of organ meats, and the combination of all these nutritious organs gives a new meaning to “nutrient-dense.” This is my favorite sausage of all time, and I make it in many different ways. Tender Grassfed Meat has some of these recipes. But you can also eat it straight out of the wrapper.

These traditional animal foods are some of the superfoods our ancestors knew and thrived on, and we can enjoy their many benefits today.

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

Related Posts

The Benefits of Organ Meats

Grassfed Bone Broth—The Traditional Mineral Supplement

Health Benefits of Grassfed Meat

Give the Gift of Real Food

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

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

This delicious holiday meal of grassfed prime rib, pan-roasted potatoes, and sautéed cabbage was a joy to cook and eat.

This holiday season, like all holiday seasons, is a time to give and receive.

Gifts are a wonderful way to express your appreciation of another person, whether it is a relative or a friend. Some people are impressed by expensive, fancy gifts. I prefer gifts that give a real benefit, and the price or status of the gift is not important to me. A gift that shows something of the giver is often the best of all. A gift that gives pleasure, and supports joy, is a gift I cherish, both as a giver and a receiver.

Would you like to give a gift that has the following benefits:

  • Gives great pleasure to the person who receives it
  • Gives great pleasure to the giver
  • Creates a wonderful aroma in the home
  • Makes the person who receives it feel wonderful
  • Improves the natural functions of the body
  • Creates a wonderful feeling of contentment and satisfaction
  • Warms the body and soul

For me, this most magic of gifts is real food, skillfully and lovingly prepared.

The Most Traditional of Gifts

Many decisions are being made about gifts at this time of year. In modern times, we often think of commercial products like electronics, jewelry, designer clothing, and a host of other products when we are deciding what to give. Yet in older times, one of the most popular and appreciated gifts was that of food. Not just any food, but special foods that would not only be appreciated for their wonderful taste, but would nourish the body and soul of the receiver. These special foods were not factory candies and cakes, but some of the most nourishing and delicious real foods available.

Not only was the giving of special foods a tradition, but the cooking of those foods by a skilled cook was a much-anticipated blessing of the holiday season, and great efforts were made to have this happen. This was true for almost everybody. For the poor, the holiday season might be one of the few times they actually had grassfed meat or pastured pork to eat, or another special meat such as goose, or duck, or a capon. Grassfed or pastured meat, or wild fish, were the featured highlight of holiday meals. The traditional European holiday feast dishes covered such wonderful dishes as roast prime rib of beef, pork loin roasted with the skin on, rack of lamb, saddle of lamb, roast stuffed goose, roast stuffed turkey, roast duck, and many others.

What made these gifts unique is that they actually nourished the bodies of the lucky people who ate them, improving their natural functions and creating a wonderful feeling of well-being and contentment.

Traditionally, these foods were real food, not factory food, and were exactly the kind of traditional food our bodies welcome and thrive on.

It is true that many holiday foods were special desserts. But these were different than modern desserts. They always contained large amounts of saturated animal fat such as butter, lard, and egg yolks. They were only served at the end of a meal, when the eater’s body was well-nourished with traditional fats and other nutrients that protected the body from the effects of the sugar in the desserts.

GMOs, pesticides, and artificial chemicals had no place in these wonderful, traditional foods.

While you may not find much real food in the supermarket, local farmers and ranchers, and farmers’ markets often have wonderful real food available, including grassfed and pastured meat, and organic or the equivalent vegetables and fruits. There are some wonderful Internet sources of great grassfed and pastured meat. Three of my favorites are U.S. Wellness Meats, Homestead Natural Foods, and NorthStar Bison.

Give the Blessings of Your Cooking

Even the best quality real food needs a skilled cook. A skilled cook can turn the best natural ingredients into a feast that will provide great eating pleasure and nutrients to all who are lucky enough to share in the meal. If you can cook, the time and effort you put into making a holiday feast is a wonderful gift to all who eat it, and to yourself.

If you do not think of yourself as a skilled cook, I have some good news.

Cooking wonderful real food is easy, and simple. There is an old saying, “God gives us good meat, the devil sends us cooks.” The meaning of this saying is that high-quality food should not have its great natural taste overwhelmed by fancy and complicated cooking. The wonderful natural flavors and tastes of the food will do most of the magic for you. All you have to do is bring them out. The recipes I use create wonderful food, yet most of them are very simple and easy to use. Tender Grassfed Meat and Tender Grassfed Barbecue are full of simple recipes for grassfed and pastured meat that result in wonderful food, cooked in an easy and natural way.

I spend a big part of the holiday season planning and cooking the holiday feasts, as a gift to my loved ones. It is also a gift to me, as I also get to share in the feast!

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

CLA—Another Great Reason to Eat Grassfed Meat, the Fatter the Better

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

Grass-fed picanha (sirloin tip)

This picanha (New York tip) roast has a great fat cap, full of CLA.

Where do you find the nutrients our bodies need in these days of industrial agriculture? We are given nutritional advice by the powers that be which is motivated by profit only. Food is not what it used to be. Hybrid varieties are developed for shelf life, not nutrition. Meat animals are fed unnatural feeds (as well as growth hormones and antibiotics) to make them fatten faster and to increase profits. Factory food has made it hard to get essential nutrients. Soils depleted and contaminated by pesticides and artificial fertilizers compound the problem.

My solution is to eat the pure foods of our ancestors, unmodified, raised and cooked in traditional ways. Eating this way has brought me back to good health and greatly increased my enjoyment of food, because real food tastes so much better. Many other people have found the same solution.  Every now and them, research comes through that supports the real food way of eating, and science confirms what instinct and feeling good has already told us—real food is good for us, and gives our bodies what is needed to support the natural functions  that keep us healthy and strong.

However, many people have turned to using nutritional supplements as a solution. These supplements vary widely in their content and purity. Let me put it this way. What if a substance was developed that would give the following benefits?

  • Increases the metabolic rate
  • Increases muscle mass while reducing fat
  • Decreases abdominal fat
  • Strengthens the immune system
  • Reduces the risk of cancer
  • Reduces the risk of heart disease
  • Reduces the risk of diabetes
  • Reduces the risk of hyperthyroidism
  • Normalizes thyroid function

Would you want to take a supplement that contained this very beneficial substance?

Well, you do not have to. Various studies have shown that all of the benefits listed above come from eating food containing Conjugated Linoleic Acid, more commonly known as CLA.

The very best source of CLA is grassfed meat and fat, which are rich in this wonderful nutrient. CLA is a very useful nutrient that is used by the natural functions of our bodies to create all of the benefits listed above.

CLA is found in its most digestible form in the fat and marbling of grassfed animals. This is yet another reason to eat the fat on and in grassfed meat, and to get well-marbled grassfed meat, rather than the leaner grassfed meat.

The CLA from grassfed animals is not the same as CLA from plant sources, or in supplement pills based on plant sources. CLA is much more abundant in the meat of grassfed and grass-finished animals than in feedlot meat. Almost all meat animals are started on grass, but are finished in a feedlot, eating foods that are not natural for their species, such as processed grains, GMO-corn and GMO-soy, and a host of other things that were never part of the natural diet of any herbivore, often including such substances as chicken manure, cement dust, restaurant plate waste, and even plastic balls. Studies have shown that grassfed meat contains three to five times more CLA than factory meat. The fattier the grassfed meat, the more CLA it contains. (Source What Is CLA?)

Not only does grassfed meat and fat contain 300% — 500% the CLA of feedlot meat, the grassfed meat also contains many substances that promote the absorption of the CLA. It is not known whether factory meat contains these substances, or in what amount. It has been shown that feedlots can cause the amount of nutrients in the meat to greatly decline. For example, the amount of omega-3 fatty acids in meat almost vanishes by a typical stay in the feedlot. (Source Health Benefits of Grass-Fed Products)

While CLA can also be found in dairy products from grassfed and grass-finished cows, I believe that grassfed meat and fat are the richest source, and the easiest to absorb.

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

Why Grassfed Meat Is Better

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

Butter Steak from Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman

Grassfed Butter Steak, Tender Grassfed Barbecue, page 76

One of the questions I get asked most often is this—“What is different about grassfed beef?”

Many people seem to think the only difference is that grassfed beef is “always tough,” and that grassfed beef lacks the “great flavor” that is supposed to come from “corn feeding.” I have found that properly cooked grassfed meat is very tender, has much more flavor, and a much better texture than conventional beef.

There are many important differences between grassfed and conventional meat. The very composition and content of the meat is very different.

Because of the vast difference in the qualities of the meat, grassfed meat is best when cooked differently than conventional, “corn-fed” meat.

How Grassfed Meat Is Different

Grassfed Meat Is an Ancient Food

Grassfed meat, coming from herbivorous animals eating their natural diet of grass and meadow plants, is one of the oldest foods of mankind, maybe the oldest. This means that the human body has adapted over uncounted thousands of years to digest and process this meat. Our bodies know the composition of grassfed meat, and how to absorb nutrients from it, and expect to find all those nutrients there when they digest the meat. Conventional meat has a totally different nutritional profile, and had not been eaten by humans until the twentieth century. Grassfed meat, fat, and bones are perhaps the most primal of foods.

Grassfed Meat Has Superior Nutritional Value

Grassfed meat has the proper balance of omega-3 fatty acids to omega-6 fatty acids, containing far more omega-3s than conventional meat. Grassfed meat is also rich with CLA, a valuable nutrient that has many benefits. Conventional meat has a much higher ratio of omega-6 fatty acids, one that does not occur in naturally-fed meat. Conventional feedlot beef has far less CLA and omega-3 fatty acids than grassfed meat. Grassfed meat is also richer than conventional meat in many other nutrients.

Grassfed Meat Has Far Less Water and Should Be Cooked Differently

Grassfed meat is denser than conventional beef, and shrinks far less in cooking. Conventional meat is often quite watery, and that water cooks away when the meat is cooked, resulting in much more shrinkage. The need to deal with the water has led to the development of modern meat-cooking techniques, which will ruin grassfed meat. Because grassfed meat has far less water, it is best when cooked differently than conventional beef.

Grassfed Beef Tastes Much Better

Properly cooked grassfed meat is not tough, but tender, and has much better flavor than conventional meat. I can no longer stand the taste and texture of conventional meat, because grassfed meat tastes so much better. Grassfed meat from different breeds and producers taste different, in many wonderful ways, providing a wonderful variety of deep, rich flavors. The best comparison is with the many varieties of fine wine, which have many different tastes. Conventional beef always tastes the same—blah.

Grassfed Meat Cooks Faster and Easier

Grassfed meat cooks much faster than conventional meat, and is much easier to cook. This statement may surprise some people, but grassfed meat has so much flavor that it needs far less in the way of spices and sauces to be absolutely delicious. When you know the right techniques for cooking grassfed meat, it is very easy to cook. Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo are both full of easy ways to cook delicious grassfed meat.

There are many other differences, but these are the major ones. Tender Grassfed Meat and Tender Grassfed Barbecue both cover the subject in detail, pointing out the many differences in the composition and cooking qualities of grassfed and conventional meats.

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

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