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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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Before Weight Loss Surgery — Try Grassfed Fat

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

Pastured butter—one of the most delicious ways to get your cholesterol.

Pastured butter—this is what people used to eat to lose weight.

The FDA recently claimed that some advertisers of “Lap Band” weight loss surgeries were not properly disclosing the many dangers of the procedure.

It is a total mystery to me why anyone would accept the risks of surgery if they had any alternative. Why anybody would accept mutilation, internal scarring, and the insertion of a foreign device into their bodies. To have this done for the purpose of losing weight is incomprehensible to me.

But it is supposed to be so hard to lose weight, and to keep the weight off. And weight loss surgeries like gastric bypasses and the “Lap Band” are supposed to make it easy.

But there is a much safer and ultimately easier way that will work for most people. A way that was in common use before World War II, from a time when obesity was very rare. A way that is simple and effective. This is the “secret” that was commonly used in the early twentieth century, with great success—eat a low-carb, high-fat diet.

Weight Loss Before

Before animal fat was demonized by the completely discredited “lipid hypothesis,” there was no massive diet industry. There were no surgeries for weight loss. There was very little obesity. If somebody wanted to lose weight, the common medical response was to prescribe a low-carb, high-fat diet. This was so effective in achieving weight loss that obesity was not a problem. And people did not suffer from malnourishment with such a diet, as grassfed animal fat is one of the most nutrient-dense substances on Earth.

The food at that time was also different. There was much less processed food. Meat was always grassfed and grass-finished. While there was far too much sugar in the diets of many people, going on a low-carb, high-fat diet would remove the sugar-heavy foods and the carbohydrate-rich foods. People who went on the low-carb, high-fat diet would usually eat large amounts of pastured animal fats such as butter, lard, beef tallow, and fatty meats, from animals that were grassfed and pastured. The fat of grassfed animals is rich in CLA, a nutrient that actually reduces body fat. It was not hard for most people to stay on such a diet, because the animal fats are so satisfying.

Weighing too much was simply not a problem for most people, and when it was a problem, there was an easy solution that worked for almost everybody.

And there was no market for a huge diet industry.

The Change

Obesity started to become a huge problem after World War II. The fear of cholesterol was created, and eating fat was identified with consuming cholesterol. Animals in the U.S. were finished in feedlots, a practice that resulted in the animal losing almost all the CLA in its meat and fat. Doctors stopped prescribing the low-carb, high-fat diets that had been so effective in the past, because of the fear of animal fat. People ate more and more high-carbohydrate, processed foods, more sugar, and more food additives. At the same time, they greatly reduced their consumption of animal fats and greatly increased their consumption of vegetable oils that could only be made with modern technology.

The result? Americans became fatter, and fatter, and fatter. The diet industry was born.

Weight Loss Now

You would think that something would have been learned about the fact that high-carbohydrate, low-fat diets make people fat, after decades of experience. And you would be right. Unfortunately, one of the things that was learned is that such a diet would make huge numbers of people fat, and that a fortune could be made by keeping them fat and giving them weight loss programs that would provide only temporary relief. Thus, we have a multi-billion-dollar diet industry, a segment of the medical industry that “treats” obesity, and millions of suffering people who are exploited by these industries.

Millions of people starve themselves, and exercise themselves into exhaustion as they follow these programs and get advice from medical professionals, in a desperate attempt to lose weight. Most people who lose weight, after much effort, suffering, and expense, gain it back, and the whole horrible cycle starts again.

This has led to the creation of “weight loss” surgical procedures, which promise an easy way to keep weight off. Two of the most popular are gastric bypasses and “Lap Bands.”

A gastric bypass actually involves stapling the stomach, and rerouting the food digestion so the small intestine is avoided. Normally, all food passes through the small intestine, which is crucial to digestion. This make it impossible for the body to function properly in digesting food, which leads to weight loss.

A “Lap Band” involves the surgical, interior attachment of an inflatable belt around the stomach. The belt constricts the size of the stomach, so it cannot expand to hold more food to digest. This makes it impossible for the stomach to function properly in digesting food, which also leads to weight loss.

Both of these procedures have many risks and a high chance of serious side effects, which often lead to more surgeries to try to correct the problems that arise.

The Solution

My own personal experience has convinced me that the best way to deal with almost any body issue is to strengthen the natural functions of the body, by eating a nourishing traditional diet, full of foods rich in pastured animal fat. Surgeries that interfere with and disable the natural functions of the body are something that I would never agree to.

If weight is the issue, the low-carb, high-fat diet is tried and true. It is important to eat only real food and grassfed meats when you are on such a diet, as those were the foods available when the diet was common and obesity was rare.

I am not giving medical advice, just writing about how things were done and about my own experience. If you have a medical issue, you should consult a medical professional, preferably one who treats each patient as an individual and is open to new ideas.

There are many such diets, with the Atkins diet being the most famous. The book “Eat Fat, Lose Fat” by Sally Fallon Morell, describes an effective high-fat diet, using a Weston A. Price perspective. My friend Jimmy Moore is devoted to providing information on low-carb, high-fat diets, and there is a ton of useful information on his website, Livin’ La Vida Low-Carb Blog. Jimmy will also answer questions about the subject by email.

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

Another Great Benefit from Grassfed Animal Fat

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

Pastured butter—one of the most delicious ways to get your cholesterol.

Pastured butter—one of the most delicious ways to get your cholesterol.

Anyone who reads my books or this blog will soon realize that I am a passionate advocate for the benefits of eating animal fat.

Anyone who has seen me in the kitchen knows that I practice what I preach, NEVER trimming off any fat from the meat, using large amounts of natural lard, pastured butter, grassfed beef tallow, lamb tallow, bison suet, uncured fatty bacon, and duck fat in my cooking.

Anyone who has seen me at the dinner table will know that I put my fork where my advocacy is, eating huge amounts of pastured butter, grassfed animal fat, well-marbled grassfed meat, chicken skin, turkey skin, duck skin, goose skin, pastured pork fat, and the crisp wonderful fat from all kinds of roasts.

When people learn about my fondness for animal fat, they almost always ask this question, in one form or another—“But what about the cholesterol? Doesn’t that fat contain plenty of cholesterol?”

Yes, it does. And that is one of the reason I eat it—for the cholesterol.

The Blessings of Cholesterol

I recently had the pleasure of watching a DVD entitled “The Oiling of America.” This DVD was made during a lecture given by Sally Fallon Morell, the president of the Weston A. Price Foundation. The lecture was based on research done by Dr. Mary Enig, the renowned scientist who discovered the danger in artificial trans fats. I highly recommend this DVD to everyone, and it is my source for this column.

Some of the most important facts I learned from this superb DVD are as follows:

  • Cholesterol is vital for life and the natural functions of the body.
  • If you had no cholesterol, you would be dead. It is that simple.
  • Cholesterol is used by the body to keep water out of our cells, so they can function properly.
  • Cholesterol is used by the body to make Vitamin D, in combination with sunlight.
  • Cholesterol is used by the body to make many vital hormones, including all the sex hormones.
  • Cholesterol is what the body uses to repair damage. Cholesterol actually repairs tears in arteries, rather than clogging them. The body uses cholesterol to repair other wounds and damage as well.
  • Cholesterol is used by the immune system to fight off infections and disease.
  • Cholesterol is crucial for the proper functioning of our brains—much of the brain is made up of cholesterol.
  • Cholesterol is used by the body to make serotonin, the chemical used by the body to prevent depression.
  • Cholesterol is a powerful antioxidant, used by the natural functions of the body to protect itself from free radicals. Free radicals have been implicated in many diseases, such as cancer.

These are just some of the blessings of cholesterol, there are many others.

Some of the other facts I learned from The Oiling of America:

  • Cholesterol does not cause heart disease.
  • Cholesterol does not clog arteries. In fact, when arteries or damaged or clogged, the body sends cholesterol to fix the problem. That is why some cholesterol is found in clogged arteries, along with much larger amounts of other substances that actually clog the arteries. Blaming cholesterol for clogging arteries is like blaming firemen for the damage caused by a fire they fight.
  • Women and all elderly people with higher cholesterol live longer and are healthier than women and elderly with low cholesterol.
  • Eating cholesterol does not increase the cholesterol level, as the body will make the cholesterol it needs and does not get from food. Trouble comes when a weakened body cannot make enough cholesterol, and there is not enough cholesterol in the diet.
  • All the cholesterol made by the body and included in natural foods is good, and is used by the body. The only bad cholesterol is an oxidized form found in some processed and refined foods.

But What about the Studies?

Yes, there are a number of studies that are interpreted to support the common belief that cholesterol is bad for health and causes heart disease. Most of these studies are funded by drug companies, or other organizations that have a direct financial interest in perpetuating the error that cholesterol is bad. Because of this conflict of interest, they do not persuade me.

Sally Fallon Morell and Dr. Mary Enig do a great job of exposing the statistical manipulation, cherry picking, tricks, and other misleading mechanisms used to misinterpret the results of these studies, going through this in great detail. After seeing the calm and convincing debunking of these studies, it is clear that they have been manipulated for a reason. And that reason is profit.

Finally, all of the healthy peoples studied by Dr. Weston A. Price ate foods rich in cholesterol, in amounts much greater than any modern people. None of them had heart disease.

My thanks to Sally Fallon Morell for giving me permission to use the information in The Oiling of America. You can purchase the DVD Oiling of America here.

I will continue to enjoy my delicious diet rich in natural animal fats, knowing it is great for the natural functions of my body.

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

 

Where’s the (Grassfed) Beef in the “Healthy Eating Plate”?

By Stanley A. Fishman, author of Tender Grassfed Meat

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

This is my plate, grassfed meat, potatoes roasted in beef fat, and vegetables sauteed in bacon fat. Very satisfying!

I will never understand how the bureaucrats and academics who try to control every aspect of our lives think. Why do they believe that posting a graphic of a plate divided into brightly colored sections labeled “Fruits, Vegetables, Protein, and Whole Grains” would convince anyone to change the way they eat?

Come to think of it, that graphic is a lot more attractive than photos of the industrial food they want us to eat.

No matter how silly, the multicolored plate divided by labeled sections is apparently the state of the art in food persuasion, as we now have another plate to tell us what to eat. Harvard has come out with its own version, entitled the “Healthy Eating Plate.”

This “Healthy Eating Plate” is pretty much identical to the government’s “MyPlate,” though the size and shape of the colored blocks is a bit different.

  • Fats, the most important food group, are completely missing from both of them.
  • Both plates include large amounts of vegetables.
  • Both plates include large amounts of whole grains.
  • Both plates include large amounts of fruits.
  • Both plates avoid the “M word” (meat) and include a relatively small section labeled “Protein.”

In other words, an even more extreme version of the old food pyramid, a high-carb, very low or no fat, low-protein diet. The same diet that has ruined the health of the American people and led to an epidemic of obesity and disease. The fact that these sorry, worthless guidelines have failed completely over the last twenty years means nothing. The motto of these people seems to be—if it fails, and fails again, and fails always—do it again, and do more of what has always failed.

But the academics provide us with more detail as to what these sections mean. Protein means fish, beans, nuts, lean chicken. Red meat is to be avoided. In other words, there is no place for red meat on the Harvard plate. Not even grassfed meat.

Nowhere does either plate differentiate between industrial food and real food. Nowhere does either plate point out the immense difference between grassfed meat and factory meat. Nowhere does either plate refer to the presence of chemicals in food. GMOs are not even mentioned, as if they do not exist.

This is a serious matter, because the Harvard plate supports the government plate. The government imposes its food guidelines on schools, the military, and a host of programs and institutions. The people who are forced to follow these guidelines could be deprived of all red meat, with no consideration of the difference between grassfed and grain-fed.

The best diet for humans has been known for a long time. Dr. Weston A. Price discovered it and described it after ten years of on-location research in his 1939 book, Nutrition and Physical Degeneration. The people who ate this diet functioned so well that they were literally free of disease and obesity. A good guide to this diet is the Weston A Price Foundation’s Dietary Guidelines. These are the diet guidelines that should be adopted, though the choice of what to eat should be left to each individual.

Instead, we have guidelines that are focused on profit, not health.

As for me, I will continue to eat plenty of grassfed red meat, pastured pork, wild seafood, organic or the equivalent produce, traditionally fermented foods, real dairy, and lots of grassfed animal fat.

I reject both plates completely.

This article was inspired by a brilliant post by my friend Jimmy Moore, Harvard’s ‘Healthy Eating Plate’ Only Marginally Better Than USDA’s MyPlate.

This post is part of Fight Back Friday blog carnival.

A Real Paleo Diet — Grassfed Meat, Fat, and Organ Meats

By Stanley A. Fishman, author of Tender Grassfed Meat
Loosing It
Creative Commons License photo credit: tuchodi

The idea behind the Paleo diet makes a great deal of sense. For tens of thousands of years, humans have been eating the foods available during the Paleolithic period. Our bodies have adapted to use these foods and easily digest and process them. Our bodies know how to use the nutrients in these foods, and how to dispose of the waste in these foods.

But what is the Paleo diet? What did Paleolithic peoples really eat?

The Paleo diet is generally agreed to consist of foods that were only available during the Paleolithic period, before agriculture and the keeping of domestic animal herds had been developed. All grains, dairy products, all modern processed foods and oils are excluded. Wild meat, fish, roots, shellfish, berries, fruits, eggs, some tree nuts, vegetables, and edible fungi such as mushrooms are included.

Some say that the Paleo diet should be meat-heavy. with an emphasis on lean meats. Others say it can be mostly fruits and vegetables. Some say it should be high-fat, and others say it should be low-fat. But what did the Paleolithic peoples really eat?

A true Paleolithic diet was discovered and recorded by Dr. Weston A. Price, the great food researcher. In 1933, Dr. Price visited a native people living in the far north of Canada, far from the sea. These people were eating the same diet their ancestors had, consisting only of foods that were readily available during the Paleolithic period.

These people had no agriculture, and no herds. They were so far north that they were deprived of all fruits and vegetables for most of the year. They were far from the sea, and the rivers were so frozen that there were no fish. In fact, they ate very little other than the wild animals they hunted, often moose.

They ate not only the meat of the animals, but the organs, and the fat, especially the fat. Meat was always eaten with fat. They also ate bone marrow, chewed on the bones, and used the bones in cooking. The animals they ate were mainly herbivores, grass-eaters, so they were eating grassfed meat and fat, and the organs of grassfed animals. And just about nothing else.

Dr. Price found that these people were in excellent health, strong, happy, and vital. Though the temperature would often be seventy below zero during the long, cold winters, these people had learned how to keep warm and well-fed. The women would give birth quickly and easily, to healthy children who were free of birth defects. They had no dentists, and no cavities. Despite the extreme cold, nobody had arthritis. They did not have heart disease or cancer. They did not have diabetes or any of the chronic diseases so common in the modern world.

Dr. Price wanted to know why they did not get scurvy, a disease caused by the lack of Vitamin C that causes teeth to fall out, and eventually results in death. Dr. Price learned that they got the Vitamin C they needed by eating the adrenal glands and second stomachs of the animals they hunted. Scientific research later confirmed that the adrenal glands of grassfed animals were the richest known source of Vitamin C, containing far more than any fruit or vegetable. These native people knew what part of the animal to eat, so they could get the nutrition they needed. In fact, they got all their vitamins and minerals from the fat, organs and bones of the animals they hunted.

These people were so free from crime that nobody locked their doors, and nothing was ever stolen.

After Dr. Price left these people, he traveled south, and studied the native peoples he met on the way. Many of these people had adopted modern food like jam, sugar, syrup, and bread. The native peoples eating modern foods were riddled with disease, many suffering from crippling arthritis. Tuberculosis, cancer, and tooth decay were very common.

Dr. Price’s research described a true Paleolithic diet, and the wonderful health of the people who followed it.

While this is not the only Paleolithic diet, it shows how beneficial a true Paleolithic diet can be.

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

Grassfed Fat — the Lost Delicacy

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.

I love to eat grassfed beef fat. I actually will put a large piece of crisp, hot, grassfed beef fat in my mouth, and eat it with great enjoyment and satisfaction.

Animal fat used to be the favorite food of most of humanity. But that has changed.

Fat is taboo. Especially animal fat. Animal fat is supposed to be the ultimate poison. Even looking at it could cause a heart attack, or so people seem to think. Well, I do not believe this anymore, especially where grassfed fat is concerned.

Grassfed fat has a very different composition than the fat of factory meat. Factory meat has far too much omega-6 fatty acids, and is lacking in CLA and various fat-soluble vitamins. Grassfed fat has a perfect omega-3 to omega-6 ratio, and is full of nutrients like CLA and fat-soluble vitamins. The healthy peoples studied by Dr. Weston A. Price ate plenty of animal and fish fat. But nutrition is not the only reason I eat grassfed fat.

Grassfed meat is delicious, but the grassfed fat on the meat can be even tastier.

One of the ways I research my books is to read old novels. Often they contain detailed descriptions of traditional meals, and how they were prepared. Time after time, I read of how the characters enjoy biting into a crisp piece of hot, roasted fat. One day, I decided to try it myself. It was absolutely delicious, crisp on the outside and melting on the inside, and so satisfying. Now I make sure to have some hot crisp fat whenever we have a grassfed roast, or pastured pork roast.

I learned that I am following an old tradition.

Some of the world’s greatest traditional delicacies consist of animal fat. Peking duck is made for the crisp skin, which is the high point of the meal. Several Asian cultures deep fry duck pieces, so the skin comes out hot and crisp. The crisp, hot, brown fat of a prime rib roast used to be prized in England. Sausages all over Europe and Russia used to be full of pastured animal fat. The taste of the hot, juicy fat squirting into the mouth when the sausage was bitten into was so prized that poems were written about it. The Native Americans prized all kinds of animal fat, not only adding it to their stews and pemmican, and using it to baste their roasted meats, but often covering their bodies with it. A steamed roast pork belly is still a festive dish in parts of China, and the fat is the favorite part. In parts of Italy, pork fat of the highest quality is spread on bread like butter. Middle Eastern skewered meats had chunks of fat on the skewer right next to the chunks of meat.

I like beef fat best when it is crisp and hot. There are several varieties of grassfed beef fat, and I like them all.

Prime rib fat has a unique, rich flavor, with a hint of sweetness.

Sirloin fat, including picanha fat, crisps up beautifully when grilled or roasted, and gives an explosion of flavor when bitten into. You can see this terrific fat in the photo above.

Caul fat (which is taken from an area near the kidneys) has a wonderful crispness and flavor all its own, and just might be my favorite.

I also love bison fat, when I can get it. It has a wonderful crisp texture when roasted, and a rich, sweet flavor.

Grassfed lamb fat is another favorite. It should be only eaten when it is very hot, as it can get greasy when lukewarm, but it has incredible flavor and a very delicate crispness when served hot.

Pastured pork fat has a nice, delicate, crisp texture on the outside, but it is the rich, creamy inside that has incredible flavor and literally melts in your mouth.

Grassfed fat and pastured pork fat can make vegetables delicious beyond belief. I will place plenty of sliced grassfed animal fat in a pan, and put it in a hot oven until enough of the fat has melted to coat the pan. I then add all kinds of vegetables, including carrots, celery, onion wedges, tomatoes, peppers, eggplant, and zucchini, in almost any combination. I will roast them together until the vegetables have caramelized beautifully in the melted fat, and are rich with concentrated flavor that is just wonderful to eat.

If you do not mind the carbohydrates, you can do the same with potatoes, or apples, or both. Not only will they be over-the-top delicious, but the melted fat that penetrates them and intensifies their flavor will provide some protection against the glycemic effects.

If you have never had vegetables roasted this way, you will not believe how good they taste. Just be sure to eat them hot. And, best of all, you will have a number of crisp, flavorful pieces of fat in the pan that are also a joy to eat.

Grassfed animal fat is full of nutrition and is absolutely delicious!

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