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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


All Milk Is Not the Same

By Stanley A. Fishman, author of Tender Grassfed Meat

Creative Commons License photo credit: AlexDixon

We are told that all milk is the same. This is just not true. There have been at least two different kinds of milk for almost 200 years. There is the milk that has nourished humanity for thousands of years, and there is swill milk. Swill milk was invented to maximize profits at the expense of everything else. Dairy cows were fed the leftover garbage from making beer and other alcoholic drinks, instead of their natural food—grass. This brewery and distillery waste was called swill. Cows who ate swill were weak and sickly and had very short lives. Their milk was full of deadly bacteria that was often fatal to children. In fact, the city of New York once had a child mortality rate of 50%, largely because of swill milk. Swill milk was particularly deadly to the poor, as it was the cheapest milk available, and many parents bought it because they were short of money.

Illness from raw milk was very rare before the introduction of swill milk. Millions of children died from swill milk. Pasteurization was developed to deal with the dangers of swill milk. While pasteurization may keep swill milk from killing people, pasteurization does not make the milk nutritious. There is a lesson in this horrible history. We should not feed garbage to milk cows. We should not feed garbage to any food producing animal. We should only feed these animals the food that nature intended for them.

Swill milk had a devastating effect on my grandfather’s family. This led him to become the first dairy farmer in the history of his family. He produced clean, nutritious milk of the very highest quality from grassfed cows. This milk was not pasteurized, and was a blessing to his family.

I have told this story in a guest post on Kimberly Hartke’s fine blog. Click on this link to read more:

Russian Immigrant to Canada Discovers Healing Power of Raw Milk

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

Understanding Dr. Weston A. Price

By Stanley A. Fishman, author of Tender Grassfed Meat
Creative Commons License photo credit: TAYLOR149

“Life in all its fullness is nature’s laws obeyed.” Dr. Weston A. Price.

I have seen these words many times, but I did not really understand them. Until now.

I have been very ill for most of my life. I have had a lot of medical treatment. Most treatments would relieve the symptoms, for a while, than the symptoms would return, worse than ever.

Yet when I followed the Weston A. Price diet, did what I could to avoid toxins, switched to grassfed meat, and had no medical care, all my symptoms went away, and they did not return. And my body functions began to improve, and they are still improving. At 58.

Many body functions that did not work, such as having a sense of smell, being able to breathe through my nose, breathe effortlessly, and sleeping through the night, returned. Other body functions that had been deteriorating such as hearing, eyesight, digestion, sense of touch, taste, and flexibility, are now improving. My mental attitude also improved enormously. I began waking up with a sense of joy and eagerness to live the day, a feeling I last had when I was a child. My usual mental feeling could best be described as a happy, peaceful contentment.

What happened?

Modern Medicine

Modern medicine is focused on treating a particular disease, defined by a set of symptoms. These days, the disease is treated with artificial medication, or surgery, or radiation, or all three. All of these treatments are a massive and powerful assault on the body and its natural systems, often doing great harm. Success is defined by a cessation of the symptoms. Usually, the symptoms return in the future, worse than before, and the cycle begins again.

Nature’s Laws

We all have an immune system, and other bodily functions that are designed to fight off disease and keep us healthy and regenerating. Modern science and medicine arrogantly claim to know how they work, but this knowledge is still incomplete. They just know the tip of the iceberg. This iceberg is powerful and complex beyond our understanding.

We have a powerful desire to eat, and eat food that will satisfy us. We are born with it.

The healthy peoples studied by Dr. Weston A. Price did not have the chronic diseases that plague modern humanity. They did not have scientists, or laboratories. They did not have doctors or dentists, though they had healers. They knew far less about the tip of the iceberg than we do. But they knew something very important. They knew how to feed the body, the whole body. And the body sustained and protected them, just as nature intended.

These peoples did not have peer-reviewed studies, or computers, but they had something else. The accumulated experience of thousands of years of living, passed down from mother to daughter, from father to son, from healer to healer, from wise person to wise person. This priceless knowledge was based on the combined experience of tens of thousands, even millions of the ancestors of their people, who paid careful attention to their own observations, filtered through the wisdom of common sense, and passed on this knowledge.

The healthy peoples studied by Dr. Price knew what to eat, and what not to eat. They knew how to prepare food. They knew how to combine food. They knew how to preserve food, though they had no refrigerators. They knew how to satisfy their hunger, with the right foods, properly prepared. They did not decide what the laws of nature were, they discovered them. They knew how to avoid the natural toxins and dangers in their land. They obeyed the laws of nature, and were rewarded.

I think modern people have lost most of this knowledge, and no longer know how to obey nature’s laws. We have tried to substitute the incomplete knowledge of science and technology for the laws of nature, to make our own laws. And we have suffered terribly for this, as shown by the huge and increasing amount of chronic illness in the most “advanced” nations.

Science and technology have accomplished wonderful things in many areas, and have greatly improved life. But their knowledge in the area of nutrition and health is partial and incomplete. I support real research, research based on the desire to learn and share, rather than the desire to exploit. But much of this research has not been completed.

What happened to me?

I think my body’s functions were supported and activated. I think that the changes I made enabled my body’s systems to function the way nature intended them to. I think the avoidance of toxins reduced the burden on my body’s systems, enabling them to function better. I think that following the Weston A. Price diet, eating traditional foods, and eating traditional food combinations gave my body’s systems the fuel and resources they needed to function properly.

I don’t know how to cure, prevent, or mitigate any disease. But following the old wisdom discovered by Dr. Price has allowed me to follow nature’s laws, which has enabled my body to function properly. And I enjoy the fullness of life.

For more information about Dr. Weston A. Price, please visit these websites: The Weston A. Price Foundation and Price-Pottenger Nutrition Foundation.

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

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

Mushroom Cream Sauce Makes Luxurious Leftovers

By Stanley A. Fishman, author of Tender Grassfed Meat

Little Mushroom
Creative Commons License photo credit: Tazmany

Grassfed meat is so filling and satisfying that we often have leftovers. I have just discovered a new favorite way to enjoy leftovers. In fact, this is so delicious that you may find yourself eating less just so you can have more leftovers to reheat.

The secret to luxurious leftovers is this traditional recipe for mushroom cream sauce. Forget about the stuff that comes out of a can, this is the real deal, made from scratch in this simple, but absolutely delicious recipe. This sauce is perfect for leftover beef, lamb, and bison. It is also excellent with any kind of ham, and could be used to reheat any meat. This is the tastiest way I know to reheat previously cooked meat. Just make sure the meat is sliced very thin. This sauce is so good that we make sure that every bit of it is served and enjoyed.

Traditional Mushroom Cream Sauce for Leftovers

2 tablespoons pastured butter

1/4 pound fresh mushrooms of your choice, sliced, (I prefer crimini, but any good fresh mushroom will do)

2 more tablespoons pastured butter

2 tablespoons organic sprouted flour, either spelt or wheat, (you could substitute your favorite unbleached healthy flour)

1 cup whole organic full fat unhomogenized milk, (you could substitute your favorite full fat unhomogenized healthy cows milk)

1/3 cup full fat organic cream, (you could substitute your favorite full fat healthy cream)

1/4 teaspoon coarse unrefined sea salt, crushed

Thinly sliced leftover meat of your choice

  1. Melt 2 tablespoons butter in a medium-size, heavy-bottomed pan over medium heat. When the butter is hot and bubbly, turn the heat to medium high, add the mushrooms and stir until the mushrooms are nicely browned, but not scorched. Remove the mushrooms from the pan and reserve.
  2. Turn the heat down to medium. Add 2 more tablespoons of butter to the pan. When the butter is hot and bubbly, add the flour. Stir the flour and butter with a wire whisk, until well combined. Slowly pour in the milk, a little at a time, whisking well to incorporate the milk as you add it. When all the milk has been added, add the cream and whisk well. Continue to cook, stirring, until the mixture starts to thicken. Add the salt, and the reserved mushrooms. Stir well.
  3. Add the thinly sliced meat, and cover with the sauce. Turn the heat down to low, and simmer for a minute or two, until the meat has been reheated.

Serve with the sauce and enjoy.

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

Also check out Fight Back Friday at Food Renegade.

Tender Grassfed Pistachio Parsley Lamb Recipe

By Stanley A. Fishman, author of Tender Grassfed Meat

The grass smells good
Creative Commons License photo credit: Tambako the Jaguar

A very elegant and traditional French way to prepare lamb is to roast it encased in a delicious coating, which always includes parsley. Parsley has a special affinity for lamb, and the combination is both traditional and wonderful.  This version also highlights pistachio nuts, which give a very nice flavor to the lamb. Roasting the lamb in the coating keeps it juicy, enhances tenderness, and infuses the meat with the flavor of the coating.

This recipe was created by Ivy Larson, one of the authors of the bestselling book, The Gold Coast Diet. Ivy and I have become Internet pen pals, and I have really enjoyed discussing nutritional issues with her. Ivy also emphasizes the use of whole foods and the avoidance of the artificial foods that plague our culture.  Ivy, however, favors a Flexitarian approach, which emphasizes the use of a wide variety of whole foods, especially plants, along with a small amount of meat. My approach is different, as I follow the dietary recommendations of the Weston A. Price Foundation, and eat a great deal of grassfed meat and fat. Ivy does emphasize the use of grassfed meat, as opposed to factory meat. When she does cook meat, she really has a flair for it, as shown by this delicious recipe.

I recommend that anyone who is interested in a Flexitarian or “less meaty” approach to whole food nutrition check out Ivy’s website, Hot and Healthy Living.

Here is the link to Ivy’s delicious recipe, “Tender Grassfed Easter Lamb with Pistachio Parsley Crust.”

Beautiful, Nutritious, Delicious Bones

By Stanley A. Fishman, author of Tender Grassfed Meat

Tender grassfed Porterhouse steak cooked by Stanley A. Fishman

Grassfed Bone In Porterhouse. It tasted even better than it looks.

There is a very old saying,”the nearer the bone, the sweeter the meat.” This saying celebrates the traditional knowledge that meat on the bone is valuable, both for taste and nutrition. The meat right next to the bone is sweeter and tastier, flavored with bone marrow and other substances that enter the meat during cooking. Grassfed meat cooked on the bone has so much flavor that spices are often unnecessary. I prefer to cook grassfed meat on the bone. Bone in meat has great nutritional benefit. Bone in meat is more tender. Bone in meat cooks more evenly. And it tastes so much better.

Why Most Meat Cuts Are Boneless

Most of the meat cuts sold today, including grassfed cuts, are boneless. There are several reasons for this. Bones are heavy, and most meat is shipped a long way. Cutting off the bones reduces transportation costs. I have talked to grassfed farmers who do not sell bone in meat because they are afraid the bones will penetrate the plastic they ship their meat in. The emphasis on lean meat promotes the use of boneless cuts, as bones contain fatty substances such as bone marrow. Carving bone in meat requires more effort than dealing with boneless cuts. Most people think of bones as waste, and do not want to pay for them. Actually, bones have tremendous nutritional and culinary value.

Bone In Meat Is More Nutritious

Bones are made up of minerals such as calcium, phosphorus, magnesium, and many others. When you put your mouth on a bone, the saliva in your mouth dissolves some of these minerals, which thus enter your body. Your body knows exactly how to digest and process these minerals and the cofactors which come with them. Need minerals? Eat the meat next to the bone, and you will get plenty, in a form that your body can easily assimilate and use. Also, you can suck discreetly on a tasty bone.

Bones also contain bone marrow, a fatty substance that is extremely nutrient dense, and is invaluable in making your own bones strong and healthy. Bone marrow is released into the meat during the cooking process, making the meat more nutritious and sweeter. There have been few, if any, scientific studies on the nutritional value of bones and bone marrow. However, there are some very old “studies,” conducted by our ancestors, the traditional peoples studied by Dr. Weston A. Price, and even wild animals.

Traditional People Knew the Value of Bones

The earliest habitats of primitive humans were found in caves. Many of those caves had one thing in common—a large pile of smashed and split animal bones. It is universally agreed that those bones were smashed and split to get at the bone marrow.

Traditional cuisine is full of references to bone marrow, which was eaten in many forms, and highly prized. The most prized meat in early Europe was the chine portion, a cut of meat reserved for the elite members of society, the heroes. Ancient Irish warriors fought to the death for the right to eat the chine portion, also known as the Hero’s Portion. Even the mightiest warrior in the Iliad, Achilles, cooked a chine portion for himself and the other great heroes of the Greeks. The chine portion was the same cut as a modern rack of lamb, or prime rib, or pork rib roast, except that the chine bone was always left on.

The Native Americans would actually use heavy rocks to pound bison bones into powder, which was made into a nourishing broth.

For most of history, meat was always roasted on the bone. Even stews had bones added to the pot, and the pieces of meat often contained bones. Many traditional peoples would chop chicken and other soft boned meats into pieces, so the marrow and other nutrients would be released into the pot during cooking. These traditions are still carried on today, in traditional cuisines all over the globe.

Several of the peoples studied by Dr. Weston A. Price, particularly the Inuit, split the bones so they could eat the marrow. All of the peoples studied by Dr. Price ate foods made with bones, often in the form of bone broths. These people had excellent teeth, strong bones, powerful immune systems, and were robustly healthy.

Finally, predators such as lions, wolves, and coyotes value the bones of their prey. After eating the liver of their kill, these animals will crack the bones for the marrow and chew on them, often leaving the lean meat for the scavengers. If you have ever given your dog a bone, you can see that dogs also have this traditional wisdom. Chewing on the bones is one of the best ways that these animals can get necessary minerals.

Meat on the Bone Tastes Much Better

Prime rib of beef, Porterhouse steak, T-bone steak, and lamb chops are bone in cuts that are popular even today. These cuts are very expensive and highly prized. Our ancestors ate a much wider variety of bone in cuts. Sirloin steaks, strip loin steaks, lamb roasts, beef roasts, pot roasts, pork roasts, and stews were all cooked with the bones. Almost all poultry was cooked with the bones, as were most fish. The reason for this was that the bones add so much flavor, as well as nutrition. When you cook meat on the bone, the marrow and other substances from the bones actually flavor the meat, adding succulence and a depth of taste that just does not exist with a boneless cut. The bones also help keep the meat moist, and help conduct heat throughout the meat so it cooks more evenly. If you are cooking the meat in liquid, the bone marrow, gelatin, minerals, and other substances from the bone enter the liquid, imbuing it with wonderful flavors, and causing it to thicken into a wonderful, flavorful sauce. There are a number of traditional recipes that call for adding extra bones to stews, pot roasts, and even the roasting pan to add these flavors to the dish. Meat is always tastier when cooked on the bone.

How to Add the Benefits of Bones to Your Diet

The simplest way to enjoy the benefits of bones is to cook bone in cuts. These are cuts of meat that still have the bone attached. When you eat the meat, do not be afraid to chew all the meat off the bones. Do not hesitate to discreetly suck on the bones, especially if you can get some of the marrow. You may find this to be immensely satisfying, as I do. Of course, don’t swallow any bones.

Another great way to enjoy the benefits of bones is to make real bone broth from the bones of pastured animals, simmered for many hours so the nutrients of the bones are released into the broth. My cookbook, Tender Grassfed Meat, has a number of such broth recipes, as does Sally Fallon’s magnificent work, Nourishing Traditions. Tender Grassfed Meat also includes a number of recipes for cooking bone in meat.

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

How Grassfed Meat Helps Weight Loss

By Stanley A. Fishman, author of Tender Grassfed Meat

Strip Loin Roast with Double Herb Crust from Tender Grassfed Meat Cookbook

Strip Loin Roast with Double Herb Crust, recipe on page 94, Tender Grassfed Meat Cookbook

Very few people think of grassfed meat and fat as a diet food. But eating grassfed meat and fat can satisfy your appetite so you eat less, stop your body from storing fat, and get your body to start burning fat. Grassfed meat and fat also give you many vital nutrients that you might not otherwise get while dieting. Most of the nutrients are in the fat. To paraphrase the title of one of my favorite books, you eat fat to lose fat. But it must be the right kind of fat—grassfed.

Where is the Fat?

The fat in meat is in two places, the exterior fat, which can be seen as a distinct slab on the top or side of the meat, and the interior fat, which is actually in the meat itself, often visible as small white specks (sometimes referred to as marbling).

Grassfed Meat is Different than Other Meat

The actual composition of grassfed meat is very different from that of conventional meat. Conventional meat has been fed large amounts of grain and other substances which are not the natural food of grassfed animals. This creates many changes in the meat, only some of which are known. For example, conventional beef fat has a much lower ratio of omega-3 fatty acids to inflammatory omega-6 fatty acids than grassfed beef fat. The ratio of omega-3 to omega-6 in conventional beef fat is often 1-20. The ratio of omega-3 to omega-6 in grassfed beef fat ranges from 1-1 to 1-4. Conventional meat did not exist prior to the 20th century. Grassfed meat has been nourishing humanity for uncounted thousands of years.

The Benefits of CLA

CLA, or Conjugated Linoleic Acid, has many benefits for someone who is trying to lose weight, as well as everyone else. CLA is abundant in the fat and meat of grassfed animals, and is easily absorbed in this form, making it available for your body to use.

  • CLA normalizes thyroid function, so your thyroid produces substances which help normalize your weight, while avoiding the weight gain which often results from hyperthyroidism.
  • CLA increases your metabolic rate, so your body burns more calories.
  • CLA actually signals your body to stop storing fat, and to start burning it.
  • CLA increases muscle mass while decreasing fat.
  • CLA decreases abdominal fat.

Grassfed Meat and Fat Satisfy Your Hunger by Nourishing Your Body

One of the hardest things for anybody on a diet is to eat less, or to give up foods that you are used to eating. The constant hunger can make it very difficult to lose weight. The main reason for most hunger is very simple. The body is not getting the nutrients it needs, so it wants to keep eating until it has what it needs. The problem is that modern foods do not contain all the nutrients your body needs, so eating them does not satisfy hunger.

Grassfed meat and fat are nutrient-dense, containing many of the nutrients we know about, such as vitamins D and A, most B vitamins, vitamin E, many minerals, most amino acids, the proper ratio of omega-3 to omega-6 fats, and high quality protein. Grassfed meat and fat also contain nutrients which have not yet been discovered, but which your body still needs. Your body is ready, willing and able to absorb the nutrients in grassfed meat, as your ancestors have been eating this meat for thousands of years and longer.

Grassfed meat is much denser and less watery, and it satisfies. When you eat a properly cooked serving of grassfed meat and fat, your body is nourished, you are satisfied, and the hunger disappears. I eat about half as much meat since I switched to grassfed, and I am satisfied. When my hunger is satisfied, I lose all desire to eat.

Grassfed meat and fat can really help any dieter, especially the low carb dieter, as grassfed meat and fat are allowed on such diets.

A very good book on weight loss is Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Sally Fallon and Mary Enig, PhD. Two great books that really support the low-carb dieter are: LIVIN’ LA VIDA LOW-CARB: My Journey From Flabby Fat to Sensationally Skinny in One Year and 21 Life Lessons From Livin’ La Vida Low-Carb: How The Healthy Low-Carb Lifestyle Changed Everything I Thought I Knew by Jimmy Moore.

Podcast Interview about Grassfed Meat

Link to Tender Grassfed Meat at Amazon

Low-carb expert and advocate, Jimmy Moore, interviews me on the Livin’ La Vida Low-Carb Show. We talk about all things grassfed—cooking, health, and nutrition. I really enjoyed the interview and think you will too. Here’s a link to the podcast:

Stanley Fishman Cooks Grassfed Meats the RIGHT Way!

The Cooking Advantages of Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Grassfed Herb RoastGrassfed meat has many cooking advantages over other meat. Grassfed meat is tender and tastes much better than other meat. Grassfed meat is often easier to cook that other meat. Surprised? All of these statements are absolutely true, if you know how to cook grassfed meat.

Grassfed Meat Is Different

Grassfed meat, coming from animals that have been fed the diet they were designed to eat, is quite different from other meat. It is denser, with considerably less water in it, and leaner. It has much more flavor, right in the meat. These differences mean that grassfed meat can be cooked at lower temperatures, shrinks much less in cooking, does not release water into the pan, cooks much faster, needs little or no seasoning, and is much more satisfying, so you are satisfied with a smaller amount.

No More Smoke in the Kitchen

Conventional steaks are almost always cooked over very high heat, creating much smoke in the process. The high heat is necessary to deal with the large amount of water in the meat. Grassfed meat browns beautifully over medium heat, whether on the grill or in the pan or under the broiler.

No More Water in the Pan

Conventional meat will often release a fair amount of water into the pan when it is heated. This water can really interfere with the cooking process, and can ruin the taste and texture of the meat, while diluting the flavor of any sauce or gravy. The only way to prevent this is to use really high heat. Grassfed meat does not have this excess water, and will almost never have this problem.

Shrinks Much Less in Cooking

Grassfed meat retains most of its volume when properly cooked with a dry heat method. A conventional roast will shrink in size dramatically when roasted. Grassfed meat will shrink much less, because it is denser, with much less water.

Grassfed Meat Cooks Much Faster

Grassfed meat cooks much faster than conventional meat. You can cook a delicious roast with a roasting time of 30 minutes. Steaks, stews, and pot roasts also cook much faster. This gives you considerable saving, in time and energy costs, and is much more convenient.

Grassfed Meat Needs Less Seasoning

Grassfed meat, properly cooked, has great natural flavor right in the meat and fat. This flavor is so good that it does not need much in the way of seasoning to be outstanding. The recipes in Tender Grassfed Meat are designed to bring out the great natural flavor of the meat by using just a few traditional ingredients and flavor combinations. This tastes so good that I am getting very hungry as I type this, and I just had a big breakfast! Conventional meat has a bland, uniform taste that needs all kinds of seasoning and sauce to provide flavor.

Grassfed Meat Is Much More Satisfying

Grassfed meat and fat are full of nutrients, and have much less water in the meat. This makes grassfed meat very satisfying. When your body gets the nutrients it needs, hunger stops and you lose the desire to keep eating. Now that I eat grassfed meat, I eat half the amount of meat I used to. I did not make a decision to eat less meat, it just happened because grassfed meat is so satisfying. When I am satisfied, my desire to eat ends, and I stop eating.

Grassfed Meat Is Tender and Easy to Cook

I ruined the first grassfed meat I cooked, because I tried to cook it like conventional meat. After much research, I learned how to adapt the knowledge of our ancestors and developed several methods of making grassfed meat tender and delicious. I have found that cooking grassfed meat with these methods is easy. These methods are described in Tender Grassfed Meat, and they have worked for many people who knew nothing about cooking grassfed meat.

This post is part of Fight Back Friday, March 19th at Food Renegade.

Celebrate St. Patrick’s Day with a Holiday Feast!

By Stanley A. Fishman, author of Tender Grassfed Meat

Fresh herbs for grassfed prime rib Holiday Recipes for St Patricks Day and Christmas

Fresh green parsley, sage, rosemary, and thyme

People in the United States think of corned beef and cabbage as being the traditional fare for St. Patrick’s Day. In Ireland itself, however, people are far more likely to eat the best grassfed beef they can get, green cabbage, and the well beloved potatoes. The recipes in the following link were developed as a Christmas menu, but are just as appropriate for St. Patrick’s Day.  They include fine grassfed beef in the form of a magnificent prime rib roast, crispy roast potatoes, and a particularly fine cabbage dish. There is much green in this menu from the fresh parsley, sage, rosemary, and thyme—to the cabbage. Enjoy this wonderful meal, and here’s the link to the recipes, at Kimberly Hartke’s fine blog:

Cooking for the Holidays with Stanley Fishman

A Sample of Tender Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Herb Crusted Strip Loin Roast from the cookbook Tender Grassfed Meat

Herb Crusted Strip Loin Roast

Tender Grassfed Meat is a different kind of cookbook. I designed the book to provide a lot of information about grassfed meat, why it is healthier, why it is best when cooked differently, and how to cook it. I also filled the book with delicious recipes. The following blog post is a sample of the book, containing information about grassfed meat, why it should be cooked differently, and a delicious recipe that demonstrates how to cook it.

Here is a link to the post, at Hartke is Online, one of my favorite blogs:
At Last, The Secret to Tender Grassfed Meat, Revealed!

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