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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


The Blessings of Bread and Butter

By Stanley A. Fishman, author of Tender Grassfed Meat

Traditional food combination of healthy bread and pastured butter.

Toothmarks show that this is the right amount of butter, as inspired by Sally Fallon Morell.

Bread and butter were so traditional in Europe that they were usually served at every meal. In fact, the expression “bread and butter” meant something solid, valuable, and indispensible. Both bread and butter have fallen into disrepute recently, and are rarely eaten in their traditional forms. This is a pity, because bread and butter in their traditional forms were incredibly nourishing and formed the indispensible basis for every meal.

What Happened to Bread and Butter?

Butter in its traditional form was one of the most nourishing foods known in Europe. But butter was demonized in the United States and then the rest of the world. The reason for this was simple—the makers of artificial fats and margarine had a product that was totally inferior to butter, both in taste and nutrition. These artificial foods were not initially welcomed by the public, who preferred the traditional fats that had nourished their ancestors for thousands of years.

The manufacturers of the first artificial fats had a real problem. Their products were so inferior in taste and nutrition, that nobody who could afford real fats would ever buy them. Unfortunately, the manufacturers came up with a marketing strategy that is still heavily in use today. The strategy had two major points. The first was to claim that traditional fats like butter, which had been known to be the most nourishing and valued of foods, actually caused heart disease and other illnesses. This was blatantly untrue, but intensive marketing campaigns and questionable “research” convinced the public that butter and other traditional animal fats were unhealthy. The second focus of the marketing campaign was to claim that artificial fats were “more scientific” and healthier. This is also untrue, as shown in the article “The Skinny on Fats.”

Bread used to be made from sprouted grains and/or by a sourdough process. Both of these methods neutralized the antinutrient substances contained in grain and caused the bread to be more slowly digested, which helped to avoid insulin problems caused by an overload of carbohydrates. This traditional bread became very rare, and was replaced by modern versions that were made with heavily refined flour. The grain was no longer sprouted. People were eating a type of bread that they had never eaten before.

The Tradition of Bread and Butter

Traditionally, bread was always eaten with plenty of butter. The two foods complemented each other. The butter facilitated metabolism, digestion, and the ability of the body to absorb nutrients. This butter was always made from the whole, unprocessed milk of grassfed cows, and was loaded with all kinds of vitamins, minerals, and a very special nutrient that Dr. Weston A. Price referred to as “Activator X.” The bread, made from sprouted grains, and often fermented by traditional sourdough methods, contained important nutrients, and provided a perfect vehicle for the butter. Just about every traditional European cuisine began each meal with this kind of bread and butter, which was considered absolutely essential for good health and digestion.

Dr. Price and the Swiss

Dr. Weston A. Price studied the diets of traditional peoples who were noted for their lack of chronic illness and robust good health. One of the peoples he studied lived in a rural area of Switzerland. These people ate superb grassfed butter slathered on traditionally made rye bread. Dr. Price studied the butter eaten by these people, sending samples to the United States to be analyzed. He found that this butter had an undiscovered nutrient which he called “Activator X.” Dr. Price’s research showed that people who had a plentiful supply of Activator X were much healthier than those who did not. The best source of Activator X in traditional European diets was butter. No wonder just about every European people would traditionally eat bread and butter at every meal.

How to Follow the Old Wisdom of Bread and Butter

If you want to enjoy the traditional blessings of bread and butter, it is crucial to have the right kind of bread and butter. The modern factory versions are not what our ancestors ate and are different substances.

The very best butter comes from cows who have been traditionally raised on green growing grass. Their butter is at its very best when they have been eating green, living grass, and traditional peoples timed their butter making to take advantage of the season when this grass was available. Butter like this is available today, but you have to make an effort to find it. Some local farmers make this kind of butter. Some nationally available brands that I have enjoyed are: Pastureland (sold by US Wellness); Trader Joe’s Organic Sweet Cream Butter (salted); and Kerrygold.

Traditional breads are made from sprouted grains and/or traditional sourdough methods, from grain that has not been sprayed with chemicals.

The Weston A. Price Foundation has done a wonderful job of identifying the right kind of bread and butter to eat. The best source that I have found for making traditional bread is Sally Fallon Morell’s magnificent cookbook, Nourishing Traditions. I have achieved wonderful results from To Your Health Sprouted Flour.

It is crucial that the right amount of butter is used on the bread. Most people have been trained to put a thin, pitiful, stain-like smear of butter on their bread, on the rare occasions when they allow themselves butter. The proper amount of butter to use is shown in the photo above, which was inspired a statement by Sally Fallon Morell that there should be enough butter on the bread to show toothmarks in the butter.

What does bread and butter have to do with grassfed meat? Traditionally, bread and butter were always served before the meat in Europe, and provided a wonderful appetizer that helped prepare the body to absorb the wonderful nutrients in grassfed meat.

Disclaimer: I do receive a very small amount of compensation if you buy Nourishing Traditions through this website. I do not receive any compensation if you buy any of the other brands mentioned in this article.

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

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

Steak and French Fries—Still My Favorite Meal

By Stanley A. Fishman, author of Tender Grassfed Meat

Old Fashioned French Fries from page 198 of the cookbook Tender Grassfed Meat.

Old Fashioned French Fries, recipe on page 198 of Tender Grassfed Meat.

I know literally hundreds of ways to turn grassfed meat into wonderful meals. But I have to confess something. My favorite meal remains what it always has been—steak and French fries. I am not alone in this. Many accomplished chefs have admitted to the same desire.

Steak and French fries have gotten a very bad reputation over the last 40 years. I contend that the steak and French fries I will enjoy this coming Father’s Day will be nourishing and good for me, as well as absolutely delicious.

The Allure of Steak and French Fries

Why have steak and French fries remained so popular, even if most people think they are a guilty indulgence? Steak and French fries are a traditional food combination, going back to France. The French know something about good traditional food combinations. I will point out that the original steak and French fries used grassfed beef for the meat, and good old saturated animal fat, such as beef tallow or lard, for frying the potatoes. The potatoes used for this traditional dish were organic, since all food used to be organic. The combination of steak and potatoes provided a meal that had a perfect pH balance, with the potatoes balancing the meat. Frying the potatoes in plenty of good animal fat tamed the high glycemic index of the potatoes, since the potatoes were fried in such a way to ensure that they would absorb plenty of the fat. In fact, potatoes were always cooked with fat (usually animal fat), in traditional Europe. As a follower of the teachings of Dr. Weston A. Price, I consider the fat of healthy grassfed animals to be one of the best foods I can eat. An excellent article on this subject is “The Skinny on Fats.”

Perhaps the greatest attraction of this combination is the joy of eating tender, juicy meat with crisp, delicious potatoes.

My Traditional Steak and French Fries

When I think of steak and French fries, I am not referring to the usual combination of a factory steak with factory potatoes fried at high heat in a modern vegetable oil. I think of a traditional, grassfed steak, with organic potatoes, fried at moderate heat in a traditional fat such as beef tallow or old-fashioned lard. This recreates the original ingredients that gave birth to the tradition.

A grassfed steak has much more flavor and will sustain and improve the natural functions of your body. Cooked right, it will be tender and taste so much better. The cuts I prefer for such a festive combination are Porterhouse, or a bone in rib steak, though I will also enjoy a strip steak, or even a less expensive cut such as center cut shoulder or cross rib. A less expensive cut of steak was often used for this dish in France, which was called Steak Frite. The cut I choose for the classic version is tri-tip steak, and my version of Steak Frite is contained on page 77 of my cookbook, Tender Grassfed Meat. The book also contains more than 20 other recipes for grassfed beef steak. These steaks all have something in common—they all go great with French fries.

I use only organic potatoes for French fries. I think it is important to use only organic potatoes, because conventional potatoes have been heavily sprayed with a number of pesticides, and just do not taste as good. I will fry the French fries in rendered beef tallow, or natural, unhydrogenated lard. I will fry the French fries twice, initially at a very moderate heat. Some might ask, “Doesn’t that mean that the fat will get into the potatoes?” You bet the fat will get into the potatoes. That’s a good thing. Eating fat with potatoes is an old European tradition. My recipe for Old Fashioned French Fries is contained on page 198 of Tender Grassfed Meat. You can see how they look in the photo above. They taste even better than they look.

A meal of traditional steak and French fries provides important nutrients that will maintain and support the very structure of your body, such as your bones, muscles, and cells, while also supporting your immune system and other body functions. But my main reason for wanting steak and French fries is that it tastes so very good.

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

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

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