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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


Healthy Traditional Condiments — the Treasure We Are Losing

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

Kimchi, another traditional fermented Korean food.

Kimchi, another traditional fermented Korean food.

Some years ago, there was a small Korean grocery near my home. I wandered into it one day, and was fascinated by the traditional fermented foods it contained. There were beautiful jars of colorful fermented vegetables, called kImchi, not just Napa cabbage, but all kinds of vegetables. But my attention was drawn to glass jars of another condiment, in the refrigerator section, whose beautiful red color drew my eye.

The labels were in Korean, which I do not read, but as I looked at the thick, gorgeous paste, with its deep color, I began to get hungry for it, even though I had never tasted it before.

The owner, seeing my interest, told me this was gochuchang, which was a fermented paste of hot chili peppers, a special rice, and other ingredients, which were mixed and left to ferment in huge clay jars for a very long time, sometimes years. He said it was very spicy, but it kept people healthy. He said making it was a very old tradition in Korea, passed down from generation to generation.

He pointed out many other fermented pastes to me, and explained how making these fermented mixtures was a very important tradition in Korea, one that went back to the very beginning of the Korean culture.

I could not resist. I bought a couple of the jars, beautiful from the rich colors of the fermented paste, and used them as a cooking ingredient and as a condiment. The paste was very hot, but over time I came to welcome the heat. And it gave a rich, luxurious hot flavor to all kinds of stews, stir-fries, and braises. It was great in barbecue marinades. Yet my favorite use was to eat it uncooked, right from the jar, as a condiment. Sometimes I would just eat a teaspoon or two because it felt so good to me. I began to start doing this when people around me at work had colds or flus. And, for whatever reason, I did not catch those colds or flus when I regularly ate this wonderful gochuchang.

Years passed, and I moved. I began to miss the benefits and taste of the wonderful fermented chili paste, so I planned a trip to the store to stock up. I was truly disappointed to find it was closed. I tried to find another source, but did not, and eventually forgot about it.

Many years later, when I studied the food wisdom contained in the website of the Weston A. Price Foundation, I learned that traditional fermented condiments had many health benefits, and were used by traditional peoples. I remembered gochuchang, and decided to do a thorough search and find it.

My search ended in another Korean grocery store. There were no jars of gochuchang. When I asked for it, I was led to a selection of solid plastic tubs, colored red. They were not refrigerated. I asked for gochuchang in glass jars. There was none. These plastic tubs were all there was, and I was told the same was true in Korea. I began to feel some real doubt, but I bought the tub which the clerk told me was the best and most traditional.

At home, with a mixed feeling of anticipation and dread, I tasted this “modern” gochuchang. At first, it seemed to taste good, but I soon became aware of an unpleasant texture, a slight but nasty aftertaste, and a somewhat repulsive hot flavor. It tasted nothing like the gochuchang I remembered. And the only feeling I got from it was a slightly scorched mouth, and a slightly upset stomach.

Maybe some of the other chemical brands taste better, but I am not inclined to try them.

I did some research on the Internet, and found out that traditional Korean condiments were being made in a much quicker and cheaper way, with most of the ingredients from China. Instead of placing the ingredients in a clay jar to ferment for many months, or even years, chemicals were used to achieve quick “fermentation,” and factory ingredients and flavors were added to the mix.

No matter where I searched, I could not find the traditional, naturally fermented paste.

One day, I talked with a filmmaker from Korea, who explained to me that all the traditional condiments were being made by chemical means, in factories. His mother still made the traditional fermented pastes, and he and his brother would drive to her farm each year to pick some up. He said that when her generation was gone, no one would be left who even knew how to make them.

I find this sad beyond words. These naturally fermented pastes, made from traditional local ingredients, are disappearing, replaced by inferior factory products made possible by chemicals and technology. Products that have no soul, no tradition, and do not contain the traditional mix of nutrients relied on by our ancestors. This has not only happened in Korea, but is happening all over the world .

If we do not take action to preserve traditional foods, we will lose them, and their many benefits.

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

Real Foods for a Healthy Winter

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

Friar Tuck Pan Roast from page 108, Tender Grassfed Meat

Friar Tuck Pan Roast from page 108, Tender Grassfed Meat

Winter is coming. In Europe, those words were a serious warning. Winter, with the freezing cold it brought, the snow and occasional blizzards, was the time when many people died. In fact, often a person’s age and health were measured by how many winters they had survived. The Native Americans of the Great Plains also used this measurement.

Whether one survived the winter, before central heating and supermarkets, was largely dependent on having shelter, fuel, and, most importantly, the food that ensured survival. Our ancestors learned much about what to eat during this dangerous time, and passed this knowledge down through the generations.

While most people in the U.S. and Europe do not see winter as a threat, more people do get sick in winter and more people die. Many people expect to have colds and flus during winter, and many do. Most people have no idea of what their ancestors ate to survive the winter, and depend on doctors and prescription drugs, or over-the-counter drugs, to get them through it. Unfortunately, doctors know nothing about curing colds and flus, and the drugs are of limited effectiveness and all have negative effects. Some take flu shots, and get sick anyway.

We can still use the wisdom of our ancestors to stay healthy during the winter, by eating the foods that make our immune systems strong and able to fight off colds and illness.


Traditional Winter Foods

Our ancestors used a number of foods in winter, foods that they knew would help them stay healthy. Here are a few of the favorites in Europe and the United States.


Bone Broth

This is the number one winter survival food in the entire world. Made from the bones of grassfed animals and pastured poultry, or wild game, these broths were the best mineral supplement ever invented. The long simmering process, usually at least twelve hours, extracted the nutrients, minerals, and gelatin from the bones and meat, and put it into the broth, where it could be easily absorbed. The gelatin from the bones and cartilage was also invaluable, improving the digestion, nourishing the gut, providing a protective coating to membranes and the stomach, and enabling the body to keep digesting and absorbing the nutrients from food. The broths were always cooked with plenty of unrefined salt, which also nourished and protected the body. The broths were always drunk hot, not scalding, but hot. The hot, nourishing liquid warmed the body from the inside as it was slowly sipped, helping to ward off the cold . Those who had it would drink broth every day of the winter, plenty of it.



A traditional European stew contained grassfed meat, onions, garlic, and a number of other winter vegetables. Often broth was added. These ingredients were slowly simmered together for hours, which caused the vegetables to disintegrate into the gravy. The meat also broke down, and merged its nutrients with those of the vegetables. When the stew was ready, it would be very tender, and thick. The tender meat and vegetables were easy to digest, and the nutrients extracted from the ingredients form the long cooking process were easy to digest and absorb. These stews were also rich in minerals and gelatin. They were always served hot, and there are few things as warming and satisfying as a forkful of hot, traditional stew. Eating a stew like this after coming in from the cold is one of the most satisfying things you can do, as your taste buds and body welcome the badly needed nutrients.


Winter Fruits and Vegetables

It was hard to get fresh vegetables in the cold of winter, yet our ancestors had their ways. Onions, carrots, and cabbage would keep for a long time in a root cellar, and were full of nutrients. Just about every stew, broth, and pot roast was made with onions, and carrots were also often available. Turnips would also keep in a root cellar, and were widely used. Later on, turnips were largely replaced by potatoes. These traditional vegetables were often added to broths and stews, and greatly increased the nutritional value of these warming dishes. Cabbage was not only cooked into stews and broths, but fermented into sauerkraut. Fruit was often dried during the fall and eaten during the winter, often cooked into stews, and added vital nutrients. Dried apples were a favorite in Europe.


Fermented Foods

Traditional fermented foods were a crucial part of the winter diet, all over Europe and the cold parts of Asia. The fermenting process not only preserved the food, but actually increased its vitamin content. The most famous and crucial fermented food was sauerkraut, which was eaten every day in small quantities, providing crucial vitamins such as Vitamin C, and friendly bacteria that helped the immune system and the digestive system. Many other vegetables were also fermented. The fermentation process used was lacto fermentation, which used salt and natural bacteria to do the job. This type of fermentation is the only way to get the nutrients from these foods that our ancestors did.


Pot Roasts

These traditional dishes consisted of cooking a large piece of pastured meat, always one of the cheaper cuts, in a covered pot with spices, herbs, and winter vegetables, with some liquid added, often broth. These delicious concoctions were cooked slowly until very tender, and until much of the vegetables had dissolved into the heavenly gravy. Very tender, and full of nutrients like a stew, these roasts were also served hot, and would warm the body and soul on a cold day, while giving valuable nutrition. And the smell as the meat slowly simmers away is so good.


Fat Roasts

The more tender cuts of meat, containing much fat, both in the meat and covering the meat, were expensive, and beyond the means of most people. But the nobles and those who could afford them would make great use of them in winter. Grassfed meat, roasted in its own fat, often served rare or medium, is loaded with vital nutrients, and the smell of roasting meat and fat is one of the best on earth. These roasts were served hot, with plenty of their own fat, which was eaten along with the meat. The pastured fat was full of vital nutrients, and helped the body resist the cold, while nourishing the brain. Even people of more modest means would enjoy roasts at feasts and holidays, with beef, lamb, pork, geese, ducks, and fat chickens being the favorites. The fat skin of geese and ducks was particularly prized as a winter food, as was the crisp fat that covered beef, pork and lamb roasts. Eaten hot, these were absolutely delicious. These roasts were often served with rich sauces and gravies made from their own fat and drippings, often with butter and cream, or added broth. These sauces added even more fat to the dish, in a most delicious and warming way.


Salted Meats and Fish

Much of the meat used in earlier times was dried, or salted, or fermented, so it would be available when needed in the winter. Ham, sausage, bacon, salt pork, pastrami, corned beef, and salted beef are examples of these foods. Fish were often salted or dried, also for the winter. These heavily salted meats were also eaten hot, and the fat they often contained helped the body resist the cold. Bacon in particular was a popular winter food, as were hundreds of kinds of sausages. The heavy fat content in these products not only made them delicious, but helped people resist the cold.

There are many other winter foods, but these are some of the main ones. We always eat plenty of broth, stews, pot roasts, and roasts during the winter. There are recipes for many of these traditional foods in Tender Grassfed Meat. I can often feel the strength and health flow into me as we eat these traditional foods. Good food can do more to keep us healthy, in my opinion, than anything else. And it tastes so good.

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

Bulgarian Food Wisdom and Dr. Weston A. Price

By Stanley A. Fishman, author of Tender Grassfed Meat
Central Balkan Mountains
Creative Commons License photo credit: Evgeni Karalamov

The people of Bulgaria are famous for their long life spans, and robust good health. At the beginning of the twentieth century, it was discovered that the Bulgarians lived longer than any other known people, having an astonishing number of centenarians. In fact, Bulgaria had a higher proportion of people 100 or older than any other nation. The question of why the Bulgarians lived so long and were so healthy has been studied for a long time. The original credit for Bulgarian health and longevity was given to a strain of bacteria found in their yogurt. This discovery led to yogurt becoming popular all over the western world. However, yogurt is only a small part of the traditional Bulgarian diet. A careful examination of the traditional foods of Bulgaria shows that they ate a diet quite similar to the diets eaten by the healthy peoples studied by Dr. Weston A. Price.

No wonder the Bulgarians lived so long and were so healthy!

The Diets Studied By Dr. Weston A. Price

Dr. Weston A. Price was a dentist in the early twentieth century. He noticed that each generation of his patients was less healthy than the previous generation and had worse teeth. Dr. Price decided that the answer was in nutrition, and he spent ten years traveling around the world to study healthy peoples who ate their traditional diets. He also studied what happened to these peoples when they ate modern food. Dr. Price discovered what the healthy peoples ate, and what they did not eat. The healthy peoples studied by Dr. Price did not have the chronic diseases that plague the modern world, like heart disease, cancer, diabetes, etc.

Dr. Price discovered that the healthy traditional diets had many things in common with each other.

High Animal Fat Consumption

The healthy peoples studied by Dr. Price ate a huge amount of animal fat from healthy animals, either pastured or wild. This included dairy fats such as butter, cheese, and cream, the natural fat of all kinds of animals, and the fat contained in the internal organs of animals, such as liver and kidney.

The traditional Bulgarian diet was full of animal fat from pastured animals and wild game. The natural fat of the animal was eaten with the meat. Meat was often cooked with large amounts of butter. Butter and cheese were often a vital part of traditional breads. Organ meats were very popular, even being eaten in soup. Large amounts of yogurt were eaten. The yogurt was always full-fat. A popular traditional drink was Aryan, which was made of yogurt and cold water blended together. Meat roasting in front of a fire was often basted with a chunk of animal fat. Large amounts of full-fat cheese were also eaten. Many Bulgarian breads and pastries were made with huge amounts of butter, often stuffed with full-fat cheese, or with cheese as a basic ingredient.

Meat and Game Eaten with Fat

The healthy peoples studied by Dr. Price valued meat as a food, whether it came from pastured animals or wild game. These peoples always ate meat with fat.

Pastured meat of all kinds was valued in Bulgaria, and wild game was a favorite. Meat in Bulgaria was almost always served with the natural fat, cooked with fat, and served with other foods containing fat.

Large Amounts of Organ Meats

The healthy peoples studied by Dr. Price valued the organs of animals as food, and ate large amounts of organ meats, particularly liver, but also heart, kidney, and many other organ meats.

The traditional Bulgarian diet valued all kinds of organ meats, serving them in many forms, with “Organs Soup” being a favorite dish.

Wild Fish and Seafood

The healthy peoples studied by Dr. Price ate plenty of wild fish and seafood if they could get it, with fish eggs being a valued food.

Wild fish and seafood were favorites in Bulgaria, and were widely and frequently eaten as part of the traditional diet. Fish eggs were valued, and often served.

Eggs and Poultry

The healthy peoples studied by Dr. Price ate large amounts of eggs, poultry, and other wild birds, if these foods were available.

Eggs and poultry were an important part of the Bulgarian diet. Eggs were not only eaten as a valued dish, but were added in large amounts to many other foods, such as traditional pasta and baking.

Fermented Foods

The healthy peoples studied by Dr. Price ate some fermented foods, often made from vegetables, on a daily basis.

Sauerkraut and other fermented foods were widely used in traditional Bulgarian cuisine, often being served at every meal in small quantities.

Fresh Vegetables and Fruits Grown in Rich Soil

Some of the healthy peoples studied by Dr. Price ate substantial amounts of vegetables and fruits, which were always grown organically, without chemicals, in rich soil full of nutrients.

Bulgaria had some of the richest soil on earth, and was famous for the wonderful qualities of their fruits and vegetables, which were widely eaten, and a crucial part of traditional cuisine.

No Refined Foods

The healthy peoples studied by Dr. Price did not use refined or industrial foods, like processed sugar. Everything was made from scratch, and the only processing was traditional ways of preserving and fermenting food. When a member of one of these healthy peoples moved to an area where they ate refined foods, they quickly lost their health, and often their teeth.

The Bulgarians traditionally made everything from scratch, using only traditional ways of preserving and fermenting foods. The Bulgarians did eat desserts made with lots of refined sugar and flour, but only on very rare occasions such as religious holidays. These rarely served desserts were served with a meal that was full of healthy fats and other healthy foods, which limited the damage done by the refined foods.

A Healthy Attitude Towards Food

So many people today are afraid of food. Traditional foods like animal fat are demonized, and blamed for almost every chronic illness. Traditional peoples did not blame food for disease, but saw their food as the very stuff of life, the source of life and health. Their traditions of how to cook and combine foods were carefully followed and provided excellent nutrition.

There is much evidence that modern processed foods create nutritional deficiencies that lead to all kinds of illness. This was never true of traditional foods prepared and served in traditional ways.

The traditional Bulgarian attitude towards food was very similar to that of healthy traditional peoples. The idea was to let your appetite be your guide as to what you should eat, and how much. In other words, eat what you desire, and as much of it as you desire, and let the needs of your body as expressed by your appetite be your guide.

This attitude works very well with traditional foods, containing the full range of needed nutrients.

Unfortunately, this attitude can lead to disaster with factory foods, which often lack vital nutrients, and are full of all kinds of artificial chemicals, sometimes chemicals designed to make you want to eat more of a particular processed food.

My solution is to avoid all factory foods, and let my appetite be my guide when I am eating real food only. It works beautifully.

The similarities between the diets studied by Dr. Price and the traditional Bulgarian diet are no coincidence. The principles discovered by Dr. Price are the best guide to great nutrition, and the traditional Bulgarian diet is yet more evidence of this fact.

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

Live Food, Dead Food

By Stanley A. Fishman, author of Tender Grassfed Meat

Making organic sauerkraut in a Harsch crock.

Traditional homemade sauerkraut is full of life.

Human beings need live food to support their life and health. Food that is full of vitamins, enzymes, co-factors, and many other substances that exist naturally in the food of our ancestors. Our bodies know how to use these substances to support life and health.

Modern processed foods are full of chemicals and preservatives that have killed almost all the life in the food. Many so called “fresh” foods are irradiated, which kills the life in the food. Many of these foods will not spoil, because there is no life in them to spoil. These dead foods do not give us the nutrients needed to support the natural functions of our bodies, which require nutrients that can only be found in live food.

Traditional Foods Are Live Foods

Our ancestors ate live food. It was either fresh and unmodified, or it was preserved by traditional methods such as fermentation, drying, and smoking. These traditional food preservation methods actually used beneficial bacteria to increase the life in the food, often increasing the amount and quality of the nutrients.

Dr. Weston A. Price spent ten years travelling around the world, studying the diets of healthy traditional peoples. He found that traditional peoples eating the diets of their ancestors were free of the chronic diseases that plague modern humanity.

  • They did not have tooth decay, though they had no dentists.
  • They did not have cancer, or heart disease, or arthritis, or asthma, or allergies, or birth defects, though they had no doctors.
  • They did not have any form of mental illness, though they had no psychiatrists.
  • They did not have crime, though they had no police.
  • They kept their sight, hearing, balance, mental acuity, and mobility well into extreme old age, though they had no glasses, no hearing aids, no hip or knee replacements, and no prescription drugs.

What they did have was plenty of good live food in its natural state, free of added chemicals, brimming with enzymes, vitamins, beneficial bacteria, and other co-factors that were alive, not dead. While the diets of these people were diverse, all of them ate raw or very rare meat and/or seafood, though they also cooked much of their food. All of them ate the organs of animals and fish raw, or lightly cooked. All of them ate some form of fermented live foods. All of them ate some form of raw, live animal fat, whether in the form of pastured butter, raw milk, raw cheese, raw fish fat, or raw animal fat. All of them ate raw fruit and berries. All of them ate some vegetables raw. All of them preserved food by fermentation, or drying, or smoking. These traditional methods preserved or actually increased the life in the food.

Dr. Price also found that traditional peoples eating modern processed foods suffered greatly from every modern disease; had terrible teeth that they often lost; and often suffered from epidemics such as tuberculosis. The modern processed foods eaten by these sick people were dead foods from cans and jars, often filled with sugar, processed in such a way that they did not spoil.

Modern Foods Are Dead Foods

The food industry loves dead food. Why? Dead food lasts longer. Dead food will not spoil. As an example, some cupcakes have lasted 15 years without spoiling. See this fine article about 15 year old cupcakes. Dead food has a very long “shelf life,” which means it can be transported for weeks, and sit on shelves for months or years, and still be the same. Dead food increases profits.

Live foods spoil, which really hurts profits. The fact that live foods will spoil makes it much harder to transport them, requiring intensive refrigeration, or freezing.

The food industry developed chemical preservatives, substances that prevent food from spoiling by killing the life in the food. These preservatives change the food they touch, changing it into something that we were not evolved to eat, something that our bodies do not recognize or know what to do with.

Dead food is not limited to packaged foods. Pesticides are poisons, whose purpose is to kill. Some pesticides are designed to kill plants, and others are designed to kill insects. When they are in the food, they change the food, almost certainly killing some or all of its live qualities.

Genetically modified plants have been changed so they can survive huge amounts of pesticides without dying. This means that genetically modified plants have been sprayed with even more pesticides than ordinary factory crops. Other forms of genetically modified plants actually have internal pesticides that will kill insects.

Many fruits, vegetables, spices, meats, and other foods are irradiated. The purpose is to kill bacteria, but the radiation changes the food itself, into something different, something new and foreign to our bodies. The purpose of radiation is to kill, and radiation kills life, including much of the life in the food.

The food industry has now introduced nanites, tiny particles much smaller than a single cell, as a new way to preserve food. These nanites are designed to kill bacteria, and they will kill all bacteria, including the beneficial bacteria our bodies need to function properly. These nanites are often used in food packaging, and no labeling is required. It is not known what happens when these tiny particles penetrate our cells, especially the cells of our organs.

How to Eat Live Food

The basic rule is, if it does not spoil, don’t eat it. This applies to meat, fish, vegetables, fruits, milk, cheese, butter—just about every food.

  • Eat only real, basic food that humanity has eaten for many centuries.
  • It is also best to find foods that are raised and processed without the use of added chemicals, such as foods that are organic or the equivalent. Processed foods should be avoided. If you buy processed foods, try to buy foods packed in glass, to avoid chemicals and nanites in the packaging. Even organic foods can have chemicals in the packaging, as organic tomato cans are lined with BPA.
  • Avoid all foods that have been irradiated.
  • Avoid all foods that have chemical preservatives.
  • Avoid all foods that have been genetically modified.
  • Eat traditionally fermented condiments, such as old fashioned sauerkraut. Traditional fermentation actually increases the life in food.
  • Eat a large portion of your food raw. This can include high-quality dairy, fruits, and vegetables (though some vegetables, especially cruciferous vegetables, should not be eaten raw).
  • Eat only grassfed, grass finished meats and wild seafood. These foods are especially full of life when cooked rare, or eaten raw. As Sally Fallon Morell has pointed out in her great cookbook, Nourishing Traditions, the US Department of Agriculture has stated that parasites are killed if food is frozen for at least 14 days.
  • Learn about traditional foods, and how to prepare and eat them. I recommend Nourishing Traditions, by Sally Fallon Morell. For grassfed meats, I recommend my own book, Tender Grassfed Meat.

Live foods give life, by supporting the natural functions of our bodies.

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