Customer Reviews

Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat

5 star:		(7)
4 star:		(2)
3 star:		(2)
2 star:		(1)
1 star:		(0)

 

 

About 5 years ago, as I started to learn more about how factory farms were treating animals in this country, I started looking into buying grassfed meat. Grassfed meat is raised on pasture, not on feedlots. They eat and are raised as nature intended eating grass. Cows, bison and lambs are herbivores and are not supposed to be eating grain, it makes them sick.

So we started buying grassfed beef, lamb and bison. Everyone in the family loved it but it was challenging to cook as it's not as fatty as feedlot beef, but it's much healthier, and tastier so we kept experimenting. I wish we had this cookbook then. It's a wonderful cookbook about cooking healthfully and has many recipes for beef, bison, lamb as well as marinades and side dishes. We base a lot of our cooking on the Nourishing Traditions Cookbook by Sally Fallon and Mary Enig (also highly recommended) and this book is a wonderful companion book. The same principles are used and the recipes we've tried have been delicious. I learned new techniques that have made a big difference, especially for cooking bison.

The recipes are broken up into easy to find sections. Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques. There's a lot of detailed information here that makes the recipes even easier.

Part two is the wonderful recipes. There's a broth chapter (we love broth!:), chapters for each grassfed meat; Beef, Bison and Lamb. A chapter on how to sneak healthy food such and liver into your meals, and then marinades and a great chapter on side dishes which include potatoes, vegetables and eggs. We've already made the Bone in Bison Rib Steak, and the Swiss Chard Potatoes which were both fantastic. There are many more recipes I can't wait to try.

And lastly, there's a terrific index with sources for grassfed meat so you can cook your own healthy and delicious meals. I highly recommended this cookbook if you are looking for great healthy recipes for you and your family.

More and more people are beginning to realize the benefits of consuming healthy cuts of meat that come from grass-fed cows, bison, and lamb to maximize their health. Unfortunately we live in a day and age of industrialized farming that would rather "fatten up" these cattle on unhealthy grains and other such feed that does nothing beneficial for your body. Although grass-fed meats can cost a little more, the quality is far superior to anything you've ever eaten in your entire life!

However, there is one thing about grass-fed beef that many people (myself included!) have had trouble with -- COOKING IT! Unlike regular meats you purchase in your local grocery store, these meats require a special tender loving care that requires them to be cooked differently than traditional ones. Attorney Stanley Fishman learned this the hard way when he first attempted to cook some of this meat and "ruined" it by overcooking the meat. Now he knows better!

As a cooking connoisseur, Fishman realized that grass-fed meats needed to be treated differently than other cuts to avoid the chewy meat that can wear your jaw out. That's not the way grass-fed beef, bison, and lamb is supposed to taste and he shows you exactly how to make the most tender, melts-in-your-mouth foods you'll ever eat in this book. Using his dogged research style to find out exactly what he did wrong the first time around, Fishman read through hundreds of old cookbooks from around the world to see how these meats were cooked way back when. The knowledge he gleaned from those many hours of study are what comprise this book.

This book is a virtual primer on why grass-fed meats and meat byproducts are actually better for you than the grain-fed, industrialized ones. Fishman shares all about the cooking utensils and techniques that you will use with the meats to prepare them for meals of all kinds, including grilling, broths, soups, and recipes galore. Although they are meat-based, not all of the recipes included in the book are necessary low-carb. But they can each be adapted to fit within your specific dietary needs.

Natural real whole food advocates will LOVE this book!

I recently purchased this book because I have recently murdered a few pieces of 100% grass fed beef. This book is a life saver. The recipes I have tried have been delicious and the meat is tender & succulent. I love his resource section because now I can find great products easily. This book is a perfect fit into my life style and it compliments nicely the Essential Easting series of books by Janie Quinn which I use everyday. To sum things up-Life is good!!! The only problem I have now is that my family likes my cooking more than going out to eat.

I enjoyed this book and found it very informative and I consider myself knowledgeable about grassfed beef preparation, my wife and I buy grassfed meat whenever we can for the health benefits(the list is long and quite surprising). It is a little more finicky about temperature and length of cooking time due to the nature of meat that is developed as nature intended, it is quite different than corn finished or corn fed beef in texture, fat composition and amount of fat, and of course the taste. So, for those considering introducing more grassfed meat I recommend this book wholeheartedly. It is spot on and even though I have been cooking and experimenting with cooking the perfect grassfed piece of meat for a long time, I learned some great techniques and lots of good information that I otherwise would have never known.

I have been shopping with local farmers and cooking grassfed meats for several years, but I must admit that every piece of meat I prepare does not come out tender and delicious (although most of them do!). I've had good luck in the past with traditional recipes such as those written by Julia Child and Sally Fallon.

This book is incredible because Stanley has taken the time to research volumes of recipes, tested them carefully multiple times, and painstakingly written clear, step by step directions on how to prepare delicious meals from nutritious meat. This is a labor of love from someone whose life was literally saved after he made the leap to healthy eating.

If you are looking for a cookbook that includes recipes for poultry,seafood, rabbit, vegetables, or wild game, this is not the book for you. However, if you want a primer on the health benefits of grass finished beef, healthy fat, ways to prepare nutritious bone broths, beef, bison, or lamb, you do not need to go further than to this book.

I'm looking forward to his next book on barbecue! In the meantime, I plan to work my way through the book recipe by recipe and will plan to blog about it. I am really excited to add this book to my list of favorites!

We have had this cookbook for many months and have found it invaluable when it comes to traditional ways to tenderize a naturally tough grass fed cow. Now that I know the secret, all my beef is tender. Great recipes and information on the meats themselves.

LOVE THIS RECIPE BOOK! it helped me finally learn how to make tender grass fed meat. I failed miserably several times before I figured it out, thanks to this book.

I'm very grateful to have learned the many techniques available to produce tender grassfed beef. I have to say that while some of the roast recipes have been uber delicious and tender, I am still challenged with steaks. We got our steaks cut at 1 1/2", and I wonder if we'd have more luck with a thinner cut. Using unfiltered olive oil marinade for 24 hours and even using the meat tenderizer tool, my steaks are still tougher than I'd like. The flavor was very good, but I long for a more tender steak. Anyway, this book is still worth the investment. The recipes are pretty easy with very good flavor and you will learn some very interesting and delicious ways to tenderize grassfed beef.

This book has a lot of recipes, which is good. The book has zero pictures of the recipes, which is bad. I realize everyone doesn't think so, but I like pictures in my recipe books!

This book has some great information in it. I have been struggling with getting my grassfed meats tender when cooking. We have not tried any of the cooking methods yet. I do wish it had more info on chicken though.