Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat

Comment: 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.

Comment: The book has good tips for cooking grassfed meat (many of which you can find easily on the internet), but the tone of the author is so arrogant and superior that I find him extremely off-putting. His attitude seems to be if you can't find/afford the expensive, organic products he deems necessary for cooking grassfed meat, then you shouldn't even bother because the recipes won't turn out correctly. I use a combination of recommended and non-recommended ingredients and my meat turns out fine. I think he's simply got an issue with industrial-produced food. I do too, but I didn't buy this book to be lectured to about it. He's preaching to the choir!

Comment: 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.

Comment: 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.

Comment: 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!