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Tender Grassfed Meat
     

Tender Grassfed Meat

5.0 1
by Stanley A. Fishman
 
Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time.

Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful

Overview

Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time.

Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed.

Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.

Product Details

ISBN-13:
9780982342909
Publisher:
Alanstar Games
Publication date:
07/17/2009
Pages:
228
Sales rank:
1,132,565
Product dimensions:
8.25(w) x 11.00(h) x 0.48(d)

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What People are Saying About This

Sally Fallon Morell
"Neither fat nor flavorings are spared in this collection of delicious recipes aimed at putting grass-fed meat back on our tables. Fishman includes recipes for bison, lamb and organ meats, always with a view to making the meat tender and tasty. Detailed advice on marinades, aging for tenderness, cooking temperatures, use of bones, gristle and scraps in broth, and the use of innards in sausages and liverwurst make this book a must for serious-and not-so-serious-cooks. I especially liked the recipe for meatloaf using liver sausage from U.S. Wellness Meats-a wonderfully sneaky way to get liver into your family-and his use of fish sauce as a substitute for soy sauce. His Nomad's Broth, which uses bones from several animals, is a great variation on traditional stock.

The chapter on steak alone is worth the price of this book-so many variations, including Irish Whiskey Steak, Scottish steak and steak in Chinese and French styles. A Thumb's Up for this one-happy eating."--(Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation)

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Tender Grassfed Meat 5 out of 5 based on 0 ratings. 1 reviews.
RazzMom More than 1 year ago
What a great book! We purchased our first quarter cow and after cooking just one roast, we quickly learned that cooking grassfed meat is VERY different from cooking CAFO/conventional meat. About the same time, I stumbled upon both of Stanley Fishman's books and found EXACTLY what we were looking for. The beginning of both books are filled with facts and tips that educated me on the best preparations and methods to cook my meat. The recipes are simple, yet delicious. And the best part is, by liking Tender Grassfed Meat on Facebook, you have personal access to Mr. Fishman, who is VERY prompt on responding!