Review: 'Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat' by Stanley A. Fishman

Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat by Stanley A. Fishman

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!