grassfed meat

Spanish Short Ribs

Short ribs have a deep beefy flavor and a wonderful texture. However, they can be very tough if they are not cooked properly. This traditional Spanish method of cooking short ribs makes them very tender with terrific flavor. The meat and vegetables provide all the liquid needed to cook the meat. The juices cook down to a mouthwatering gravy.

• 3 pounds U.S. Wellness grassfed short ribs
• 2 large organic yellow onions, coarsely chopped
• 1 organic red bell pepper, coarsely chopped
• 1 organic tomato, coarsely chopped
• 2 cloves organic garlic, coarsely chopped
• 2 teaspoons sweet paprika, preferably from Spain
• ½ teaspoon organic dried thyme
• 1½ teaspoons coarse unrefined sea salt

1. Preheat the oven to 250 degrees.
2. Wash the short ribs with filtered water. Go over them with your fingers to make sure that any bone fragments have been removed. Cut the pieces into individual ribs, leaving the meat attached to the bone.
3. Place the short ribs in a cast iron casserole (enameled cast iron is also fine), resting on the flat, narrow edge of the bone, so they are standing up, crowded together.
4. Place the vegetables on top of the short ribs. Sprinkle the paprika, thyme, and salt over the vegetables.
5. Cover the casserole, place in the preheated oven, and cook for 3 hours. Test the ribs for doneness. They are done when easily pierced with a fork. If they are not done, return to the oven and continue checking at ten minute intervals.

Grassfed Flat Iron Stir-Fry with Portuguese Butter Sauce

Serves four.

INGREDIENTS

2 pounds U.S. Wellness Meats flat iron steak

For the Marinade

4 tablespoons unfiltered organic extra virgin olive oil

2 tablespoons dry white wine

4 cloves organic garlic, finely chopped

8 imported bay leaves, crumbled, (optional, but they do add a lot of flavor)

1 tablespoon Spanish paprika, preferably smoked

1/2 teaspoon freshly ground organic black pepper

For the Cooking

3 tablespoons pastured butter

1 tablespoon organic extra virgin olive oil

DIRECTIONS

1. Combine all ingredients for the marinade, and mix well.
2. Cut the meat into pieces approximately 1-inch long, trimming off the sinew as you go, (I save the sinew and use it in homemade broth)
3. Combine the cut, trimmed meat with the marinade in a glass bowl, and cover the bowl. Marinate 2 hours at room temperature. Alternatively, you can marinate it 1 hour at room temperature, and let it marinate in the refrigerator overnight.
4. If you have marinated the meat in the refrigerator, remove it from the refrigerator 1 hour before cooking, so it can come to room temperature.
5. Heat the butter and oil over medium high heat. When the butter is hot and bubbly, add half of the meat , and stir-fry at medium high heat for 2 to 4 minutes, or until the meat is done to your taste.
6. Remove the first batch of meat to a warm place, then add the rest of the meat and contents of the bowl to the pan, and stir-fry for 2 to 4 minutes, until the second batch is done to your taste.

Combine the two batches, serve, and enjoy the incredible flavor. Be sure to pour the flavorful pan drippings over the meat, as they actually are a wonderfully flavored butter sauce.

Stanley Fishman is a cookbook author and blogger who is an expert on cooking grassfed meat. Stanley uses traditional flavor combinations and cooking methods to make the cooking of grassfed meat easy, delicious, and tender. Stanley has written two cookbooks that make it easy to cook grassfed meat —Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo.

Grilled Chipotle-Rubbed Steaks with Lime Butter

Adapted from Food & Wine.

Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party).

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007.

E-book grassfed

Tender Grassfed Meat

Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat is 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 shared in this 212 page book are detailed and easy to use.

Author Stanley A. Fishman has assembled a collection of recipes that will leave both your mind and body nourished!

Tender Grassfed Barbecue

Tender Grassfed Barbecue: Traditional, Primal and Paleo shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. 

All the recipes in this book have been specifically created and designed for barbecuing grassfed beef, bison, lamb, and pastured pork.

There are over 120 step-by-step, easy to use recipes thoughtfully collected in this 225 page book.

The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history.

These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. 

The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.

Well Fed: Paleo Recipes For People Who Love To Eat 

Preparing quality food is among the most caring things we can do for ourselves and the people we love. That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth. If you count meals and snacks, we feed ourselves about 28 times each week. All of the Well Fed recipes -- made with zero grains, legumes, soy, sugar, dairy, or alcohol -- were created so you can enjoy your food every time.

The two essential tricks for happy, healthy eating are being prepared and avoiding boredom. Well Fed explains how to get in the habit of a Weekly Cookup so that you have ready-to-go food for snacks and meals every day. It will also show you how to make Hot Plates, a mix-and-match approach to combining basic ingredients with spices and seasonings to take your taste buds on a world tour. The recipes are as simple as possible, without compromising taste, and they've been tested extensively to minimize work and maximize flavor.

With 115+ original recipes and variations, this book will help you see that paleo eating, too often defined by what you give up, is really about what you'll gain: health, vitality, a light heart, and memorable meals to be shared with the people you love.

Eat Fat, Lose Fat 

Coconut oil, red meat, and butter—these fats are traditionally considered harmful, but this powerful book, based on more than two decades of research, shows that these saturated fats are actually essential to weight loss and health. Eat Fat, Lose Fat flouts conventional wisdom by revealing that so-called healthy vegetable oils (such as corn and soybean) are in large part responsible for our national obesity and health crisis.

The three programs in this book, which features delicious coconut oil based recipes, among others, show that eating healthy fats is the answer to losing weight and achieving good health for a lifetime.

“If permanently losing weight while improving your health is a real goal, I highly recommend Eat Fat, Lose Fat.”—Dr. Joseph Mercola, bestselling author of The No-Grain Diet

“Dr. Mary Enig and Sally Fallon are two of the most important voices in the wellness revolution. Eat Fat, Lose Fat is a must read.”
—Jordan S. Rubin, author of The New York Times’ bestselling The Maker’s Diet