Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat
Stanley A. Fishman
Alanstar Games, 2009
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.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Fall 2009.