Our Beef is Grass-finished. I completely reversed what I thought I knew about preparing it as of yesterday.....
There are three aspects to grass-finished beef. One is producing the food. The second is bringing it to your table. The third is preparing it. OK, we produced it. And we are moving it but in moving it I made a huge discovery about preparing it. While adding our name to the illustrious list of producers on Eat Wild.com, I discovered a gem of a book by Stanley A. Fishman - Tender Grassfed Meat. Ever feel challenged by your traditional methods of cooking a tender steak using grass-finished beef? I have. As of today, my website is going to follow Mr. Fishman's advice for cooking grass-finished meats. Never toss a grass-finished steak again because you cooked it using your traditional methods and marinades. Throw out what you know and get Mr. Fishman's book from Eat Wild - www.eatwild.com. The book sales serve as a fund-raiser for Eat Wild. Hint: Go to your favorite grocer and purchase EXTRA VIRGIN OLIVE OIL, UNFILTERED and ORGANIC.
We take turns writing about our experiences on the farm which teach us life lessons and expand our understanding of the universe. Enjoy.