Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat by Stanley A, Fishman
Stanley Fishman ruined the first grassfed meat he cooked. A research attorney, he used his research skills to learn how grassfed meat has been cooked in the past. As an experienced cook, he adapted this knowledge to the modern kitchen, and discovered how to make tender grassfed meat.
Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat.This book shows you how to prepare it so it comes out tender and delicious every time.
All of 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.
Paperback. ©2009. 221 pages.