Grassfed on the Grill
Shannon Hayes, author of
The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting
Grassfed Meat, thinks you should cook your grassfed livestock the same way it
is raised: with a bit more thought, a bit more attention and a bit more
individual consideration than usual.
Pastured, grassfed animals produce meat that offers higher levels of antioxidants, a higher ratio of “good fats” to “bad fats,” less risk of E.Coli and mad cow disease and no added hormones or antibiotics. But some people don’t realize that grassfed meats cook at different temperatures, have different textures and even taste different than what Hayes calls “factory-farmed meats.”
Hayes guides the novice chef through these differences by including not only recipes specific to these meats, but also explorations into the finer points of the grassfed grilling art. Hayes uses both practical experience from her own farm, and her Ph.D. in sustainable agriculture and community development, to offer a surprisingly thorough guide.
If you have any
interest in finding the little-known chuck eye or just want to add more
grassfed meats to your diet, all you’ll need is this book—and maybe a spatula.
$21.95. Grassfedcooking.com.
this month's magazine
Resort Round-Up
There's something for everyone at New England's ski resorts this winter.
Winter is for Athletes
The off-season is a time for taking risks with your daily routine.
Indoors & Out
These workouts will condition you for that first snowfall.
Snow Gear
As with every season, there’s new garb and accessories to keep you moving and grooving—and comfortable—on the slopes.
other features
Mondays with Marty
Award winning author of Chasing Lance, Martin Dugard shares his weekly musings exclusively online.
also on competitor
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Lance Armstrong worried about attacks by French fans
Tue, 18 Nov 2008 08:32:11 -0600
