Author: Jo Johnson “Why Grassfed is Best!” The difference between grainfed and grassfed animal products is dramatic. Grassfed products tend to be much lower in total fat than grainfed products. For example, a sirloin steak from a grassfed steer has about one-half to one-third the amount of fat as a similar cut from a grainfed […]
Peach and Coffee Braised Shanks Chef Greg Baker – The Refinery/Fodder & Shine Serving suggestion – simple roasted potatoes and watercress or arugula tossed simply with lemon juice, olive oil, salt and pepper. 4 medium cross cut sections of beef shanks, about 2-3 lbs (short ribs can be substituted) 2 Tbsp grapeseed or vegetable oil […]
Bubbie’s Brisket Slice 3 onions and place on the bottom of roasting pan Place 4-6 lb brisket on top of onions Cut 4 slits into different areas of meat and insert 4 garlic cloves Sprinkle meat with dried onion soup mix Mix 1/2 jar of apricot jam, 1 cup of water, 3 tbsp of ketchup […]
Joe Zambito’s Short Ribs Cut Short Ribs into 2′ squares Boil for 45 minutes Prepare a roasting pan by spraying a non-stick spray Place ribs into roasting pan Baste each rib with olive oil Put a moderate amount of lemon pepper salt on each rib Place ribs into oven and cover Cook for 1 hour at 300 […]
Cooking grassfed steaks is a lot different than grainfed steaks. It can be so disappointing to anticipate a wonderful grassfed beef meal and then have the meat turn out to be tough and chewy, pleasing no one. Grassfed beef will always be a little chewier than grainfed, but should not be tough. The different cuts […]