Book Review: Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat

American consumers have been accustomed to cooking and eating factory beef since it became the standard after WWII. But grassfed beef is different. It not only has a different taste and texture with more nutrition, but requires different preparation. Stanley Fishman revives, with passion, the age-old tradition of grassfed beef - meat that is produced from animals raised only on grass and pastured plants from start to finish, unlike modern factory - and grain - finished beef. He not only disproves the modern myth that grassfed meat is tough, but proves that, when prepared “right,” and with all the “right” ingredients, even the not-so-tender cuts of beef turn out more flavorful and tender than any alternative.