Kitchen & Grill

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Basics of Cuts

Our cuts presently include:

  • Premium Steaks - The fattier and most tender cuts that make beef famous
    • Tenderloin - The most tender cut of all (because it’s the least used muscle) while also being lean.  Ideal for slow grilling, or searing in a cast iron pan. Each bite is bursting with flavor.
    • Ribeye - A more richly marbled and juicy cut especially for the heartier appetite that's gotten over the fear of fat.
    • NY Strip - Ideal for grilling, tender and juicy with just enough fat to add great flavor.
  • Leaner Grilling Steaks - Ideal for grilling, tender and juicy with just enough fat to add great flavor.
    • Flat Iron - Less famous than most premium cuts, but still great for grilling.  Take it off before you think it’s ready and it will be perfect.
    • Top Round - A very consistent lean cut with great flavor.  Definitely needs low heat if grilled, and remove from heat way before you think it’s done.  Serve medium rare.
  • Slicing Steaks - Flexible cuts that can be cooked whole or cut up for use in chunks.
    • Top Sirloin - Lots of flavor - slice and saute in stir fry, or grill to medium rare, rest, then slice thin.
    • Round Tip - Makes unbelievable homemade jerky in a low temp oven or dehydrator.  Great for stews, kabobs and stir fry.
  • Slow Cooker Cuts - Cuts that are best cooked 'low & slow' over a long time period of time in an oven, crock pot, instant pot, or smoker.
    • Brisket - The cut that Texas made famous by smoking low and slow, but can also be slow cooked in the oven or crock.
    • Chuck Roast - That roast that grandma slow-cooked in the oven with carrots and potatoes.
    • Stew Meat - Moist juicy cubed steak from the round.  Simmer with vegetables and stock for a nourishing, tasty stew.r crock.
  • Ground Beef - Our 100% grassfed ground beef has incredible flavor! 
    • Perfect for burgers, tacos, spaghetti, or casseroles (a.k.a. Hotdish if you’re in Minnesota)!

General Tips

Blue Nest 100% Grass Fed Beef has a uniquely robust flavor that brings back the memory of real beef.  Due to the unique nature of grassfed beef and the significantly greater amount of unsaturated fats and omega-3 fatty acids, our beef will typically cook 30% quicker, when compared to conventional grain fed beef.  For best results, we recommend that you use a high-quality meat thermometer.

  • Our beef is best enjoyed when cooked to a medium rare to medium degree of doneness. This would be an internal temperature range of 125-150 degrees F.
  • Your beef may arrive with no dry ice remaining in the insulated cooler. If this occurs do not worry. If the meat is still cool to the touch it is perfectly fine. You can either refreeze the beef for later use, or store it in the refrigerator if you intend to cook it within 48 hours after receiving. Properly cryovac packaged beef will remain in excellent condition for up to a year in the freezer.
  • When transferring your meat from the insulated container to your freezer, handle the individual packages carefully. Do not throw them into your freezer or against each other, as this can cause the packaging to rip, tear, or develop small holes. This will lower the effective freezer shelf life of the product as the packaging will then be compromised.
  • We recommend you thaw all your Blue Nest beef products in your refrigerator in its original packaging until fully thawed.

Handling

  • To thaw, always place the meat item in a bowl, tray, or on a plate prior to thawing and place in the refrigerator until fully thawed.  It is best to place a paper towel below the meat to soak up the "purge."  Purge is the liquid that accumulates in the package during the thawing process. After thawing and prior to cooking, simply open the package, remove the meat and dab gently with a clean paper towel to dry.
  • Thaw your frozen meat slowly in the refrigerator in its original vacuum-sealed package. It is best to allow a minimum of 12-24 hours thaw time prior to preparations for cooking.  For a quicker thaw, submerge the wrapped and sealed packages in COLD water for about an hour. Never use the microwave or oven to thaw the meat—you risk cooking it.
  • About 1 hour prior to cooking, take your steaks out of the refrigerator and let stand at air temperature long enough to reach room temp.
  • Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.
  • Because grass-fed meats have a robust beefy flavor only simple seasonings are needed. We recommend using just sea salt (we prefer coarse ground kosher sea salt) and fresh ground pepper.  Do not over-season or over-marinate.  You will want to enjoy the exquisite and intricate flavor profiles of Blue Nest Beef without excessive seasoning, marinades or sauces.

Grilling

  • Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.  Use simple seasonings or marinade before cooking.
  • Grill over medium-high heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.
  • Always use tongs to turn your meat, as good chefs do. Never use forks to handle or turn meat as this causes precious juices to drain away.  Do not turn too frequently.  We suggest doing a quick sear for about 30 seconds per side over high heat and then reduce temperature to medium-high heat for further cooking. Turn once for the searing and once for the cooking process.  No need to turn your meat (steaks or hamburgers) often as this causes precious moisture loss.
  • Grass-fed beef cooks about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • If you like your steaks grilled rare or medium-rare, sear them on both sides over high heat for a minute to develop a dark brown, flavorful crust to lock in the juices.
  • Grilling times will vary depending on your preferred method—gas, charcoal or wood, lid closed or lid open. As a general starting point, one of our rib-eye steaks seared on both sides and cooked with the lid closed on a gas grill, takes about three minutes on the first side and two minutes on the second side to produce a medium-rare steak.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.  Therefore, we recommend you remove meat from the grill, pan, or oven when the internal temperature is 5-10 degrees lower than desired doneness endpoint.
  • After taking steaks or hamburgers off the heat, loosely cover them and let rest for about five minutes before serving. This will allow the juices to redistribute back to the middle of the steak or hamburger and provide a far juicier eating experience.

Pan Frying

  • Grass-Fed Steaks and hamburger cook about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking meat off the heat, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the meat to redistribute back to the middle and remain in the steaks when you cut them.

Broiling

  • Grass-fed beef cooks about 30% faster than conventional beef because it is richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking meat out of the oven, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the steaks to redistribute back to the middle and remain in the steaks when you cut them.

Recipes

Flat Iron Steak Parmesan

Very simple, but rich flavor that enhances this under appreciated cut of steak
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • Grill

Ingredients
  

  • 2 ea Flat Iron Steaks
  • 1 tsp thyme chopped Fresh
  • 1 clove garlic minced
  • 1/4 tsp pepper
  • 1 tsp sea salt coarse ground kosher
  • 1 tbsp parmesan cheese ground

Instructions
 

  • Remove alrady thawed steak from refrigerator about 50 minutes before grilling
  • Combine thyme, garlic and pepper; press evenly onto flat iron steaks.
  • Allow stake to rest on plate on countertop for about 45 min
  • Place steaks on grill over medium, ash-covered coals.
  • Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning once.
  • During last 2 minutes of grilling, sprinkle with cheese.
  • Season with salt, as desired.

Simple Sweet Onion Burger

Try some chunky goodness inside the burger!
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine American

Equipment

  • Grill

Ingredients
  

  • 1 lb ground beef
  • 1 sweet onion large, chopped
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Preheat grill for high heat.
  • In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into 3 patties.
  • Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side.
  • Remove from grill, and serve with your favorite condiments.
Keyword Ground Beef, Hamburger

Blue Cheese Topped Ribeye Steak

We love anything blue at Blue Nest, and if you do, too, do this one, too 😉
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American, French

Equipment

  • Grill

Ingredients
  

  • 2 ea ribeye steaks
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 2 tbsp butter softened
  • 1 tbsp fresh flat-leaf parsley chopped

Instructions
 

  • Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
  • Season steaks with salt and pepper.
  • Grill steaks, covered, about 6 minutes per side or until meat thermometer inserted in center register 145*F (60*C) for medium-rare.
  • Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.
Keyword Ribeye, Steak

Seasoned Flat Iron Steak

For an intriguing combination of flavors to with that tasty flat iron steak, give this one a try!
Prep Time 15 mins
Cook Time 12 mins
Course Main Course
Cuisine American

Equipment

  • Grill

Ingredients
  

  • 2 ea flat iron steaks (or top round)
  • 1 tsp salt
  • 1/2 tsp celery salt
  • 1/4 tsp black pepper coarse ground
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp dill
  • 1/4 tsp sage
  • 1/4 tsp rosemary

Instructions
 

  • Combine all the seasonings.
  • Lightly moisten surface of steaks with water.
  • Sprinkle seasonings on steak, making sure to cover all surfaces.
  • Grill steaks over medium-hot coals to medium rare (140 degrees), approximately 4-6 minutes per side.
Keyword Flat Iron, Steak, Top Round

Top Sirloin Chateaubriand

Fancy up those sirloing steaks tonight just a bit with this super easy recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine French
Servings 2 people

Equipment

  • Grill

Ingredients
  

  • 2 beef sirloin steaks
  • 1/2 cup butter
  • 2 tbsp butter
  • 1/2 cup watercress
  • 2 tbsp parsel minced
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • The sirloin should be about 1 inch thick, so if it's too thick, pound to flatten.
  • Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
  • Preheat grill.
  • Meanwhile, melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
  • Place the Sirloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness (medium rare is perfect).
  • Remove from grill and slice into 1/2 inch thick slices.
  • Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).
Keyword Sirloin, Steak

Pollo Rostizado

Chef Amalia Moreno-Damgaard
Latin Roast Chicken
Course Main Course
Cuisine Central American
Servings 4 people

Ingredients
  

  • 2 tsp ground achiote
  • 1 tsp ground chipotle
  • 1 tsp pimenton (Spanish paprika)
  • 1/4 tsp Coban chili powder
  • 2 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp crushed oregano
  • 1 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 tsp marjoram
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 TBSP canola oil
  • 1 whole chicken visible fat removed, rinsed & patted dry
  • 2 TBSP lime juice freshly squeezed
  • 1 lime cut into 8 wedges

Instructions
 

  • Combine all the spices in a bowl and mix well. Rub the chicken generously with the spice mix under the breast skin and all over including the cavity alternating with some of the oil to make it easier to coat the chicken fully with the spice mix. Cover with plastic and marinate in the refrigerator for 6 hours or overnight.
  • Preheat the oven to 350F. Put the chicken in a roasting pan on top of a rack, transfer it to the oven and roast it for 20 minutes. Rotate the baking pan 180 degrees. Increase the heat to 375F and roast for another 20 minutes. Increase the heat to 400F and roast for about 5 minutes longer or until a thermometer inserted in the thickest part of the breast reads 175F.
  • Drizzle the roast chicken with the lime juice and serve it with the lime wedges, mashed potatoes and a green salad, or shred it and make tacos or sandwiches.

Video

Notes

Cobán chile powder is available at select Latin markets and online.
Keyword Chicken, Oven

Gaucho Style Oven Brisket with Chimichurri Sauce

A very simple and flavorful ove brisket made up like the Argentian "Gauchos" do!
Course Main Course
Cuisine Argentinian, Latin American
Servings 3 people

Ingredients
  

  • 1 1/2 lbs brisket
  • 1 tbsp sea salt kosher, coarse ground
  • 1 tbsp fresh ground pepper

Chimichurri Sauce

  • 1 tsp sea salt kosher, coarse ground
  • 4 cloves garlic
  • 2 tsp Mexican dried oregano
  • 2 bunches Italian parsley, coarsely chopped stems included
  • 1/2 cup olive oil extra virgin
  • 2 tbsp sherry vinegar
  • 1/2 tsp red crushed chili flakes

Instructions
 

Chimichurri Sauce

  • In a mortar & pestle place the salt and garlic cloves and mashed into a paste.
  • Add the Mexican dried oregano, the chopped parsley and mash again, until parsley turns a deeper color of green.
  • Incorporate the olive oil and…mash some more, this time using a circular motion to swirl ingredients and oil together.  Blend in the sherry vinegar and the chili flakes and this time mix with a spoon.  
  • Taste for seasoning with salt, vinegar and more oil to your liking.
  • Ps.  You can also just put all ingredients in a food processor or blender to make the sauce.  You will need more olive oil with this method. Chimichurri will keep for 1 week in a glass jar refrigerated.  Also it freezes very well.        

Brisket

  • Trim excess fat from brisket. Cover both sides of meat with salt and pepper. 
  • Rub half of the Chimichurri Sauce into the meat on both sides and refrigerate well covered overnight.
  • Wrap brisket in parchment paper, then wrap in foil & seal and place in pan.
  • Bake at 285 degrees for 2 hours or about 1 hour per pound.
  • Remove pan from oven and let meat rest for 30 minutes.
  • Remove from pan and place on cutting board and cover another 15 to 30 minutes.
  • In the mean time, skim the fat from pan. Slice meat and return to pan juices if desired. Serve with remaining Chimichurri sauce.

Notes

Recipe by Chef Nettie of Red Hen Gastrolab
 
Keyword Brisket

Taco Seasoning

A blend of spices to season southwest inspired meals. Use on tacos, chilis, eggs, etc.
Prep Time 5 mins
Total Time 5 mins
Cuisine Mexican

Equipment

  • Bowl

Ingredients
  

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (or to taste)

Instructions
 

  • Combine all ingredients in a small bowl.
  • After cooking your meat through, add directly to meat and stir.
Keyword Chili Seasoning, Taco Seasoning

Green Chile Burgers

Come on - break out of that plain ole hamburger rut!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American, Mexican

Equipment

  • Grill

Ingredients
  

  • 1 lb ground beef
  • 1 clove garlic crushed and finely minced
  • 1/8 tsp ground black pepper
  • 1 tsp ground chile mild
  • 1/2 tsp salt
  • 3 slides Monterey Jack cheese
  • 3 buns split and toasted
  • 4 oz chopped mild green chili peppers drained
  • 3 slices sweet onion large
  • 1 tomato sliced
  • 3 leaves lettuce
  • 3 tbsp chunky salsa

Instructions
 

  • Mix ground beef with garlic, pepper, ground chili, and salt in large bowl.  Shape into 3 patties.
  • Preheat grill.  Cook burgers and flip when ½ way done. Finish cooking to desired doneness.
  • Just before serving place cheese on burger.
  • Top each bun with hamburger patty, cheese green chili peppers, onion, tomato and lettuce.
  • Serve burgers with dish of salsa on side.
Keyword Ground Beef, Hamburger

Marinated Rib Eye Steaks

Rib eyes don't need much extra love, but if you want some extra zip, give this one a try!
Course Main Course
Cuisine American

Equipment

  • Grill

Ingredients
  

  • 2 ea ribeye steaks
  • 1/3 cup butter
  • 1/8 cup lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cide vinegar
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1.2 tsp salt
  • 1/2 tsp sugar
  • 1/3 tsp hot pepper sauce
  • 1 dash cayenne pepper

Instructions
 

  • In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  • Drain and discard marinade.
  • Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Keyword Ribeye, Steak

Sirloin Steaks with Blue Cheese Butter

If you're one of those folks that likes blue cheese, you're gonna love this recipe to flavor up your Blue Nest sirloin.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American, French

Equipment

  • Grill

Ingredients
  

  • 2 ea beef sirloin steaks
  • 1-1/3 cups blue cheese crumbled
  • 1/4 stick butter (at room temperature)
  • 1 tbsp italian parsley chopped
  • 1 tbsp dried rosemary finely crumbled
  • 3 cloves garlic peeled
  • 1 tsp salt
  • 1 tsp black pepper ground

Instructions
 

  • Combine cheese, butter, parsley and 1/2 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
  • Combine 1/2 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
  • Pre-heat grill (medium-high heat).
  • Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
  • Transfer steaks to platter and let stand 5 minutes.
  • Cut each steak into 2 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
Keyword Sirloin, Steak

Jocon

Chef Amalia Moreno-Damgaard
Chicken, tomatillo and cilantro stew
Course Main Course
Cuisine Central American
Servings 4 people

Equipment

  • Soup pot or Dutch oven

Ingredients
  

  • 1 whole chicken cut into 8 pieces, skinless, visible fat removed
  • 2 cups chicken stock
  • 1 yellow onion (medium) peeled and halved
  • 1/2 bunch cilantro stems and leaves included
  • 1 cup green onions (about 1 bunch) cut into 1-inch pieces
  • 2 cloves garlic peeled
  • 1 1/2 cups tomatillos (about 4 large) husked and diced
  • 1/2 cup green bell pepper (about 1/2 pepper) seeded and diced
  • 3/4 cup poblano pepper (about 1 medium) seeded and diced
  • 1 cup cilantro (about 3/4 bunch) stems and leaves included, roughly chopped
  • 1 serrano pepper seeds and veins included, cut into 1/2-inch slices
  • 4 corn tortillas torn into small pieces
  • 1/2 cup chicken stock
  • 1 1/4 tsp kosher salt
  • freshly ground black pepper to taste
  • Adorno (garnish)
  • fresh cilantro sprigs

Instructions
 

  • Put the chicken in a medium soup pot with the stock, the onion and cilantro. Bring to a quick boil over high heat, adjust the heat to low, and simmer covered for 15 minutes.
  • While the chicken is cooking, cook the rest of the ingredients (except the seasonings and garnish) in a separate saucepan. Bring to a quick boil over high heat, adjust the heat to medium low and simmer covered until the vegetables are soft, about 5 to 8 minutes.
  • Combine the vegetable mixture with the onion and cilantro from the chicken pot. With an immersion or regular blender, purée the mixture until it’s smooth. Pour the purée into the pot with the chicken. Stir and cook over medium low heat covered until the chicken is tender, about 10 to 15 minutes longer. The sauce should look smooth, velvety, and bright green.
  • Season the stew with salt and pepper. Taste and adjust seasonings if needed.
  • Serve the stew garnished with cilantro sprigs and a side of white or vegetable rice.

Video

Keyword Chicken, Stew

Pachamanca Style Chuck Roast

Chuck roast slow cooked in a mint, garlic, cilantro and chile on a bed of veggies wrapped in banana leaves. Normally cooked in the ground, this recipe truly pays homage to the Earth.
Course Main Course, Side Dish
Cuisine Latin American, Peruvian
Servings 4 servings

Ingredients
  

  • 1/4 cup olive oil
  • 1 bundle fresh mint
  • 1 bundle fresh cilantro
  • 6 cloves garlic
  • 3 green chilis seeds removed
  • 1 cup sherry vinegar
  • 1 tbsp sea salt coarse ground
  • 1 tbsp pepper
  • 1 1/2 lbs chuck roast
  • 4 potatoes (medium) preferrably Yukon golds
  • 2 sweet potatoes peeled, scrubbed, cut into 2 pieces
  • 2 carrots (large) peeled, scrubbed, cut into 2 pieces
  • 2 onions (large) peeled, scrubbed, cut into 4 pieces
  • 2 red bell peppers (large) seeded and cut into 4 pieces
  • 1 pkg banana leaves if not avail - parchment paper
  • 1 bundle fresh thyme

Instructions
 

  • Preheat oven to 350 F
  • In a blender add olive oil, the mint, cilantro, garlic cloves and chilies and blend.  Drizzle the oil in until completely mixed in and season with salt and pepper.
  • Marinate the chuck roast and let chuck roast sit overnight in the marinade. Remember to reserve the marinade to pour over the layered pot once ready to cook. If you don’t have enough marinade you add a bit of stock or water.
  • In a dutch oven cover the bottom of the pot with banana leaves or parchment paper long enough to cover over the top.
  • Place the potatoes, sweet potatoes at the bottom, then layer the carrots, onions, peppers and then the chuck roast. 
  • Place the bundle of thyme on top of the chuck roast
  • Pour the marinade over the top and cover with the banana leaves.  Cover tightly with the lid on the dutch oven and place in center rack of oven.
  • Cook for for 2 hours or until the chuck roast is tender to your liking.
  • To serve just place the pot on the middle of the table and have guest serve themselves family style as Pachamanca is all about community and breaking bread together.

Notes

By Chef Nettie of Red Hen Gastrolab
https://www.redhengastrolab.com/chef
https://www.redhengastrolab.com/chef
Keyword Chuck roast

Books

"Tender Grassfed Meat" 

by Stanley Fishman

A robust set of flavorful recipes that bring out the full flavor and potential of grassfed meats, and the story of the journey to rediscover them.

"The Grassfed Gourmet Cookbook"

by Shannon Hayes

The 2nd edition of a classic by farmer & scientist Shannon Hayes who helps us understand the method, meaning and nutritoinal wonders of fully pasture-raised meats.

"Tender Grassfed Barbecue"

by Stanley Fishman

On the heels of the foundational "meat" book, Fishman follows it up with a compelling story of the art of mastering grassfed meats over the open flame.

 

"Cooking Grassfed Beef"

by Shannon Hayes

A deeper dive into the nuances of many cuts and methods for getting th emost out of grassfed beef. Here's a great article from Shannon that will give you a taste or her tips.

Blogs & Web Sites

  • Tender Grassfed Meat - More information from the author of the above 2 books of the same (or similar) names.

Social Media

For further ideas, be sure to follow us on social media...

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