After having been to South America and feasting on grass-fed beef, I say, give me some corn fed beef any day. I personally don’t care if the corn was genetically modified or not, treated with insecticides or anything else. So I’m not too sure about this green grilling book.
But, Cindy says she did a great interview with the author today and it’s really interesting. So I’m keeping an open mind. I think that growing grass fed for those who want it is fine but I don’t think it’s any healthier than the “regular” stuff.
So if you want to cook some grass-fed meat then here’s the cook book you need.
Just in time for the summer cookout season, the green food movement has a new cookbook/bible, The Farmer and The Grill: A Guide to Grilling, Barbecuing, and Spit-Roasting Grass-Fed Meat, and For Saving the Planet, One Bite at a Time.
The book was written by Shannon Hayes, a farmer who lives in Upstate New York, and runs a sustainable farm that raises and sells only grass-fed meats, including beef, pork, lamb and poultry.
The cookbook is broken down into six chapters, which are filled with both tasty recipes as well as important facts on the difference between factory and grass-fed meats.
Hayes points out that the average person cooking a steak is used to cranking up the gas or firing up the coals, just throwing it on the grill, and not thinking about it. Grass-fed steaks require a bit more thought and attention. Hayes recommends cooking slow, low off heat.