Category Archives: Recipes

Bone Broth

An excerpt from the excellent book  “Tender Grass Fed Meat” by Stanley A. Fishman http://www.tendergrassfedmeat.com/ “When I use the word sauté in a recipe, I mean cooking with some fat in a cast iron frying pan over medium heat. 1. … Continue reading →

An excellent web site for information on cuts and cooking methods. For pan frying I would reduce setting to medium for grass finished beef. (see “how to saute a steak” under recipes in Kitley Beef website.) Remember to always thaw … Continue reading →