This is what a steer or cow has to offer:
Ask your butcher how to cut these parts for your specific needs.
Remember “low and slow” is the motto:
cook your meat low and slow, but don’t be afraid of the fat.
The main reason to buy grass-fed beef is so the fat that does get
consumed is low in saturated fat and cholesterol.
This is due to the lack of corn or any other grain fed to grass-fed
cattle. What gives red meat a bad
name is the high saturated fat produced by a corn/grain diet offered in the feed lots.
I highly recommend these books:
Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised
"Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat" ( hardcover) by Deborah Krasner, Marcus Nilson, Bernie Sanders
A website to visit about cooking grass fed beef is:
Click to email Orange Spring Ranch
or call 209 376 2382 (Pacific Timezone)