"This is such a wonderful article. I recently watched Food Inc and I am in the process of reading The Omnivore's Dilemma. I find most people just don't want to know where their meat comes from. In fact, I bought the documentary so I...
Healthy Beef Recipes
Chile & Beer Braised Brisket
Grilled Steaks Balsamico
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado
Healthy Ground Beef Recipes and Shopping Tips
Healthy Steak Recipes and Cooking Tips
But what about taste? The feedlot system has succeeded in producing tender, succulent beef that consumers love. Grass-fed beef is definitely a different product. I found adapting ground beef recipes like my mother-in-law’s meatballs and my healthy hamburgers to grass-fed beef to be a pretty seamless transition. I also had success with beef stews and braises. Simmering a grass-fed brisket in a heady chile sauce resulted in tender, succulent meat that tasted great, especially shredded and mixed with pinto beans.
As long as I took care not to overcook high-end grass-fed steaks like New York strip and tenderloin, the result was excellent. However, when I first attempted to cook some of the more economical steaks like flat-iron, London broil and round, the results were tough. My son commented that he needed to develop Paleolithic incisors to get through dinner. To adapt Grilled Steaks Balsamico to grass-fed beef, I used the slightly more expensive cut of sirloin and marinated it for at least 6 hours.
Now that I have mastered the basics of grass-fed-beef cookery, I’ve decided the trip to Maple Wind Farm is worth it.
—Contributing editor Patsy Jamieson is a cookbook author, recipe developer, food stylist and former food editor of EatingWell.