Giveaway: Tender Grassfed Meat

by lydia on October 18, 2010

In case you have yet to see the documentary, ‘Food Inc.’, I will fill you in on a little secret. The meat raised conventionally in this country ain’t all it’s cracked up to be. Animals are kept in confinement and fed a diet that is not even natural to them. Cows are meant to eat grass, not corn or grain. Chickens are meant to roam so they can eat bugs and worms, get plenty of sunshine and even eat grass. This will in turn cause them to lay very healthy high nutrient dense eggs. Eggs from pastured hens contain as much as 10 times more Omega 3’s than that of factory hens. Pigs, as well, are meant to forage on pasture which additionallyallows them plenty of access to sunshine, thereby storing good amounts of vitamin D in their fat.
Additionally, the meats from these animals retain the health promoting fats such as omega 3’s and conjugated linolenicacid, quite possibly one of our most potent defenses against cancer. Omega 3’s are very lacking in the modern American
processed foods diet, thereby causing numerous health issues. Meats, eggs and dairy from pastured animals also are far richer in antioxidants; including vitamin E, beta- carotene, and vitamin C. These meats also do not contain traces of hormones, antibiotics or other drugs. This is just a very minor summary of the numerous reasons why pastured/grass fed meats are far superior to the factory and feedlot farmed animals you will most likely find in the grocery stores. Grass fed meats are becoming more and more available. Just do a little investigating there are probably several farms local to you, and quite possibly available at your local health food store or cooperative.

When I started cooking grass fed meat there was a definite learning curve for me. I had a hard time making roasts tender and even over cooked my burgers. I quickly and thankfully found a fabulous and most necessary aid for my new real food kitchen in the book, ‘Tender Grassfed Meat’ by Stanley Fishman.  This book thoroughly walked me through all the techniques for making truly tender delicious meat each and every time. Not only that, but I learned many other facts and sources all surrounding the fabulous topic of all things grass fed meat. This book has saved me countless meals gone bad due to not knowing what I was doing and allowed me to not give up on a traditional food that I truly believe in.

This book is a must have for a newbie real food cook, and I am happy to share that I will be able to give one copy away to a lucky winner. Stanley has kindly agreed to offer one book to my readers, isn’t he awesome! Stanley has a fabulous testimony regarding how changing his diet to real food focusing on grassfed meats truly transformed his health, make sure to check out his story!!

One of my favorite cuts of steak is a good porterhouse. Stanley has a killer recipe for a butter brushed porterhouse steak that he is willing to allow me to share with you.Here it is;

2 Porterhouse (or T-bone) steaks, 1 to 1 1/4 inches thick

For the Marinade

2 tablespoons unfiltered organic extra virgin olive oil

2 cloves organic garlic

2 organic green onions

1 teaspoon freshly ground organic black pepper

For Broiling

2 tablespoons pastured butter

1 teaspoons coarse unrefined sea salt, crushed

1. Rub the olive oil into all sides of the steaks. Crush the garlic and green onions, chop small and press into all sides of the steaks. Sprinkle the pepper over all sides of the steaks. Let rest for one hour at room temperature.

2. Melt the butter, and keep warm.

3. Bring the oven rack up to the 2nd highest position. (Please note that the meat should be approximately 4 inches below the broiler element.)

4. Lightly grease a broiler rack which is set in a pan. Turn the oven to ‘Broil’, and the heat to ‘Broil’. Place the broiler rack and pan on the oven rack. Let it heat for 5 minutes with the oven door partially open.

5. Scrape the marinade off the steaks, and discard. Place the steaks on the preheated broiler rack.

6. Cook for 2 minutes. Turn the steaks over, and cook for 2 more minutes.

7. Remove the steaks from the oven, brush each side with melted butter, then sprinkle each side with the salt. Return to the oven and cook for 2 to 3 minutes on each side, depending on the thickness of the steaks and how you like them.

Now if that doesn’t have you coming back and wanting more, I don’t know what will. These killer steaks are sure to please!!

That shared, it’s now time to enter to win this fabulous cookbook as your very own. The giveaway will run all week until Friday the 22nd at midnight, and I will announce the winner on Saturday the 23rd. To enter to win, simply follow the steps listed below to have your name entered up to 3 times.

1. Subscribe to Divine Health via email subscription and comment to tell me that you have, or if you already do subscribe comment to let me know. (1 entry)

2. Like Divine Health on Facebook and comment to tell me that you did, or if you already do. (1 entry)

3. Suggest Divine Health to as many friends as you like, either on Facebook or via subscription, comment to let me know that you did. (1 entry)

Good luck to all!!



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Meg October 18, 2010 at 9:55 pm

Done, done and done! I would love to win this book as we are slowly but surely incorporating more grass fed meats in our house, but are very new to all of this! =)

Hope Wood October 18, 2010 at 10:02 pm

Yes, yes, and yes to all three entries! =)

Lisa @ Real Food DIgest October 18, 2010 at 10:22 pm

This book has been on my “to buy” list for a while. Would love to win it!

Subscribed to your email subscription.

Lisa @ Real Food DIgest October 18, 2010 at 10:22 pm

Already “like” you on facebook.

Lisa @ Real Food DIgest October 18, 2010 at 11:34 pm

Shared on facebook.

Suzanne October 19, 2010 at 8:31 am

Already like you on FB and Twitter

Kim October 19, 2010 at 10:50 am

I already subscribe to the reader feed.

Kim October 19, 2010 at 10:50 am

I already “like” you on facebook.

jean finch October 19, 2010 at 1:41 pm

I already am an email subscriber. I am a wapf member and also dr mercola subscriber and he says not to cook anything at high heat so Iam wondering if there are other ways to cook gf meat not involving extreme heat!
thank you

jean finch October 19, 2010 at 1:42 pm

I already am a facebook liker!


Melissa W. October 19, 2010 at 5:05 pm

Subscribe to Divine Health via email subscription

Melissa W. October 19, 2010 at 5:05 pm

Like Divine Health on Facebook

Melissa W. October 19, 2010 at 5:10 pm

Suggested Divine Health to friends on Facebook and also shared this post!/matt4melis/posts/163882770307572

Matthew October 19, 2010 at 6:42 pm

I got all 3. Gimme gimme gimme!

Meg L October 21, 2010 at 9:57 pm

I subscribe to Divine Health emails.

Meg L October 21, 2010 at 9:58 pm

I like Divine Health on Facebook.

Denise October 22, 2010 at 5:09 pm

I follow you on FB and I get emails from you. I would really love to win all of this….I have taken 2 classes online from Nourished Kitchen and Cheeseslave…I have just started to learn about all of this, but have a real hard time finding grass fed beef close to home so to win this would be a dream come true

Ev October 22, 2010 at 7:14 pm

Really appreciate all you do and post on your blog.
Facebook – Like
Email – Subscribed
Share – Of coarse!

When I cook grass fed beef, and I have cooked, roasted and attempted many different cuts (The guys at the Whole Foods meat counter know me well. They have even given me free replacements due to some of my disasters!)I feel like a pioneer in uncharted territory. Other than the ground grass fed beef it has been very hit and miss, mostly miss. The book is a “must have”. Especially since I am recovering from cancer surgery. Plus I am on the SCD/GAPS Diet. Food is my medicine. Real food, slow food, whole food, nourishing, nutrient dense food. Good eating everyone! Would be honored to receive this book.

Nyssa October 23, 2010 at 1:32 am

done all three! thanks for the chance to win!

Seafood@MeatHub Inc. December 26, 2010 at 2:28 pm

It’s hard to beat grassfed beef…. 😀

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