What do you think?
Rate this book
Cooking Grassfed Beef: Healthy Recipes from Nose to Tail
From America's leading authority on cooking sustainably raised meats comes this concise nose-to-tail guide for home cooks to prepare grassfed beef. Shannon Hayes has selected the best recipes from each of her three prior grassfed cookbooks, combined them with her signature easy instructions and explanations, and served up a simple, easy-to-use cookbook for the newcomer to the world of grassfed beef.This book offers a wide array of time-tested familyfriendly recipes, with chapters dedicated to pan-frying and oven roasting; braises, stews and soups; ground beef; grilling and barbecuing, as well as a complete section on using the bones and fat. Free Range Farm Girl Cooking Grassfed Beef offers clear information on making cut selections, candid explanations about navigating the world of farm-direct purchasing, and up-to-date information about ecologically friendly and humane livestock farming. As with all Hayes's cookbooks, the culinary concepts are easily learned, and the extensive section covering spice rubs, marinades and sauces will liberate home chefs who long to improvise and invent their own grassfed beef dishes. This little volume is the perfect introduction to Shannon Hayes's vast writings on the subject of sustainable meat.
114 pages, Paperback
First published June 30, 2014
2 people are currently reading
15 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 7 of 7 reviews
July 28, 2014
With increasing access to grass-fed beef thanks to small farm production and farmers markets, Shannon Hayes’s new book, Cooking Grassfed Beef, is an informative and affordable guide to choosing and cooking this delicious meat.
Central to the cookbook is the discussion of how the difference in diet and environment for the animals – grain fed vs grass fed - affects the physical properties of the meat itself and thus how it should be prepared. Also included is information on decoding the labeling of meats and what free-range, pastured, grass-finished and grass fed all really mean.
If you have heard or found grassfed beef to be tough, which is a disappointment after you have probably paid a bit more for it than the offerings at the supermarket, it has nothing to do with the meat itself and everything to do with what cut you bought and how you cooked it. Hayes’s eloquent introduction, as well as the beginning of each recipe, guides you through choosing appropriate cuts of meat and corresponding temperatures for the type of recipe you are cooking. From braising to BBQ, all the ways in which you might cook your beef are covered with tips on seasoning – or lack of – included as well.
Hayes, who is the author of four cookbooks, a third generation livestock farmer, and who holds a Ph.D in Sustainable Agriculture, works with her family raising, butchering and cooking grass fed and pastured meats on Sap Bush Hollow Farm in Upstate New York. She lets you know early in the introduction that “if you are hoping for a book that politely separates the pretty cattle in the pasture from the food on your plate, you’d probably better find some glossy armchair cookbook to read.” Being part of the process from beginning to end with her livestock allows Hayes to contribute not just her scientific knowledge but practical advice to her book. Along with recipes for glorious food like Garlic-Rubbed Chuck Eye Roast with Horseradish Cream and Short Ribs Slow-Cooked with Bacon and Tomatoes, the book also contains instructions for rendering beef suet for cooking and projects such as tallow-based salves, soaps and candles. There are also directions for utilizing beef bones, organs and bits for nutritious broths and soup bases. These additional tips are a welcome addition for utilizing all parts of the animal should you invest in a side of grassfed beef. Hayes is passionate about the connection between the land stewardship required to produce grassfed meats and how this long-term investment benefits us all with livestock and thus food not heavily dependent on antibiotics nor mass agriculture (to feed the livestock), and unhealthy slaughtering practices that dictate how meat is processed.
What you find in Cooking with Grassfed Beef is everything our pioneer ancestors knew about raising and utilizing beef merged with our present day understanding of how best to cook these meats in cuisine from all over the world. Delightful illustrations, lively and informed instruction and a low price (11.95 for softcover, 4.99 for ebook) make this a real gem of a cookbook. Bring home that grassfed beef from the farmers maket and cook it with confidence to delicious results with Shannon Hayes’s gentle and humorous guidance.
Central to the cookbook is the discussion of how the difference in diet and environment for the animals – grain fed vs grass fed - affects the physical properties of the meat itself and thus how it should be prepared. Also included is information on decoding the labeling of meats and what free-range, pastured, grass-finished and grass fed all really mean.
If you have heard or found grassfed beef to be tough, which is a disappointment after you have probably paid a bit more for it than the offerings at the supermarket, it has nothing to do with the meat itself and everything to do with what cut you bought and how you cooked it. Hayes’s eloquent introduction, as well as the beginning of each recipe, guides you through choosing appropriate cuts of meat and corresponding temperatures for the type of recipe you are cooking. From braising to BBQ, all the ways in which you might cook your beef are covered with tips on seasoning – or lack of – included as well.
Hayes, who is the author of four cookbooks, a third generation livestock farmer, and who holds a Ph.D in Sustainable Agriculture, works with her family raising, butchering and cooking grass fed and pastured meats on Sap Bush Hollow Farm in Upstate New York. She lets you know early in the introduction that “if you are hoping for a book that politely separates the pretty cattle in the pasture from the food on your plate, you’d probably better find some glossy armchair cookbook to read.” Being part of the process from beginning to end with her livestock allows Hayes to contribute not just her scientific knowledge but practical advice to her book. Along with recipes for glorious food like Garlic-Rubbed Chuck Eye Roast with Horseradish Cream and Short Ribs Slow-Cooked with Bacon and Tomatoes, the book also contains instructions for rendering beef suet for cooking and projects such as tallow-based salves, soaps and candles. There are also directions for utilizing beef bones, organs and bits for nutritious broths and soup bases. These additional tips are a welcome addition for utilizing all parts of the animal should you invest in a side of grassfed beef. Hayes is passionate about the connection between the land stewardship required to produce grassfed meats and how this long-term investment benefits us all with livestock and thus food not heavily dependent on antibiotics nor mass agriculture (to feed the livestock), and unhealthy slaughtering practices that dictate how meat is processed.
What you find in Cooking with Grassfed Beef is everything our pioneer ancestors knew about raising and utilizing beef merged with our present day understanding of how best to cook these meats in cuisine from all over the world. Delightful illustrations, lively and informed instruction and a low price (11.95 for softcover, 4.99 for ebook) make this a real gem of a cookbook. Bring home that grassfed beef from the farmers maket and cook it with confidence to delicious results with Shannon Hayes’s gentle and humorous guidance.
December 10, 2017
Shannon Hayes’ newest book, Free Range Farm Girl: Cooking Grassfed Beef, is a great, affordable addition to any eco-conscious cook’s library. Shannon makes an impassioned plea for the kinder, sustainable practices which her farm—and other grassfed operations like it—espouse. She doesn’t just “preach it,” she practices it, every day! Who better than a farm-raised gal to teach this recovering vegan how to cook sustainably? I really appreciate her experiences, shared in her warm, conversational tone as well as the open, accessible writing style which makes me feel connected to Shannon and grassfed farmers everywhere.
After reading the first two chapters it is apparent that she definitely understands what it takes to make good beef, and the recipes that follow are the proof in the pudding! It becomes clear right away that this book is less about the “why” to eat sustainably and more about the “how.” I highly encourage the reader to take in the entire book as Shannon doesn’t just give you a collection of cherished family recipes—she actually teaches you how to cook the various bits of the cow, from familiar supermarket cuts to the heart and tongue and down to the bones and fat! It’s a relief having a recipe for the parts that come with our half steer and I can’t wait to get a vat of suet from my farmer and use her recipe to make some tallow soap! Plus, there is a whole chapter on ground beef, which we have in spades; I was excited to move away from burgers and meat sauce and try the Shepherd’s Pie—and wow!—I think I found a new comfort food!
If you have any of Shannon’s other books—like The Grassfed Gourmet Cookbook—you will be pleased to know that this book features new recipes, including exciting new flavors like Tamari-ginger Shaved Steaks and a Java-Cinnamon Spice Rub! Speaking of rubs, the chapter on Beef Seasonings, Rubs, Pastes and Marinades will surely spark your imagination, offering nigh infinite variations, making this slim volume as valuable as a three-inch tome! And of course The recipes are compatible with anyone pursuing a traditional diet—such as the one espoused by the Weston A. Price Foundation—however Shannon has gone even farther and offered substitutions or amendments for those with wheat sensitivities. This is slow food; you won’t find any soup mix packets or processed bottled sauces called for in these recipes! Just delicious, tender grassfed beef and whole food ingredients combined to make meals that you can feel good about eating and sharing!
After reading the first two chapters it is apparent that she definitely understands what it takes to make good beef, and the recipes that follow are the proof in the pudding! It becomes clear right away that this book is less about the “why” to eat sustainably and more about the “how.” I highly encourage the reader to take in the entire book as Shannon doesn’t just give you a collection of cherished family recipes—she actually teaches you how to cook the various bits of the cow, from familiar supermarket cuts to the heart and tongue and down to the bones and fat! It’s a relief having a recipe for the parts that come with our half steer and I can’t wait to get a vat of suet from my farmer and use her recipe to make some tallow soap! Plus, there is a whole chapter on ground beef, which we have in spades; I was excited to move away from burgers and meat sauce and try the Shepherd’s Pie—and wow!—I think I found a new comfort food!
If you have any of Shannon’s other books—like The Grassfed Gourmet Cookbook—you will be pleased to know that this book features new recipes, including exciting new flavors like Tamari-ginger Shaved Steaks and a Java-Cinnamon Spice Rub! Speaking of rubs, the chapter on Beef Seasonings, Rubs, Pastes and Marinades will surely spark your imagination, offering nigh infinite variations, making this slim volume as valuable as a three-inch tome! And of course The recipes are compatible with anyone pursuing a traditional diet—such as the one espoused by the Weston A. Price Foundation—however Shannon has gone even farther and offered substitutions or amendments for those with wheat sensitivities. This is slow food; you won’t find any soup mix packets or processed bottled sauces called for in these recipes! Just delicious, tender grassfed beef and whole food ingredients combined to make meals that you can feel good about eating and sharing!
August 3, 2014
As a former vegetarian city-dweller who recently became a grassfed meat eating vegetable farmer, Cooking Grassfed Beef is a concise and easy to prepare recipe book for diving into learning how to navigate the world of grassfed beef.
Hayes begins her book by articulating the basics of grassfed, which is integral to understanding the principles of cooking before actually turning on the stove or firing up the grill. Knowing why grassfed meat is important as well as the different characteristics of the meat compared to grain-fed is crucial for cooking the meat in the way it wants and needs to be cooked. Each section of the book describes the various methods for preparing beef (oven roasting, grilling, braising, etc) and also delves into the basics principles of each technique. In my own cooking, I tend to prepare meals more on the intuitive side and knowing the fundamentals has helped me immensely. Hayes also explains the different cuts of animals and how to prepare the lesser eaten parts of the cow, also making a case for why we shouldn't cast off bones and offal. As an experimental eater, I really appreciate having more concrete information on how to cook these lesser explored pieces of beef. I've tried out a few of the recipes so far: grilled sirloin and burgers, oven roasted burgers and meatloaf. Each one has come out tasting great with minimal effort, although I know that with any skill it takes time to really get to know the material you are working with -- grassfed meat included!
If you're newly transitioning from being a vegetarian to omnivore, or are interested in beginning the switch from cooking grain fed beef to grassfed, this book is ideal for you. It's concise, accessible, and contains just enough rhetoric. Happy cooking!
Hayes begins her book by articulating the basics of grassfed, which is integral to understanding the principles of cooking before actually turning on the stove or firing up the grill. Knowing why grassfed meat is important as well as the different characteristics of the meat compared to grain-fed is crucial for cooking the meat in the way it wants and needs to be cooked. Each section of the book describes the various methods for preparing beef (oven roasting, grilling, braising, etc) and also delves into the basics principles of each technique. In my own cooking, I tend to prepare meals more on the intuitive side and knowing the fundamentals has helped me immensely. Hayes also explains the different cuts of animals and how to prepare the lesser eaten parts of the cow, also making a case for why we shouldn't cast off bones and offal. As an experimental eater, I really appreciate having more concrete information on how to cook these lesser explored pieces of beef. I've tried out a few of the recipes so far: grilled sirloin and burgers, oven roasted burgers and meatloaf. Each one has come out tasting great with minimal effort, although I know that with any skill it takes time to really get to know the material you are working with -- grassfed meat included!
If you're newly transitioning from being a vegetarian to omnivore, or are interested in beginning the switch from cooking grain fed beef to grassfed, this book is ideal for you. It's concise, accessible, and contains just enough rhetoric. Happy cooking!
July 27, 2014
It's very rare that I come across a cookbook that I cannot put down. With two young children, my time to read for pleasure is limited. When I received this book, however, I devoured it in one night. My mouth was literally watering as I paged through the recipes.
There's more to the book than just the recipes. Dr. Hayes demystifies some common buzz words surrounding grass fed beef and makes a very solid case its consumption. She discusses the different cuts of meat and gives a rather fun way to understand the hows and whys of cooking each type.
The book, as the title states, really does include nose to tail recipes. I make my own soap and I'm planning to talk to my local farmers about rendering tallow. I can't wait to try her semi-demi-glace to replace our purchased jars of concentrated beef broth. Her super slow method for roasting sounds divine. And a whole chapter devoted to seasonings! Why muddle through the countless blogs and webpages of beef seasoning ideas when it is all in one chapter, ready to deliver.
This book is a fantastic resource for anyone looking for superb ways of preparing local grass fed beef. It appeals to me as a mom as well as Dr. Hayes mentions in several recipes how much her children enjoy certain preparations. While the introduction is fantastic for those who are unfamiliar with grass fed beef and it's benefits, the book is not limited to the novice. I think even those who have been cooking grass fed beef for a while will find inspiration in this book. I'm hoping Dr. Hayes puts out more compact coookbooks like this!
There's more to the book than just the recipes. Dr. Hayes demystifies some common buzz words surrounding grass fed beef and makes a very solid case its consumption. She discusses the different cuts of meat and gives a rather fun way to understand the hows and whys of cooking each type.
The book, as the title states, really does include nose to tail recipes. I make my own soap and I'm planning to talk to my local farmers about rendering tallow. I can't wait to try her semi-demi-glace to replace our purchased jars of concentrated beef broth. Her super slow method for roasting sounds divine. And a whole chapter devoted to seasonings! Why muddle through the countless blogs and webpages of beef seasoning ideas when it is all in one chapter, ready to deliver.
This book is a fantastic resource for anyone looking for superb ways of preparing local grass fed beef. It appeals to me as a mom as well as Dr. Hayes mentions in several recipes how much her children enjoy certain preparations. While the introduction is fantastic for those who are unfamiliar with grass fed beef and it's benefits, the book is not limited to the novice. I think even those who have been cooking grass fed beef for a while will find inspiration in this book. I'm hoping Dr. Hayes puts out more compact coookbooks like this!
August 4, 2014
Cooking Grassfed Beef is a great starter book for folks interested in learning more about grassfed beef and how to prepare it. Whether you are new to the world of grassfed beef or a practiced connoisseur, the recipes in this book will peak your interest.
If you’re afraid of spending the little bit of extra money on grassfed beef only to ruin it with improper cooking techniques, then this book is for you! I believe lots of folks shy away from grassfed simply because they don’t want to spend the money on good beef only to turn it to shoe leather in their inexperienced hands. Shannon Hayes helps decrease the likelihood of that happening. She gives a short course on the different cuts of beef and spells out how to prepare them in easy-to-understand steps. There’s a large section on different flavorings, rubs, and sauces to try, as well as some template pieces for the modern homesteader, like bone broth, and more adventurous recipes for folks who aren’t afraid of the tongue or organ meats, or who want to try their hand at rendering tallow for cooking, salves, or soaps.
It’s a thin book, so it doesn’t overwhelm, and the recipes will not disappoint. Shannon Hayes writes well, and running a grass farm is her livelihood, so her experience is invaluable. I’m enjoying cooking my way through this handy reference!
If you’re afraid of spending the little bit of extra money on grassfed beef only to ruin it with improper cooking techniques, then this book is for you! I believe lots of folks shy away from grassfed simply because they don’t want to spend the money on good beef only to turn it to shoe leather in their inexperienced hands. Shannon Hayes helps decrease the likelihood of that happening. She gives a short course on the different cuts of beef and spells out how to prepare them in easy-to-understand steps. There’s a large section on different flavorings, rubs, and sauces to try, as well as some template pieces for the modern homesteader, like bone broth, and more adventurous recipes for folks who aren’t afraid of the tongue or organ meats, or who want to try their hand at rendering tallow for cooking, salves, or soaps.
It’s a thin book, so it doesn’t overwhelm, and the recipes will not disappoint. Shannon Hayes writes well, and running a grass farm is her livelihood, so her experience is invaluable. I’m enjoying cooking my way through this handy reference!
August 10, 2014
Shannon has produced yet another great grassfed cookbook, this time a super reference guide focused on creating the tastiest meals from your pastured beef. If you are finally trying grassfed beef for the first time, Cooking Grassfed Beef will provide simple and straightforward tips to bring out the best qualities of each cut of meat, from Grilled Burgers to Buttermilk Marinated Pot Roast in a Ginger Garlic Chili Sauce to Asado.
This easy-to-follow cookbook explains not only how but why, in a delightful, readable text. A home cook can reach for Cooking Grassfed Beef to find options for the best cooking method for the cut of meat at hand, and I will use it that way. I also now have, in one book, everything a first-timer needs to know when buying the beef that was grassfed and pastured on our farm. This well-organized and indexed resource will guide the newby to a great understanding of the raw ingredients as well as ensure yummy, nutritious meals!
This easy-to-follow cookbook explains not only how but why, in a delightful, readable text. A home cook can reach for Cooking Grassfed Beef to find options for the best cooking method for the cut of meat at hand, and I will use it that way. I also now have, in one book, everything a first-timer needs to know when buying the beef that was grassfed and pastured on our farm. This well-organized and indexed resource will guide the newby to a great understanding of the raw ingredients as well as ensure yummy, nutritious meals!
Displaying 1 - 7 of 7 reviews