Shannon Hayes’ book is the best selling grassfed meat cookbook for a good reason. It’s because she know the difference between grassfed and conventional meats, and what it takes to make the most of them. In this excerpt from the 10th anniversary expanded edition of “The Grassfed Gourmet Cookbook” you’ll get a “taste” (get it?) of why grassfed farmers love this book and why they keep copies to sell to their customers.
This is the “Grassfed 101” chapter, with cooking temps, PLUS a great recipe that I’m really looking forward to trying: Garlic Herb Steaks in a Bourbon Pan Sauce. Yummm! 🙂
You can order your own copy by visiting Shannon’s Website, where she also has bulk prices if you’re thinking of stocking these at your own place of business. AND, Shannon is giving a copy of her book to each person who supports On Pasture at the $50 or better level. So keep great articles coming AND get a great book.
Enjoy!
