Jo Robinson's comprehensive consumer guide for all grass-oriented topics! Cooking guides, books, recipes, and ‘how to’ information is referenced throughout the site.
This site has a wide scope of ideas, pictures, and explanation. We follow a similar philosophy and protocol here in Central Minnesota.
In our own kitchen we often keep everything, even some of the fat because it contains the nutrient-dense ingredients discussed in the above links. (Stock can be clear or not-so-clear.)
This site has a nice selection of complete, well illustrated recipes. Note under “Delmonico Steak with Herb Butter” (ribeye or any tender steak) that pan searing works very well. For better control of temperature many chefs prefer pan searing to grilling grass-fed steaks.
Excellent cooking tips. This company is large and successful. They sell expensive beef over the web and distribute nationally. Give them a look then buy locally from us!
“Nourishing Traditions” by Sally Fallon (President of the Weston A. Price Foundation)
An incredible cookbook that challenges conventional diet ‘dictocrats’. It illustrates each recipe with the food traditions (in the margins) that make the dish “sustainable”. 2001.
"The Farmer and the Grill" by Shannon Hayes (purchase from eatwild.com above)
This is a wonderful cookbook on healthy pasture-raised foods. The recipes are excellent, 2007. Her earlier book, "The Grassfed Gourmet" is a classic from 2004. Shannon also has a new book out but I haven’t reviewed it.