Grass fed beef is much better for us to eat. Most commercial beef is only raised on grass for a short time (if at all) and then confined and fed grains. Cow are herbivores, and they tend to get sick on a grain diet which then leads to them being given antibiotics, which it seems like we also get through the meat.

Grass fed beef is also more nutritious.  It’s got a lot of beta carotene, vitamins A and E and it’s a natural source of omega 3 fats high in CLA.  CLA  (conjugated linoleic acid) is a good fat that has many great health benefits.  They have been shown to be good for your heart, brain and there are studies showing that they may reduce the risk of cancer. In a study in Finland, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels of CLA.  It’s also a leaner meat with a wonderful true beef taste. 

When we first started cooking grass fed beef it was a challenge. As it’s lean it can dry out if you overcook it.  Stanley Fishman’s book Tender Grassfed Beef, link below, made a huge difference for us. Every recipe I’ve tried out of the book has been wonderful and now that I understand how to cook grass fed beef I experimented with this recipe.  It turned out great and is our favorite way to make burgers.

It’s a simple recipe and the measurements are approximate.

1 lb. Organic Grass fed Ground Beef

1/2 – 1 small organic onion

½ tsp. celtic sea salt

½ tsp. organic black pepper

I usually take the beef out of the refrigerator about a hour before I plan to cook it, it makes it easier to mix in the onion, especially if you use your hands like I do.

Grate the onion into a bowl, add the beef and the salt and pepper. Mix well and form into 3 or 4 patties as desires.  You can grill them or pan fry them, about 3-4 minutes per side until they are done to your preference.  They are so flavorful that we don’t eat them on buns; just a little organic Catsup if you like it and they are delicious. Enjoy!

For other great grass fed meat recipes, I highly recommend Stanley’s book, Tender Grassfed Beef.

There’s a link to it, below.

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-august-20th/

Read more, great Pennywise Platter Thursday posts here:  http://www.thenourishinggourmet.com/2010/08/pennywise-platter-thursday-819.html

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/08/real-food-wednesday-81810.html

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