Category Archives: Grassfed Production, Processing and Marketing

By Shannon Hayes Grassfedcooking.com New to the world of pastured poultry?  Here are answers to some of the most frequently asked questions…. Spring rains are turning to summer showers, and all your friends are once more waxing poetic about the … Continue reading →

Response to James McWilliams’ misleading NYT Op Ed from April 2009

Demystifying the cuts of beef that go into stew meat

Understanding what makes a piece of grassfed meat different from factory farmed meat, and what that means in the kitchen

What does ethanol have to do with Thanksgiving?

Best beef cuts for warm weather marketing

Enteric fermentation (aka burps and farts) and the misinformation that surrounds it