What do you like about grassfed beef?
When I first starting using grassfed beef, I didn’t know that much. I liked that it had more omega-3s for brain development and heart disease prevention. As I learned more about how grassfed animals are raised especially in Australia, I really got hooked on grassfed as a great protein with benefits. Beef that’s raised sustainably on grass in a low-stress, natural environment actually has more vitamins and minerals and a better overall nutritional profile.
But back to my “small hinges move big doors” philosophy, grassfed beef is a really easy change for people to make. It’s no sacrifice to eat clean, nutritious beef! It’s a food you already love and probably crave, you’re just being intentional about where it comes from and how it was raised.
You were part of the Grassfed Beef media and influencer event we did in NYC for Earth Day recently - what was on your menu?
I knew I’d be teaming up with some great chefs in Roy Villacrusis and Pam Smith, so - no pressure! - I went with one of my favorites that I knew would be a hit. My “sneaky mama” meatballs are loaded with fresh veggies in the sauce and the meat mix, we’re talking carrots, zucchini, squash, and the only added fat is raw milk parmesan. They’re tender and full of flavor, and something that even picky eaters will go for. I use gluten free breadcrumbs for binding - since the beef wasn’t grain fed, why add a grain?
What are some of your “go-tos” when creating dishes with grassfed beef? Any favorite dishes?
Meatballs of course, and I love steak salads, both warm and cold the next day. My true love though might be grassfed beef short ribs, the most cheffy thing I cook. I give them a chicory coffee-ancho chile dry rub and sous vide them, and then sear them in butter to order. It’s like coffee bacon! Serve them up with some roasted potatoes and something green, maybe an arugula salad, or Brussels sprouts…and definitely a mom-sized glass of a really good red wine.
OK we’re in! We’ll bring the wine and will be right over.
What should chefs know about grassfed beef that might encourage them to menu it?
I think a lot of consumers and chefs think grassfed beef will be too lean — not true! Consumers now are starting to prefer the naturally beefy flavor profile. It’s cleaner, not sloppy and greasy, over-rich. People of all stripes are getting more educated and valuing their health more. We all want to be healthy…and we know that what we eat has a LOT to do with it. When you can offer guests a dish they know they’ll enjoy, and can feel good about ordering, everyone wins.
Aussome stuff Linds! Can’t wait to cook with you again, hopefully soon.
