[podcast flashvars=”titles: ‘Stanley Fishman (Ep. 342)'”]http://www.thelivinlowcarbshow.com/shownotes/wp-content/uploads/llvlc342-stanley-fishman.mp3[/podcast]
Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!
In today’s episode, Jimmy shares a great conversation with author Stanley Fishman. Listen in as they discuss Stanley’s book, Tender Grassfed Meat: Traditional Ways To Cook Healthy Meat, how and why he came to write it, why grassfed beef (and lamb) can’t be cooked like factory meats, why you won’t find grassfed pork anywhere, why finding recipes for these meats have been so difficult to find in the past — even in very old cookbooks, and, of course, why you should be eating pastured meats in the first place!
ALSO: The Nutrition & Metabolism Society event in NYC has been rescheduled for May 8, 2010…will YOU be going? Say “Hi” to Jimmy and Christine if you do!
LINKS MENTIONED IN EPISODE 342
– Attend May 8, 2010 Nutrition & Metabolism Society event in NYC
– Stanley Fishman bio
– Tender Grassfed Meat: Traditional Ways To Cook Healthy Meat book
– TenderGrassfedMeat.com
Thank you for promoting not just a low carb lifestyle, but a whole health lifestyle!
Karen, that’s what it’s all about! 🙂
It would have been interesting to hear his take on grass fed cows and raw cream and raw butter and raw cheese vs modern processed cream and butter and cheese. I think there is a big difference. He love’s them and considers them a delicacy but I think he’s talking natural and raw and nothing else.
Write to Stanley through his web site to find out!
–Jimmy
I visited his sites and related sites. Fascinating stuff and very real to be sure. I find it equally fascinating that I am the only guy on the planet earth dealing with the “Hybrid Carbohydrates Factor” as they and sugar and HFCS and dairy and hybrid fruits and hybrid grains and hybrid vegetables being actual stimulant drugs like cocaine and speed and being equally addictive and life threatening and mentally/psychically health destroying in the ratios and quantities that we consume because of all the breeding that has gone on for some thousands of years. It’s the reason for the European Kingdoms. It’s why we are in America. We are all “high” on carbohydrates and experiencing the effects of this drug. It makes us want “more” and “better” and “best” out of everything in this world. Just like speed and cocaine. It makes us “stars” with it’s adrenaline like properties. How come I’m the only guy dealing with this?
Almost all the beef at my local supermarket comes from cattle raised on pasture, then finished with grain. I wonder whether this meat is closer to grass fed or closer to grain fed, though I suspect it depends on the particular farm.
If you look at the definition of grass-fed beef on http://www.grass-fed-beef-101.com/definition_of_grass_fed_beef.html, you can see that grain finishing destroys all the nutritional benefits of pasture-raised, grass-fed beef. The only advantages are to the corporations: getting cattle to slaughter quicker and cheaper.
Peter, all the meat in your market that is finished on grain is grain fed beef. All grain fed beef starts out on grass, and are finished on grain, soyfeed, and other substances that no market will mention. A;most all grain fed cattle are shipped to a feedlot for 3-6 months, usually 4-5 months. They are not allowed to graze, and are confined in a very small space. The farm that raised them has nothing to do with their feeding once they are in the feedlot.
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Peter, All of the beef at your supermarket that is raised on pasture and finished with grain is grain fed beef. Almost all grain fed beef is sent to a feedlot for 3-6 months, usually 4-5 months. The farm that raised the cattle has nothing to do with how they are fed in the feedlot. The cattle are not allowed to graze. They are fed large amounts of grain and soy, and usually other things, calculated to make them gain weight quickly. No market will publicize the other things, which can include rendered restaurant waste, chicken parts,plastic balls, cement dust, chicken manure, and many other substances that are not the natural food of cattle.
What a great interview! I had no idea that some farmers feed those disgusting things to cattle… I’ll try as hard as I can to save up the money to afford grass-fed beef, but until my paychecks go up I may have to stick with the other stuff… sigh…
Also, I can’t help but say that Stanley Fishman has the kindest-looking eyes of any lawyer I’ve seen! 🙂
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April, My experience has been that I ultimately spend less on the grass fed beef because it goes so much farther. It satisfies your appetite in a better way and for longer periods of time–so you need less of it. You start seeing how much less value there is in the cheaper grainfed beef. You also end up craving less of other foods, so there is saving there. And you just feel so much better.
We kill our steers in the paddock. No stress for the beast equals tasty and tender. We charge a premium for our beef and can’t keep up with the demand. Sent two away yesterday to hang for a week before getting butcheered.
Actually, I don’t think you can find feed lot beef here in NZ.
I listened to this podcast when it first came out and now that I have found a local farmer who will actually sell grass fed beef in reasonable amounts for the average family, I am going to listen to it again. I have found that most farms only sell 1/2 or 1/4 of the whole cow – not realistic for a single person, especially with no deep freezer.
I’ve also shared your site with a friend who is getting interested in eating better. He introduced me to the farm where we collected our own eggs for the week!
Keep up the good work, Jimmy!
That’s so cool, Sonya! ENJOY the beef!