I have no problem with salting steaks, so this is a welcome tip! My wife hates grass-fed beef because of the livery flavor. I've also noticed that it's often quite a bit less salty than grain-fed beef. I think I will try this with it sometime.

Ok, I tried it. I salted it, left it at room temperature for about an hour. It was still somewhat liverish, about the same as the prior day when I just seasoned it heavily. So I'm not sure all the extra fussing is worthwhile.

I have had good luck with using meats like that cooked in beef broth for long periods of time (just yesterday I took some sirloin tip and made it into beef stew just using beef broth and some spices, then adding carrot and onion in the crock pot) the gamey flavor isn't noticeable and the meat is meltingly soft. Of course, I trimmed off the gristly parts, which hold a lot of that gamey flavor IMO. Perhaps it's because of the sodium content in the broth? (it's not homemade, it's organic gluten free beef stock) I'm using up some steak cuts in the freezer from my grandma's grass fed cow right now, so have no choice in cuts

Yeah, but that defeats the purpose of eating a "steak".

After having eaten grass fed beef for a while, I find that grain-fed beef is bland. Also, it has a weird texture. I've become accustomed to the more gamey, chewy steaks from grass fed beef.

Does the grass fed beef taste like liver?

The grass fed I tried did....hence why I haven't reserved my cow from the local farmer. I'm considering going grain-fed....I can't seem to get used to the flavor.

It's interesting but the sirloin has lost it's livery flavor. Maybe it was just too fresh, needed to age a bit more.

I had califlower and round steak. YUMMY

A side of salmon.

I just want to put a plug in here for pig's ears. They are so damn good!

Yesterday I poached them in lard and they came out like egg noodles.

some grass fed is stronger than others....a local grass fed beef I can get at the health food store is less strong, it's really quite tasty for ground beef. I haven't tried any steaks, I tend to stay away from chewy meat because of TMJ problems.
Tarlach, I made salmon yesterday, I had to fight my 7 year old son for seconds! haha-we get good salmon here in washington state because it comes down from alaska a bit pricey though.
the pigs ears are a bit weird....but maybe I'll try them if I can find a reputable source I do have some hocks sitting in my freezer I have to find something to do with.....no split pea soup, so what do I do with them? Not sure I want straight pork broth....
Today I made the kids and I coconut flour pancakes and sausage from our local pig. Sauteed some berries for topping. Went over big I think I might make that more often and put the leftovers in DS's lunch sack, spread with almond butter. Lunch was at the park so I just brought some landjaeger with me. Dinner was beef, squash and tomato saute. tomorrow I have to cook up a ham. Anyone have any good ham recipes? I'm gonna stick whole cloves into it, but beyond that I have no clue

We tried pigs ears and they came out pretty gross. We weren't game to try them again...

Sorry to hear that others haven't enjoyed their pig's ears. I got mine in a somewhat unusual way, and I'm not sure if the way I cooked them was quite conventional, so maybe they turned out better than they would have otherwise.


Do you mean hocks without the feet attached? Are they smoked? I'm not really a fan of ham hocks either, but I love trotters, not smoked and with the toes still on.

If the hocks are not smoked, what is the objection to pork broth? Do you mean you don't want to drink it? I've discovered that pork broth makes a great flavor for Asian style soups and sauces. You can use it to make a pan sauce for fried pork chops and to braise pork shoulder.

If they're smoked, the only thing I would know to do is boil some greens with them, and I don't really eat greens myself anymore.


I'm not a big ham fan. Slicing it pretty thin and frying it with eggs is the best option I know of. I've been so happy to discover other delicious parts of the pig, because it makes up for the hams being so huge. I would love to try curing my own ham to see if something can be done with it, but I have a feeling it's just too lean to be good.

This is a fatty ham, from our piggie-it's smoked, but it's got a nice fat pad around the outside and through the midsection, and a big fat bone with marrow in the middle. I'm just roasting it with the fat side up, we'll see how it turns out. Yes, the hocks I have are smoked. My DH still eats non-paleo so I might just let him have them for when he wants split pea or ham and bean soup. We'll see.