All You Need to Know to Eat Good, Grass-Fed Meat

Learn how to choose and use inexpensive cuts of grass-fed beef, free-range chicken and pastured pork for better nutrition and out-of-this-world flavor.



Good Meat Kitchen Skills
You may need to hone your kitchen skills and even relearn old techniques to prepare dishes with grass-fed meat.
MARCUS NILSSON
Grass-Fed Cows
Cattle that are allowed to roam and graze on pasture produce better-tasting, finer-textured grass-fed beef.
PHOTO: PHOTRI IMAGES/MARK S. MYERS
Free-Range Chickens
Free-range chickens feast on grass and bugs, giving better flavor and nutrition to the birds' meat.
MARCUS NILSSON
Butcher
Seek out a good butcher so you can communicate the cuts you desire from your animal.
MARCUS NILSSON
Beef Forequarter Brisket and Ribs
The retail cuts of the beef forequarter include the short ribs and the shoulder pot roast.
MARCUS NILSSON
Beef Hindquarter
This portion of a beef forequarter includes the chuck, brisket and rib.
MARCUS NILSSON
Cooking Grass-Fed Meat
The round from a cow's hindquarter can be used in beef roll-ups, also known as Involtini.
MARCUS NILSSON
Cow
The various sections, or primals, of a cow that the meat comes from.
ELIZABETH KRASNER
Pig
The four main sections of a pig create a variety of retail cuts.
ELIZABETH KRASNER
Lard
The lard from pastured pork is a prized cooking fat, especially great for making flaky pie crusts.
MARCUS NILSSON
10 Sections of a Pig
When a pig is butchered, it provides the 10 sections shown here.
MARCUS NILSSON
Free-Range Chicken
Enjoy a whole, roasted free-range chicken for a depth of flavor you may have never before experienced.
MARCUS NILSSON
Chicken
Cut up a whole chicken to save money and enjoy rarer parts of the bird.
ELIZABETH KRASNER
Grazing Practices
When you buy pastured meat from a local farm, you can ask about their grazing practices.
MARCUS NILSSON











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