Grass fed (and finished) Meat! Let's talk about it! - 10/29/26

Monica Corrado opens this week’s In the Kitchen with Monica livestream with a conversation about grass-fed meat—why sourcing matters, what she looks for when buying meat, and how grass-fed and grass-finished meat can behave differently in the kitchen. She also shares practical ways to help keep these cuts tender and flavorful.

Highlights include:
-Why Monica encourages asking farmers whether their animals are both grass-fed and grass-finished
-How grass-fed meat can differ in texture, fat content, and cooking time from conventionally raised meat
-Tenderizing techniques using olive oil, oil-based marinades, cultured dairy, and traditional fermentation
-Why Monica recommends bringing meat to room temperature before cooking and adjusting cooking methods for leaner cuts
-Ideas for choosing cuts with bones, joints, and connective tissue, including shanks, short ribs, oxtails, and T-bone steaks
-Ways to serve muscle meats with traditional fats, sauces, butter, or cultured cream
-A Q&A covering organ meats, chicken feet, grilling, short ribs, oxtails, sauces, and cooking grass-fed meat

Monica closes by encouraging viewers to get to know their farmers, ask questions about how their meat was raised and finished, and learn cooking techniques that help them make the most of high-quality grass-fed meat.

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