So I just got an amazing deal on fifty pounds of milk-fed beef, and I'm wondering if I need to prepare it differently than normal grass-fed? To be clear, much like veal, these calves were butchered fairly young, but unlike most veal calves, were given free range on pasture with the mama. So the meat looks like beef and is very flavorful, but still very tender. Anything I should know about preparation? Thanks!
asked byRogue_Nutritionist (11099)
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