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Using Rubs and Pastes

One of the best ways to complement the flavor of grass-fed meats is by applying an herb or spice rub, or paste, before cooking the meat. When roasting, frying, or grilling, this creates a wonderful savory crust on the outside of the meat.

The most important ingredient in all of these rubs and pastes is the salt. Salt, when applied to meat before cooking, blends with the melting fats and sugars, contributing to the overall flavor profile of the meat (by contrast, when it is added after cooking, it just makes the meat taste salty).

From The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shanon Hayes, Eating Fresh Publications, 2004.