If you're trying to feed your family better-quality meat, it can be hard to know what all the labels really mean. Grass-fed, grass-finished, pasture-raised, organic... and once you bring that meat home, does it need to be cooked differently?

In this episode, Josh and I are talking about the meat we eat here on our homestead and why the way an animal is raised and fed matters so much to us.

We'll explain the difference between grass-fed and grass-finished beef, what pasture-raised really means for chickens and pigs, and how you can start sourcing better meat without feeling like you have to make the jump to "perfect" overnight.

Then we're taking the conversation into the kitchen. I'll share a simple way to think about different cuts of meat so you know whether to cook them hot and fast or low and slow. Once you understand whether you're working with a tender or hardworking cut, cooking meat becomes much less complicated.

We also talk about buying meat directly from local farmers, purchasing beef or pork in bulk, and why pasture-raised meat can have more variation in flavor and texture than what you may be used to from the grocery store.

The goal isn't perfection. It's simply to take the next step toward better food for your family.

Time Stamps:

0:00 - Introduction & Chit Chat

5:30 - Grand Teton Ancient Grains

9:14 - Main Topic