What happens when you cook with U.S. Wellness Meats products?   Culinary magic.

Liz Wolfe

Liz Wolfe is the author of Eat the Yolks, a book that dispels the many myths surrounding real, nourishing foods with a good dose of wit and nutritional wisdom. She is a Nutritional Therapy Practitioner (NTP™) certified by the Nutritional Therapy Association, and she documents her adventures in cooking, natural skincare, and homesteading at RealFoodLiz.com.

Q: How did you get involved in cooking to begin with? Was it something you learned to love early on or did you come to it later?

I became willing to cook of necessity! I’m no top-notch chef — not at all — but then again, most of us aren’t, so I proudly create recipes for those of us who just want to eat food we like - or try and enjoy new, unfamiliar foods - without burning the whole house down. Changing my diet for the better meant finding a way to make the foods I wanted to eat...well...edible! That’s what my blog’s “good food for bad cooks” category is about. You CAN eat well while keeping your kitchen responsibilities manageable and your ingredients list simple.

Q: Why is eating grass-fed meat and sustainably-caught fish different? How does it affect your cooking?

When it comes to nutrient value, there’s simply no contest. Grass-fed meat and sustainably caught fish are superior in nutrition and flavor. I had two major challenges, however, in learning to cook grass-fed meats: first, making the nutritious “odd bits” like organ meats and tongue tasty and non-intimidating; and second, learning how to make the naturally leaner, less marbled cuts of grass-fed meat tender and delicious. For the first challenge, it’s all about being brazen and brave and challenging those taste buds to appreciate something new. For the second, it’s all about the pressure cooker!

Q: Is it just about health? Or is there more to it than that?

It’s about health, certainly. But in seeking health, I also stumbled upon something even more amazing. I started connecting with my food. I developed a better understanding of what it takes to produce nourishing food, and why it’s so crucial. I became fiercely dedicated to supporting farmers and producers who are “doing it right” because those folks are the ones who are helping to change the world. Heck, my health journey even led me to buy a small hobby farm so I could produce some of my own food! It’s a never-ending journey.

Q: How did you learn about grass-fed meat?

From US Wellness Meats! Some of the first grass-fed meats I ever ate were from US Wellness. When I first heard about the benefits of Conjugated Linoleic Acid, and when I realized how deeply I wanted the animals I ate to have lived a proper life, I ordered a cooler of beef, bacon, and pet food. The rest is history!

Q: What are the most important keys to success for the home chef?

A few of the right tools can make all the difference for those who want to keep it simple, like me. A slow cooker is great, but I love my pressure cooker even more. The best tool, however, is Google. I generally start my searches with “simple recipe for grass fed ________.”

Q: What are your best tips for home cooking?

Most experienced chefs try a recipe multiple times before they get it right — the fact is, nothing comes out perfect every time, much less the recipes we’re trying in our own amateur kitchens! Forgive yourself if you mess up. And if you need to throw a quick tantrum, go for it. Just make sure to laugh at yourself once you’re done.

Q: What is your favorite recipe using grass-fed meat?

I love doing a beef roast in the pressure cooker. It becomes fork-tender in a short period of time, and it’s the perfect base for everything from barbeque flavors to curries and beyond.