Delicious Grass Fed Beef
Grass fed beef provides a memorable eating experience that has
been earning growing acclaim among chefs and food writers across
the country.
It offers a savory, “beefier” taste,
and is tender and juicy when prepared properly (see notes
on preparation below).
Healthy
Studies show that grass fed beef is higher in Omega-3
fatty acids, CLA, and Vitamin E than conventional grain fed
beef. Grass fed
beef is recommended by the authors of both “The
Omega-3 Diet” and “The
Paleo Diet”, as well as a growing number of physicians:
• Lower cholesterol, saturated fats and calories per
serving than grain fed beef
•
All natural—not given hormones or antibiotics
• Never fed any corn, grain or animal byproducts
• Never irradiated
Humane and Sustainable Farming Practices
•
Our cattle are grown on family farms in the near Upper Midwest
(MN, IA, WI, NE, SD)— none further away than
an 8 hour drive
• They are raised using humane, sustainable farming
practices. Our cattle are free ranged on lush
pastures during warmer months, and fed hay or pasture silage
in winter. They are not shut in crowded, confined
concrete feedlots.
•
We don’t spray our pastures with synthetic
pesticides or herbicides.
• Grazing cattle on pasture helps prevent erosion and groundwater contamination.
Quality Assurance, Craft Processing
and Food Safety
•
Our premium quality meat production system is “Source Verified,” meaning
that we have records detailing where each steer or heifer was born
and raised, and certifying that the farming practices used conform
to our exacting specifications.
•
All of our beef is craft processed at a state of the art local USDA
inspected processing facility with decades of experience, including
other organic and sustainably
raised specialty meat brands, and a history of satisfying the needs
of premier specialty foods retail and foodservice customers. • Grass
fed and craft processed cattle have been shown to be significantly
less susceptible to E. coli
bacteria than grain fed cattle.
A Doctor’s Perspective
For some time, I have recommended
grass fed beef as a key part of my patients’ diets,
part of a holistic integrative plan for vibrant health. I am convinced
this is not a fad or a “sounds-good” notion. There
are mounting peer reviewed scientific studies on the chemical
composition of fats essential for human health,
and how they are altered negatively in corn and grain fed beef and
positively in grass fed beef. I am also encouraged by the significant
benefits to food safety
(including reduced E. coli) of a 100% grass fed diet and proper processing.
Furthermore, as grass fed cattle require no antibiotics to stay
healthy, unlike grain fed
cattle, they do not become links in a food chain fostering antibiotic
resistant bacteria. In summary 100% Grass Fed Beef is an essential
menu item for the diet
I prescribe.
Dr. Chris Foley, MD
Minnesota Natural Medicine, Vadnais Heights
Clinical faculty, University of Minnesota
College of Pharmacy and Medical School
More info: www.minnesotanaturalmedicine.com A Few Words About Preparation
Because our cattle are not fed
corn and grains to speed growth, are not confined and get plenty
of exercise, their meat has less
fat marbling.
But, the fats
present are extremely nutritious when cooked “low and
slow”.
Happily, that’s
also the best way to preserve the moistness and tenderness—in
burgers, steaks and roasts. So, take a little more time to
relax and enjoy—while cooking and eating our
beef.
When we discovered we couldn’t
find fresh grass fed beef close to our home in Cannon Falls,
MN, we decided to provide it.
Read the article that inspired the creation of Thousand Hills
Cattle Compnay |
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