Pasture raised beef
Jim has been raising beef cattle, mainly Herefords, for close to 20 years. We’ve personally enjoyed our beef for years. It is time to share. 
Initially a hobby, our herd is now over 65 in number. We started raising cattle for the public to visit at the farm and have always been a cow calf operation. Our cattle are Pasture Raised; they graze on grass pasture when it is available, hay when it is not. They’ve been raised naturally in a low stress environment, have not been treated with low level antibiotics, artificial hormones and growth promoters, or been fed any animal by-products. The calves stay with their moms, becoming part of the herd, and are weaned naturally.Our beef is a slow-go operation.
Cattle we have chosen for processing have their grass diet supplemented with grain (including mixed grain and corn we’ve grown ourselves) for their last 7-9 weeks. This helps give the meat better marbling. Our beef is naturally aged in the cooler for up to 3 weeks before cutting and wrapping. Pasture raised beef is lean and this aging process tenderizes the beef giving it a good, distinctive flavour.
Benefits of pasture raised beef
- Good to excellent source of high quality protein
- Lower in fat, calories and omega-6 fatty acids
- More vitamin A and E as well as more folic acid and beta carotene
- More CLA (conjugated linoleic acid)
- Raised in a low stress, healthy, humane way
Remember when cooking pasture raised beef that it has high protein and low fat levels. Fat acts as an insulator and when the meat is lean, heat is conducted more quickly toughening the protein. Our beef is best when cooked rare to medium rare. Use a meat thermometer. Lower your cooking temperatures to 300 and 325 degrees farenheit and allow a shorter cooking time.
DON’T OVERCOOK IT!
Sources for more information
www.eatwild.com
www.mercola.com
www.americangrassfedbeef.com
Click here for tips on cooking our pasture raised beef.
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