Grass-fed beef is higher in Omega-3s which play a vital role in every cell and system in your body. It is the richest known source of another good fat called "conjugated linoleic acid" or CLA, and is also higher in vitamin E.
Products from pastured animals are good for human health in a number of important ways. Grass-fed beef is lean, lower in total fat and calories, and can actually lower your LDL cholesterol levels.
Our Wheel-View Farm store features all cuts of grass-fed beef, beef jerky, maple syrup, free-range chicken eggs, and flowers in season. Shipping is also now available to customers in New England and surrounding states. Please call ahead for hours and availability.
Eat less feedlot meat
Buying locally grown food helps to preserve open space and the rural quality of the area.
A growing number of people believe that eating less meat is good for the environment. This is true when it comes to eating meat from animals raised in feedlots. But eating meat from well-managed grazing animals is a net benefit to the planet.
A paper released by the Natural Resources Conservation Service of the United States Department of Agriculture makes the following points:
Grazing animals eat plants that cannot be digested by humans.
Meat from grass-fed animals requires only one calorie of fossil fuel to produce two calories of food. Many grain and vegetable crops require from 5 to 10 calories of fossil-fuel for every calorie of food or fiber produced.
Well-managed pasture absorbs far more rain water than most other land uses.
Grazed lands help slow global warming by removing carbon dioxide from the air. Grazing land in the Great Plains contain over 40 tons of carbon per acre. Cultivated soils contain about 26 tons.
Well-managed grazing lands provide much-needed habit for wildlife, reduce water runoff, and provide cleaner, more abundant water for wildlife and human use.
Grazing lands are among our most picturesque landscapes.
Carbon dioxide and other greenhouse gasses are increasing in the Earth's atmosphere, leading to changes in our global climate. The grasses and legumes found in pasture are highly effective at removing excess carbon dioxide from the air and storing it in the soil as carbon, a phenomenon known as "carbon sequestration."
Grass-fed beef is leaner, and it cooks faster than regular beef. This means a different method of cooking is needed. It is very easy to overcook grass-fed beef if you are not careful.
Cook grass-fed beef about a third less than you would other beef and at a lower temperature. It is best to cook steaks only to RARE. Then let the steak rest for a few minutes before serving. This improves texture and juiciness. Be attentive: It takes only a couple of extra minutes to turn grass-fed steak from tender to tough.
Buy the thickest steak you can find. It will not overcook so quickly.
Moist heat is best for roasts. Cook very slowly using low heat in liquid in the oven, as a pot roast, or on the stove or in a crock-pot.
Do not be afraid of frozen beef. Thaw it slowly in the refrigerator -- never in the microwave. Make sure it is at room temperature before putting it on the grill.
Following these tips will help enhance your delicious grass-fed beef. ENJOY!