February 25, 2015 • 0 comment(s)

From Home On The Pasture by Kim Hitzfield There is a misconception that grass-fed beef is always lean, tough, dry meat, but this is not entirely true. There are many factors that go into the tenderness of the meat. If the beef is raised to be lean the meat will be tougher. When raising our 100% grass-fed beef we strive to get as much fat on them as we can. Why is this? Besides the fat making the meat more tender and juicy, unlike the fat on grain-fed beef the fat on 100% grass finished beef is full of healthy omega 3 fatty acid and other nutrients that our bodies need. (For more on the health benefits of grass-fed beef click here). But in spite of our efforts to make our grass-fed beef less on the lean side and more on the fatty side it will never have as much fat as conventionally raised grain-fed beef which is why you must follow a few simple rules when cooking grass-fed beef. So, here are the rules...

Read more...