The Meat Source

An excellent web site for information on cuts and cooking methods. For pan frying I would reduce setting to medium for grass finished beef. (see “how to saute a steak” under recipes in Kitley Beef website.) Remember to always thaw the beef in the fridge and leave at room temperature for 1 to 2 hours before cooking.

http://www.themeatsource.com/

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Beef Broth

http://www.traditional-foods.com/recipes/beef-broth/

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Buying grass fed beef in bulk

http://www.weedemandreap.com/2013/07/how-to-purchase-grass-fed-beef-in-bulk-and-save-over-50.html

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Cows can repair the world

http://newswatch.nationalgeographic.com/2013/03/06/how-cows-could-repair-the-world-allan-savory-at-ted/

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Score Ten for Grass-Fed Beef

Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:

Lower in total fat
Higher in beta-carotene
Higher in vitamin E (alpha-tocopherol)
Higher in the B-vitamins thiamin and riboflavin
Higher in the minerals calcium, magnesium, and potassium
Higher in total omega-3s
A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
Higher in CLA (cis-9 trans-11), a potential cancer fighter
Higher in vaccenic acid (which can be transformed into CLA)
Lower in the saturated fats linked with heart disease

 

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