Farm Fresh Foods throughout Florida

Grass-fed Beef – Easy Crock Pot Recipe

April 15th, 2015

If you have never had grass-fed beef before, you are in for a treat. My personal favorite is the grass-fed brisket, but a good grass-fed chuck roast or round roast would be perfect for this recipe as well.

Use your favorite cut of grass-fed beef, and enjoy a tasty meal free from antibiotics, hormones, fillers, or grain feed.

Grass-fed Beef – Easy Crock Pot Recipe

  • 3 lbs Frozen Grass-fed beef
  • 3 Cups Burgundy
  • 1 Thinly Sliced Onion
  • 1 Cup Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • 1 Cup Water

Combine ingredients in crock pot, set on low, and cook all day (approximately 8 hours). Enjoy your tender grass-fed beef with your favorite farm fresh vegetables – or put some carrots and potatoes right on in with the grass-fed beef for an easy yet delicious meal for the family.

Grass-Fed Beef: A Culinary Delight

April 8th, 2015

There’s a reason fine steak restaurants opt for grass-fed beef.

Buying grass-fed foods come with the added bonus of culinary delight. As you prepare your grass-fed beef, or perhaps enjoy a bowl of thick, creamy pastured yogurt, your senses will be delighted. Mealtime will no longer be just about scarfing down a whatever meal. Instead, it will be a culinary explosion of flavor, texture and nutrients, food as it was originally intended. Fuel your body with superior nutrition even as you wow your senses with mouthwatering and delicious tastes.

Prepare your taste buds for a feast of farm fresh delight with these tips for cooking your grass-fed beef:

Medium-rare temperature is ideal, however, if you prefer your meat to be more well done, cook it at low temperatures (slow cooker is ideal) and add sauce to keep it moist.

Marinate your grass-fed beef in the fridge; opt for a recipe that doesn’t mask the natural flavor of the meat, but that will enhance the moisture content, especially since grass-fed meat is lower in fat than grain-fed.

Do not thaw grass-fed beef in the microwave. Thaw overnight in the refrigerator, or place it in cold water for a few minutes in its original vacuum-sealed packaging. Don’t leave sitting at room temperature for longer than 30 minutes.

Tenderize your grass-fed meat to breakdown the tough connective tissue.

Always pre-heat grill, oven, crock pot, pan, etc. before cooking grass-fed beef.

Note: Grass-fed beef cooks a bit faster than grain-fed beef. Keep an eye on the temperature with a cooking thermometer. Remember that the meat will continue to cook after you remove it from the heat, so remove it from heat once it reaches a temp that is 10 degrees lower than your desired temperature.

Let the grass-fed beef sit in a warm, covered place for 8-10 minutes to allow the juices to redistribute.

Pan-searing is an excellent – and easy – way to cook your grass-fed steak. After you’ve seared it on high heat, drop the temperature to low, and add butter and garlic.

For grilling, quickly sear the meat on high heat on both sides, then finish with heat reduced to medium or low. Baste to add moisture.

What is your favorite grass-fed beef recipe? Share it on our Facebook Group: https://www.facebook.com/groups/427279787374830/

Nutritional Value of Grass-fed & Pastured Foods

April 1st, 2015

A picture is worth a thousand words. See for yourself – pastured and grass-fed foods including pastured eggs, grass-fed beef, chicken, cheese, raw milk, pastured butter, grass-fed chicken, etc. are significantly higher in essential nutrients like CLA, Vitamin E, and Omega 3 Fatty Acids.

We’ve spotlighted the benefits of CLA in earlier blog articles, detailing its role in weight loss and lean muscle building and retention, cancer prevention, and countless other benefits.

Now we are going to spotlight another super-nutrient: Omega 3 Fatty Acids.

Research has found that Omega 3 fatty acids are extremely beneficial to the following:

Heart Health

Cholesterol Triglyceride Levels

Children’s Learning & Behavior

Short Bowel Syndrome in Children

Coronary Heart Disease and Stroke

Retinal and Brain Development in Infants

General Brain Function, Including Memory and Parkinson’s Disease

Attention Deficit Hyperactive Disorder – ADHD

Autoimmune Disorders, e.g. Lupus, Nephropathy

Osteoporosis

Crohn’s Disease

Certain Types of Cancer Including Breast, Colon and Prostrate

Rheumatoid Arthritis

Depression

Asthma

Alzheimer’s Disease and Dementia

As with most nutrients, whole foods are the optimal source. Fish and nuts aren’t the only food source of omega 3 fatty acids. Grass-fed animals have 2-4xs the omega 3 fatty acid content as their grain-fed counterparts, with the added benefit of being lower in fat and calories.

Sources: Facts & Photos

www.americangrassfedbeef.com

eatwild.com

foodgraphs.net

providencefarmallnatural.com

Mercola.com

Why Grass-fed & Pastured Is Better: Part II

March 11th, 2015

Grass-fed and pastured food is infinitely more nutritious than feedlot, caged and factory raised.

Grass-fed/Pastured Compared to Caged/Feedlot/Factory Raised:

*Beef –lower in total fat, saturated fat, calories and cholesterol; higher in vitamins C and E, thiamin, riboflavin, conjugated linoleic acid, omega 3 fatty acids, conjugated linoleic acid (CLA) calcium, magnesium, potassium and beta carotene.

*Chicken – higher in Vitamin E and omega 3 fatty acids, lower in fat

*Eggs – at least 2xs higher in omega 3 fatty acids, 3-6xs more vitamin D, 2/3 more vitamin A, higher in folic acid and vitamin B12, and 7xs more beta carotene; 1/3 lower in cholesterol, ¼ lower in saturated fat; the yolks are the richest known source of the antioxidant vitamins lutein and zeaxanthin, which are essential to eye health – the deeper the yellow-orange of the yolks, the of these nutrients and eye protection offered – crack open a factory farmed egg and a pastured one and see the difference for yourself

*Milk – Up to 5xs more conjugated linoleic acid (CLA), higher in vitamins and antioxidants, lower in “bad” fats” and higher in “good fats,” and natural probiotic and enzyme activity (many people who are “lactose intolerant” find this only applies to factory processed milk, not pastured raw milk)

*Cheese – 4xs higher in CLA and richer in omega 3 fatty acids, vitamin E, and other nutrients

*Butter – higher in vitamins A, E, beta-carotene and CLA – the naturally golden color is a clear indicator of its superior nutritional content

Food for Thought:

*CLA – conjugated linoleic acid is associated with a 50% lower risk of heart attack, healthier weight, and has cancer-fighting properties as well

*Vitamin D – research links vitamin D with strong bones, improved mood, lower blood pressure, enhanced immune system, and lower risks of some autoimmune disorders. It may also combat cancer

*Researched has linked vitamin E with lower risks of cancer and heart disease, as well as anti-aging

*Grass-fed animals are much less likely to transmit E. Coli

*Store-bought eggs that say “certified organic” or “uncaged” or “Gree-range” or “all-vegetarian” is not a guarantee that the hens were pastured. Furthermore, chickens are NOT vegetarians. The superior nutritional content of truly pastured eggs comes from a combination of eating fresh greens and bugs, as well as soaking in sunlight.

*Grass-fed has a healthier ratio of omega 3 to omega 6 fatty acids – omega 6 fatty acids when consumed in the high levels that have become typical of the American diet are linked with obesity, diabetes, cancer and a host of inflammatory diseases. Grain fed animals are a major source of omega 6 fatty acids, as are vegetable oils like corn, safflower and cottonseed (not olive).

Eat for Health:

Most Americans are deficient in vitamin D, E, CLA, Omega 3 fatty acids, and countless other nutrients that we COULD and SHOULD be getting from our food. This is largely because the typical American diet of factory and feedlot raised animals along with processed chemicals is deficient in these and other essential vitamins and nutrients. Eat real food, choose grass-fed sources, and viola – good health becomes easy, and delicious!

Why Grass-fed & Pastured Is Better: Part I

March 6th, 2015

There is a growing resurgence of small farming as people are becoming increasingly concerned about factory-raised food. The grain, soy, antibiotics, pesticides, GMOs, and other dangers of feedlot-raised animals are taking their toll, in a number of ways. The benefits of traditional food and farming are undeniable; the nutritional content of pastured and grass-fed versus factory and feedlot farms is incomparable, not to mention the humanity of the farming practices.

Reasons to Choose Grass-fed/Pastured from Local Farmers over Factory/Feedlot-raised:

Karma – Animals that are free to forage on pasture and enjoy their native diet without overcrowding, over-milking, antibiotics and other drugs, living an infinitely more humane, healthy, and low-stress life than their factory counterparts. These animals are not meant to eat starchy, low fiber grains like the grain and soy fillers they are fed. As a result, many of them to succumb to painful health conditions, and are then given chemical additives and antibiotics that are so overused that bacteria are becoming resistant to them – and we are becoming increasingly antibiotic resistant from eating them.

Supporting Local Business Instead of Big Corporations – We are seeing a wonderful return to the days where we actually knew where our food came from, where we knew the farmers who raised and planted and harvested the meals we shared with our families. By supporting them, we are putting our dollar in the pockets of hard-working Americans instead of greedy, faceless corporations.

Tastier – Have you ever tasted a pastured egg? It is plump and delicious, not like the flat, runny factory raised eggs. Besides being tastier, it is more filling due to the higher nutrient content. What about a bowl of farm fresh yogurt with organic blueberries picked fresh from the garden? Or a hearty dinner of grass-fed beef and garden fresh greens? It’s the kind of meal that leaves you speechless, unable to tear your focus away from the sheer delight of every tender morsel of real food.

Environmentally Friendly – The highly mechanized operations of factory farming creates air, water, and land pollution that you don’t get with small scale family farming. Furthermore, caged and feedlot raised animals deposit a large amount of manure in a very small space, which is then collected and dumped. The surrounding soil ends up overloaded, further contributing to ground and water pollution. Pastured animals, on the other hand, spread their manure over a wide area of land where it acts as a source of organic fertilizer instead of a waste problem.

Nutrition Benefits – Grass-fed meat is lower in total fat, saturated fat, calories and cholesterol compared to feedlot meat. It is also higher in vitamins C and E, conjugated linoleic acid, omega 3 fatty acids, calcium, magnesium, potassium and beta carotene. Pastured eggs are higher in omega 3 fatty acids, Vitamins A and D, and beta carotene, and are lower in saturated fat and cholesterol. Their feedlot counterparts are not only nutritionally inferior, but also come chock full of antibiotics, chemicals, and other dangers.

Learn more next week when we explore the nutritional differences of our favorite grass-fed meats, pastured dairy, and other farm fresh food.