Grass Fed Beef

#29Our beef is a combination of mainly Angus crossed with Herford and Black and White Face. The animals are fed nothing but grass, water, and salt and minerals. In the winter we substitute balage (wet hay wrapped in plastic to preserve its freshness). We DO NOT feed corn to the cows because a cow's stomach was never designed to ingest corn. The end result is a meat that is not only rich in flavor and tenderness, but is laden with omega 3s and CLAs ( CONJUGATED LINOLEIC ACID) See below.

"Conjugated Linoleic Acid (CLA) is a fatty acid found in red meat and cheese. It has been shown to improve the lean muscle mass to body fat ratio, decreasing fat deposition, especially on the abdomen, and enhancing muscle growth. To achieve this, it reduces body fat by enhancing insulin sensitivity so that fatty acid and glucose can pass through muscle cell membranes and away from fat tissue. It also enhances immunity, and discourages the accumulation of cholesterol in the blood." Quoted from http://anrvitamins.com/glossary/conj.html

Here is a great article explaining the benefits of grass fed beef http://www.culinate.com/articles/culinate8/cow_sharing

cattle in fieldWe dry age our beef between 2 to 3 weeks and then it is carefully cut and vacuum-sealed and flash frozen. We offer a wide selection of cuts. If you do not see a cut you are looking for be sure to ask. Nonetheless we are a small producer so ordering ahead of time is much appreciated.

For more information on grass fed beef check out www.eatwild.com

http://www.localharvest.org/farms/M28272