What if everything you’ve been told or read about beef is wrong? Well, wrong that is unless you have been buying and eating beef that has been raised on grass all their lives, hormone-free, no antibiotics. There’s an enormous difference between store-bought meats raised in fedlots, certified organic, and beyond organic. Here I am talking about ‘beyond organic’ meats because I do not support the lax standards the certification has put into place the last decade.
Myths About Beef??? Depends on what kind of beef you’re buying and eating.
- High in saturated fats
- Marbled with fat is a better cut
- Increases your risk of certain diseases
Forage-grazing animals have a healthy, highly-functioning pH of 7, which allows for an abundance of the essential fermentation bacteria that create high levels of CLA, omega-3s, branch-chain amino acids, vitamins and digestive enzymes. But even a small amount of grain can throw all this off: just 30 days on a grain diet can offset 200 days of grazing chemistry.
For over ten years I had searched high and low to find a source for the best quality, most nutritious meats; a reliable source that went beyond organic. Here’s what I found, I support this farm and their practices entirely, their standards are as high as my own. Here’s their story…
John Wood, the founder of U.S. Wellness Meats, has always been a farmer. In fact, he comes from a long line of farmers. And for the last few decades, they farmed the “standard” way. They raised their animals on pasture before fattening them on grain in confinement, and then selling them off to a big animal processor when it was time for them to be harvested.
But in the late 1990′s, John began to question the “standard” way of farming… Continue reading “Sustainable Beyond Organic Meats: we are what the animal eats” »
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"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller