Jul 13 2012

Ensure Wellness with the Right Beef

Published by under Health,Lifestyle

It’s indisputably mouthwatering to think about “natural” meat cooked and prepared not just for the hungry stomach, but also for the maintenance of a well-balanced health. Its naturalness does not connote any artificial notion to deceive consumer’s mind for what is not real. Contrariwise, there is a non-existing deceit when the truth about the health benefits of grass fed beef come into existence.

The health benefits are derived from every nutrient delighted with the mixture of other natural elements from natural meat. It may be one reason why sickness is out of foresight of the “beef” lovers – they love both the natural taste and benefits. The following are the health benefits of the grass fed organic beef:

  • Protein Source – Protein is considered as one of the essential nutrients of the body that helps regulate blood sugar levels. As scientifically discovered, when a person has enough protein, he has also adequate source of energy due to good maintenance of muscles.

  • Fights Degenerative Diseases – Beef is also a good source of iron, vitamin B12 omega 3, and Vitamin E. All of which are essential to the regular function of the human body. The first two enhances blood and lightens fatigue. The Omega 3, on the other hand, helps strengthen cells, develops brain, and prevents allergies and infections.

  • Restores Appetite – When stressed, a person may lose his appetite for food and such could be a cause of sickness. Hence, at the crucial point like it, delicious protein-rich beef should be put into the plate so one’s appetite would bring back to its normal state.

  • Fills in the Hungry Stomach – With essential nutrients, the organic beef is practicably useful for the hungry stomach to be filled in. It satisfies, to mention the least, not just the stomach, but more so the cells that need to be regenerated.

  • Regenerate Cells – Because pasture-raised beef is rich in vitamin E, it helps to restore the damaged cells that cause aging.

  • Reduces Risk of Cancer – Linoleic acid (CLA) from ruminant animals producing meat is scientifically noted to be a good acid that can reduce the risk of a person to have cancer.

Gratifies the tongue while feeding the stomach – undeniably, grass fed meat is delicious for a tasteful tongue. Its natural taste is flavorfully beefy while giving the stomach nutrients that it need.

The above-mentioned benefits are only few of the divided “elements” of grass fed beef that can form a whole “wellness” of the body and mind. It is deemed to be the prime cause of good health among the people who include it to their budget and, consequently, to their plates.

Worthy of inclusion further that organic beef may likewise be served in different kinds of dishes; one most popular are the lean steak cuts like flank steaks . Definitely, when the steak is produced “naturally”, the flavor is likewise “safe and natural”.

Thus, it concludes a favorable theory of health benefits for grass fed meat consumers. At the very top, grass fed meat is a perfect addition for any food and drink above the table of “wellness”. 

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May 26 2012

Grass Fed Steaks Feast!

Marbling, texture, and flavor are secrets of wonderful tasting steaks which all are excellently present in grass fed meats. There are people who chooses grain-fed beef because of the belief that those raised in confinement are fatter and softer, so it will cook into more preferable steak dish than those raised in natural pasture. That may be true, however, it is undeniable that grass fed beef are better for the health and the fat it provides is rich in CLA and Omega-3 that can benefit your heart and body.

Grass fed meats are leaner, but it does not necessarily mean that it has less marbling. Cuts from the loin and rib are very tender and rich with white streams of fat that melts as cooked—better than your regular beef in flavor with finer and flavorful meat strands for a great steak experience.

 

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May 10 2012

Pastured Goat Now Available!

Published by under NaturallyGrassFed

Goat meat has been long acknowledged to be one of the healthiest meat available for its nutritional qualities. Like any other meat, it is a natural protein source; however, it has a special advantage–very low calorie content ideal for health-conscious consumers.

There are two names goat meat is popularly known: chevon and cabrito. Cabrito is defined to be goat meat from milk fed kids in 4-8 weeks of age. Chevon, on the other-hand is the meat commercially available in butcher shops and rancher farms which are normally aging 3-9 months. Similar to cattle and swine, as a goat grows older, the meat becomes tougher and butchering earlier than 9 months is preferable to get the most of tenderness out of the meat.

Goat meat contains high levels of potassium, phosphorus, zinc, selenium, iron, and B Vitamins and lower levels of sodium. Goat meat is helpful for dieters and even to people who cannot eat meat because of fat content.

Naturally Grass Fed farm offers fresh goat meat for organic food shoppers across United States. With variety of cuts to choose from, shoppers can enjoy healthy meat delivered right at their doorstep. For more information about the cuts and other great goat meat buys, click the link:  http://www.naturallygrassfed.com/shop/goat.html.

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Apr 28 2012

Cooking and Buying Beef Tips Part 2

Published by under Meat Cooking and Preparation

How To Tenderize Beef?

 

Who says that the grill is only prepared for the most tender cuts? Now, a tender beef need not to be expensive. With ideas on how to tenderize beef, anyone can can cook tender steaks and roasts while using less expensive cuts. How? Below are ways to guide you through the process of tenderizing beef.

Marinade

One of the most popular ways to make beef tender and flavorful is through the use of marinade with tenderizing ingredients like vinegar, red wine, olive oil, and seasonings such as garlic and other spices. Lime and other citrus juices are acidic in nature so they are effective addition in your marinade recipe, but if you want your beef to have different zing, pineapple juice from the fresh fruit is a very good option.

Pineapple juice has nature’s most potent tenderizer, the enzyme called bromelain. It can be extracted from the stems of the pineapples and as well present in the juice. Bromelain is known to be a “protein-digesting” enzyme, and this attribute allows beef meat to easily break down when it is soaked in a marinating mixture with pineapple juice. However, do not use canned juices because the enzyme can be only present in fresh pineapple fruit.

How to prepare the marinade:

In shallow glass or non-reactive container, combine wine, oil, garlic, salt, pepper, and thyme.

Add the beef cuts and turn to totally cover the meat with the mixture.

Cover with plastic wrap and marinate the beef cuts in refrigerator for a minimum of 2 hours. Tougher cuts of meat should be marinated not less than 8-24 hours while turning the meat occasionally to coat with marinade and for it to work effectively.

Discard the remaining marinade mixture after the meat has been cooked. If you are going to use it as a basting liquid, bring it to boil to kill the bacteria that has been in contact with the raw meat.

Pound

A meat tenderizer or commonly known as meat mallet is what will you need in this tenderizing method called “pounding.” Pounding breaks the strands of meat and its connective tissues, making it softer and easier to chew when cooked. Most of meat mallets are dual ended; the side with teeth is used to break the meat fibers, and the other one is to flatten the meat. The flat side is useful in shaping tougher cuts in even thickness that makes cooking evenly a lot easier. After pounding your meat is softer as prime beef loin.

Powder

This is the easiest way to tenderize meat. Tenderizing powders made of bromelain (from pineapple) and papain (from papaya) enzymes need only to be sprinkled over the cuts of beef.

Rub

Unlike marinating, the use of rubs is a dry technique. Rubs are consisted of dry mixture of herbs and spices applied to the raw meat. The length of time used in applying rubs is the same as marinating so that the mixture will thoroughly penetrate the meat. Rubs does not only make the meat tender and flavorful but it leaves a delectable crust that seal the juices in for a juicier and tastier beef.

Rubs mostly don’t tenderize, but only use to flavor, but you can add fruit juice, vinegar, or wine to make it a paste and cover the entire meat. Let it stand for a night.

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Apr 21 2012

Organic Pork Sausages

Published by under NaturallyGrassFed

If you love grass fed beef, you will also enjoy the rich flavor of sausages from grass fed pork. Sausages from Naturally Grass Fed are made from pastured breed Tamworth Hogs that promises delightful breakfast for everyone.

These healthy sausages are complete with nature’s goodness because of its organic source. Since the meat used are not from pork and beef grown in animal feeding operations, these sausages are absolutely guilt-free and flavorful without antibiotics and hormones. Enjoy these organic pork sausages from Naturally Grass Fed!

Want to shop organic pork sausages? Visit our homepage at http://www.naturallygrassfed.com/.

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Apr 05 2012

Health Benefits of Organic Grass Fed Beef and CLA

Published by under Health

organic grass fed beef

The American Dietetic Association states that beef is a number 1 source of protein, B Vitamins, and Zinc which all are essential nutrients our body needs to live healthy. However, the advantages for people who eats organic beef is not limited in vitamins and minerals alone. Organic grass fed beef along with other pasture raised animals such as pastured goat, free-range chicken, and organic pork are rich in a very special fatty acid that can improve our well-being.

CLA or Conjugated Linoleic Acid is a trans fatty acid which is a mixture of various types of isomers of linoleic acid. It is basically found in dairy products, but the major source are ruminant animals like organic grass fed beef, goat, deer, and lamb. These animals attribute for having stomach compartments enables them to absorb more CLA through thebacteria in the rumen or paunch (the first compartment stomach of a ruminant animal) that softens the food they eat prior to chewing. As the rumen ferments and mixes the food they eat, CLA are stored in the fats and meat of the animal—giving us a very good amount of CLA that promises better health.

Though CLA is also present in grain fed cows, there is a significant difference of 300%-500% CLA content if an individual will eat organic grass fed beef. CLA is a potent anti-carcinogen, anti-oxidant, metabolism booster, and fat burner. Like Omega 3 it may prevent heart diseases by easily converting fats into energy resulting to a continually decreased number of clogged arteries.

Weight loss is another benefit of CLA from organic grass fed beef. Since Conjugated Linoleic Acid promote a faster metabolic process, it prevent fats to be stored in your body while developing muscle mass that also affects fat burning. Organic grass fed beef along with the other organic meat from ruminants are good for health, and including them in your diet can create impressive effects in your wellness.

For additional articles about the benefits of organic grass fed beef and CLA, click the article link http://www.naturallygrassfed.com/newsarticles/ and enjoy reading our PDF files.

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Apr 02 2012

No “Pink Slime”— The Assurance Of Organic Beef

Published by under Health

The rant of meat consumers against “pink slime” continue to rise as it became a national vocabulary. Large meat businesses had been affected, meat stores are boycotted, and even some schools across United States are reacting about this hamburger additive which is believed to cause unhealthy effects to beef buyers.

“Pink Slime” refer to meat trimmings scraped from the bones of cattle, passed through centrifuge to melt away the fat before being sprayed with ammonia to kill pathogens like E.Coli within the meat. After the process, these meat trimmings are then called “lean finely textured beef” which then will be mixed in higher quality of ground beef to serve as meat filler. The term “pink slime” was coined by Dr. Gerald Zirnstein referring to the result product of pinkish slimy meat.

Almost 70 percent of hamburger in the United States are using meat fillers which became a major concern in the country. With fast food giants such as McDonald’s, Burger King and Taco Bell giving reports of their company moving away from the use of beef with fillers, it is definitely an issue that cannot be taken for granted. The awareness of people regarding “pink slime” created a national movement to give a big impact in the food industry in the US.

However, one of the advantages it bring is that more customers will be served good quality of meat when buying in fast food restaurants and in grocers committing not to sell ground beef mixed with this loathed filler.

Meat consumers who prefer organic beef on the other-hand, are never worried about the danger brought by “pink slime.” With healthy and natural meat direct from the source, they are tasting flavorful beef guilt-free of antibiotics, hormones, and absolutely absent of ammonia.

If you are a meat buyer who displeases “pink slime.” Find a credible meat source that will be honest enough not to sell you waste for food. Naturally Grass Fed stands in its promise—to produce best tasting beef only good for your health.

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Mar 13 2012

Cooking and Buying Beef Tips Part 1

Published by under Meat Cooking and Preparation

There many kinds of meat available in the supermarket, choosing a kind that will suit for dinner can sometimes be overwhelming. With different cuts and types of meat ranging from beef, pork, goat, and chicken buying what makes a perfect meal could truly be challenging, so we provided a few tips to help you become a smart meat shopper.

Buying

  • Do not be misguided by a beautiful packaging, but be particular with the tears, holes and leaks.

  • Avoid packages stacked too high in meat cases because they cannot be cold and firm enough. Make sure that the package are stored in right temperature.

  • Check the sell-by date.

  • Be particular of the meat color and never buy if it has turned grayish and slimy.

  • Refrigerate the meat right after shopping especially if you came from a long travel. We suggest that you bring a cooler with ice packs if the travel time will take a hour or more.

  • Buying online could be an option, you can get meat direct from the farm with guaranteed freshness.

Serving

The cut of meat and the amount of bone and fat varies the servings per pound of beef, pork, goat, and chicken. We suggest a daily serving of 4 oz. of meat per person, buy you can always do your own measurement.

  • Boneless cuts such as ground beef, loin, tenderloin and parts of the chuck and round can create 3 to 4 servings per pound.
  • Bone-in cuts like rib roasts and pot roasts makes 2 to 3 servings.
  • Very bony cuts like back ribs, short ribs, shanks, brisket and spareribs are good for 1 to 1 ½ servings.

Storage

  • Beef cuts can be stored in the fridge 3 or 4 days at temperatures between 33°F and 40°F. If you do not intend to consume the product within a day or so put the cuts in the freezer.

  • Purchasing frozen beef on-line can be put in freezer and could last almost indefinitely.

  • Steak and roast cuts should be cooked in 3 to 5 days after purchase to get the most of its flavor. (unless delivered frozen)

  • If you wanted to store meat for weeks, replace the store bought packaging with aluminum foil or plastic freezer bags where air will not penetrate (unless it was shipped frozen with vacuum cyrovack packaging) Place the meat inside a container that will prevent the juices from getting into the other stored food.

  • Label the container or the wrappers with the name of the cut, type of meat, and the date of storage. 

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Feb 28 2012

Why Protein From Organic Beef Helps?

Published by under Organic Beef

When its Beef, its Protein!

There are many benefits that can be derived from eating organic beef, but the most popular among all is protein. Protein is biosynthesized by an essential amino acid called tryptophan. The primary reason why beef is rich in protein is because there are plenty of tryptophan that significantly builds more protein cells. The suggested serving of beef is 113.40 grams in a day, and this amount gives us 59.4% of tryptophan that our body needs.

How can protein contribute in our over-all wellness? Here are the benefits of protein from organic beef.

Aids muscle development.

Our bodies are basically composed of 75% of protein, and aside from water, it is the building block of every tissue that works in our over-all being. People who wanted to grow muscles needs plenty of protein intake, that is why protein supplements became popular for body-builders and athletes. Since their muscles need more work, protein allows their muscles to regenerate and become stronger.

Maintains hair, skin, and nails.

Hair, skin, nails, and even bones are compositions of protein. A good amount of this amino acid in our bodies keeps our hair, skin, and nails healthy.

Keeps People Calm and Happy.

Since organic beef is rich in tryptophan that becomes present in protein, it helps generate more serotonin. It is a neurotransmitter present in the brain which is a hormone responsible for happiness and calmness. With plenty of protein intake from organic beef, an individual can easily get through stress, fatigue, and away from the symptoms of depression.

With many people becoming watchful of their diet, organic beef can provide tremendous benefits for the health. Protein is just one of those essential nutrients that we need to live daily. It is also present in beans, legumes, dairy products, eggs, and nuts.

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Feb 25 2012

3 Things To Know Before Buying Grass Fed Organic Beef

Published by under NaturallyGrassFed

grass fed organic beef

Planning to buy grass fed organic beef? Not a problem anymore. If in the recent years, beef cuts from organic beef are quite hard to find due to minimal resources, now many farmers had been encouraged to practice organic beef raising to meet the demands of health enthusiasts worldwide that resulted of plenty of supply.

Definitely, healthy meat is what everybody wants. So if you are interested in buying beef that promises succulent taste and health benefits, below are tips that will guide you in buying grass fed organic beef.

The Recipe

Before you buy beef, make up your mind to the recipe that you would like to cook because it will be the basis of the cut that you will buy in stores (read this post for tips in choosing beef cuts http://www.naturallygrassfed.com/blog/beef-cuts-choices-for-all-occasion-cooking/.)

The Budget

This is one major consideration for most meat buyers. There are three grades of beef that will suit your budget. The Prime which is USDA’s top beef grade, followed by Choice, the Select. The grading system is basically based on the amount of marbling the beef has. The Prime grade of beef usually goes to restaurants selling premium steaks, but also is available in selected beef stalls.

The Choice and Select cuts isn’t bad at all when it comes to meat though it isn’t Prime. It is just normal for grass fed cows to have leaner meat because of their lifestyle, but it can still give you flavorful piece of beef.

Where to Buy?

Since grass fed organic beef are limited in supermarkets, you can consider direct buying in ranches or known as direct buying from the source. When you buy directly, you are getting the advantage of getting fresh meat. Just choose a credible local vendor, and you surely will get grass fed organic beef right.

Online shopping is popular these times. If you consider buying beef directly coming from the ranch without the hassle of going out from the comfort of your home, go online and search for a credible website selling organic beef. They will deliver the healthy meat straight in your door frozen, and ready for a wonderful cooking time.

Naturally Grass Fed offers high quality organic beef which qualified the standard of USDA. Take a moment and visit the website at http://www.naturallygrassfed.com/.

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