Organic Beef Farms

Get yourself the best organic beef?
There is beef. Then there are organic beef. And then there are really superior grass fed organic beef - the kind that arises by a small group of American family farms. Is the difference really matter? If you want a choice that is right for you, good for the planet and good for your taste, here is a brief overview of what separates the best from the rest.

1. raised right. The best beef comes from cows happy. If you think this sounds crazy, you have not visited a small organic farm specializing in grass-fed beef. Cattle spend most of their lives in freedom on the beautiful rolling pastures, eating high quality, pesticide-free grass. Cattle are humanely treated, unstressed and in good health (no hormones or antibiotics added) to produce a higher level of beef. Not only this delicious meat, but also better for you, with less saturated fat and more beneficial omega-3 and CLAS.

2. Dry years. Few people do it well, and almost nobody does for organic cattle fattening. But once you taste the juicy grass-fed Ribeye, nets and other steakhouse favorites that have been dry aged 14-21 days to soften the beef and add flavor, you will not want never return to wet-aged cuts, which have become the norm in the industry. Wet aging is easier and less expensive. It softens the beef, but it does not concentrate the flavor. Dry-aged organic beef must be stored in a temperature controlled environment, monitored closely, in the refrigerator for at least 14 days. The difference between aging and aging wet to dry is widely recognized - and dry aging is usually reserved for only the high quality beef.

3. Expert massacred. Once upon a time, everyone had a butcher neighborhood. Today, meat is an art of disappearing ... but there are still experts, many of whom have learned from their fathers or grandfathers. The best organic beef recalls the time when skilled butchers were proud to know how to get the best taste and texture to the perfect fit.

The difference grass-fed

fattening farmers feed their animals only grass pastures, and some legumes and hay - never grain, which is not part of the natural diet of a cow.

Ten years ago, few consumers are aware of the distinction between grass-fed beef and fine grain. However, a series of health alerts - including the end of 2003, the discovery of a "mad" cow in the U.S. which led to the destruction of hundreds of animals - has helped spark an increased interest beef to grass.

Today, it is increasingly of interest to health benefits of grass-fed beef from. For example, although the meat is low in the grass "bad" fats (including saturated fat), it gives you two to six times more than one type of "good" fat called omega-3 acids bold. "Read the history of PBS" Catches beef green "for the revolution to the grass.

Better quality, better taste

The best beef comes from farms that are certified organic. But the beef is really a cut above, look for sources that are also personally committed to practices that result in exceptional quality meat taste good.

At Greensbury, we like to visit our network of family farms confidence because we are reminded at each visit how much they care about the preservation of traditional farming methods and to take care of their animals. Certified organic beef, no antibiotics, no hormones added, no pesticides, herbicides, and no case an excellent choice for you and the environment. When you choose organic beef fed on grass that has been raised on a farm fed, dry aged and expertly butchered, you treat your body and your palate to a true American classic.