Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat - Fran Lebowitz
image by: alexkava
Love, they say, is as perennial as the grass. But the grass, ah, that's not so simple; grass can be anything from wheat to bamboo. In Oregon, where I grew up, grass seed is worth over $300 million a year to the state's economy. I used to chuckle at the fact that Oregon had a Red Fescue Commission, but it's no joke.
Oregon is the world’s largest producer of cool-season forage seed, but grass seed producers can no longer set fire to their fields after harvest to control pests. Instead, they use chemicals to to "rejuvenate" the soil and rid it of pests, so it can regrow the seeds. Detractors say the toxic chemicals find their way into the grass itself.
It would be bad enough if "grass-fed" really did mean that the cattle ate grass growing in a pasture. But "grass-fed" does not mean "pasture-raised." Pasture is out there. In here, in the barns, they use grass pellets. Pellets that don't have anywhere near the right kind of nutrition.
Have you ever tried grass-fed beef? It’s not nearly as prevalent as the grain-fed kind, but if you have the opportunity to purchase grass-fed beef, here are some reasons why you should...
There's a lot to consider when deciding what kind of meat to buy--or even whether to eat meat at all. The least we can do is start with accurate information.
BeefCentral.com is a free online news and market intelligence service dedicated to the Australian beef industry. It is independently owned and produced by two of Australia’s most experienced rural journalists, Jon Condon and James Nason.
The beef checkoff is a producer-funded marketing and research program designed to increase domestic and/or international demand for beef.
Beef is more than what’s for dinner, but dinner will always be more when there’s beef. Funded by Beef Farmers and Ranchers.
The resource for Cattlemen and the beef industry.
The Wisconsin Beef Council is a producer-funded, producer-directed organization dedicated to building demand for beef and veal through promotion, consumer education and research.
There's a reason AngusPride® beef simply tastes better than other brands of Angus beef. In fact, there are several. It's all a matter of our superior processes, like naturally aging beef approximately 14 days for exquisite tenderness, carefully hand-trimming and hand-selecting steaks for consistency, and grain-feeding cattle for optimal marbling and flavor.
Belcampo is a lot of things: a farm, a processing plant, a neighborhood butcher shop, a restaurant. What unites everything we do is our singular commitment to provide you with delicious, organic, and humane meat you can feel good about buying and eating.
Country Natural Beef was founded for the purpose of providing customers with a healthy and wholesome product for their families at a price that supports sustainable ranching. Each of the ranching members of Country Natural Beef recognizes that healthy and productive land is also biologically diverse.Country Natural Beef is a unique and true cooperative that links ranchers to ranchers, and ranchers directly to customers. Dakota Beef
The very best beef from independent farms. No mystery. Just meat.
Dakota Organic Beef provides the purest, most flavorful organic beef around. The only thing you’ll taste is simply natural beef because we never use hormones, antibiotics or harmful chemicals. And we believe in the importance of sustainable farming, respecting the land and animals, to provide healthy food for your family.
Eel River Organic Beef is located in the remote North West corner of California in the Eel River Valley surrounded by lush green sub-irrigated pastures and giant Redwood trees. Because of our mild climate with an average yearly temp of 54.5 degrees F and average rainfall of 38 inches per year, our grass fed beef graze on lush green pastures year ’round. Eel River Organic Beef is proud to boast that we raise the finest and healthiest beef available.
We are the nation’s largest single-source supplier of free-range, all-natural, grass-fed and grass-finished beef. We practice sustainable agriculture and managed grazing on our two ranches in Central California: the Piedra Blanca ranch in San Simeon and the Jack Ranch in Cholame.
NCBA works to encourage the humane treatment of farm animals, the wise stewardship of natural resources and the implementation of good husbandry practices.
Dr. Whisnant is passionate about the solar based, 100% grassfed agricultural model that is better for the animals, better for the consumer, better for the land, and better for the family farms.
America’s veal farmers are committed to ensuring the health and well-being of their calves, taking care of the environment and providing safe, high-quality, healthy food for consumers. Most veal calves are raised on small family farms, and veal-farming families are proud to share more about their farms and their ongoing dedication to doing what’s right.
Eatwild.com provides research-based information about "eating on the wild side." Few of us will go back to foraging in the wild for our food, but we can learn to forage in our supermarkets, farmers markets, and from local farmers to select the most nutritious and delicious foods available. Eatwild has been providing information about the benefits of choosing meat, eggs, and dairy products from pastured animals since 2001.
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