Big Beef Today & Small Beef of Years Ago

What is the Difference Between the Big Beef of Today & the Small Beef of Years ago?

Is there a difference between the big beef of today & small beef of years ago? Pryor to 1950 (before the feedlot revolution), farmers would routinely butcher their beef either while they were still nursing their mothers or shortly thereafter. Because they were younger, they were smaller in size. These cattle would “finish” at lighter weights. “Finished” is a term used to mean that meat has reached its optimum flavor and tenderness.

With the feedlot revolution incorporating cheap grain, primarily corn, a whole new industry developed, fueled by big money. Cattle were bred to produce beeves that required a longer time to finish on grain, and the result was butchering beef at much heavier weights – up to 1,500 pounds!

Today with the health concerns raised with grain-fed beef, many people are looking back at the all-natural, grass-fed paradigm that existed prior to 1950. The big question by producers is how do we make these big cattle, created by the feedlot revolution, work in an all-natural, grass-fed paradigm. There are different opinions, of course, but BF Farms has chosen to go with its own history – what it was doing in the 1930s and 1940s. I can personally remember my father identifying a calf that he wanted for our meat. This calf would continue nursing its mother until it was slaughtered at around 600 to 700 pounds. This meat was fantastic! In fact, this was during the time when liver, accompanied by onions, was still one of the most popular dishes. I can’t say that about today’s, grain-fed liver!

It is this little bit of history, together with our research, and along with mother’s milk, that causes us to go with the smaller beef because we are better able to control the quality.

To accomplish this goal, we had to find the genetics. Research from Australia, where the Lowline Angus was developed, was our link. The Lowline Angus breed is a smaller animal that “finishes” at a younger age. We use the genetics of the very popular Angus breed, together with the Lowline Angus, and the tenderness of the Jersey breed that creates the grass-fed beef BF Farms is producing. With 5 generations of history at BF Farms, I guess you can say we have come full circle. Yes, our beef won’t weigh as much when they’re processed, but we feel we can deliver a better product. And remember, you only pay for what you get, regardless of its weight!

Bone Marrow Broth - A Recipe for Health!

Bone marrow broth helps build strong, healthy cells.

Bones that have been cut so the bone marrow is easily released help provide the raw materials for strong, healthy cells and immune development. Bones from beeves or lambs that consume a diet rich in plants, house a variety of powerful nutrients that are released when simmered slowly for a few hours. Slowly simmered bones provide a broth that can be used in a variety of dishes: stews, soups, rice, etc. *

Bone broth provides the nutritional synergy to calm an overactive immune system while supplying the body with raw materials to rebuild stronger and healthier cells. Broth made from grass-fed bones is a great healing food when the body is encountering stress from bacterial or viral infections as well as digestive disorders and leaky gut syndrome. *

BONE BROTH

2 pounds marrow cut bones
1 gallon water
2 TB apple cider vinegar
1 onion
2 carrots
2 stalks celery

Optional: 1 bunch fresh parsley (or dried), 2 garlic cloves, 2 bay leaves, additional herbs & spices; basil, oregano, etc.

Preparation:
In large stockpot, put 1 gallon water for each 2 pounds of bones. Add vinegar and let sit 30 minutes. (This is important!) Add roughly chopped vegetables; onions, carrots, & celery. Add garlic and herbs.

Bring to a boil. Reduce to simmer. Cover and let simmer for at least 24 hours.

Remove foam from top during first few hours, and throw away. After cooking, remove pot from heat and let cool slightly. Strain to remove vegetables and bones. Season to taste with salt and pepper. What you now have is delicious, nutritious beef broth.

Use now, and/or freeze for future use.

Beef and lamb provided by BF Farms, LLC are raised on a 100% grass and plant diet. They are never given growth hormones or antibiotics and can be processed with bones cut so the marrow is released.

*    Reference: http://naturalnews.com/040493_bone_broth_immune_health_nutrients.html

Grass-fed Beef & Fine Wine

Grass-Fed Beef & Fine Wine Share Many Traits:

            Aging – Grass-fed beef & fine wine both require proper aging.
Breathing – Both require proper rest and exposure to air before enjoying.
            Taste – Both are known for their special flavor and taste.
            Aftertaste – Both leave a pleasant aftertaste.

Let’s explore:

Aging – Tests have shown that grass-fed beef has a better taste and is tenderer when aged for approximately two weeks vs. when prepared as fresh meat. Likewise, we know how important aging is to wine to bring out the flavor.

Breathing & Taste – This may be the most overlooked ingredient for a truly tender and tasty steak – and even a roast. After a steak or roast has reached room temperature, it needs to be hand rubbed with either sea salt or Himalayan salt and then left to rest for at least one hour before cooking. When salt is rubbed into steaks or roasts and left to rest, the natural flavor of the meat will come forward – as long as steaks are not overcooked and roasts are cooked slowly at a low temperature. The same is true with wine. A good bottle of wine needs to be opened and left to breathe to allow flavors to come forward.

Aftertaste – Both a good wine and a good, grass-fed steak or roast, will leave that special aftertaste which makes us start thinking about our next meal with a good grass-fed steak or roast – and a good glass of wine!

What about grain-fed meats?
Grain-fed meats will all taste nearly the same because most are fed-out in feed lots with GMO corn. Grain-fed meat is usually blander than properly finished grass-fed meat.

Just think – since the grain-fed phenomenon began in the 1950s, a whole new industry has emerged. This is the Steak Sauce Industry. Steak sauce has come to the rescue of this bland, grain-fed meat!

We can, however, enjoy what nature intended meat to taste like, and eliminate artificial flavorings, when we eat grass-fed meat! (And have a glass of fine wine – if you so choose.)

Why Do Cattlemen Use Added Growth Hormones, Steroids?

Growth Hormones, Steroids – Money vs. Health

Using Growth Hormones, Steroids, is a no-brainer for cattlemen. For an investment of $20 to $30 per animal, a cattleman can net $200 to $300 of additional income by using Growth Hormones, Steroids.

A grain-fed steer that weighs 1300 pounds, can weigh 1400 – 1500 pounds when Growth Hormones, Steroids have been administered during its life. With the price of $2.00 per pound, this is a big profit for a $20 to $30 investment.

Keep in mind, there is nothing illegal in the Unites States with using Growth Hormones, Steroids, on the animals U.S. consumer eat. Other countries, such as Great Britain, ban the use of Growth Hormones, Steroids, for human consumption; however, in the U.S., the almighty dollar seems to trump health – whether it’s the environment, the energy we produce, or the food we eat.

There is one exception when many cattlemen will not use Growth Hormones, Steroids – this is on the animals they select for their own families to eat! Most cattlemen know that Growth Hormones, Steroids, can cause long term health problems, so they want to protect their loved ones.

Yes, it’s buyer beware. This is a major reason so many consumers are looking at different sources for their food. The grass-fed movement is definitely growing. Many consumers do not want to eat meat from animals that have been fed genetically modified grain, or have been given Growth Hormones, Steroids, or antibiotics.

For many informed consumers, health trumps the almighty dollar. At BF Farms, LLC, we are dedicated to serving these informed consumers with a product that is not only raised in a healthy manner, but also is a product that excels in taste and tenderness.

Tasty & Tender Grass-Fed Beef Roast

Fix this simple recipe for a very tasty & tender, grass-fed beef roast.

If you want a tasty and tender, grass-fed beef roast, follow this simple recipe by Diana Webber.

Ingredients:

• 2 lb. Grass-fed bone in Chuck Roast
• salt and pepper
• rosemary
• potatoes
• vegetables

Preparation:

• Preheat oven to 275 degrees.
• Rub roast with salt and pepper both sides
• Sear roast on both sides in roasting pan (4-5 minutes each side)
• Take off heat, add 1/2 cup water, 2 sprigs rosemary, and a little more salt to the water
• Put a lid on the roaster for one and a half hours
• Turn up to 300 degrees and cook uncovered for another 20-30 minutes

I love this served with garlic mashed potatoes and asparagus.

We at BF Farms encourage our customers to share their ideas and recipes for the different cuts of grass-fed beef – and lamb as well.
And Diana, we thank you for sharing your scrumptious looking roast recipe!

BF-Farms, LLC, Oklahoma's source for 100% grass-fed beef and lamb.