tagged w/ Grass-fed
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A motley group of volunteers takes part in the process of turning pigs into sausages, from field to fork. Farmers illustrate the differences between how pigs are raised in massive, industrial pork processing centers versus local farms, including the need for castration. Some small farms let pigs mature and live full lives, but testosterone in pubescent pigs taints the taste of the meat. To prevent this, the pigs must be castrated after birth, and the process is gruesome.
Ever wonder where your food comes from? In each episode of "Kill It, Cook It, Eat It," a diverse group of participants is challenged to procure their main course the old-fashioned way: by hunting and killing their chosen prey, butchering it in the slaughterhouse, helping to prepare it in the kitchen, and ultimately sampling it at the dinner table. Some may enjoy the process while others recoil, but for each diner it's an intense journey that just may change their perspectives -- and appetites -- forever.
Watch the premiere of "Kill It, Cook It, Eat It" on Tuesday, January 11 at 10/9c on Current TV.A motley group of volunteers takes part in the process of turning pigs into sausages,... more
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For last week's Tiny Desk Kitchen, Allison Aubrey conducted a blind taste test of grass-fed and corn-fed beef. The participants, Ari Shapiro and Susan Stamberg, actually thought the grain-fed beef was tastier and tenderer, but as Shapiro explained at the end, "On the basis of taste alone, I prefer [corn-fed beef]. I would choose to order something that I knew was more sustainable even if I found it to be a little less tender or a little less beefy tasting."For last week's Tiny Desk Kitchen, Allison Aubrey conducted a blind taste test of... more
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The Internets are weird, but partly because they expose elements of our world and culture that are odd and otherwise go unseen. For example, take any fetish that exists in well kept secrecy in the real world and expose it to the anonymity of the web, suddenly people with shared interests start connecting with one another in a way they never could before.
So, when tiny nuggets like this story about comfy cows in Norway upping their milk production by 5-6 percent just from lying around on mattresses for approximately half of a given day, it actually makes me reflect. Which is more odd, finding quality returns when providing more comfortable environments for food producing animals, or taking extreme measures to maximize production and output?
You're likely already familiar with the reputation Argentina has when it comes to their high quality, free range beef.
Beef is, indeed, bueno! -- A look at the Argentine beef industry
The secret to the savory flavor of Argentine beef lies in the grass-fed technique. It takes longer, but the finished product is renown. What you might not be privy to is that Argentinean beef has slipped on the international market. Once dominant, the Argentine cattle business is following in the footsteps of other cattle producing countries by switching from grass-fed rearing to feedlot pens. This comes after reports that Argentine beef consumption must lower by 2011 due to cattle shortages.
The method in which I arrived at my personal outlook may not be scientific, but hearing that more comfortable environments helped increase milk production doesn't really surprise me. It also doesn't surprise me that grass-fed cattle produce a higher quality beef product. After all, if I were facing the inevitable (in this case, a trip to the slaughterhouse), I would feel much more relaxed spending my days grazing grasslands. But in fairness, to take that scenario one step further and suppose that I discovered my fate I would more than likely try everything in my power to end up like Maxine the fugitive cow. Not only did she escape from a slaughterhouse, but she also managed to earn her way into a slaughter-free living on a farm. Pretty nice outcome.
A Cow's Dash for Freedom
I'm just saying.The Internets are weird, but partly because they expose elements of our world and... more
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Does the burger in this picture gross you out? You're in luck!
A local burger joint in Milwaukee, Wisconsin, is opening a restaurant with healthier dining alternatives. Owner Dave Sobleman will be opening a second location offering only grass-fed beef on their more health-conscious menu.
From the article:
"We're offering a better, higher quality beef," explained Sobelman. "It's a grass-fed beef as opposed to corn-fed. It's better tasting and better for you.
"We offer it here, but not everyone is interested. It costs an extra buck, so most people pass on it, but for those who are concerned about their health, that want a better tasting burger, for those who are concerned about the treatment of the cattle, the ranch that these cattle are raised on, it's just an open ranch.
"The cattle just roams the ranch. They eat the grass. They do whatever they want for 22 to 24 months. They are humanely treated.
"For those people where this means something to them, hopefully they'll become regular customers."
(Do you see this becoming a trend in other parts of the nation? Or is this more than a trend... Is it a shift towards a real healthier lifestyle with more humane treatment of animals? Or do you think people will generally avoid change and stick with what they know?)Does the burger in this picture gross you out? You're in luck!
A local burger... more
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islek
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added this
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3 years ago
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Why should the beef you eat be grass-fed?
As omnivores, we’re left to fend for ourselves at the local grocery with little knowledge on how cheaply processed foods are assembled or how they’re responsible for the health and even greater economic problems we endure.
In the meat section, you’ve likely been exposed to beef marked as grass fed but you may not know the reasons why we should buy it or how it’s better for us.
Cattle farmer Dan Gibson of Grazin’ Angus Acres:
When you finish just with grass and not those three months on grain laced with antibiotics and hormones, you get a 10-fold increase in beta-carotene, you get a 60% plus increase in omega 3, you get the same benefit of eating wild salmon as you do, not farm raised salmon, but wild salmon.
No antibiotics, no hormones, and no grain. Seems like no brainer!
For our more on sustainable agriculture check out the following links and click here for our full interview with Dan Gibson.
Word of the day: Permaculture
Do you know where your breakfast comes from? (Brooklyn Farmer)
Anna Lappe, Author and Food Activist
The Anti-Commodity Dairy Farmer, Dr. Samuel Simon
Photo by jon-e.Why should the beef you eat be grass-fed?
As omnivores, we’re left to fend... more
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