Grass Fed & Finished Beef 101
At Cahill - Shore Livestock, all of our Black Angus cattle are grass fed and finished using a rotational grazing strategy. This means that the cattle are never fed any grains. This gives the cattle a better quality of life, preserves our environment, and provides a healthier option to our customers.
Grass fed beef has many health benefits. It is wildly rich in Omega 3-6 fatty acids. These healthy fats are crucial in preserving a healthy diet. They're key to building and maintaining the walls of every cell in your body as well as a big source of energy that contribute to the proper function of the immune system, heart, lungs and overall production of our blood cells. These fatty acids help your body fight against many diseases including heart disease, autoimmune responses such as Lupus, Rheumatoid Arthritis, Multiple Sclerosis and many more. Grass fed beef is also rich in CLA, another healthy fat that can defend against cancer, diabetes and heart disease.
Vitamin E is well known for being one of the strongest antioxidants, and grass-fed beef is not only high in Vitamin E but also A and B vitamins. These powerful antioxidants help your body fight against free radicals that cause cancer, heart disease, etc.
Nutrient dense foods, offer a diet that aids in a strong immune system and overall good health. Grass fed and finished beef allows you another healthy option to your diet that offers exceptional taste, and a considerable amount of the nutrients your body is searching for.
Resources
7 Reasons Grass-Fed Beef is Worth the Money
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
Blog by Lily Nichols RDN
Author of "Real Food for Gestational Diabetes"
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
Blog by Dave Asprey
4x New York Times Bestselling science author
Host of Webby Award-winning podcast "The Human Upgrade"
Creator of Bulletproof Coffee
Founder of Upgrade Labs
6 Grass-Fed Beef Nutrition Benefits that May Surprise You
Don’t Give Up Meat for the Planet. Grass-Fed Beef Is the Better Answer to Climate Change
6 Grass-Fed Beef Nutrition Benefits that May Surprise You
Blog by Dr. Josh Axe DC, DNM, CNS
Author of "Most Powerful Natural Medicine in History"
&
"Keto Diet: Your 30-Day Plan to Lose Weight, Balance Hormones and Reverse Disease"
Featured multiple times on Dr. Oz
Black Angus Beef
In the hopes of producing cattle that were easy to raise in different climates, docile to work with and were able to produce high-quality meat; Hugh Watson of Keillor Farms in Angus County, Scotland, started breeding a vast variety of black hornless cattle in 1808.
A mere 16 years later, another cattleman named William McCombie of Aberdeenshire County, established a large herd from using Watson's bloodlines, and continued tweaking to further develop the breed in all areas.
Once McCombie started promoting the breed throughout England and France, it grew in popularity and became known as the "Aberdeen Angus". They were quickly brought to the American West to enhance the beef market in Kansas and Missouri.
Because of their native environment and being more medium sized in stature, Black Angus have an advantage in cooler and unpredictable climates. Their smaller size also results in more compact beef, with an outcome of a higher ratio of choice and prime cuts.
Black Angus cattle are known for their intramuscular marbling. It is this exceptional marbling trait that make Black Angus beef so flavorful and tender. For this reason, we chose the Black Angus beef for our 100% grass-fed and finished program. Some other breeds can become almost to lean and tough on a complete grass-fed diet, but the Black Angus are a very hardy breed that can withstand our Canadian climate and still produce a high-quality product.
Cooking Tips
100% grass-fed and finished beef is raised on pasture, giving it more muscle integrity and making it leaner. However, leaner does not mean it has to be tougher. Cooking your grass-fed beef differently than the conventional store-bought beef is key. A gentler strategy will keep your grass-fed beef juicy and tender.
On average, grass-fed beef will cook 30% faster than conventional beef. It is important to have a thermometer on hand to monitor the beef for doneness. After removing the beef from heat, it will continue to cook. Remove your beef from the heat source when it reaches a temperature roughly ten degrees lower than the desired finished temperature and let rest to finish the cooking process.
Remember, different cuts of beef require different cooking strategies. It never hurts to do a little extra research before cooking to ensure you get the most enjoyment out of your grass-fed purchase.
Click on the link below for more tips:
Microsoft Word - Document3 (americangrassfed.org)
