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American Grass Fed Beef Newsletter

January, 2005
Circulation 24,576

Welcome to the latest issue of the American Grass Fed Beef Newsletter. In this issue, you will find the following:

* Our Get Hooked on Health Experience
* Certified in Omaha
* New Distributors
* Pan Fried Steak Recipe


January 9-10 American Grass Fed Beef participated in the first annual health and fitness expo in the St.Louis area. This event bore the name “Get Hooked on Health” and was promoted as being a hands-on informational and fun experience for the entire family.

We were asked to participate in an effort to educate the general public about the health benefits of grass fed beef. WOW! What a weekend it was for Lynette and me as we went to the America Center in St. Louis to man a booth.

We were prepared for perhaps 4,000 to 5,000 in attendance.  The 35,000 attendees were overwhelming. We gave out over 5,000 samples of grass fed sirloin tip, jerky, and summer sausage before running out of beef. 

Figuring we would set up our booth early Saturday morning, we began to warm the beef for our visitors.  We intended to slip off for a quick breakfast, look at the other exhibits, and maybe take in some of the scheduled cooking demonstrations. We never got a chance to slip away.

Nine hours later, exhausted and starving, we left our 10' X 10' area for the first time. The entire day our booth was crowded with a line stretching down the aisle and around the corner. We talked until we were hoarse and met some wonderful people. It was exciting to hear how many are learning to use nutrition as a tool to regain their health and wellness.

The “Hooked on Health Expo” was intended to inform about issues related to health and fitness. It challenged individuals to take proactive steps in their journey toward an improved, healthier lifestyle. Hence, the two day event offered free health testing and screenings, expert seminars and presentations, interviews with authors and health experts, classes on healthy cooking, interactive fitness presentations, demonstrations, instructional seminars, and much more. It was a thrill to be a part of the expo.

Our booth was located next to the stage for the cooking demonstrations. It was our privilege to meet and enjoy lengthy discussions with several of the guest chefs. We especially enjoyed Chef George Stella of the Food Network show, “Low Carb and Lovin’ It.”  A huge success at his own personal weight loss of 265 lbs, Chef Stella lost his weight by inventing low-carb versions of everyday meals. It was rewarding to learn he is a big advocate of pasture raised meats and family farms in general. 

“Hooked On Health” will be repeated around the country in various cities. I strongly encourage you to visit these events if an expo comes to your area. 


January 10-14 we attended a HACCP Certification Program in Omaha, Nebraska. HACCP stands for Hazard Analysis and Critical Control Point. Originally HACCP was developed by Pillsbury Company for NASA to insure the quality of food being sent into space. Later, it became the by word in food safety and mandatory for all food processing facilities to implement.

HACCP is a program whose goal is to reduce the risk of food borne illness to the maximum extent possible. It is a means by which an individual plant looks critically at each step involved in processing a food product so that any potential hazard is dealt with before it happens. 

At our processing plant, Fruitland American Meat, we had the first HACCP program initiated in the state of Missouri for a small plant such as ours. We have had an impeccable record, but are always interested in being on the cutting edge of any new regulations and on the outlook for ways to improve what we do.

We are committed to food safety from the farm to the table. That is why we sell grass fed beef direct from our farm pastures to our customers. Since these animals are harvested and processed at a USDA inspected facility we want to do all in our power to assure the safety, sterilization and good management practices at that point in the journey.

We are currently in the process of acquiring our Organic Certification for the plant as well as our Certified Humane status. We wanted to look afresh at any improvements that could be made in processing our grass fed beef.

The program, though rigorous, was wonderful. We had insight from microbiologists, large plant managers, HACCP trainers and experts. It allowed us to have objective help in looking at our program and how it could be improved. 

We discovered that many of the things that we do lead the industry. Yet, we had suggestions for simplifying some of the monitoring and verification, which results in reams of paperwork. We were updated on new regulations for 2005 (an ever changing arena) and made plans on how to implement these.

Of greatest value was that we came away with a renewed emphasis and zeal for doing all that it takes to produce the safest beef on the earth.


American Grass Fed Beef proudly announces new distributors for our beef. 

Ozark Cooperative Warehouse (OCW), located in Fayetteville, Arkansas, now carries American Grass Fed Beef. OCW is a cooperatively owned distributor of natural foods and other healthful products.   OCW serves members and customers in an eleven state area (southeastern and mid-western states). Although anyone can purchase from OCW, memberships are available to pre-order cooperatives (buying clubs) and co-op retail stores. Call 479-521-4920 to see if they have a buying club near you or visit:

Sappington Farmers Market 
is located at 8400 Watson Rd. in St. Louis, Missouri. You can reach them by phone at 314-843-7848 or visit their website:

Sappington Farmers Market has been a popular marketplace in the St. Louis area for over 75 years. Owned and operated by Tessa Greenspan it carries a wide selection of foods, produce, and meat. They carry a large stock of hard to find authentic international foods and wines as well as a wide range of organic and healthy items. They now carry grass fed beef from American Grass Fed Beef.  Ask for Debbie in the meat department and she will gladly direct you to the selection of grass fed beef cuts. 

Kenrick’s Catering
at 4324 Weber Rd. in St. Louis, Missouri is now carrying a selection of grass fed beef from American Grass Fed Beef.  Kenrick’s is a second-generation meat and catering company specializing in meats, ready to eat items, party and picnic planning. They now have an offering of grass fed beef from American Grass Fed Beef.


Winter is not the best time to grill steaks in many parts of the country. With all the men in our household there are times that anything but a steak just will not do. Pan-frying steaks is the solution and so easy that I often choose it rather than making a trip outside to the grill.

I prefer to use a well-seasoned cast-iron pan because it produces the same sort of crust on the meat that you have with grilling.

2 Grass Fed Rib Eye Steaks or 2 Grass Fed Sirloin Steaks
Celtic Sea Salt
Fresh Ground Black Pepper
1 Tbl. Organic Coconut Oil or Grapeseed Oil

Heat skillet for 10 minutes over medium heat. Generously season each side of the steaks with salt and pepper.

If you have a Jaccard, use the Jaccard to tenderize your steaks:

Add oil to pan and melt. Add steaks and cook until well browned (about 4 minutes). Turn and cook 3 more minutes.

Remove steaks from pan and let rest 5 minutes.  The steaks are great with or without a topping.  

If you prefer sauces or toppings . . here are two suggested toppings that our family loves:

Roquefort Butter Topping:

1 Tbl. Butter
¼ oz. Roquefort cheese, crumbled
Salt and Pepper

Mix the room temperature butter with cheese, season with salt and pepper. Divide and top each steak.

Horseradish Cream

2 Tbls. Sour Cream
2 Tbls. Horseradish
Salt and Pepper

Mix sour cream and horseradish, season with salt and pepper. Serve on plate beside the steak.


Patricia Whisnant, DVM
Grass Farmer and Veterinarian

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