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American Grass Fed Beef Newsletter

Only sent to customers and our newsletter subscribers. 

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October,  2004
Circulation 19,018
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Welcome to the latest issue of the American Grass Fed Beef Newsletter. In this issue, you will find the following:

* Excerpt 3 of 4 Parts -  Jo Robinson's New Book Pasture Perfect
* Grazefest 2004
* E3Live
* Crock Pot Grass Fed Beef Recipes


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PASTURE PERFECT BY JO ROBINSON
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Jo Robinson is an outspoken advocate of a more natural way to raise our livestock.  She has authored or co-authored 11 popular books, including Why Grassfed Is Best!

Her new book, Pasture Perfect, offers compelling evidence that taking our animals out of factory farms and retuning them to pasture is better for the animals, the environment, family farmers, and consumers.  She also has a website, www.eatwild.com which features grass fed news, the most recent research, and a list of suppliers of grass fed products.  This article was published in "Mother Earth News" recently.  We thought our readers would enjoy Jo's insights so we are offering it to you in four installments over the next few issues.

Part 3 of 4:

Many people confuse pasture-raised animal products with organic products. An organic label does not guarantee that animals spent most of their time on pasture. It simply means the animals had access to pasture, weren’t given antibiotics, hormonal implants or injections, and their feed – whether grass, hay or grain – was organically certified. These rules allow organic meat and dairy producers to feed their animals significant amounts of grain, a proven way to speed their growth and increase milk production. The more grain in a ruminant’s diet, however, the lower the amount of omega-3’s, CLA, vitamin E and betacarotene in their products.

A pasture-based dairy farmer I know hired an independent lab to compare the amount of CLA in his cows’ milk with milk from one of the leading organic dairies. The milk from his 100 percent grass-fed cows had 19 milligrams of CLA per gram of butterfat. The milk from the organic, grain-fed cows had only 5 milligrams of CLA per gram. For optimal nutrition, it’s gotta be grass-fed.

Some ranchers raise their animals on organically certified pasture, the best of both worlds. When you buy products from one of these farms, you are taking home nutritious food that also meets the strict guidelines of the certifying agency.

In addition to robbing dairy and meat products of vital nutrients, feeding grain to ruminants is stressful to the animals. Ruminants are not designed to eat large amounts of grain. All grazing animals get small amounts of grain during the time of the year when grasses go to seed, but the bulk of their diet comes from green leaves. When they are fed large amounts of grain, their guts become unnaturally acidic, which can lead to a condition called subacute acidosis. A calf afflicted with this disorder will kick at its belly, eat dirt, pant, salivate excessively, go off its feed or have attacks of diarrhea.

According to an article in Feedlot magazine, a publication for feedlot operators, this degree of suffering is the inevitable consequence of fattening animals on grain. “Every animal in the feedlot will experience subacute acidosis at least once during the feeding period,” the article says. It then reassures feedlot operators this is “as important natural function in adapting to high-grain finishing rations…” In other words, making calves sick to their stomachs is agribusiness-as-usual.

Subacute acidosis can be much more than a bellyache, however. If the condition goes untreated, the animal will develop an ulcerated stomach and diseased liver. It might even die. 

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AMERICAN GRASS FED BEEF AT GRAZEFEST 2004
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There are many things that I care about but only a few things that am I passionate about. I have a passion for raising a family on a farm and passing on a love of that lifestyle to my children.

Grazefest was an event in Montgomery, Alabama September 10-11 where 600-700 like-minded people gathered. It was an absolute delight to meet so many that shared the same passion and enthusiasm for sustainable family farms.

Grazefest brought not only producers, but researchers, Ag students, food industry professionals and chefs together.   The two-day event was designed for this direct interaction as the latest research and management techniques on producing tender, flavorful grass-fed beef, poultry, pork and dairy were shared. 

The common denominator for those in attendance is a passion for creating a sustainable agricultural production system that I feel is essential to the future of food and farming. This system of sustainability is important for the farmer’s quality of life, the well being of the animals in production, the bettering of the environment and for consumers worldwide. 

Our family has been involved in agriculture for generations.  We have been witnesses to the traditional family farm losing ground to huge factory farms.

More efficient production and cheaper products is not always better. We know first hand the harm done to the environment with the heavy use of artificial fertilizers and pesticides. We have seen the farmer’s quality of life decline to a point where most of the future generations are forced to leave the farm for gainful employment.

We know first hand the harm done to the quality and safety of our food supply. We were truly excited to see the pendulum beginning to swing back.  More consumers are beginning to recognize and appreciate the extra care and pride that goes into family farms produced products.

Teddy Gentry, the owner of Bent Tree Farms in Ft. Payne, Alabama, hosted this event. Teddy is the bass player and vocalist of the country music group Alabama. He is one of the founders of the U.S. Grass Fed Society, which organized Grazefest Alabama. This new, non-profit organization is based in Ft. Payne, Alabama and is devoted to the promotion of grass-fed products. 

Over 600 producers attended the workshop on Saturday. The speakers included Ron Sparks, the Alabama Commissioner of Agriculture; Tilak Dhiman of Utah University, a researcher involved with the study of CLA; Jo Robinson, the author of Pasture Perfect; Chris Kerth of the Auburn University Meat Science Department, Dr. Lyman Fritz a wellness physician along with many others.

On Saturday evening there was a banquet of grass-fed meats. Well-known chef, Clayton Sherrod, prepared this banquet using meats and produce that were entirely from the local Montgomery area. 

Sunday was the highlight of the event as the public was invited to learn first-hand what grass-fed products are all about. The public toured the exhibit hall and enjoyed numerous entertainment groups performing music and dance.

Producers from all over the country, including American Grass Fed Beef brought grass-fed products, which were prepared by a large staff of local chefs. Montgomery was invited to taste grass fed beef, chicken, pork and lamb.  There was even a wonderful and healthy grass-fed ice cream and cheesecake.

The conclusion of Grazefest on Sunday night was a celebration of new friends, newly learned Ag practices, and excitement over the promotion of grass fed products. Teddy Gentry invited close friend, Charlie Daniels to perform. The entire crowd enjoyed this concluding highpoint of Grazefest Alabama.


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E3 LIVE
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I have long been an advocate of adding a “green” supplement to your diet. I believe the nutritional benefit it offers is substantial. Reports indicate that chlorophyll has a detoxifying effect on your body and green supplements add enzymes, vitamins, and minerals to your diet. This “nutraceutical” not only has a detoxifying effect but also reportedly boosts mental focus and improves immune function. 

In the past, I have tried various dried green powders. I have even grown, harvested and juiced real wheat grass.. However, I have now come across a product about which I am very excited. It is a fresh-frozen aphanizomenon flos-aquae (AFA) called E 3 Live. 

E3Live blue green algae is a live food with more chlorophyll than wheat grass, 60% quality protein, contains all B vitamins including B 12.  E3Live has every known trace mineral, loaded with enzymes and beta-carotene.

E3Live is similar in taste to wheatgrass juice which some people love and some people don't.  If you like green drinks, you probably will like E3Live. 

I have been taking this product for about 2 months.  In that time I have noticed an increase in my energy level and stamina. I have been more productive and focused, having a renewed sense of enthusiasm for what I do. I also seem to sleep better at night. In the last few weeks, I have been surrounded by people that have been hit with a battery of colds, so far I have escaped.

E3Live is shipped frozen. We thought our customers may enjoy this hard to find live food item.  We are the only website that can offer this product in quantities of 1 added to a frozen beef shipment. 

Try 1 bottle of E3Live with a frozen shipment of beef or a shipment of 5 bottles.  We are so confident that you will enjoy the benefits,  that we will provide you with a refund of your E3Live purchase if you are not satisfied.

http://www.americangrassfedbeef.com/e3live-order.asp


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CROCK POT FAMILY MEALS RECIPES
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Unlike the over processed convenience foods you would normally consider, crock pot grass fed beef meals are healthy, delicious and sooo very easy. These simple recipes are melt in your mouth tender.  

Experts tell us that our sense of smell provokes some of our strongest emotions and memories. There is nothing in the world quite as comforting and secure as coming home to the appetizing smells of a home-cooked meal. All the scented candles in the world can’t match the wonderful aromas of crock pot meals greeting your family when they arrive home after a long day.

My college kids are no longer home all the time and they talk about the “smells” of home being something they most miss. It makes memories for a lifetime

Three Meals of Crock Pot Kettle Beef

Kettle beef is one of our best little known cuts of grass fed beef. It is simply choice cubes cut from the chuck area. Kettle beef is far more tender than stew beef which comes from trimmings.

It makes a wonderful dish served in its own thickened juices. It has become a favorite with my family for the weekends. I usually have a crowd when my college and high school kids come home, adding extra friends to hang out at our farm. It allows us to have a great meal and frees me to visit and participate in whatever is going on. 

2# Kettle Beef (This is a scaled down version for a smaller family. I cook 10-15# at a time)
1 pkg. Dry Onion Soup Mix (I use Frontier or Fantastic organic)
1 Tbl. Cornstarch in ˝ cup Water

Place the raw beef and onion soup mix in a crock-pot or Dutch oven in the morning and cook on low all day (150-200 degrees). On the weekends I actually cook the beef the night before in order to serve at lunch. Add 1 Tbl. Cornstarch or flour to ˝ cup of water and add to the meat to thicken the au jus. Allow it to continue to cook while you prepare the rest of the meal.

Serve over rice, noodles, mashed potatoes or beef alone. Add steamed vegetables and your meal is complete.

Variations include adding vegetables to the beef such as peas, carrots, asparagus tips, Portobello mushrooms, etc. 

Two Meals of Crock Pot Steak Sandwiches

2# Grass Fed Sandwich Steaks
1 Large Onion, sliced
1 pkg. Dry Onion Soup Mix

Place beef and onion slices in crock pot or covered Dutch oven. Cook on low all day. Place cooked beef and onions on a roll or bun and enjoy. Sometimes I open the bun, add a slice of Swiss cheese on top of the meat and onions and toast. This sandwich is great served with a horseradish sauce.

Variation:  Mushrooms can be added

*Note: I do not brown any of this beef beforehand and I do not add any additional liquid. I fix these meals when I don’t want or have the time to cook. So, I just dump the ingredients in the pot and let it cook on its own.

Four Meals of Pot Roast

3# Grass Fed Roast 
1 pkg. Dry Onion Soup Mix
Your Choice of Vegetables (Possible combinations are carrots, onion, celery, mushrooms, asparagus, new potatoes)

Place the roast in crock-pot or covered Dutch oven. Add dry onion soup mix and vegetables. Cook on low all day. When serving, I slice the roast which is so tender it almost falls apart. The vegetables make the meal complete.

On the second serving for this roast, I thicken the gravy with 1-2 Tbl. cornstarch, add the leftover vegetables, heat and serve over rice or noodles. Sometimes I make sandwiches out of the leftovers.

Nothing could be easier for healthy, nutritious family meals that your children will remember.

                                       


Patricia Whisnant, DVM
Grass Farmer and Veterinarian
AmericanGrassFedBeef.com

P.S.  Feel free to forward this newsletter to your friends, clients and colleagues.

You can read past issues at:

http://www.americangrassfedbeef.com/menu-grass-fed-beef-news.asp


PERMISSION TO REPRINT:   You may reprint any items from this "American Grass Fed Beef Newsletter" in your own print or electronic newsletter as long as the following paragraph is included:

Reprinted from "American Grass Fed Beef Newsletter," a free ezine published by Dr. Patricia Whisnant. This ezine features health information, recipes and tips about grass fed beef. Subscribe and enter a grass fed beef drawing at:

http://www.americangrassfedbeef.com

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