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American Grass Fed Beef Newsletter

Only sent to customers and our newsletter subscribers.  

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December,  2004
Circulation 23,708
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Welcome to the latest issue of the American Grass Fed Beef Newsletter. In this issue, you will find the following:

* Grass Fed Beef Drawing Winner
* Get Hooked on Health
* E3Live to the Rescue
* Pan Seared Tenderloin Filet Recipe
* Christmas Greetings

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GRASS FED BEEF DRAWING WINNER
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Gordon Hedden from Thayer, Missouri won our beef tenderloin gift box from our random drawing this week.   You know that you are a web based company when it isn't surprising when someone wins a 1,000 miles away but you are surprised when the winner is only 60 miles from us.

Even though we have never met Gordon, we congratulate a fellow Missouri resident.  Gordon entered through this link.  

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

Make sure your friends know about and enter our next drawing on February 28, 2005.  If you receive this newsletter, you are already signed up.

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GET HOOKED ON HEALTH

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If you are in the St Louis area, mark your calendars for January 8 & 9, 2005.  A huge gathering of exhibitors will be at America's Center Saturday 10 AM - 6 PM & Sunday 11 AM - 5 PM for Get Hooked on Health.  Even better . . . there is no admission fee.

The Food Network called to ask us for our grass fed beef and to exhibit next to their booth.  Food Network chefs will be using American Grass Fed Beef for some of their cooking demos.  Who would have ever guessed that our little family farm would be so honored?

We love the Food Network and have wanted to meet their chefs.  We were surprised when they actually found us first.  We are thrilled.

We hope to pick up tips and pointers from the experts. 
For more details about the event, visit:

http://www.gethookedonhealth.com

If you make it to the show, please stop by and say hello.  We love to meet our customers.

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E3LIVE TO THE RESCUE

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With 6 children, overseeing a grass farm, and a meat processing plant, my schedule remains full.  The flu season is upon us and so far I have not gone down for the count even though I am constantly encountering sick people. 

I always try to eat organically and now I am naturally supplementing with E3Live raw super blue green algae.  Must admit that to date my family won't even try one sip of mom's green drinks.

However, they have noticed that my energy, stamina and health have remained at a high level while a few of them have not done as well.  My family is expressing more interest in E3Live now.  Lynette was so impressed that she added E3Live to her diet and has noticed an energy boost.

If you have ever done shooters of wheatgrass, a shooter of E3Live is pretty much the same.  After growing and juicing wheatgrass, E3Live is a ton easier.

Not even the manufacturer can offer 1 bottle of E3Live to their customers.  On other websites, customers have to buy several bottles to cover the high cost of shipping a frozen product.

When someone purchases a frozen grass fed beef shipment from us, we can easily throw in a bottle of E3Live.  All you have to do is purchase a frozen beef shipment and then add 1 E3Live to your cart.  Maybe you will "wow" your friends with your energy and health during the flu season, too.  :)

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


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PAN SEARED TENDERLOIN FILET RECIPE

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Most beef connoisseurs prize tenderness above all and the tenderloin filet steak is the most tender there is.  These steaks are cut from the small, very lean, super-tender tenderloin muscle.  It is lean and mildly flavored because it has very little marbling.  

This prized steak can easily be grilled but is superb when pan seared.  They are best served rare to medium rare with a deeply seared crust and accompanied by any number of  pan sauces or simply butter.

This recipe works well with our 6 oz. center cut or the 8 oz. butterfly cut.  

4 Gourmet Grass Fed Beef Tenderloin Filets
2 tbls. Olive Oil
Celtic Sea Salt
2 tsp Whole Black Peppercorns
2 tsp Whole Green Peppercorns
1 tsp. Whole Mustard Seeds

Pat steaks dry with a paper towel.  Allow the steaks to come to room temperature, then rub with olive oil.

Grind the peppercorns, mustard and salt coarsely and place on a plate.  Lightly dip the oiled steaks in the salt and peppercorn mixture.

Heat a heavy cast iron skillet on high heat until very hot.  At the same time preheat the oven to 200 degrees.  Lower the temperature to medium high and place the steaks in the skillet.

Cook without moving them until well browned and a crust has formed in approximately 3 minutes.  Turn and repeat on the second side for 3 minutes.

Remove the steaks to an ovenproof pan (warmed), put a pat of butter on top of each steak and tent with aluminum foil.  Let the steaks rest in the oven for 5 minutes.
  Serve alone or prepare your favorite pan sauce.

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CHRISTMAS GREETINGS - DECEMBER 2004
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We would like to take this opportunity to express our deep appreciation for supporting our family's grass farm in 2004.  It has been a pleasure serving you!  We appreciate your business and the confidence you have placed in us. Our family wishes you and your family a warm and blessed Christmas.

I would like to share with you a few of the changes we have seen in 2004.  Many of these changes have taken place as a direct result of our internet customers.  

It has always been a dream for our family to live and work on a farm. It was for this reason that I went into veterinary medicine in the first place. I initially went into practice in east Tennessee where our farm practice took us far into the hills of the Appalachian.

At that time, in the seventies and early eighties there were still many family farms and dairies. The beauty and character of these remote farms were like stepping back into history. These people clung to a way of life that I believed was coming to an end. The simplicity of their lives was something I greatly admired.

Farmers sat out on their porches after the evening meal and greeted us with a friendly wave as we traveled making our farm calls. There was quality and care applied to what their land and hard work produced.

Farmers truly cared about the animals on their farm. I was fresh from the university and with a B.S. in Animal Science and a Doctorate in Veterinary Medicine.  It was well known in the beef industry that these “inefficient” family farms were giving way to the industrial farming movement. Those of us in agriculture thought the huge conglomerates would supply the population with a better, cheaper source of food. It was sad and yet I believed change was inevitable. Little did we understand in the seventies that cheaper would not prove to be better! 

When my husband, Mark, and I purchased our farm as the place of choice to raise our family, we never expected it to supply our total source of income. Modest living and hard work would allow us the privilege of living and working on the land. However, we had no real hope of it providing any of our children a place to earn a living.

Family farms just could not be competitive with gigantic “factory farms”. Playing on a level field and in an arena of unbelievably slim margins . . . the shear volume of the huge corporate farms allowed them to price the smaller family farms, who lacked the economy of size, out of business.

Most consumers were only concerned that their meat was USDA inspected and reasonably priced. They did not believe there was a connection between how animals were raised, what they were fed and the quality of the products produced. 

In the last several years, we have seen a resurgence of interest in the quality and safety of our food sources. An alarm was sounded in the beef industry in the nineties with deadly E.coli infections and Mad Cow Disease. On closer examination many consumers became concerned not only with safety from overt disease but also began to question the practice of treating our beef with synthetic hormones, low-level antibiotics, and chemicals.

Informed consumers have begun to look back at the personal touch and character of the products produced by the family farm. They have been willing to add value to these products, making the family farm able to compete with the industrial farm on a comparative basis. 

This viewpoint of a segment of the population who are willing to support and believe in the quality and sustainability of the products produced on a smaller, more personal scale has allowed family farms to begin to come full circle. Now, if rural, farm children wish to stay and work on the farm they just may have a way of doing so

This newly appreciated style of agriculture is really a return to the basics where a farm family lives on the land and is a steward of that land. A new appreciation of the products produced is sustaining not only the land but is breathing new life into our rural communities as well.

Our brightest and most innovative kids once had to undergo a virtual exodus to the city to survive. All that is changing as we see many choosing to stay and carve out a place for themselves on the farm alongside the generations before them. It is the labor of this new generation that will cause a change in agricultural practices.  I believe through their efforts and innovations we will see the quality of our food supply increase. 

In 2004, our two oldest sons have joined us in our business. Though always a part of what we produced, they now have assumed positions of responsibility.

Our son, Jack, has taken over the management of the cattle as well as overseeing the packing of our beef to be shipped. Our son, Pete is still in college and yet has started working full time learning to manage the processing plant.  Our next son, Cody, is a senior in high school.  He says that after college he wants to get involved. There is a place and a need for him.

Our dreams of generations of Whisnant's continuing to work our family farm has renewed hope.  We are truly thankful for this opportunity to provide you, our cherished customers, with 100% grass fed beef.

All of us at American Grass Fed Beef wish you and your family a Merry Christmas and a very Happy New Year.

Mark, Patti, Jack, Pete, Cody, Trent, Logan, Katie Grace Whisnant
Lynette Blackwell, and Richard Placke

                                       


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/newsletter


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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