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Welcome to the latest issue of the American Grass Fed Beef Newsletter. In this issue, you will find the following:
* Announcing Our New Site AmericanDogTreats.com
* Excerpt 2 of 4 - Jo Robinson's New Book Pasture Perfect
* Savings Tip - Add Your Favorite Item
* Recipes and Great Beef Ideas
* What Our Customers Are Saying About Us
* Shipping Changes
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ANNOUNCING AMERICANDOGTREATS.COM
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Actually,
to heck with the media -- we want YOU to know! You're the first to
get the news that our new site AmericanDogTreats.com has arrived. The
dog food and dog treats here are unlike anything else you'll find
anywhere else on the Internet. Healthy, nutritious, and all
created under our watchful eye...so you know you can buy with confidence.
Here's
the story behind the "Birth of American": After
acquiring a USDA meat processing plant, we have met some wonderful,
dedicated small ranchers with pasture-raised "free"cattle -- hormone-free,
antibiotic- free and steroid-free. Our neighbors' cattle
doesn't meet our strict 100% grass-fed standard, but the beef is very
close to 100% grass-fed. This pasture raised beef is closer
to grass-fed and healthier than what most health food stores are
currently labeling grass-fed beef.
Did
you know: Corporate marketers are pushing for a USDA 80% grass and
20% grain standard for labeling beef as "grass-fed.". To
us . . . this is mislabeled feedlot beef. Go figure.
Our friends are good, honest, country
ranchers who raise their cattle humanely on 100% grass pastures.
They may supplement with some hay in the winter months or use grain
occasionally to move their cattle to other pastures. Other friends
are actually true 100% grass fed ranchers. Our hearts’ desire
is to help these ranchers find a market for their beef and continue
to live and work their family businesses on the land they love.
We
thought it would be fun and a good "doggie deed" to
work with these ranchers to expand our raw dog food line and create
a few healthy canine treats to put a smile on dogs faces
everywhere. (A barking good idea, if I do say so myself.)
Our goal was two-fold: we would help our friends connect
with city folk and at the same time, we would provide dog lovers
with great smokehouse treats and raw dog food.
A
true WIN-WIN.
If you own a pet, come on over and check out our new site at:
http://www.AmericanDogTreats.com
You're sure to find something wonderful
for your pet, or maybe to give as a gift to your favorite pet owner.
YOUR
OPINION IS IMPORTANT TO US!
We
want our site to serve our customers, so please...let us know what you
think
.
Be
good to your animals!
Patti
P.S. These
are 2 separate sites with 2 separate shopping carts. Feel free
to order from one 1 site and indicate in our special instructions
section the items you want from the other site. We will combine
the shipping and place the second order for you.
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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 Grass-fed 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 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 2 of 4:
An Abundance Of the
Good Fat
In 1999
researchers discovered another health benefit of grass-fed products:
They're the richest known source of another good fat called conjugated
linoleic acid or CLA. CLA may be one of our most potent cancer
fighters. Animals given very small amounts of CLA-a mere 1.5 percent
of their total calories-had a 60 percent reduction in tumor growth in a
study published in Cancer Research.
CLA may fight cancer in people
as well. Recently Finnish researchers found that the more CLA in a woman's
diet, the lower her risk of breast cancer. Women who consumed the
most CLA had an amazing 60 percent lower risk. According to the
research team. " A diet composed of CLA-rich foods, particularly
cheese, may protect against breast cancer in post menopausal woman."
What the researchers
failed to mention is that cheese from a grass fed ruminant has five times
more CLA cheese from a grain-fed animal, according to Tilak Dhiman-a
professor in Utah State University's Animal, Dairy and Veterinary Sciences
Department. Professor Dhiman estimates that if you are an omnivore
you may be able to lower your risk of cancer simply by eating daily one
serving of meat, one slice of cheese and one glass of milk from a
grass-fed cow. If the products are from an ordinary grain-fed cow,
however, you would have to eat five servings of meat, cheese, and milk to
reap the same benefits.
The nutrient-rich milk
from grass-fed cows is not a "designer" food that came about
through genetic manipulation or the feeding of exotic ingredients:
It's the milk nature provides. Whenever cattle are allowed to eat
their truly traditional diet, their dairy products contain high amounts of
CLA. When you switch to butter, milk and cheese from grass-fed cows,
you are restoring to your diet nutrients factory farming took away.
You are also reducing
your intake of something you don't want: saturated fat and calories.
Feedlot operators feed grain to ruminants because it makes the animals
grow faster and fatter, resulting in highly marbled meat. All that
marbling adds a lot of calories in a 6-ounce steak from a grain-fed
steer, according to a report in the Journal of Food Quality. If you
eat a typical amount of beef, eating grass-fed beef would save 17,733
calories a year-without requiring an ounce more of will-power. At
that rate you could lose about 6 pounds a year.
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SAVINGS TIP - ADD YOUR FAVORITE ITEM
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All of our shipped Steak, Gift, Variety, Burger, Pet Food and Family Boxes
are priced with container, coolant and shipping included. To add a
roast, flank steak, sirloin steak, beef bacon, ground beef, meaty bone or
other item to a box requires only a little extra shipping expense on our
part plus the cost of the beef.
Therefore, when you order one of our boxes . . . look on the page
for Add Your Favorite Beef or Roast to Your Shipment. For your
convenience, we have tried to anticipate and price your favorites.
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BURGER AND BRATWURST COOKING IDEAS
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The prime consideration in cooking grass-fed
beef on the grill is to cook low and slow. We set the grill to
medium high to preheat. We place the burgers or brats on the grill
just to brown on each side then lower the temperature to low and cook
until done, DO NOT OVERCOOK. Remember the phrase, "Grass-fed
beef needs to be cooked with a flashlight!"
Since pressed burgers will have a firmer
consistency than hand-formed patties we often baste the burgers with
a marinade, BBQ sauce, olive oil, or garlic sauce to maintain moisture
and prevent them becoming tough. One of our favorites is an all
natural garlic sauce made by Flynn which we included in our specials
this month.
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MUSHROOM AND ONION BURGERS
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8 Gourmet Grass-Fed Beef Patties
1 pkg. Organic dry onion soup mix
1 T Cornstarch or Flour
1 C water
1 lb. Sliced mushrooms
2 T Olive oil
Brown the burgers in the olive oil and remove from
heat. Sauté the mushrooms until almost done, adding more olive oil as
needed. Add the water and let heat over medium temperature.
Mix together the flour and the dry onion soup then add to the pan, stirring
until smooth. Return the burgers to the pan. Cover and place
in the oven for 30 minutes at 325 degrees.
Serve on a toasted bun, spooning the mushroom and
onion sauce on the top of the burger.
These burgers are moist, tender, fast, and easy
to make. They are a favorite with our kids. If any of the above
ingredients are something you would not wish to use, just substitute
or leave it out!
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BRATS AND BEER
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This recipe was sent to us last year by a customer,
Charlie Baker, from Charleston, SC. It remains a favorite with
many especially those in our nearby German community.
Use a good German Style Beer like "St.
Pauli Girl", enough to cover all the Brats.
Tip 1: Combine beer with a whole stick of butter in a big
pot and bring the mixture to a boil.
Tip 2: Don't use a Beer that is too Stout, like a Guinness, because it
will overpower the flavor of these great tasting Brats.
Take a 5 lbs. package of American Grass Fed Bratwurst (20 links)
and put them in the pot with the boiling beer & butter.
Bring the Brats to a boil and simmer for 15
minutes. While the Brats are boiling, fire up your grill.
Once the Brats have simmered for 15 minutes take them out of the beer
mixture and place them on the grill. Grill them for 8 to 10 minutes,
browning them evenly.
Once you have grilled the Brats then put them back in the hot beer
mixture to keep them warm.
Now take a hot dog bun, spread it with some Spicy Brown Mustard, add a
hot grilled Brat and cover it with a good German style sauerkraut.
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WHAT OUR CUSTOMERS ARE SAYING ABOUT AMERICAN GRASS FED BEEF
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"I just last week served the 1st of the beef and it
was simply fine. I marinated it in Worcestershire sauce and
olive oil from morning till dinner
time and we put the rib eyes on the grill. They were perfect!
My daughter is currently undergoing
chemotherapy and I chose the grass fed beef to help keep her energy
stores up as she is not allowed to take vitamins. I read that
the grass fed beef has omega 3's and is almost as good for you as
fish with low fat content too. Thanks for offering such a fine product",
Sincerely,
Rowena Wolf
"I'm happy to let you know the steaks
that I bought from your company were enjoyed by the entire family.
My plan was that the steaks would be a
surprise gift for the entire group, but then my son informed me his
girlfriend's Mother didn't have any idea they were going to visit.
The plan came together with Grandma Burford taking charge and as I was told
she would hide the gift!! I confirmed that Grandma knew they were
steaks and to please not put them in her closet!! Everyone was
happy and the steaks are gone, now. My husband and I are happy
that we were able to share in the visit, with your great product and
service".
Thank you,
Kathy Andreas
"Everything was so much to my satisfaction that I just placed
another order and hope to be receiving it soon. Thanks so much. I have just finished reading "Fast Food
Nation," and boy am I glad I have been paying attention to how the
beef I buy is raised and processed all along. Thanks for total
grass feeding and responsible processing".
Linda Minarik
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SHIPPING CHANGES
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In
the past several months the price of beef has sky-rocketed as with the
price of shipping. We are
doing everything possible here to keep prices down. In order to do
this, we have had to change some of our shipping techniques. We feel
we have chosen the best possible means to ship your beef safely to arrive
frozen while keeping the costs as low as possible. First,
we have tested several different types of boxes, ice, methods of shipping and
shipping companies. The insulated shipping container we have selected has
been extensively tested not only by us but by the box
manufacturer as well. It is the same type of container used to ship
extremely temperature sensitive medical biologicals. These boxes packed
with dry ice have been tested to keep beef frozen for 5 days under normal
circumstances. Second, we are
attempting to ship all of our beef UPS ground. This is a far
more affordable way to ship our beef compared to any type of air
shipping. We still offer Overnight, 2-day air, and 3 day air
shipping, however, there is an additional charge for this. From our
location in the mid-west we can reach most of the country in 2-3 day
ground shipments. The
third change we've made is with the coolant. Since 99% of our
packages are being sent ground, we are able to use dry ice in the boxes
instead of the Techni-Ice. Dry ice allows for longer transit times
with the ground shipping. The heat of the summer is a real challenge to
overcome in getting your beef to you in a frozen state, dry ice is helping
us accomplish this task. As
always, we greatly appreciate your feedback and try to follow up on our
shipping methods as well as the quality of the beef to assurance the
satisfaction of the customer. Let us know if you have any
problems. Also, if we do some things right, we like to hear from you as well!
Patricia Whisnant, DVM
Grass Farmer and Veterinarian
AmericanGrassFedBeef.com
P.S. Feel free to forward this newsletter to your friends, clients
and colleagues. Encourage your friends to enter our grass fed beef
drawing, too.
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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