Hello, folks--

We raise our own meat here--our farm is not big or fancy, but we have six acres of pasture and that's enough to keep two or three beef cattle in our part of the country. We have Scottish Highland cattle and they're entirely grass-fed. We raise our own pork and chicken, too, mostly for ourselves, with a few extra animals that we sell to local customers. I don't do well with soy and other veggie proteins, so I decided the most healthy and responsible option was to raise our own meat animals as humanely and sustainably as possible.

Some of you may be familiar with the term "grass-fed beef." If you're not, the standards for this designation typically require the following: the animals must be allowed to range freely (never kept in feedlots), they must not be injected with growth hormones or antibiotics, and they must be fed only by pasture grasses and legumes (hay in winter). No supplemental feeding of grain is allowed.

Cows are designed to eat grass. They're not designed to eat grain. When fed grain, their systems go out of balance. Their interior chemistry becomes more acidic, (making them great hosts for E.coli and other nasty organisms) and the balance of fatty acids is totally upset. The meat from grain-fed cattle, when consumed by humans, upsets our internal balance as well. When Big Important Scientists say "red meat is bad for you," grain-fed beef is the meat typically used in those studies. It's the type of beef most widely available, so that makes sense.

When cattle are fed grass, their bodies stay in balance. They enjoy a "salad bar" of fresh mixed greens. They maintain a healthy balance of fatty acids (Omega 3 vs Omega 6)and their meat contains a range of antioxidant vitamins. Their systems remain inhospitable to E.coli. There are several places you can find more info on this-- http://www.eatwild.com is a great place to start.

What does all this mean for ground beef? Well, firstly, it means that, with grass-fed beef, one can enjoy healthy, tasty meat with joyous abandon. A purchase of grass-fed meat is a contribution to animal welfare, good land management, sustainable farming practices, and the well-being of farmers and their communities.

Secondly, it means you'll cook it a little differently. Grass-fed and grain-fed animals produce distinctly different meat. Grass-fed meats get tough if cooked on high heat. They must be cooked at a lower temperature to remain tender and tasty. (I usually use temps in the low-to-medium range.) In the oven, remember "low and slow." On a grill, remember to "tame the flame."

Our grass-fed ground beef turns out to be 96% lean. (Scottish Highland cattle are especially lean, as their heavy hair coat reduces their need for a heavy fat layer.) It's great in tacos, casseroles, and meat (not mincemeat!) pies. It doesn't make a great burger-- I think burgers require a higher fat content. If we mix equal amounts of our beef and our ground pork, it makes a wonderful meatloaf. I'm still learning how to cook grass-fed meats to their best advantage, but that's what I've learned so far.

--Cuilionn