If you enjoy livestock and are comfortable marketing to customers, there’s a lot of money to be made in the (live) stock market. And it’s a safe market that’s always in demand.
The pieces have all come together. Proper restraint has been shown and I managed to put together a pretty darn good homemade (all but the cheese) Reuben sandwich. However, it is not without some consequences and revelations of a none too proud family tradition.
I had every intention of writing a DIY Reuben Sandwich post this month and, while I did manage to make some sauerkraut and corned beef, I hit a bit of a glitch at the end. The effort was there, but my execution - or better still - will power, failed me. However, in the end, I had a great batch of sauerkraut and a tasty, if short-lived, corned beef to show for my efforts. With a little planning and some time, corned beef and sauerkraut are both easy to make and great tasting.
My freezer is full of beef fat and I finally rendered tallow for cooking oil. We raise some pastured beef for our family, and while we enjoy the grass-fed beef, we have been slower to learn the art of cooking with homemade oil. That's changing. Read how and why I learned to render oil from beef fat to make homemade cooking oil (tallow).
Sustainable graziers and restoration agriculturists must quickly standardize a new Grass-Fed label definition that takes animal welfare and environmental impact into account.
Bone broths are all the rage these days. And with good reason! You can find plenty of articles explaining that nourishing bone broths, rich in protein, gelatin and minerals, are soothing to the gut and healthy for bones, skin, hair and joints. And for someone recovering from surgery or illness that needs to be on a very light or liquid diet, bone broths are soothing, light and nutritious.
Here is the second half of my strangely-titled discourse on grass cattle management. I have come to the conclusion that on a correctly managed enterprise, cattle should appear not to have legs (hidden within tall grasses). In Part 1, I discussed the animal side of this philosophy. Now I’ll continue with the forage aspect of it.
All the principles of sustainable grazing management can be summarized in one rather strange statement: your cattle should appear not to have legs! Their short legs should be hidden in tall grass. Both animal genetics and pasture management contribute to this philosophy. In this article, I’ll start with cattle selection and care protocols. In Part 2, I will cover forage considerations.
Lean, grass-fed beef is perfect for making jerky.
Cowpies are a valuable source of clues about your herd's health and productivity. A quick look at manure consistency in the pasture can help you manage for peak profit.
Grass fed beef benefits for health are remarkable indeed; but are they fabulous enough to justify the extra cost? And how do you know you are buying the real thing?
Here are three easy observations you can make every day to see how your animals are performing. Use them to constantly adjust your grazing program, instead of “flying blind” until sale day or weighing. They can help you adjust paddock size or give supplemental nutrients.
Ever wondered about the real meaning behind terms like cage free, free range, and pasture raised?
Just because the package says “local,” doesn't guarantee that it is.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
Throughout the West, drought has led to a massive increase in wildfires, threatening the grass-fed beef industry in the U.S.
Beef potpie is a favorite of guests and families alike. This variation is both unusual and delectable.
French Onion Soup au Gratin is a delicious, elegant soup, hearty enough for a meal in itself. Using your own homemade beef broth, you can create this soup for your family to enjoy at home.
I don't get grossed out very easy - but this special cut of beef made me cringe!
At first glance George Siemon and Doc Hatfield don’t appear to have a whole lot in common. But George and Doc and a bunch of conspirators are revolutionizing agriculture: they are putting consumers back in touch with the people who grow their food.
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
At least four major beef recalls due to E. coli tainted meat occurred in 2010. A substantial percentage of the meat was certified organic. With these beef scares in mind, the fact that Grist readers voted hamburgers as the second scariest food of 2010 comes as no surprise.
GRIT Assistant Editor Caleb Regan catches up with Jeremy McMasters of Indiana, Penn., who has come to the 2010 MOTHER EARTH NEWS FAIR to learn more about grass-fed beef among many other things.
Repair, restore, rejoin is the call to heed if we are to save this planet.
Government subsidies to corn growers results in foods that are less expensive then they should be, resulting in people eating more than they normally would.
The USDA has announced that it will now be easier for consumers to avoid tainted beef.