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.