William checking cows

Early mornings in the milking parlor...it's a family affair

An udder view

This is grain fed Country Fried Steak...no gravy though :(

Replacement Heifer at Sunset

Grain-fed beef is the most widely produced beef in the United States. Grain-fed cattle spend
most of their lives grazing pasture before moving to a feedlot for approximately four to six
months where they are fed a carefully balanced diet that usually includes grain. Feeding cattle
a grain-based ration for a small period of time helps improve meat quality and provide a more
tender and juicy product for consumers.
While cattle are in feedlots, owners and managers ensure they have a balanced diet; access to
clean water; room to grow and roam; and overall, humane treatment. To help improve their
productivity, grain-fed cattle may receive growth promotants that have been rigorously tested
and proven safe. (www.explorebeef.org)


Grass (Forage) Fed or Grass-Finished Beef




Grass-finished beef refers to how the cattle were managed prior
to harvest and specifically, to the type of diet the cattle consumed. While most cattle spend the
majority of their lives in pastures eating grass before moving to a feedlot for grain-finishing, grassfinished
beef cattle remain on a pasture and forage diet their entire lives.
In October 2007, USDA published standards that give beef farmers and ranchers specific
guidelines about the type of diet acceptable for cattle qualifying for the “grass (forage) fed”
marketing claim.
• Grass and forage should make up the animal’s diet for its entire lifetime, with the
exception of milk consumed prior to weaning.
• It is difficult to produce large quantities of grass-finished beef on a year-round
basis due to seasonality. For this reason, grass-finished beef can be more
expensive, and some grass-finished beef sold in the United States may be
imported from countries with more temperate climates.
Grass-finished beef may have a slightly different fatty acid profile than grain-fed beef; however,
the difference is not significant. Grass-finished beef can contain more conjugated lineoleic
acid (CLA) than other kinds of beef, but research has not determined whether this results in a
significant health benefit. Research also has shown that a 3.5-ounce serving of grass-finished beef
offers 15 milligrams more omega-3 than other kinds of beef; however, beef is not a primary source
of omega-3 fatty acids. (www.explorebeef.org)

I do want to point out that just because cattle are grass fed doesn't make them organic or natural this label just refers to the animal's diet!

Rachel riding a mechanical bull at NAILE (North American International Livestock Exposition)

1. Milk contains proteins like casein & whey that can help muscles rebuild after physical activity
2. Studies show that milk can help reduce PMS symptoms
3. 3 glasses of milk a day may reduce your risk of bone disease and fractures

I have spoken with many people about the food we eat.  As a farmer many times it is fielding questions about how we grow the food or what's healthiest.  One question/comment that comes up frequently is "you don't understand...you don't buy your food from the grocery store like I do."

So I thought today I would share one of my favorite BEEF recipes with you.

Now realize that I am typically trying to whip something up at 8 or 9 at night after we get in from the barn. So my cooking is quick and usually cheap!

Chili is one of my personal favs and as we head into fall this will be cooked often in our home.

Ingredients:
1 tbsp oil
1/2 med Onion chopped
2 Garlic cloves, chopped
1 tsp Oregano
1 tbsp Cumin
1/2 tsp Cayenne Pepper
2 tbsp Chili Powder
2 lbs Ground Beef
Homemade tomato sauce (canned during the summer)or an 8 oz can
1 tsp Salt
1 can Kidney Beans
1 can Diced tomatoes & Chilies (Could have canned at home but didn't)
grated Cheese
Chips or corn bread

In a large pot put in oil and chopped garlic & onions, stir until slightly brown... DON'T BURN!!
Throw ground beef in pot...cook until brown. Drain off excess fat. Pour in tomato sauce, spices & salt. Mix together VERY WELL, cover and reduce heat to low. Simmer for about an hour stirring occasionally. If you notice the mixture is getting dry pour in a little water (1/2 cup at a time). Taste after an hour to check flavor...add spices as needed...pour in beans and tomato mixture simmer for another 10-15 minutes. Serve warm with grated cheese and chips or corn bread.

Chili can be frozen after completely cooled.