Health Benefits of Grass Fed Beef, Your Recipe Requests and Store News…
The articles this morning are repeats for the benefit of those of you new to Keith Harvey’s 100% Grass Fed beef.
We are changing the name shortly to Keith Harvey’s 100% Grass Fed Beef. The Kalahari Beef trademark that Keith started has been brought by another beef buying group that represents farmers and isn’t a mark of ‘holism’ as it was prior, so you’ll see the logo and name change shortly.
I’m only interested in bringing you beef at this stage from one farm, a farmer we are deeply passionate about and that we believe makes a very important and large contribution to the face of sustainable cattle farming and green food.
Also many of you requested my standard recipe for grass-fed bolognaise, I put it up when I did the sweet potato cottage pie recipe, so I’ve repeated that one for you. If you click on that you’ll find my favourite bolognaise recipe for grass-fed mince and one I think worth making a batch of every week and just keeping it in the fridge, it is so handy a good and tasty protein source to have on hand for hungry children and adults:)
Quick store news – New organic summer sprouts are in this morning alfalfa andsunflower. We’ve got some new stock of organic carrots, apples and lemons.
New Karoo lamb chops are in – loin, chump and shoulder. We’ve also got in some Braeside ribeye and rump today if you are getting impatient waiting for more Kalahari beef.
We will have new ribeye and rump in shortly from our new stock from Keith. I’m about to head off to plan with the butcher how we’re cutting it up this time.
Thank you so much to those of you gave your input, we had some requests for brisket roasts, smaller chuck packs and larger fillet (tricky), I’ll make sure to get you what you need when we do our planning now. The beef will be cut on Monday the 11th and available next week.
Other news – we’re stocked on Boschveldt eggs from Mandy and New Harmony mixed boxcountry eggs too, Mooberry dairy from grass-fed cows fully stocked, fully stocked with Goat Peter goat’s cheese and sourdough loaves from Paris Patisserie.
We have new Blue Sky Organic olive stock arriving any time now, we’ve also got in some neworganic oats, coconut water, juice, sesame seeds and sugar on the dry goods side.
Have a look on the web for more detail of what’s in otherwise just pop in to 4 Cambridge Road, Bryanston and come and see what we have.
Dashing off now to the butcher to get your next batch of 100% grass-fed cuts from Keith planned and ready.
If you are buying Keith Harvey’s 100% Grass Fed beef, I might beg you to put aside some time to chew through the essays so that you really understand what you’re buying. More than the healthiest beef I know of, you’re buying healing. I know that sounds dramatic, but it is literally what this is. I can’t explain why in a short sentence, there is so much to this topic so that’s why I’m attempting to break it up in a series.
For more in-depth information go and have a look at www.eatwild.com. There is so much there, and the data is all referenced.
Studies have proved grass-fed beef to be lower in total fat, higher in beta-carotene, higher in vitamin E (alpha-tocopherol), higher in B-vitamins thiamin and riboflavin, higher in the minerals calcium, magnesium and potassium, higher in total omega -3s, a healthier ratio of omega 6 to omega 3 fatty acids (1.65 vs 4.84), higher in CLA (cis-9 trans-11), a potential cancer fighter, higher in vaccenic acid (which can be transformed into CLA) and lower in the saturated fats that are linked to heart disease. This data comes from a 2009 study which was a joint effort between the USDA and researchers at Clemson University in South Carolina which compared the differences between grain and grass-fed animals.
S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.“
We are indeed blessed to have farmers like this in our world and to eat food of this calibre, amidst the craziness of a city scrambling to find decent food and some soul.
Stay nourished, Debbie