Grass Fed Beef|Matheson Farms

Grass Fed Beef – Buyer’s Guide to Choosing Better Beef
By [http://ezinearticles.com/?expert=Sandra_Matheson]Sandra Matheson

Grass fed beef has become more popular as health and environmental awareness increase. Not long ago, the only way to have it was to buy a half or whole beef and put it in the freezer. Now, grass fed products may be found in restaurants, online, and in some grocery stores.

It is important to understand that grass fed differs from the traditional grain finished beef found in the store. Grass fed animals have been finished on a forage diet – primarily grass and sometimes supplemented with hay or silage in the non-growing season. Grain finished animals are fed large quantities of grain products and are often housed in confinement or feedlots. Some producers advertise that their animals are fed “natural grains”. Grain is still grain and not grass! Consuming large amounts of grain will make them grow and put on fat, but it can be harmful to the cattle. It is not a natural diet for them. The environmental factors are also of concern. When managed properly, an animal grazing in a field will help the environment while a feedlot may create a myriad of environmental problems.

Grass fed animals are not as fat compared to grain finished beef cattle. This is great for the consumer from a health standpoint, but less fat also means less tenderness. Therefore, grass fed beef will need to hang (age) longer. It has a slightly different (but good) flavor and should be prepared in a way to maximize tenderness. Grass fed beef is also juicier. When you empty the fry pan, you will see water, not grease. Once you’ve eaten properly prepared grass fed beef, you may have trouble going back to the traditional fatty kind.

Unless you are fortunate to have a grocery store or CSA that carries grass fed beef, you will need to buy in bulk. A half or even a quarter is a large amount of beef. The small self-defrosting freezer attached to your fridge won’t work for this purpose. That means investing in an appropriately sized freezer and laying out a fair amount of cash at once. You will also need to estimate how much your family might consume over the year ahead. If you have questions on that, the beef producer can help you decide. Also, bear in mind that the beef may only be available at certain times of the year and you may need to get on the reservation list early.

Grass fed beef is not all alike. There’s a huge difference between an 18-24 month old beef steer/heifer versus the thin old dairy cow down the road. In addition to age and breed, what they eat and how they are raised makes a difference. Animals moved to new pasture every couple days or so are going to be healthier and fleshier than ones turned loose in a single pasture for a long period of time. The problem with the latter is that the animals can pick and choose in the beginning, but eventually the good grasses are gone and the over-ripe plants, weeds, or very little will be left. Consequently, the animals’ condition suffers by the end of their stay.

How do you find what you are looking for? A search online may reveal some sources in your local area. Check out the farm websites and see what kind of practices are used on their farm. Word of mouth is a good way to hear about good producers or bad ones! Classified ads are an excellent place to look, but be sure to ask questions before you buy. Here are some points to clarify:

Are they grass fed?
Have they or will they be fed grain?
Do you feed antibiotics or give them hormones?
Is the beef USDA inspected? (It may not have to be if purchased in bulk, but some people prefer the added safety factor.)
Where will it be processed?
What weight is the price based on?
Is processing – slaughter, cutting, and wrapping included in the price?
How long does the beef hang? Grass fed beef should age for 2-3 weeks.
Can I choose the cuts or do you?
How is it wrapped?
When will it be available?
Do I need to make a deposit to be on the list?

Once you’ve made your decision to buy grass fed beef, be assured that you’ve made a healthy choice in choosing better beef.

Sandra M. Matheson, DVM is a rancher, holistic management educator, and retired veterinarian. Learn more about [http://www.mathesonfarms.com/posts-and-comments/storing-your-grass-fed-beef/]grass fed beef and find [http://sustainableagresource.com/]innovative resources
to help ranchers and farmers take a holistic approach to sustainable agriculture.

Article Source: [http://EzineArticles.com/?Grass-Fed-Beef---Buyers-Guide-to-Choosing-Better-Beef&id=6177381] Grass Fed Beef – Buyer’s Guide to Choosing Better Beef

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Marketing of Your Livestock – The Eight Ways to Effective Promotion
By [http://ezinearticles.com/?expert=Sandra_Matheson]Sandra Matheson

The Washington Simmental Association held a field day in May, 2011. Mr. Carlos Guerra of La Muneca Cattle Co. in Texas was our featured speaker. The lesson I took home from his presentation was that if we want to sell our cattle, we must actively promote them and keep promoting them. My favorite quote from Mr. Guerra was:

No See, No Tell, No Sell!

This got me thinking about effective marketing practices. A rancher can produce the best livestock on the planet, but it does little good if no one knows they exist! Promotion means getting them seen. This can be accomplished several ways. For marketing of your livestock — the eight ways to effective promotion are listed below:

1.  Exhibit your livestock through the show circuit. Either show your own animals or sell to juniors who are active in the show ring. If you want to attract young showmen, actively support junior activities through prizes, support money, or event sponsorship.

2.  Hold a field day or other event on your place and have your livestock on display. This requires the host to clean things up, prep the cattle, and provide excellent hospitality. Don’t make the event all about your operation. Provide an educational speaker and other activities to entice people to attend.

3.  Display your livestock at outside activities such as breed sales or other field events. Again, the cattle must be prepped – clipped, worked with, and in good condition.

4.  If you have some expertise, become a speaker or judge. Not only do the livestock have to be seen, but so do you!

5.  If you don’t want to speak to the public, write for a newsletter, magazine, or blog. Be sure to include your contact information and/or a link to your website.

6.  Be active in your state breed association and other related groups. This will keep you up to date in the industry and promote your operation indirectly. It benefits the organization as well. An organization is only as good as its best members.

7.  Network and build relationships. People aren’t just buying cattle. They are buying your program and you. I am much more likely to buy from someone I know, admire, and trust than from a stranger. I am also more likely to recommend them to others.

8.  Develop an internet presence. In this day and age, if someone wants to find you or check you out, they go to the internet. An eye-catching, user-friendly, and search engine optimized website will make a world of difference in your visibility and sales. If you don’t feel comfortable doing this on your own, find some help.

Marketing doesn’t happen unless you actively engage in the process and keep doing it. It also doesn’t happen overnight. It requires time, energy, resources, and commitment. Develop a marketing plan. Work with your family and employees to brainstorm ways to promote your cattle program. For marketing of your livestock — the eight ways to effective promotion can help you reap bountiful rewards.

Sandra M. Matheson, DVM is a rancher, holistic management educator, and retired veterinarian. [http://sustainableagresource.com/]Innovative resources are available to help ranchers and farmers take a [http://mathesonfarms.com/services/]holistic approach to sustainable agriculture.

Article Source: [http://EzineArticles.com/?Marketing-of-Your-Livestock---The-Eight-Ways-to-Effective-Promotion&id=6362282] Marketing of Your Livestock – The Eight Ways to Effective Promotion

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Featured Steak –Grass Fed Tri Tip

The tasty Grass Fed Tri Tip Steak is small in size, but big in tenderness and flavor!

It’s a triangular section of meat where the sirloin meets the round and flank.This cut has a reputation of being great for grilling. The excellent marbling adds to the flavor. It is very tender and best cooked to no more than medium.  Marinating is suggested it if you wish to cook it longer.

However, it’s not just for grilling anymore! Thanks to a serving suggestion from one of my favorite customers, John, the Tri Tip may find popularity at a different meal: breakfast!

John’s Recipe (slighly embellished):

Soak frozen steak (still in the vacuum sealed  package) in warm water for 5 min. Place a fry pan with a splash of olive oil on the burner and heat to medium or medium high.  Season steak and sear on both sides. Turn down the heat to medium low and cover.  After three or four minutes turn the steak over and add free range eggs.  Cover and cook until eggs are done.  Serve with fresh local fruit, hashbrowns, sourdough bread. Eat and enjoy!

Our Tri Tip steaks are 4-7 oz. in size and sell  for $10.99/lb.

Email us at info@mathesonfarms.com with any questions or to arrange for purchase of our Tri Tip  or other grass fed beef steaks.

Be sure to “Tri” it for breakfast!

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