John's Grass Fed Beef

Rarely do I endorse a product, but this is more than a just a mere product....this is a way of life.

Eating locally raised, pastured fed beef is reminiscent of a simpler time. A time where our food system was almost entirely comprised of local food sources. A time where "lifestyle diseases" were rare or unheard of.

As a holistic nutritionist, I encourage everyone to eat traditionally, and tailor your foods to your unique nutritional requirements (ie. many people are sensitive to gluten, dairy, soy. While these foods might be good for some, they aren't good for everyone...know your body and it's individual needs).

Also, consuming nutrient dense traditional and basic foods such as meat, poultry, dairy, whole grains, fruits, veggies, seafood, nuts, seeds and legumes, are better for you, period.

Grass fed beef is seasonal, and it's time to start thinking about making your reservation.

If you live in the Sacramento, CA area, and have a freezer big enough, please consider John's Grass Fed Beef.

From Mary @ John's Great Grass Fed Beef:

We are now taking reservations for our 2010 crop of delicious grass fed beef! We are going to be able to hold the price this year to the same as last year—or $3.92 per pound hanging weight. This includes all processing and the Cut & Wrap fee (many producers of locker beef quote their prices without including Cut & Wrap and make the buyer pay it themselves). The final price cut and wrapped in the freezer will probably work out to something in the ball park of $6.25 per pound, depending on the individual animal and how you want it cut. This of course averages the expensive steaks that you'd pay over $10 per pound for in the stores as well as the cheaper meat like hamburger.

To reserve beef you need to send a deposit of $100, and let us know if you want a whole, half or quarter beef. Deposits can be made by check or we can send you a PayPal invoice so you can use your credit card if you prefer.

As the time for processing the beef (May or June) gets close, everyone on our reservation list will have the chance to give their custom Cut and Wrap directions to the processor. The decisions to be made for the directions include things like whether you want some stew meat or all that type of meat ground for hamburger? How much fat content in the hamburger? Sirloin Steaks or Sirloin Roast? How thick to cut the steaks? How many steaks per package? The processor will gladly walk you through the decisions over the phone, but if it all seems like too much to decide you can simply ask for their Standard Cut and Wrap. The Standard seems to please most folks.

A half of a 1,000 lb steer will usually yield roughly 275 lb hanging beef, which in turn yields approximately 190 lb cut and wrapped beef in the freezer. A quarter will yield approximately 95 lb cut and wrapped. A whole beef will cost roughly $2,000, a half will cost roughly $1,000 and a quarter roughly $500. Of course 1,000 lb is an estimated average weight. The loss to hanging weight and then to cut and wrapped weight varies with each animal and how you have it cut.

Our beef is fed no antibiotics, hormones or other chemicals. Pretty much all the cattle eat is grass and clover pasture. They get a little hay in the winter and as bribes when we move them from pasture to pasture so that we don’t have to chase them.

Advantages of our grass fed beef:

Our beef is not given any hormones or other growth stimulants

Because our beef is fed only grass and perhaps a small amount of hay, we know for a fact that they do not eat any animal products, candy or other unsavory things

Research has shown that the ratio of Omega 6 fats to Omega 3 fats in grass fed beef is in the healthy range, while in grain fed beef it is not

Grass fed beef is a great source of CLA (conjugated linoleic acid), a fat that reduces the risk of cancer, obesity, diabetes, and a number of immune disorders

Grass fed beef has far more Vitamin E and Beta-Carotene than grain fed

Grass fed beef is better for the human eating it, better for the animal,better for the environment and encourages family farming. It is awin-win-win situation.

Most beef sold in stores, even health food stores, is not natural “real beef”. Even though it may be organic, the cattle are fed grains, and grains are not what cattle are designed to eat—grass is!

Beef, in its natural grass-fed state, is quite different from grain fed beef and is actually a healthy food

Our cattle live contentedly in natural grassy pastures rather than in crowded and unsanitary feed yards

Our beef is USDA Inspected

Our beef is healthier for you to eat. Even feeding grain for a short "finishing" period of 30 to 60 days drastically reduces the benefits of raising them on grass, so we do not do it

Our beef is DELICIOUS, TENDER and JUICY!