Comments for

Comment on The Great Corn vs. Grass Debate by Alexandra

Alexandra — Tue, 07 Feb 2012 23:39:12 +0000

I think that grass-fed/pastured beef *can* be sustainable, but it would require all cattle ranchers to be grass-farmers first and foremost so they don’t end up deforesting their land. Since it only works on a small scale, there would have to be a whole lot more farms.
I only buy pastured meat. I’m not interested too much in eating an animal that doesn’t eat what it evolved to eat, or that’s confined and unable to carry out its natural desires…it’s similar to how humans have begun living. We’re eating things that aren’t really food for us and sitting around all day. Thank you for doing what you do.

Comment on More Omega 3′s & CLA by grassrootsmeats

grassrootsmeats — Tue, 31 Jan 2012 12:02:51 +0000

Bette, I am trying to read between the lines of your email and if my understanding it correct, you did not purchase this meat from us, but from someone else. Consequently, it is VERY difficult for me to assess the problem. I could make some guesses, but they would be just that, guesses. What I can say is this – GrassRoots Meats produces great tasting meat and we stand behind our product. If you are dissatisfied with any purchase we want to know about it and will do whatever we can to remedy the problem. We would love for you to try our meat and become part of our growing family of satisfied customers.

Comment on More Omega 3′s & CLA by Bette Brooks

Bette Brooks — Mon, 30 Jan 2012 11:44:45 +0000

Recently, I bought some grass-fed beef that emitted a strong odor when I cooked it. Actually, it had that odor before I cooked it but not as strong. Since I know grass-fed beef tastes different, I figured it made sense that it would smell different. This was not the first time I’d had GF beef, but it was the first time I’d experienced such a strong smell. It did not smell like spoiled beef. Rather, it smelled liked grass fed beef only way stronger.

Also, the top layer of fat on the roast looked like it had a thin layer of skin because the texture was unlike the fat beneath it. But, Upon serving it, my dog threw it up and my stomach didn’t feel quite right. I stopped eating any beef at all for a while.

Yesterday, I got my collection of beef bones from the freezer and proceeded to make beef broth. Then that strong odor started up again ( I had mixed the bones from the bad smelling beef with some from an earlier time and had forgotten to remove the offensive bones from the mix. This time, I threw the stuff out.

I don’t care for supermarket beef, but I’m not buying any more GF beef until I figure out what that odor was about. Do you have any ideas?

BTW, I love your site (it is so informative) and hope we can become a customer soon, but for now, I’m researching this issue for which I presently have no understanding. I’m sure you understand that a person who’s willing to spend extra $$$ to provide safe food for her family is going to be very attentive to issues of quality and how to recognize and avoid future problems.

Comment on About the Owners by Mandi

Mandi — Tue, 27 Dec 2011 17:11:59 +0000

I just want to say thank you! I was recently diagnosed with Multiple Sclerosis and have decided that I need to drastically change my diet. The benefits of having grass fed meats is unbelievable and I wish more of the American population understood the healthy benefits. As soon as I get my freezer delivered I will be ordering! Thanks again!

Comment on Welcome! by Craig

Craig — Sun, 18 Dec 2011 18:03:35 +0000

My wife was able to have a ribeye steak sourced from Grass Roots Meats last night. She commented on how flavorful the cut was. There is a difference and highly recommend Grass Roots Meats!

Comment on Leaner – Low Carb by Jacky L

Jacky L — Mon, 01 Aug 2011 04:29:26 +0000

What about the ground beef? Is there a difference between grain-fed and grass-fed ground beef fat content? Or is that strictly based off the percentage fat indicated on the packaging? Thank you!

Comment on The Great Corn vs. Grass Debate by grassrootsmeats

grassrootsmeats — Mon, 11 Apr 2011 13:29:02 +0000

Thank you for your comments. Many of our customers report that the meat from grass-finished animals is more easily digested. You might want to try some when you place your order for your family.

Comment on The Great Corn vs. Grass Debate by DEP

DEP — Thu, 07 Apr 2011 04:15:15 +0000

I am not a red meat eater now, as an adult. But as a child my mother made the cheapest meals she could just to fill out belly’s. Now, I choose not to eat red meat, simply for the health reasons and how much difficulty I have in breaking down the acids and proteins as well as the cholesterol levels that read high when I ate red meat. I find fish and plant based much easier for my digestive system. However, I prepare meats for my family, and want to only prepare the best and most organic and natural food for my children and grandchild. I am appalled at the list of ingredients on so many foods, many with unrecognizable names or inability to pronounce the chemicals. Or items that are preserved with so many by-products that I am no longer surprised at the new diseases or conditions that keep turning up in our medical journals. Or why today’s ADHD or Autism has astounding percentages. One in seven boys today are diagnosed with autism. We are what we eat, and only as healthy as what we eat. We should eat our foods in their most natural form with the least amount of chemical changes as well as our animals that we choose to eat should eat what they are supposed to eat with the least amount of chemical changes to their food sources. We have a moral obligation as well, to the animals we prepare as a food source and to treat them as best as we could. If we all tried, to eat the most healthy, and purchased only healthy foods in their natural state, then the producers would have to change what they put out there for us to buy. It is the consumers that basically control the market- If you don’t buy then they cannot sell and therefore have to make what sells. What happened to the simple times? Yes it takes more time to put out a better product and it may cost a little bit more but it is healthier, better for the environment and it gives us more time with our family and makes us realize what is important, and its not the almighty dollar.

Comment on The Great Corn vs. Grass Debate by grassrootsmeats

grassrootsmeats — Tue, 08 Mar 2011 16:59:54 +0000

I appreciate your comments also, and for taking the time to express your opinion. However, I could not disagree more with your position that the one characteristic that makes US beef the best and most desired in the world is corn. Unfortunately we are suffering the many consequences of too much corn in our diet, and the animals themselves suffer from the effects of corn on their digestive systems, systems that were not designed by God to process this kind of grain effectively. And from the testimonies of our many customers, they are not only not sacrificing quality for health benefits, but are actually enjoying some of the best beef they have ever eaten.

We realize at GrassRoots Meats that our product will only appeal to a small group of folks and we are fine with that. If you enjoy your grain-fed beef then by all means you should continue to delight in that pleasure. We appreciate your comments, and would like to invite our many subscribers to reply with their own opinions and testimonies concerning grass-finished beef. Thank you again.

Lois Higgins

Comment on The Great Corn vs. Grass Debate by Justin Gifford

Justin Gifford — Thu, 03 Mar 2011 03:31:39 +0000

I appreciate your comments and I enjoyed reading your article. I have had a fairly comprehensive career in the cattle and beef business. I have managed and owned feedlots and ranches and have managed a packing plant and marketed beef, as well as other meats; both domestically and abroad. In my plant, we harvested grass-fed cattle for one of the most prominent “natural and organic” grocery store chains in the country, as well as natural grain-fed cattle and other species for a number of different domestic and international customers. I witnessed the cattle, the yields, and, of course the beef. I agree that grass-fed beef has its place in the market, as does any product that consumers demand, but there is one prominent characteristic that makes US Beef the best and most desired in the world, corn.

From the economic standpoint, you have to be willing to give your grass away to produce grass-fed beef. But that was not a concern with the producers I was associated with. Most of them were not in it for the money, only the glamour of raising grass-fed beef; they had money from other sources to sustain them. Thus, I find it hard to believe that “natural or organic” grass-fed beef can be, truly, sustainable – the economics don’t work!

Fact of the matter is, I love all-natural, grain-fed, dry-aged, Angus beef, raised on our ranch. My next choice is grain-fed bison.

Best Regards,