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Are You Buying Phony Grassfed Beef

written by

Ben Simmons

posted on

August 19, 2017

Are YOU buying "phony" grassfed beef? – Part of our mission at Nature's Gourmet Farm is to help inform and educate customers regarding food issues and trends that affect your physical & mental health so you can make a more informed decision.

The market for grassfed beef has grown about 1600% but, still represents a very small percent of the total beef consumed in America. More than 75% of the beef labeled as "grassfed" purchased in the US is actually imported! USDA labeling regulations have only confused the situation (deceiving consumers) because 1) imported beef moved through a USDA plant can be labeled as "Product of the USA"  2) USDA labeling allows for feeding of grain by-products like soy hulls and distillers grain (thus NOT a grass or forage diet as the label suggest).

So, how can a consumer know they are getting what they are paying for? The best way is to get to know your farmer! Visit the farm and ask questions. At Nature's Gourmet Farm we welcome your visit and questions. We also use our website and blog to explain our processes and protocols. We are very transparent in what we do. Raising a premium product is not as simple as turning a few yearlings or heifers out to pasture and when, or if, they get fat we harvest them and call them grassfed. 

I developed 4-criteria early on to evaluate if someone knew what they were doing in this business. They are: 

1) Do they own the land

2) Do they own the cattle

3) Do they invest their own money in the operation

4) Are they doing it successfully

To be considered, they have to pass ALL four criteria. This weeds out more than 95% of the speakers and writers who spend other peoples money to promote their theory.

Next week I will share more about our journey.

Customer Feedback- 

Ben and Beth are a delight to work with. Their farm is well-managed and maintained. Ben is working to improve the soil quality which in turn grows good food for his animals to eat. He is careful to use methods that have been proven in ages past as well as incorporate modern conveniences like electric fences. The quality of their product shows the love and attention they give their animals. Best beef, pork, and chicken I have tasted! You won't be disappointed - either in the farmer or his product. Barbara B

Quote Worth Re-Quoting – "A satisfied customer is the best business strategy of all.”   ~ Michael LeBoeuf

As always, thank you for supporting our regenerative, local farm.

Ben & Beth

More from the blog

Beef Update & A New Product

Beef Update – Typically this time of year folks are hesitant to buy bulk beef for their freezer due to hurricane risk. That is why we have delayed our next custom half & whole beef processing until September. If you are interested, our next harvest will be September 2nd with pickup on September 22nd. If you want to be included then please email me your name, email, and cell number to be added to our wait list - and be the first folks contacted and guaranteed to receive an order. Beef prices continue to increase and hit a new All-Time high this week fueled by strong demand and limited supply. For example, based on what a 700 pound steer sold for at the Hattiesburg Stockyard Monday, I could make more than feeding him till he weighs 1100 pounds and sell as packaged beef - but our mission is to provide nutrient-dense, clean food to our customers. Effective immediately custom beef half and whole prices will increase $0.50 to $6.25 per pound based on the hanging weight. Retail cuts will increase for September deliveries as well.

Real Health Is NOT A Pill. It's A Practice!

Two Great Must Read Articles – Typically I don't make a big deal about articles we have read, but these two are so good that I felt they needed to be shared. The first is by Joel Salatin titled "Food Think" that is part of his The Lunatic Farmer blog. You can read the full article at this link. The second article is one Beth forwarded to me from the Health Viewpoints section of Epoch Times titled "Americans Spend Trillions on Health Care but Remain Unwell - Here's Why" Dr. Yang, FAPA, a board certified psychiatrist, begins by stating the difference between treating disease and building true health lies in a proactive and preventative lifestyle. Note - Beth and I would agree with other folks who commented that his article is spot on and very important for folks to read and understand. You can read at this link.

What's Your Favorite Sausage?

Sausages – so, we are looking to our customers for Sausage Inspiration! Since we added pigs to our farm in 2015 (wow- 10 years ago) we have sold basically the same five sausage flavors. The Patty & Regular Link sell pretty good, the Cajun & Cracked Black Pepper sell fair and the Jalapeno not so much. When you look around there are many various flavors available.