Newsletter 2016 0911

1-Week Left - Upcoming Order Deadlines

MADISON:
Order by Sunday, September 18, 2016
Pickup Tuesday, September 20, 2016

Hattiesburg & Hattiesburg Hwy 98 West
Order by Monday, September 19, 2016
Pickup Wednesday, September 21, 2016

Biloxi & Gulfport
Order by Monday September 19, 2016
Pickup Thursday, September 22, 2016

Remember, you can place an order and or update an existing order until midnight of the order date. Visit our online store at www.naturesgourmetfarm.com

First, let me do a quick follow-up to my article on selecting the best beef from a few weeks ago. One thing I have recently learned is how important (what a difference) processing makes to a quality product. Dry aging (which is all that is available in our area) is more art than science. Over the years I have read about aging and then recently I reached out to my friend Dr. Allen Williams who use to teach this at MSU and now consults with cattlemen and packers across the country (he also raises grass-fed beef that is sold to high end restaurants along the East Coast). He said that dry aging is becoming a "lost art". Proper dry aging adds tenderization and flavor - as the enzymes in the meat have to have time to break down. Important factors include the steer's age, amount of backfat and the cooler rooms temperature, humidity, and air flow. For our beef, the proper amount of aging will be between 11 to 14 days.

When we changed our business model back in July, we also changed processors to Attala Frozen Foods. Initially, the driving factor was because they were a state inspected facility. However, a much added benefit has been the increased aging of the beef before cut & packaging. I was also impressed that Mr. Archie had reached out to MSU and together conducted studies on proper dry aging of grass-fed beef way before I became a customer.

We have really noticed the difference in what we have cooked. And, some customers have expressed the same. Maybe you would be interested as well!

Have you considered the nutritional benefits to bone broth from grass-fed beef? I recently had a customer buy a large quantity and he mentioned that in California they a sell 4 oz. shot of bone broth for $6 to go along with your meal. Another customer has a ministry of making bone broth for cancer patients. In January 2013 I emailed the following about bone broth:

Grassfed Beef Bones have Remarkable Nutritional Benefits

I would like to introduce you to Caranica (Cara) Demu, RD, MPH. Cara is a brilliant dietitian who owns a growing business producing and marketing healthy broths and soups. Her website is www.slimonsoup.com. We believe this has major importance. Cara writes as follows:

"As a nutritionist I am always looking for food-based solutions for my clients to get an abundance of nutrition in their diet. My recent obsession has been with bone broth from grassfed beef. Grassfed cattle have a better lipid (fat) profile. They have more healthy omega-3 and a much higher levels of the very important fat-soluble vitamins A, D, E, and K. Their bones are very mineral rich, meaning their broth have high amounts of calcium, potassium, magnesium, and trace minerals in a easy to digest and absorbable form. These are also in the proper ratios that make them readily available to our bodies.

Another excellent aspect of these healthy animals is their ligaments and cartilage. The nutrients released from slow cooking gnarly bony bones with big knuckles of cartilage and chunks of ligaments help restore our own cartilage and joints whether from wear and tear or from the ravages of arthritis. My mother suffers from arthritis and a cup of delicious bone broth per day has dramatically reduced her suffering. "

Clara's recipe and ordering information can be found here: https://naturesgourmetfarm.com/store/product/beef-broth-bones

Thank you for supporting your local farmer.
Ben & Beth Simmons