100% Grass Fed Beef

 Naturally grown - no hormones, steroids or sub-therapeutic antibiotics. 

Tender, juicy and guaranteed to please.

Products from pasture-raised animals (grass fed) are lower in total fat  than those from conventional feedlot finished (grainfed) animals.  

Pasture-raised (grass fed) meats, though lower in overall fat, contain a much higher proportion of heart-friendly omega-3 fatty acids and cancer-fighting conjugated lineoleic acid (CLA) than grain fed meats.  Grass fed beef is a safer source of omega-3 fatty acids than salmon. As herbivores, cattle do not bio-accumulate toxins to the degree of predatory fish. Grass fed beef is a more natural, higher quality source of omega-3 than oils processed from seeds which undergo intense extraction and purifying conditions followed by uncontrolled storage temperatures which together contribute to their deterioration and oxidation (rancidity). For more information, go to Eat Wild .

Red meats with their unique protein/fat make-up are rapidly regaining their justified status as health dietary components.  Despite what we've been led to believe, through endless repetition of falsehoods, medical science has never established a causal link between consumption of animal fats and heart disease. The Cholesterol Myths (listed below) masterfully exposes the sloppy science , personal ambition, and groupthink that have permeated the creation of this medical strawman: beginning with Ancel Keyes' mysterious omission of key countries otherwise debunking his neat association between cholesterol intake and CHD deaths; and ending with the statin drug trials burying of results such as the 1500% increase in cancer accompanying their rather modest 12% decrease in heart attacks. See Statin Alert . Americans have been chasing fat from their diets for 20 years and are collectively more obese than ever. Heart disease is still with us.  Excess carbohydrate consumption with its attendant “Syndrome X” effects of hyperinsulism and high triglyceride production is now thought to be the real problem. See below for a link to the recent New York Times article “What If It’s All Been A Big Fat Lie” for a comprehensive exposé of the history and update on the current research.

Yeah, the tide of media hype and corporate greed have swept over the Lo-Carb diet, but it's twin pillars of meat and lo-carb fruits/vegetables remain standing firm. Nothing is as satisfying to the appetite and metabolism as protein and fat. An excellent analogy is comparing the burning of newspaper in a fireplace to an oak log. Protein and fat have the long, steady burn characteristics of the oak while carbohydrates flash off their energy in an instant leaving you hungry for more. Low carbohydrate green vegetables and certain fruits (berries in particular) have much higher fiber and antioxidant content than the much touted "whole grains" and a fraction of the fattening carbohydrate load. For a thorough denunciation of vegetarianism, soy worship, and  false claims against  animal raising and consumption see The Myths of Vegetarianism by Stephen Byrnes, PhD.