Galloways on Fresh Grass, June 2005.
Mark and daughter, Laura on break from working cattle, November 2005
Click here to see my Beef Price List for fractional (quarter, half and whole) beef pricing and availability. To place an order, contact Mark Fickes at 218-837-6109 or via e-mail: firstname.lastname@example.org. Deposit of 20% by check or money order required with balance due on delivery. Mailing address: 44617 Co Hwy 75, Sebeka, MN 56477Welcome to Hay Creek Stock Farm, located in Northeastern Ottertail County, Minnesota, United States. My beef grow in sync with the pasture season and eat grass and forage legumes with NO supplemental grain. I raise Galloway / Shorthorn cross beef cattle, both heritage British breeds known to perform on grass. My beef is 100% grass-fed and hormone and antibiotic free. Beef is dry-aged, hand-cut and vacuum sealed under USDA inspection at Miltona Custom Meats, a small family business. You'll be pleasantly surprised at the appearance and robust flavor of my beef. NOT pinkish red like the grocery store variety - but rather a deep red, almost burgundy color, even the ground beef. Unlike some grass-fed beef it has a respectable level of marbling for a quality eating experience. Pricing is straightforward, based on actual, scale-printed label weights, with no additional processing fees. No mystery as to what your beef will actually cost per pound .
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. 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.
All About Hay Creek Stock Farm - learn more about the farm.
Hay Creek Pasture Raised Beef - read on for more details about my beef
Click here to view the table of cooking temperatures for all types of meats.
Links to other sites of interest:
Book List -- (retail prices included, most of these books are generally available at numerous online sources for significantly below retail, check out www.Amazon.com, www.borders.com, and www.BarnesandNoble.com):
A Galloway Calf Doggone Bale