grass fed and free range

Why Grass-fed and Free-Range?

Grass-fed ruminants had been part of our food for millennia, but almost disappeared from North American diets during the last couple of generations as economic factors favored confinement farms and grain-based feeding over the traditional and natural husbandries of our ancestors. The virtues of grass-feeding ruminant animals are many. There are benefits for the environment such as high carbon sequestration and storage in non-tilled grass-lands, benefits for the lives of the animals such as their capacity to live a more natural and free ranging life, and benefits for the health of the people who eat them, including less risk of heart disease, diabeties, and cancers relating to profound differences in the fat composistions found in grass-fed beef and lamb.

Jo Robinson made it her life work learning, synthesizing, and communicating all that is known on the matter of why grass-fed is best. She even wrote a book by that very name and she operates a website devoted to communicating everything known about why the world would be happier, healthier, and safer with more pasture-based livestock farms. Allow me to introduce Jo Robinson and her fabulous #1 website for grass-fed food and facts -- eatwild.com.

We fully believe that grass-fed beef and lamb and free-range pork, chicken, and turkey, when produced following principals of organic agriculture, are health foods of the highest order.

From a nutritional perspective, the best source of information on the virtues of grass-fed products may be found through exploring the deep archives, news releases, and calls for action at the website of The Westin A Price Foundation for Wise Traditions in Food, Farming, and The Healing Arts. The president of this organization is Sally Fallon Morell. Her cookbook, called Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, is an amasing piece of literature for any home.