There’s a real movement to get into grass fed meats and get some on your table. Many people have no idea even why they want to be a part of this movement; and they are likely just as confused about free range meats as they are about every other meat they are buying. I know this from working in the retail meat business all of my adult life. Range fed meats such as bison, elk and turkeys are good example of animals that are often available from free range farms that use traditional methods of primarily grass feeding the animals to produce a more natural end product. This is however not the same as organic production, though they share many the same principals.
Organic animal production requires the land, environment and even the feed the animals eat be organic and certified organic. Many will argue the free ranged animal is a more natural process than organic production and I am on that bandwagon myself.
If there is a difference in the mind of the consumer that is good enough for the industry. Yet, there are a couple of measurable differences however small they may be. Grass fed beef for instance has a distinct flavor, I would say a little pungent and somewhat creamy. I am a real meat head so I like to try stuff. Free range poultry is somewhat the same and noticeably has some taste unlike the mega farm birds you buy in the supermarkets I’ve worked for all of my life.
Fox News Quote
“Grass-finished beef has a more favorable ratio of Omega 6 and Omega 3 fatty acids and a higher level of conjugated linoleic acids (CLA’s), known for fighting cancer and fat. While this has personal health appeal to some, Woerner says there are not major nutritional differences between the two types of beef. He says grass-fed is a niche market and the majority (97 percent) of beef production in this country still comes from conventionally raised cattle.”
Grass fed animals produce more amino acids, not enough to keep you from dying but, it’s all good. Traditional breed turkey raised on grass fields are nothing like what your mama has been preparing for the last 30 years. The are distinct breeds such as Heritage breed that are raised on small farms using dated methods producing some of the same turkey that were enjoyed in colonial times. The flavors are distinct and could even take a while for them to grow on you.
Short and sweet version of why anyone would go to the trouble and expense to buy meat that is not that different, I believe there is value beyond economics, and even a perceived health value; that is the feeling derived from being a part of reviving a commitment to heritage, sustainable production and ecological animal husbandry, and besides all that, “variety meats taste great” eat some and break free from the ordinary.
Our supplier offers free range meats raised in sustainable and environmentally consicious conditions to produce quality meats that will add variety and enjoyment to your special occasions or family meals. The caveat is you may get hooked on grass……..
George Edmonson Jr
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