Grass-Fed Beef

100% Grass-fed
Grass-Fed Traditions currently supplies 100% grass-fed beef from small-scale family farms in Wisconsin. Our cows are all grass-fed Angus and Galloway (mostly Galloway). How do we define “grass-fed?” The cows are on pasture, not in feed lots eating silage. They are also finished on grass, and do not eat grains at all. We don’t process animals in the winter or early spring, when they are only eating dry grass. Our animals are eating green grass right up to the time of processing, and are dry aged before packaging. Many sources of “grass-fed” beef today are simply from cows in feedlots eating silage year round.

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146-56.)

Omega 3’s
Omega 3 is an essential fatty acid for human growth and development. We must have it to be healthy. Grass-finished beef is a great source for this essential nutrient. The source of Omega 3 is the green leaves of plants. When cattle eat their natural diet, beef becomes a great source of Omega 3. Grain is not a rich source of Omega 3, so standard, cattle-finishing practices cause the Omega 3 level to decrease dramatically.

Galloway Cattle
Galloway cattle are an ancient breed that originated in the rugged hill country of southwestern Scotland. They are related to the Angus which was developed in northeastern Scotland. While the Angus was selected for rapid growth on better feed, the Galloway was selected for its ability to thrive on poor forage in a cold wet climate. They were first imported to the states in the 1850s. They are still rare in North America, and worldwide only number about 10,000. Their popularity is now increasing with the renewed interest in grass-fed and grass-finished beef.

The Galloway, unrivaled as a grazing breed, utilizes coarse grasses frequently shunned by other breeds. They have the ability to produce a high quality beef product directly from grass. Due to the breed’s naturally dense, insulating coat the Galloway does not layer on excessive outside fat. Results of a multi-breed research project conducted by a Canadian Government Experiment Station, reveal that the Galloway ranks second only to the Buffalo in hair density tests. The robust, hardy nature of the Galloway is especially suited for northern harsh climates. The claim that Galloway beef is juicy, tender, and flavorful is substantiated in recent USDA tests of Galloway crossbreds, when compared with eleven other breeds. Results of the Cycle IV Germ Plasm Evaluation (GPE) Program at the USDA Meat Animal Research Center (MARC), Clay Center, Nebraska, showed the Galloway crosses placing at the top of the chart for flavor, juiciness and tenderness.1

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Orders are shipped Mondays through Wednesday each week.*

Dry aged

Grass-fed Beef Combo Packages
Limited time specials

Grass-Fed Ground Beef

Grass-Fed Roasts, Soup Bones, Liver
Oxtails, Hearts

Grass-Fed Steaks and Ribs

Coconut Rosemary Meatloaf

Prepared using Grass-fed ground beef Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

• 3 tablespoons coconut oil
• 5 cloves garlic, minced
• 1 large onion, chopped
• 3.8 lbs. sirloin tip roast, cut into strips
• Salt and pepper to taste
• 3 (8 oz) containers mushrooms, sliced
• 1 tablespoon dill weed
• 1/2 cup red wine
• 1/2 cup beef or chicken stock
• 2 tablespoons coconut water vinegar
• 1 tablespoon Worcestershire sauce
• 3 tablespoons coconut flour
• 1 tablespoon tapioca flour/starch or cornstarch
• 1 16 oz container sour cream
• 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

See also:

Börek recipe (Turkish meat pastry)
Coconut Rosemary Meatloaf Recipe
Coconut Flour Meatloaf Recipe (Gluten Free)
Curried Beef & Veggie Pasta Recipe
Grass-fed Meat Pie Recipe
Nourishing Chili Recipe
Savory Hamburgers with Coconut Oil Recipe
Sautéed Vegetables with Beef Recipe

*Note: Cold storage and frozen items like Grass-fed Beef are shipped from a separate location (Minnesota) and have separate shipping charges from non-cold storage items. They are shipped in coolers with dry ice (the ice is used up by the time it reaches you most of the time.) Shipping charges depend on weight and zip code, and will be chosen at check out. If you are in a hot location such as the southwestern desert area of the US, you should choose 2nd day air or overnight to be sure your order arrives frozen. Orders are shipped Mondays through Wednesday each week. Due to the nature of the products, perishable food items such as meat, poultry and dairy are not eligible for refund or return. If the shipment is damaged we will replace it.

1. Oklahoma State University, Department of Animal Science, Galloway Breed description: http://www.ansi.okstate.edu/breeds/cattle/galloway/index.htm