Saturated Fat is the No. 1 Culprit in Beef

V. Mac’s Beef Tips – February, 2007

Did You Know?

Saturated Fat is the No. 1 Culprit in Beef

Background

The Angus and Hereford breeds produce most of the table beef in the USA. These breeds tend to mature early and fatten easily. And when their feeder calves are grainfed, their finished caresses are covered with mostly white saturated fat.

The US Department of Agriculture (USDA) knows well this fat dilemma. They would like to minimize the outside fat, called “Yield Grade” (YG-1 being the least). But they would also like to maximize the internal fat, the intramuscular fat, called marbling. They believe that abundant marbling is essential for good eating quality. So they have devised a beef grading system that rewards intramuscular fat. The USDA beef grades of Prime, Choice, Select, or Standard are determined, among other things, by how much marbling fat is in the Ribeye loin. Prime being the fattest. Therefore, according to USDA, the best eating quality beef is USDA Prime, YG 1- 2. And herein is the dilemma. The saturated fat levels in USDA Prime or Choice beef can cause your cholesterol to go UP!

What is the Answer to this Dilemma?

The answer is: (1) Become a vegetarian or (2) Eat a vegetarian . Our breed is Charolais which is naturally lean and when grown on a totally vegetarian diet, their fat content is only about 5-6 % (only 2-3 % is saturated) and yet the eating quality is outstanding.

A Personal Note from V. Mac

At my physical last year, my cholesterol was “borderline elevated” and my weight was 239 pounds. I began to Google research “cholesterol”. And I found the following dietary rule: “Reduce the fat calories in your diet to about 10% of the total calories and
hold the saturated fat % to as low as possible.”

I started implementing this rule in my diet and my cholesterol levels have returned to the “normal range”. Also, my weight is down to 209. The rule is pretty easy to follow. Just read the labels and do the math. By the way, Baldwin Charolais Grassfed Beef easily falls within the rule.


V. Mac

“Beloved above all things, I wish that you prosper and be in good health, even as you soul prospers”
lll John, verse 2

V. Mac's Beef Tips - December, 2006

V. Mac’s Beef Tips – December, 2006
Did You Know?
Whole Foods Wants Locally Grown Grassfed Beef

I subscribe to a monthly “grazing” publication called, “The Stockman GrassFarmer”. In a recent issue, Whole Foods announced a new policy of buying and offering locally grown grassfed beef. Also, they want to buy and sell local pastured eggs, dairy, chickens, turkeys, sheep, and pigs. In other words, according to CEO and co-founder, John Mackey, Whole Foods is now committed to supporting local family farms and ranches who produce and sell natural foods such as organic and/or grassfed.

Whole Foods is the darling company in the organic food world. John Mackey partnered with 2 friends in 1980, borrowed some money, and opened an “organic” store in Austin, TX. During the next 26 years with aggressive building and mergers, this meager beginning was parlayed into a dynamic Organic Food Market chain of 187 stores doing $5.7 billion in sales last year. As reported in the June, 2006 V. Mac’s Beef Tip, their annual growth for the past 5 years has been 20.7%. But not resting on their laurels, they are projecting $12 billion in sales by 2010.

Why is Whole Foods So Successful?

It is uncanny how Whole Foods so early predicted customers that I call the “new consumer”. A consumer that wants to eat healthy, who wants to protect the environment, who cares about animal welfare, who is concerned about food safety, who wants to buy locally produced food and to support family farms, who wants to conserve energy and encourage sustainable agriculture production. These new consumers tend to be computer savvy, well read and well educated with above average incomes. Whole Foods has been quick to recognize and serve these new consumers with a user-friendly, organic food retailing system that meets their demands. There is an old Texas saying: You have to dance with the one that “br-ung” you. Clearly, Whole Foods knows it is to the new consumers that “br-ung” them.

Wishing You a Healthy and Prosperous New Year
(Above all you can Ask or Think)—Check it Out, Ephesians 3:20)

V. Mac

V. Mac’s Beef Tips – October, 2006

Did You Know?
Grass, Lean and Local is “UP” Grain, Fat and Big is “DOWN”

A “paradigm shift” is something that happens so gradually that it goes undetected --- maybe for years. But one day there is a tipping point and everyone starts talking about it. We are seeing before our eyes a paradigm shift in beef. Consumers are demanding new requirements for beef. Namely, that beef be grassfed, lean and locally produced. The following is excerpts from the June 11, 2006 issue of Time Magazine:

“The Grass Revolution”

“Grass is a low-starch, high-protein fibrous food, in contrast to carbohydrate-rich, low-fiber corn and soybeans. When animals are 100% grassfed, their meat is not only lower in saturated fats but also higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Ground beef and milk from grassfed cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grassfed meat is higher than grainfed meat in vitamin A and vitamin E, two important antioxidants.” The beef paradigm shift is being driven by consumers who want the health benefits from grassfed beef (not to mention the dining pleasure).

“The Lean Revolution”

Long before “The Grass Revolution” started, many consumers were already into the “Lean Revolution”. Twenty years ago, Laura Freeman, Lexington, KY, started marketing all-natural beef that was lower in total fat content. Her business, Laura’s Lean Beef, was a whopping success, with a compounded growth rate of more than 20% per year. Her gross sales last year totaled over $147 million. Laura Freeman has proven that lean is one of the big new consumer requirements in the beef paradigm shift.

“The Local Revolution”

The paradigm shift also includes consumer demand for local beef, driven by contempt for mega farming. Almost daily, the news media is reporting something bad about beef (i.e., Mad Cow, E-Coli, Feedlot Run-off, etc.). Consumers are leaving mainline food chains and seeking Organic Markets, Farmers Markets and All Natural food stores. The new consumer wants pastured beef raised on family farms. This is a new day for the family farm, allowing sales with profit margins sufficient for real sustainability!


V. Mac

Proverbs 23:27 states: “--- know the state of thy flocks and look well to thy herds”.

V. Mac’s Beef Tips – October, 2006

Did You Know?
Grass, Lean and Local is “UP” Grain, Fat and Big is “DOWN”

A “paradigm shift” is something that happens so gradually that it goes undetected --- maybe for years. But one day there is a tipping point and everyone starts talking about it. We are seeing before our eyes a paradigm shift in beef. Consumers are demanding new requirements for beef. Namely, that beef be grassfed, lean and locally produced. The following is excerpts from the June 11, 2006 issue of Time Magazine:

“The Grass Revolution”

“Grass is a low-starch, high-protein fibrous food, in contrast to carbohydrate-rich, low-fiber corn and soybeans. When animals are 100% grassfed, their meat is not only lower in saturated fats but also higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Ground beef and milk from grassfed cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grassfed meat is higher than grainfed meat in vitamin A and vitamin E, two important antioxidants.” The beef paradigm shift is being driven by consumers who want the health benefits from grassfed beef (not to mention the dining pleasure).

“The Lean Revolution”

Long before “The Grass Revolution” started, many consumers were already into the “Lean Revolution”. Twenty years ago, Laura Freeman, Lexington, KY, started marketing all-natural beef that was lower in total fat content. Her business, Laura’s Lean Beef, was a whopping success, with a compounded growth rate of more than 20% per year. Her gross sales last year totaled over $147 million. Laura Freeman has proven that lean is one of the big new consumer requirements in the beef paradigm shift.

“The Local Revolution”

The paradigm shift also includes consumer demand for local beef, driven by contempt for mega farming. Almost daily, the news media is reporting something bad about beef (i.e., Mad Cow, E-Coli, Feedlot Run-off, etc.). Consumers are leaving mainline food chains and seeking Organic Markets, Farmers Markets and All Natural food stores. The new consumer wants pastured beef raised on family farms. This is a new day for the family farm, allowing sales with profit margins sufficient for real sustainability!


V. Mac

Proverbs 23:27 states: “--- know the state of thy flocks and look well to thy herds”.

V. Mac's Beef Tips--August, 2006

Did You Know?
A Family BBQ Can be Messy and Time Consuming

When most Southern families plan a BBQ, it is usually a pig picking. And the project can be messy and time consuming. But, when the Baldwin family plans a BBQ, you can bet it is going to be Charolais Beef and the only “picking” we do is the Corn on the Cob from our teeth afterwards.

V. Mac’s Quick and Easy Beef BBQ

The following is an easy BBQ plan that I guarantee will work---100% of the time.

1. Select Chuck or Shoulder Beef Roasts (Short Ribs will also work) from grassfed steers that have been dry aged and processed into frozen cuts. If you buy it frozen, you can be assured that no chemicals have been added.
2. Buy a “throw away” pan, about 3 inches deep, large enough to hold your roasts laid side by side. We buy “Stubbs BBQ Sauce” and cut it about 50/50 with water. Stubbs is a legendary Texas BBQ sauce especially formulated for beef.
3. Thaw the roasts to room temperature, place in the pan and cover the beef with the 50/50 Stubbs sauce. Cover the pan with foil and put on the grill (or in the oven) at about 200-250 degrees. In 30-45 minutes, you will need to turn the Roasts to assure they are not sticking. Keep the beef covered with sauce and the pan covered with foil. Cook low and slow until fork tender (maybe 2-3 hours).

Serve with Sweet Ice Tea, Baked Beans, Cole Slaw, Sourdough Rolls and Corn on the Cob. Don’t forget to thank the Lord for the food and give thanks that you were born an American. Without the hand of Providence, you could have been born as one of the world’s 5 billion plus non-Americans. Think about it—you had no say in the matter!

Blessings,


V. Mac

“D.E.T.E.R.M.I.N.A.T.I.O.N -- Some succeed because they are destined to, but most succeed because they are determined to.”

V. Mac's Beef Tips--July, 2006

Did You Know?
Well-Done Lean Burgers can be Juicy

Most Ground Beef lovers are big on Burgers. Our Son would rather have a big, medium rare, juicy Charolais Burger than a Ribeye Steak. But Ground Beef from our grassfed steers is over 90 % lean. And this low fat can make Burgers dry if they are over-cooked. But Alton Brown from the Food Network has a wonderful tip that will make lean Burgers juicy every time ----guaranteed.

Alton recommends the following Burger Tip:

• Place parchment paper over the bottom of a flat (biscuit) pan.
• Take some lean ground beef at room temperature and roll it out evenly in the pan, about ½ inch thick.
• Sprinkle on one or more of your favorite toppings (like, grated cheese, mushrooms, fresh diced onions, salt, pepper, garlic powder, etc.)
• Lift the parchment paper up and fold the ground beef over into a two layer stack.
• Take a sharp knife and cut the stack into square Burgers and let the Burgers rest over night in the fridge. When cooked, the toppings will slowly melt and permeate the Burgers. The juices and flavors will surprise and delight your guests.

One final tip, your cutout Burgers will be square. So tell the guests your Mom said to never cut corners. This is a line used by Dave Thomas, founder of Wendy’s Restaurants, because their burgers are always made square.

Surprise your family. Go online to www.baldwinbeef.com and order a 15 pound box of our grassfed Ground Beef and start planning a big family cookout.

Blessings,
V. Mac

“Who satisfieth thy mouth with good things so that thy youth is renewed like the eagle’s”. Psalm 103:5

V. Mac's Beef Tips - June, 2006

Did You Know?
USDA & US Cattlemen are not Listening (Yet)

Several months ago, the Wall Street Journal reported that Whole Foods posted average annual revenue increases of 20.7% for the past five years. The WSJ also reported that Albertsons, the world’s largest Supermarket chain, is looking for a buyer (it may be sold by now) and so is the Safeway chain. Organic and natural food products are the fastest-growing food sectors in both the US and Europe. And the commodity food Supermarkets are beginning to feel the pinch.

Baby Boomers are demanding healthier foods and grass fed beef is getting higher on their shopping list. If US cattlemen don’t produce the grass fed beef they want, they will find it on the world market. In my January Newsletter, I mentioned that Country Of Origin Labeling (COOL) is right around the corner. And soon imported beef will be sold throughout the nation. In fact, the Boomers will think it is “cool” to eat imported beef.

Brazil is the country to watch. They have clean water and pristine pastures. They are like the US western range country was 150 years ago. Brazil has 100 million more cows than the US with a lot more are on the way. In 2004 Brazil increased their nation herds by 4.6 million cows. The US herds grew by only 0.19 million. They can bury us in grass fed beef and once US Consumers discover the full rich flavor and health benefits of their beef – the hay days of US Feedlots and USDA Choice Grain fed beef will be gone forever. Whole Foods was recently selling “Uruguayan” grass fed beef for 20% more than US natural grain fed beef.

If US Cattlemen fail to take new Consumer demands and foreign competition seriously, they will find themselves like Ford, Chrysler and GM ------trying to sell into a shrinking market.

To Your Health

V. Mac

V. Mac's Beef Tips - February, 2006

Did You Know
Consumers Want COOL Beef and More

COOL is a term that’s receiving a lot of attention these days. COOL stands for “Country Of Origin Labeling” and the discussions in USDA are whether COOL should be mandatory or voluntary. The bottom line is this: Consumers want to know where their beef is grown. And more importantly, how (grain fed or grass fed, all-natural or chemically exposed, etc.).

A current sore point with US cattlemen is that frozen lean beef is being shipped into the US from Brazil and Argentina and is being sold in our ground beef unbeknown to consumers. Quite frankly, I am not as much worried about the imported beef (which, is mostly grass fed) as I am about US beef fat.

Americans have developed an addictive taste for beef fat. USDA Choice Steers when dressed are completely covered with white fat. Most of the fat is trimmed away but not discarded. Rather it is mixed and sold in ground beef. Ten pounds of 70/30 hamburger contains 7 pounds of lean and 3 pounds of fat.

Here is my concern: Most feedlot steers in the US are implanted with growth hormones that are estrogen based. I worry that some legal level of estrogen may be residual in the fat being concentrated in hamburger. Our teenagers love hamburgers. Has anyone else noticed how early our teenagers are developing these days? We are seeing 13 and 14 year old girls that are looking more and more like 25 year old women!

Remember, Beef is what’s for Dinner. I recommend that you shop and make your beef dinner hormone free.

To Your Health,

V. Mac