V Mac's Beef Tips

Saturated Fat is the No. 1 Culprit in Beef

2007-03-19T20:17:00.000-04:00

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

2007-01-03T09:02:00.000-05:00

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

2006-11-01T20:34:00.001-05:00

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

2006-11-01T20:34:00.000-05:00

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

“The Grass Revolution”

“The Lean Revolution”

“The Local Revolution”

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

2006-09-04T00:56:00.000-04:00

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.

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.
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.
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

2006-07-20T22:36:00.000-04:00

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

2006-06-02T19:04:00.000-04:00

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

2006-02-12T08:32:00.000-05:00

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

V. Mac's Beef Tips - January, 2006

2006-01-06T19:46:00.000-05:00

Did You Know
Readers Love Flank Steak!

The November “V. Mac’s Beef Tips” on Flank Steak brought lots of email about this unique steak. Sam Griffith’s email with his Mom’s recipe was particularly good and he has given me permission to pass it on:

Joann’s Flank Steak Recipe: “I Can’t Believe I Ate the Whole Thing”

“My Mom hooked me on flank steak when I was a kid and it is always a show-stopper when I have dinner guests. The recipe is as follows: Poke a flank steak all over on both sides with a sharp fork. Sprinkle generously with each of the following in about equal proportions on both sides.Garlic Salt (not powder), Onion Salt (not powder), Freshly ground black pepper and Table saltLet the steak sit for about 45 minutes to let the salts soak into the meat. Grill on a hot grill for a very short time (~3-4 minutes), flip and grill for a couple of minutes more. Flank steak is thin, so it cooks quickly, and you really want the center to remain red or at least quite pink. I usually take it off the grill and check it by cutting it across the grain in the middle and then putting it back if it needs more time. Remember however that it will keep cooking a bit after you take it off the grill and the end pieces will be more done than the middle. Slice the meat across the grain as thinly as you can, starting from one end and working toward the middle. Use a very sharp knife and cut with the blade 45 degrees to the work surface so that the strips you slice are wider from top to bottom. The meat should be red or pink in the center. If the center of the steak is too red for your tastes, you can Microwave individual portions after you have sliced them get it just as done as you like ...but don't overcook.”

Happy New Year,

V. Mac

Psalm 103:5 “Who (the Lord) satisfieth thy mouth with good things; so thy youth is renewed like the eagle’s”

V. Mac's Beef Tips, November, 2005

2005-12-04T11:51:00.000-05:00

V. Mac’s Beef Tips – November, 2005
Did You Know
Beef is what’s for Dinner---- But what about BREAKFAST?

When Peggy and I go shopping, I usually visit the meat department and I cease to be amazed at how unhealthy the breakfast and lunch meats are. Just reading the nutrition labels raises my blood pressure.

Nutritionist state that meat should have 10 or more grams of protein for each gram of fat per serving. I can find no sausage, bacon, ham or lunch meat that meets this spec. So what healthy meat do we eat for breakfast or lunch? Flank Steak!

Flank steak is the most unappreciated, underutilized and undervalued cut in the entire steer. As the name implies, it comes from an approximately 1-2” thick muscle that lies on the side (flank) of the steer between the last rib and the hind quarter. There are only about 8-9 good flank steaks in an entire steer.

In Europe, most breakfast menus offer “Steak and Eggs” and their choice of steak is flank. After grilling, it can be kept several days on refrigeration and sliced thin and served cold or hot. Flank is not the tenderest steak in the steer, so it should be marinated. Peggy has a proven homemade marinate that works great. Her recipe can be found on the http://www.baldwinbeef.com/ website.

Our Cheese-Maker friend, Eldore Hanni, stopped at our farm this week for a short visit. Eldore is the founder and owner of Farmstead Fresh Raw Milk Cheese, a Pennsylvania grass-fed cheese company. When Eldore’s cheese and our beef are combined on any kind of sandwich or roll the response is always the same--WOW! Go to his website (http://www.farmsteadfresh.com/) and order some of his awesome Cheddar for Christmas gifts. We believe in this cheese so much that we include a free sample in every box of beef that we ship.

Merry Christmas,

V. Mac

Psalm 2:12b: “Blessed are all they that put their trust in him.” Have You?

V. Mac's Beef Tips-October, 2005

2005-11-01T08:06:00.000-05:00

Did You Know?

Feeding Antibiotics Is A Cause For Concern

There is one part of you that does not like antibiotics ---- YOUR DIGESTIVE TRACT. It is like the transmission in your car. You don’t think much about it until it quits. About 2 weeks ago mine quit working! I have always enjoyed good health, never really been sick and never been admitted to a hospital. My strongest medication was ½ a baby aspirin. But on October 19th, everything became blocked and I entered Duke Hospital.

The good news is, the blockage disappeared just like it came (thanks to many answered prayers) and I have never felt better.

In the course of reading about intestines and colons, I learned an amazing fact: THEY DO NOT LIKE ANTIBIOTICS! A healthy intestine is home to billions of friendly bacteria. These friendly bacteria are our first line of immune system defense. They prevent harmful bacteria from multiplying, neutralize carcinogenic substances and suppress the growth of tumors. But when antibiotics are consumed, the good bacterial flora declines, the bad is allowed to multiply and our immune system begins to weaken.

What does this have to do with Beef?

Most beef in the U.S. is grain-fed in feedlots. To control sickness, the cattle are fed non-therapeutic levels of antibiotics. In 2004, over 35 million pounds of antibiotics were produced in the U.S. and the Livestock and Poultry Industries consumed the vast bulk of them.

To protect against antibiotic exposure, shop for all-natural, (antibiotic and hormone free) beef. Our beef is all-natural, grass-fed and extra lean, making it chock full of healthy eating. A final thought---- you should never have to sacrifice beef quality for healthy eating. Your all-natural beef should always be tender, tasteful and reasonably priced. If not, keep shopping!

V. Mac

Psalm 139:14 states: “I will Praise Thee; for I am fearfully and wonderfully made...” Could Praising God be an important factor in good health?

V. Mac's Beef Tips-September 2005

2005-09-30T14:23:00.000-04:00

V. Mac’s Beef Tips – September, 2005
Did You Know?
Eat More Omega-3 Fats - For a Healthier You!

One of the most popular health sites on the web today is (http://www.mercola.com/), written by Dr. Joseph Mercola. In a recent article sent to me by Bill Bowman, a friend and beef customer, Dr. Mercola deals with the ratio of Omega-6 to Omega-3 Essential Fatty Acids (EFAs).

Quite frankly, I was ignorant of the “Omega-6 / Omega-3 Ratio” until I read this article. But thank God my mother was not ignorant! She fed our family “home killed beef” and fresh fish several times each week, both of which are loaded with Omega-3 (the good kind). Dr. Mercola warns that: “most Americans, young and old are deficient in Omega-3 fats. The ideal ratio of Omega-6 to Omega-3 fats is 1:1. But because our national diet is so high in oils and foods loaded with Omega-6 fats, we are running an Omega-6 to Omega-3 ratio that averages 20:1 - sometimes up to 50:1!

Much of this Omega-6 comes from processed foods such as: potato chips, baked goods, salad dressings, margarines, shortenings, etc. Also, we are using the wrong kind of oils in cooking such as: corn, soy, canola, safflower and sunflower, all are high in Omega-6. The best kind of oil is virgin olive oil, a monosaturated fat. We are consuming 75 times more polyunsaturated (Omega-6) fats each year than our Grandparents.

Diets that are overloaded in Omega-6 actually promote disease. Whereas diets with optimal Omega-3 levels greatly improves overall health. Omega-3 actually reduces the risk of heart disease, stroke, cancer, diabetes and a host of other diseases.

What does all of this have to do with a Beef Tip?

The tip is this: the average grain-fed steer has an Omega-6 to Omega-3 ratio of 20:1 whereas the average grass-fed steer has a ratio that is closer to 1:1. (Weiss, 2004)

In summary, three points for optional health:

1) Eat Fish At Least Once Or Twice Weekly. Cold Water Fish is Best.
2) Use Virgin Olive Oil in Salads Or Cooking.
3) Make Sure Your Beef Is Grass-Fed. Check the Fat, It Will Be Pale Yellow.

V. Mac

V. Mac's Beef Tips-August, 2005

2005-09-01T15:55:00.000-04:00

Baldwin Charolais Beef Grass-Fed Steers

Did You Know?
Grass–fed beef is growing in Consumer demand.

The growing demand for Grass-fed beef is the result of a general awaking that “we need to start eating healthy”. Many Americans know there is something wrong with our national health. We are told that 31 % of the youth from age 6 to 19 are Obese, mostly caused by their eating habits. Also, experts estimate that 30-40% of U.S. children will develop Type 2 Diabetes during their lifetime because their saturated fat intake is sufficient to induce insulin resistance. We constantly hear of friends having Heart Attacks. The first recorded U.S. death from Heart Attack (myocardial infarction) was recorded in 1921. By 1930 we had recorded 3000 deaths and by 1960 we had recorded 500,000. Not to mention the onslaught of Cancer that has a very similar growth pattern! ---- Wow! What went wrong between 1930 and 1960?

I personally believe a hidden factor was the replacing of grass-fed beef with grain-fed beef in America’s diet. Grain-fed beef production exploded in the late 1940s. My July newsletter explained how this happened with emerging Petroleum and Agriculture economies in the late ‘40’s.

Simply stated, the amount of saturated fat being produced and consumed in America could be a major culprit. All beef fat is 50% saturated. Therefore, the more beef fat produced, the more saturated fat consumed. When feedlot fat steers are cut-out, much of their excess fat is trimmed-away; however, it doesn’t go away. It goes into the ground beef that is sold around the nation. It is especially sold to our youth in fast-food burgers. One of the popular new burgers has 1420 calories and 107 grams of fat, over 50 grams saturated! Wow! This is a National Tragedy----- 1/3 of our kids may be sabotaging their health.

V. Mac

V. Mac's Beef Tips-July, 2005

2005-07-31T13:01:00.000-04:00

Did you know?

Honest to Goodness Grass-Fed Charolais Cattle

Just 50-60 Years Ago, American’s Beef Was Mostly Grass-fed

There has been a lot published about the use of hormones and antibiotics in our commodity beef system. It is true that these practices are routinely used to maximize cattle weight gains. However, many researchers believe that feeding grain to cattle in modern feedlots is having more serious consequence on our national health.

Prior to the late 1940’s, cattle were raise mostly on grass. In fact, I can still remember the signs behind the meat counters – “USDA Choice -Western Range-Fed Beef”. Most of the beef was from older steers (2-3 years old and older) with grass-fed carcass fat that was yellow. These steers where loaded with natural Omega 3 and CLA (Conjugated Linoleic Acid), the kind of fatty acids that are good for your health.

Following WWII, the US petroleum industry converted its’ excess fuel capacity to making chemical fertilizers. The returning GI’s when back to the farm and armed with cheap chemical fertilizers and the advent of hybrid corn, America soon became awash with CORN. Feeding corn to cattle was promoted as the grand solution for surplus corn. Hence, the modern feedlot industry was born. Just about every cattleman began to use corn to fatten their steers (including yours truly). Soon new signs when up behind the meat counters – “USDA Choice – Western Corn-fed Beef”. And American consumers began their love affair with the flavor of juicy corn-fed fat beef.

In my next Newsletter, I will explain why some believe that the corn oil industry and feedlot corn-fed fat may be contributing to the decline in our national health.

V Mac's Beef Tips, June, 2005

2005-06-30T13:02:00.000-04:00

Did You Know?

Support your local CSAs and Family Farms

Did you know that Consumers and Farmers are agreeing to support each other! It’s called Community Supported Agriculture (CSA).

The internet, and email is connecting Consumers and Farmers as never before. This is a new day for Sustainable Agriculture and Consumer Health. Direct-farm sales and CSAs are giving Farmers the necessary profit margins needed to stay in business. And Consumers are finding the farm-fresh organic foods they want to feed their families.

It works like this: A Farmer estimates his food production over a certain period (i.e., vegetables, poultry, eggs, pork, beef, etc.). Then he makes CSA agreements with “X” number of Consumers to buy his production with periodic deliveries.

This is a good deal for all parties. The Farmer can relax and focus on producing. And Consumers can relax (no shopping) knowing that farm-fresh, organically grown food will be furnished on a planned schedule. The middlemen and their markups are completely eliminated by CSAs!

We will soon be announcing a CSA for Baldwin Charolais Beef. Our CSA will offer regular scheduled UPS shipments of frozen Family Beef Pacs to subscriber homes. And most importantly, it will have guaranteed food safety from pasture to plate.

Email: vmac@baldwinbeef.com
Website: http://www.baldwinbeef.com

V. Mac's Beef Tips-May, 2005

2005-05-31T20:56:00.000-04:00

Marshall Ryegrass-Nature's Real Wonder Grass

Did you know that beef has ZIP. It is an excellent source of Zinc, Iron, and Protein which are three important nutrients in keeping us healthy.

Zinc is a mineral important for attention, short-term memory and brain power. Lean beef is the best source of zinc.

Iron is a mineral important for strong blood, keeping oxygen to the cells. Low iron in our blood will make us tire easily. It is especially important for women to keep up their iron level. Lean beef is the best source of iron.

Protein is made up of about 20 amino acids and they are all needed to build muscle, repair and maintain the body. All but 9 of these amino acids can be made by the body ---- they are called the essential amino acids ---- lean beef contains all the essential amino acids (no single vegetable or fruit can make this claim!).

In summary, the natural way to staying healthy is to enjoy lean beef and replenish your ZIP.

V. Mac

Ps: Don’t forget the vitamin B12 and B6 (lean grass-fed beef is loaded with both.)

Mac’s Beef Tips –April 05

2005-04-28T15:23:00.000-04:00

Spring on the Baldwin Farm

Did You Know?

Did you know that brushing you teeth could be hazardous to your health? I was shocked the other day when I read the fine print on my Pepsodent “Warning: if you accidentally swallow more than use for brushing --- contact a poison control center immediately”. Wow!

We are living in a chemically exposed world that I personally believe is becoming more dangerous each day. In particular, our kids are being exposed to a lot of chemical junk in their fast food burgers. The old saying, “we are what we eat” and they are eating junk like saturated fat, hormones, antibiotics and sodium additives! Is it any wonder that youth obesity and diabetes is increasing at an alarming rate?

In the January 21, 2005 issue of the Southeast Farm Press, they did an article about our farm. In that article, I was quoted regarding the number of sodium additives I found while reading the fine print on some supermarket beef labels. The following is what I found:

Sodium Nitrite
Sodium Phosphate
Sodium Tripolyphosphate
Sodium Benzoate
Sodium Erythorbate
Mono Sodium Glutamate (MSG)

Not all of these were found in any single package, but 1 to 3 was found in all of them. These additives are supposedly there for good reasons, approved by USDA and FDA (e.g., extends shelf life, improve color, retain moisture, improve quality, etc.) But look at all that sodium! Is it any wonder that half of the population over 50 is on blood pressure medication?

But there is good news! USDA does not require any additives in frozen beef. We sell frozen beef --- grass fed, low fat and chemically free. It can be ordered from our website:
www.baldwinbeef.com.

March, 2005 Newsletter

2005-03-24T12:57:00.000-05:00

March Ryegrass Pastures on the Baldwin Farm

V. Mac’s Beef Tip
March 05 Did You Know?

Did you know that Baldwin Ranch Chili Beans is so good it could probably be approved by the U. S. Food and Drug Administration (FDA)!

Well, not exactly. But, FDA has posted on their website the following new dietary statement: “Diets including beans may reduce your risk of heart disease and certain cancers”. That is good news because when you combine your choice of beans with Baldwin Charolais lean ground beef, and some other good stuff you have got a remarkable pot of chili beans. And, to add the topping, put on some aged (grassfed Jesery cow raw milk) cheddar cheese, produced by my friend Eldore Hanni. Visit his website at http://www.farmsteadfresh.com/. A bowl of these chili beans is so tasty; you will tell your friends about it.

The recipe for Baldwin Ranch Chile Beans is posted on our website at http://www.baldwinbeef.com/recipes.html#baldwinchili . We also offer a good tip on how to brown lean ground beef without adding oil.

V. Mac

“The world steps aside to let any man pass if he knows where he is going.” (Source unknown)

February Newletter - 2005

2005-02-26T16:54:00.000-05:00

Making Baldwin Charolais Grass-fed Beef

Did You Know!

Did you know that USDA has approved a "leanness" growth promoter for livestock. Ractopamine Hydrochloride,

a feed additive has been approved for use in cattle. It has been used in pigs since 2001.Ractopamine is used to make feedlot cattle leaner and more efficient. Treated animals will reach market weight sooner than untreated animals.

WOW!

What ever happened to the old fashioned ways like "nautural breeding, breed selection, cross-breeding, etc." to accomplish desired traits rather than to force them with chemicals? By the way, our grass-fed Charolais cattle are naturally lean and they are raised free of chemicals. Tell your friends they can find us on the web at: www.baldwinbeef.com.

V. Mac (cell 336.344.BEEF)

2005-01-21T08:52:00.000-05:00

Check out the green grass!