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Posted 12/13/2009 9:37pm by Art Ozias.

Shannon Hayes is the host of grassfedcooking.com and radicalhomemakers.com.  She is the author of Radical Homemakers (due out in the next few weeks), Farmer and the Grill, and The Grassfed Gourmet. Hayes works with her family producing grassfed and pastured meats on Sap Bush Hollow Farm in Upstate New York.

The following is a newsletter from Shannon Hayes: TENDER GRASSFED STEAK, Inside and Out.

"Last month we brought two splendid, nearly 30-month old steers through the cutting room for the fall harvest.  Our freezers were filled with glorious, full-flavored, prime beef.  And I mean prime.  Incredibly, there are still folks who assume beef cannot marble without the aid of grain fattening.  Balderdash, I say!  The steaks coming out of the cutting room throughout the late fall have been deeply marbled and rich in flavor.  Typically, early December in the Northeast has many customers leaving the steaks off their shopping lists in favor of the stew meat and roasts.  But those who pause over our beef display just long enough to notice the marbling seize upon the rib eyes and porterhouses…For beef that approaches 30 months in age results in grassfed steak that is truly magnificent.  The trick is to know how to handle it properly, whether you are cooking it indoors, or outside.

The simplest, most commonly heard distinction made between grassfed and factory-farmed meat is that grassfed is leaner. As we’ve just seen, that is not always the case.  The real difference lies in the fact that, by virtue of a beef animal’s active and healthy life, there is true muscle integrity in the meat.  This is wildly different from the feedlot animals, which get little or no exercise, resulting in more flaccid (and, hence less flavorful) cuts.  This does not mean that grassfed steaks are less tender - on the contrary.  Cooked more gently, grassfed meat is wonderfully tender.  The healthy muscle texture does, however, mean that grassfed steaks will be more variable than grainfed meats.  Taste and texture of steaks will vary based on breed, farming practices, pastures, and individual animal characteristics.  Thus, the trick to cooking a delicious steak is to work with the variability and t ake advantage of that beautiful muscle quality. 

We should be treating this meat as “tenderly” in the kitchen or on the grill as the farmers treated the animals in the fields. When cooking a grassfed steak, we want to achieve a delicious sear that creates a pleasant light crust on the exterior of the meat, then allow it to finish cooking at a much lower temperature; this allows the naturally-occurring sugars to caramelize on the surface, while protecting those muscle fibers from contracting too quickly.  Tough grassfed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and overly dry." (Recipes on our web site)

I think someone is finally waking up.  We’ll see.

http://www.ecoliblog.com/2009/11/articles/e-coli-recalls/senator-gillibrand-pushes-for-testing-of-e-coli-in-ground-beef/index.html  

 

BPA  has already been banned in Europe.  I guess we will just have to wait for “our” science to complete its investigation.  I guess the latitude and longitude have potential effects on science.  http://articles.mercola.com/sites/articles/archive/2009/11/24/Why-Canned-Soups-Can-Be-Dangerous-to-Your-Health.aspx

that's it from the hill.  Art and Debra
Posted 12/7/2009 8:39pm by Art Ozias.
  • We are taking orders for next year.  My friend Bob will have 10 hogs, 40 turkeys and will have chickens starting in May.  He will be raising 30-50 fryers every 6-7 weeks.  We (Breezy Hill) should have 10-12 beeves.
  • We still some beef available from the Jan 6 harvest.  We also have some ground beef and hot dogs for Jan.  We are about to our limit on the hot dogs.

It may be time to for some grass finished articles, since we have a lot of new members.  It may be a good refresher for the rest.    http://www.healthy-eating-politics.com/grass-fed-beef.html

 

This is good site to book mark and visit regularly especially if you are interested in healthy eating. http://www.healthy-eating-politics.com/index.html   .

 

Have you wondered why grass finished is better?  Here’s the answer.    

   Why Grass-Fed Beef Is Better for the Environment

Rancher Dave Evans of Marin Sun Farms raises 500 head of cattle on nothing but grass in Nicasio, California. Here he explains how his farm works.

By: Dave Evans, as told to Joel Weber; Illustrations: Heather Jones
Published: March 2008   [ Updated: Nov 7, 2008 - 3:44:18 PM ]

The grass that fills my pastures is a diverse array of mostly native perennials and legumes, such as rye grass and clover. The grass stores the sun’s energy and converts it into carbon, which my cows will eventually convert into protein. Grassland can sequester as much carbon as a forest, which is a claim no factory farm can make. Grass and soil need a break from grazing to recover and regenerate, and I use electric fences to divide the land into paddocks as large as 100 acres and as small as two acres to restrict animals’ access. I change my pasture-management strategy almost daily, but typically the grass will measure about six inches tall when the cattle enter a paddock. I’ll lead them into a new paddock once the grass is half that length.

When cows eat grass, an organ called the rumen—something we humans don’t have, which is why we don’t eat grass—converts the sun’s energy into high-quality protein. As the cattle move throughout the pasture, their hooves help spread and plant grass seed while their feces acts as fertilizer. And because they don’t stand in the same place all day, covered in their own dung, I don’t need to pump them full of antibiotics, the way factory farmers do.

After I move cattle off a paddock, I bring in laying hens to eat the parasites and fly larva that thrive in cow pies. The chickens eat the bad stuff most farmers eliminate with pesticides, and those bugs give the hens’ eggs more flavor. Chicken excrement also contains a lot of nitrogen, which functions as a fertilizer. Most commercial farms increase yields with synthetic nitrogen, and the farms excrete so much fertilizer that it ends up in the ocean where it kills sea life. Keeping free-range chickens prevents that sort of pollution. I simply move the hens so that excess nitrogen never builds up and the soil stays healthy.

Learn more about Dave Evans or find grass-fed beef near you by visiting eatwild.com


The following is a great article from the New York Times.  Nicolette Niman is also the author of the book I donated to the local library, Righteous Porkchop, and it is now available for check out.   She knows her facts.  It’s a good read.  http://www.nytimes.com/2009/10/31/opinion/31niman.html?_r=2&scp=1&sq=nicolette&st=cse



that's it from the hill.  Art and Debra

Posted 11/28/2009 10:33pm by Art Ozias.
  • We have two beeves scheduled for Jan 2010.  When these are gone there won't be any more beef until next fall at the end of the next grazing season. We always have worked on a first one to order, first gets it basis.  We also still have the ground beef/hot dog offer.
  • I hope all that bought turkey were satisfied.  I received one positive response.  It's nice to get feedback.

"Best turkey we've ever had. Thank you!!! " Glad you enjoyed the bird, Ronnie P.

Our last chicken day is Dec 20.  I have notified everyone that has ordered chickens.  If anyone should cancel, I'll send out a quick Breezy Hill Update.

Where do you carry your cell phone?  http://articles.mercola.com/sites/articles/archive/2009/11/19/A-Cell-Phone-on-Your-Hip-Weakens-Your-Bones.aspx  

 

More info regarding thimerosal.  http://articles.mercola.com/sites/articles/archive/2009/08/06/Proof-That-Thimerosal-Induces-AutismLike-Neurotoxicity.aspx

 

More cell phone dangers.  http://articles.mercola.com/sites/articles/archive/2009/08/06/Your-Cell-Phone-and-Brain-Tumors.aspx

For those of you that have access to the Trails Regional Library, Food, Inc, will be available next week.  They have agreed to accept my extra copy.

that's it from the hill.  Art and Debra

Posted 11/24/2009 8:30pm by Art Ozias.
  • We wish everyone a happy Thanksgiving.  If you are traveling, have a safe trip.  We will be at home with our family.  Our dinner will be all local, except for cranberries and olives.
  • We still are taking orders for the hamburger and hot dogs.  The minimum order is 20 pounds, mix or match.  See a recent update for pricing. 
  • We also still have freezer beef for sale.  If interested send me an email.  The next harvest date is Dec 6.  Delivery will be end of Dec.  Remember, we dry age for three months.

Swine flu is constantly in the news.  Is it justified?  Decide for yourself.  http://articles.mercola.com/sites/articles/archive/2009/11/17/Obama-Administration-Launches-Deceptive-Swine-Flu-Propaganda-Blitz.aspx

 

Be sure to read Aspartame Dangers You Need to Know.  Also is Splenda really Splendid?

 

http://articles.mercola.com/sites/articles/archive/2009/11/17/One-More-Reason-to-Ban-Artificial-Sweeteners-from-Your-Diet.aspx

If you are interested in learning more, or have a friend that uses Aspartame and is not concerned about MSG,  we have a DVD, Sweet Remedy, that exposes the extreme dangers of both. 


Very interesting.  A kiss is not just a kiss.  http://articles.mercola.com/sites/articles/archive/2009/11/21/The-Unromantic-Truth-About-Why-You-Kiss.aspx

Two of the four books I donated to the local library have been processed.  Righteous Porkchop and Agenda for a New Economy.  They have two copies of Food, Inc.  They are located at Higginsville and Concordia.  I was sent an extra copy and it will be in the Warrensburg facility tomorrow.   Anyone not attending our showing can check it out at the library.


that's it from the hill.  Art and Debra
Posted 11/18/2009 9:05pm by Art Ozias.
  • Thanks to those that came out on a rainy night to watch Food, Inc.  What a great movie.  It covers all the problems, except raw milk.   No one seems to want to tackle that yet.
  • Went to Nature's Pantry today and hamburger is $7.19 per pound.  I know mine at $3.75 is priced right.  It is comparable to our local stores.  The difference is that mine is grass finished and has therefore the correct omega-3, omega-6 ratio, as well as, all the other things.  If in doubt go to www.eatwild.com and refresh yourself on the benefits.  I am taking orders for ground beef and hot dogs. 
  • At the movie last night, I asked "how many read the New York Times article that I sent recently in an update".  No one had.  I am providing the link again.  It is important to know how they put together ground beef that is in your super market.  Here it is http://www.nytimes.com/2009/10/04/health/04meat.html?_r=2&scp=1&sq=oct%204,%202009%20e-coli&st=cse .   You may want to forward this to a doubting friend.  They will then know why you get yours from www.breezy-hill-farm.com .
  • Hard white winter wheat at Nature's Pantry is $1.29.  We have it priced at $.80.  I am sending the following for those of you who may want to consider baking your own bread. http://www.fieldstoneorganicfarm.com/recipes/making_bread.htm
  • Lard is sold.  There may be some more in the future.  If so, I'll post it in an update.
  • That's it for now.  Art and Debra
Posted 11/15/2009 10:18pm by Art Ozias.
  • I recently (four weeks ago) donated four books to the local library (Warrensburg).  I have checked a couple of times as to the status.  Finally, this past week I was told the procedure is, if someone requests the books, then it will be red tagged and the process of adding the book to the circulation would begin.  I thought I was helping by donating the books.  So, I need someone to request the following books: AGENDA FOR A NEW ECONOMY, BY DAVID KORTEN; RIGHTEOUS PORKCHOP,  BY NIMAN; THE UNTOLD STORY OF MILK, BY DR. SCHMID; REAL FOOD, BY NINA PLANCK.  Let me know so I can keep tabs on our library.
  • FOOD, Inc this Tuesday at 6:30 at La Sous Terre.  Bring a friend.
  • Ground Beef and Hot Dogs.  Let me know how much you want.  It will be available in Jan.  Minimum order is twenty pounds.  Check the last update for pricing.

Be sure to read the rBHG article by Dr Epstein  http://mail.google.com/mail/?ui=2#inbox/124c5a56baf6887a 

I'll bet they are selling local ground beef in the Massachusetts area.  Consuming ground beef is like playing Russian roulette according to a New York Times article, which I sent in an update recently.

A second family is suing a Massachusetts business that is accused of supplying burger meat tainted with E. coli bacteria for a Lincoln Middle School trip after which several students and staff became sick.

Lincoln resident Barry Santos is the plaintiff on behalf of his daughter Lynn Santos. Lynn and other Lincoln sixth graders and staffers spent Oct. 13 through Oct. 16 doing activities on a class trip at Camp Bournedale in Plymouth, Mass. On the the trip's last day, they ate burgers.

The suit, filed Friday in Plymouth County, Mass., Superior Court, alleges that Crocetti-Oakdale Packing, doing business as South Shore Meats, sold the "contaminated food" consumed that day and that it "was not fit for the uses and purposes intended by the defendant, i.e.. human consumption," according to a draft copy of the suit.

Some 20 to 30 Lincoln Middle School students and chaperones got sick from E. coli when they returned home, according to the Rhode Island Department of Health spokeswoman.

We have three tubs of lard (about a gallon).  E-mail me for pricing.  If you are in doubt about using lard, we have a great article by Dr. Will Winter.

that's if from the hill.  Art and Debra

Posted 11/13/2009 11:37pm by Art Ozias.
  • Remember, FOOD, Inc is showing this coming Tuesday at La Sous Terre starting at 6:30.
  • We have found someone that makes hot dogs and meets my standards.  Therefore, I need to know how many would like hot dogs and/or ground beef.  I have a fat heifer that did not breed.  I have made an appointment to get her processed on Dec 29.  I know some of you enjoyed the ground beef (usda inspected)  we had a year ago, so let me know.  We are doing it the same way with minimum orders of twenty pounds.  The cost for the hamburger is $3.75 per pound.  The hot dogs are $4.50 per pound.   Those of you that read the New York Times article that I sent recently will appreciate the opportunity of getting some safe, grass-finished hamburger.  If you order at least 40 pounds (hamburger and /or hot dogs) I will consider delivering.  It it is over fifty miles, perhaps we can meet half way.

During many conversations the question invariably comes up, “What can I do?”   I have given suggestions in the past and here is another one.  Debra and I attended the lecture by Wes Jackson at JCCC recently.  Wes founded the Land Institute located in Salina, Ks.  I would invite you to visit their web site www.landinstitute.org/  .   We learned of their proposed 50 year AG plan, which they presented to the USDA.  As you know our government now has  5 year plans.  At their site go to PUBLICATIONS GENERAL and click on 50 Year Farm Plan.

After reviewing this you may want to donate to help further their effort.  If not, I would ask that you send a letter/e-mail to your senator and representative and ask what their position is on the 50 year farm plan that was presented to the USDA by the Land Institute located in Salina, Ks.  They won’t have heard of this effort as it is sensible departure from the current system that is not sustainable.  Perhaps this will cause them to initiate the discussion.   If they respond, I would be interested in reading their responses. 

Here is Joel Salatin's foreward to the book,The Raw Milk Revolution.   Only Joel can tell it like it is. 
http://www.grist.org/article/2009-11-03-i-drink-raw-milk-sold-illegally-on-the-underground-market


that's it from the hill.  Art and Debra

Posted 11/10/2009 10:10pm by Art Ozias.
  • It came in the mail today, so the film this next Tuesday will be, FOOD, Inc.  Sorry, there will be NO $50 credits for beef.  We had several customers qualify for the credit.  Thanks.  This would be a great opportunity to invite a friend.  We will start at 6:30 pm 

I wish all of you could have access to our pasture milk.   If you have to rely on store milk please make sure that it does not contain rBHG.  Read this and find out that Dr Epstein knew this in 1989.  What year is it and is it still allowed in the US?

 

http://www.organicconsumers.org/articles/article_19481.cfm


Here is a Vit D calculator and information regarding Vit D and pregnancy

 

http://articles.mercola.com/sites/articles/archive/2009/10/29/How-Much-Sunshine-Does-it-Take-to-Make-Enough-Vitamin-D-Perhaps-More-Than-You-Think.aspx


The grass is getting short for the dairy cows.  I have weaned Rosebud’s calf.  He is big enough and Rosebud needs to recoup (gain some fat) before it gets cold.  She is getting older and I have to reduce her stress.   That leaves two cows.  Daisy only has two quarters, so she is just “half” a cow.  With the cold weather coming and the grass dwindling we will be reducing the amount of milk that is available for sale.  We may have some this winter, but if it gets cold (below 32) we will not be milking.  The milk does not have the same value when there is no grass.  We treat milk as a food and as such there is a season and that season depends on grass.  Starting in December existing customers will need to call to see if we have milk.  Don’t be surprised if there is none.   If you have to have milk during this time, you may want to take this time to locate a source for the winter months.

We will be going to Johnson County Community College tomorrow evening to attend Wes Jackson's talk.  Should be good.  I've read several of his books and  his institute at Salina, Ks is a national assest.  I'll bet most of you have never heard of Wes.  Here is the link http://kcfoodcircle.blogspot.com/2009/10/wes-jackson-speaks-at-jccc-on-wednesday.html

that's it from the hill.  Art and Debra



Posted 11/6/2009 9:55pm by Art Ozias.
  • Six freezers have been refilled after 333 miles of driving to deliver beef.  Thanks to each for being there to accept the delivery.  It was well planned and it went very smoothly.  Remember to check our web site for the recipes for brisket, rump roast and liver.
  • Still not sure of the movie for the Nov 17 showing at La Sous Terre.  We have one more to preview.
  • If you don't buy your beef from us, make sure who does it.  Read this New York Times article.  http://www.nytimes.com/2009/10/04/health/04meat.html?_r=1&scp=1&sq=oct%204,%202009%20e-coli&st=cse

Here is some important information.  It’s amazing what our environment is doing to us.

http://articles.mercola.com/sites/articles/archive/2009/10/29/10-Ways-to-Address-Your-Root-Causes-of-Infertility--Naturally.aspx


that's it from the hill.  Art and Debra
Posted 11/4/2009 10:14pm by Art Ozias.
Here is a very comprehensive interview with Dr. Blaylock a neuro-surgeon.  It's rather long but has a lot of very important information.  I sent an interview of his previously.  He was on the film we reviewed last night, Sweet Remedy.  It has a lot of facts and information about Sweetners and MSG.  It is much too long for La Sous Terre.  Therefore, if anyone locally is interested, you can borrow it.  Here is the link
http://articles.mercola.com/sites/articles/archive/2009/11/03/What-We-Have-Learned-About-the-Great-Swine-Flu-Pandemic.aspx


that's it from the hill.  Art and Debra