GrassFedGeorgia.com - MountainValleyFarm.com

Mountain Valley Farm    "growing locally since 1840"
GRASS FED & FINISHED BEEF

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Grass Fed - All Natural:

Succulent Meatloaf with Dried Cranberries by Chris Lindkrantz, photo by Sara Lindkrantz 

We at Mountain Valley Farms are proud to offer Grass-Fed Beef.
  • No Hormones,
  • No Antibiotics,
  • No Steroids,
  • No Pesticides,
  • No Chemical Fertilizers.


They are Raised on Pasture in a Stress Free Environment & Handled Humanely Throughout All Life Stages.

A Variety of Cuts:

We process a very limited number of steers and offer the following cuts of beef:
  • Filet
  • New York Strip
  • Rib Eye
  • Sirloin Steak
  • Flank Steak
  • Skirt Steak
  • Eye of Round Roast
  • Brisket
  • Sirloin Tip Roast
  • Chuck Roast
  • Cube Steaks
  • Beef Shanks
  • Ground Beef
  • Short Ribs
  • Stew Beef
  • Oxtail
  • Tongue
  • Heart
  • Liver
  • Suet
  • Bones
(availability varies with demand)

Our Beef is Dry Aged:

Mountain Valley Farm is very proud to offer dry aged beef. Dry aging involves hanging the beef in a cooler for several weeks near freezing temperature to allow moisture to evaporate from the muscle. This concentrates and saturates the beef flavor and allows the natural beef enzymes to help break down the connective tissue making the beef more tender.

Only high grades of beef can be dry aged as the process requires an evenly distributed fat content - someing that is inherent in grass fed beef.

You rarely find aged beef outside of high end steak houses or upscale butcher shops.

Cooking:

Grass fed and finished beef has a very different texture from feed-lot beef. The meat is denser and has less fat running through it - therefore it cooks much faster and is more sensitve to cooking temperatures. As a general rule cook at a lower temperature and shoot for a more rare result - it is much easier to overcook. You may also have to add oil to your cooking method to keep it from sticking and / or burning.

Recipes:

Our customers have sent us many recipes. We offer them Here...(coming soon)

So what's the big deal about Grass-Fed Beef?

History:

Cattle evolved to eat grass, period. Their physiology evolved to convert grass into energy to grow and thrive. The idea of feeding cows corn, instead of grass, came into practice just after World War II. About the same time that diseases like Diabetes, Coronary & Pulmonary Diseases, and Obesity began to rise in the western culture.

Why corn?:

Feeding beef cattle corn allowed producers to produce a "fatter" animal, which appealed to OUR evolutionary drive to seek out nutrient rich food. We, as humans, have a predisposition for seeking out foods high in fat and sugars. The food manufacturers count on that predisposition to creating more sales - "I, bet that you can't eat just one!"

As well as fattening the cattle, feeding corn also accelerated weight gain to a point that the cattle could be sold at a much younger age, 14 to 16 months, thus lowering to cost to raise the cattle.

Why NOT corn?:

The latest dietary information suggests that you limit your intake of red meat. NOT because of the older belief that dietary fats make you fat, but because the fats in all meats store the contaminants that the animals are exposed to.

When cows are on a diet of corn they get sick. Cows are rumenents - they evolved to eat grass. Their digestive track is complex and "recycles" what a cow eats from mouth to stomach, back to mouth, and back to stomach. This process allows beneficial bacteria introduced in the stomach to help break down grass and add protein to the diet. When corn is processed the same way it sours and kills the beneficial bacteria.

To keep the sick cows that are on a diet of corn alive they are also fed antibiotics, hormones, and steroids. These sick cows are kept in "feed lots", small areas that keep the cattle confined. Unlike open fields with fresh air and water, these feed lot animals are exposed to high levels of ecol i and other dangerous bacteria.

Sources:
http://www.johnrobbins.info/blog/grass-fed-beef/