When the Greensbury team first heard that people were using the term “artisan” or “artisanal” for organic meats, we thought it was a little strange, since artisans have traditionally been defined as craftspeople who work with their hands, making things everything from furniture to leather belts. But the more we thought about it, the more we realized that small family farmers are practicing a traditional craft, and sustainably raised grass-fed beef deserves to be recognized for its unique flavor and quality.

Here are some reasons to put the organic grass-fed beef raised on American family farms into the same category with other finely crafted foods and products:

• Made in small batches: “Small batch” is now a term, like artisanal, often attached to canned foods, or baked goods, or other edible items to distinguish them from industrial or mass-made products. When you buy small batch salsa, for example, you can assume that it wasn’t made on an assembly line in a enormous factory that cranks out thousands of bottles a day. By the same token, when you buy grass-fed steaks and other grass-fed meats raised on organic family farms, you know that the animals were raised with care in pastures, not in feedlots, and that the farmer’s livelihood depends on following strict organic standards and producing beef that is “a cut above” what you find in the average supermarket aisle.
• Traditionally made: Before the rise of industrial farming, cattle were routinely grazed in pastures, and therefore beef was grass-fed. Industrial farming introduced grain into the picture, as well as antibiotics and added hormones, which were designed to make producing beef faster and cheaper. Unfortunately, most Americans began to get used to beef that is grain-finished and raised on farms that use pesticides and synthetic fertilizers.
• Unique: Greensbury works with family farmers raise that their livestock and poultry with an emphasis on taste. These farmers have created innovative and unique diets that consist of a variety of green-growing forage. One of our ranchers admitted he spent more than 15 years fine-tuning the different types of grasses, plants and alfalfas he feeds his cattle to make his meat taste great.
• Authentic and wholesome: Our farmers and ranchers treat their animals humanely, allowing them to graze freely. They rotate grazing to allow the grass and soil to replenish naturally. Organic grass-fed beef is better for us, and better for our planet. When compared to grain-fed livestock, grass-fed and pasture-raised meats are among the healthiest of protein sources on the planet, with more “good” fat, less calories, more omega-3s, and more conjugated linoleic acids (CLAs).

Here are few steps to make sure you make superior grilled meats and grass-fed steaks this spring and summer:

1. Clean and season your grill, and order new parts as necessary. Grills can take a beating over time, especially if they ever get left out in the rain or snow. Scrub grates or drip bars and wash with hot soapy water. After they’re completely dry, wipe down with vegetable oil or solid vegetable shortening and season at a high temperature for at least an hour to an hour and a half. If have a gas grill, make sure there are no cracks or holes in the gas lines.

2. Stock your freezer with high-quality, sustainably raised grass-fed steaks. Try rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steaks for maximum flavor, juiciness and tenderness on the grill. Organic grass-fed steaks are not only delicious, but they are also better for your health. Grass-fed beef has as much as one third less saturated fat and two to four times more omega-3s than beef from grain-fed animals. (Omega-3s are heart-friendly, “good” fats that play a vital role in every cell in your body.) You can support family farms and sustainable eco-friendly farming practices by buying organic grass-fed beef and other organic meats.

3. Practice techniques that maximize the natural flavor and tenderness of grass-fed meat. Some people think grass-fed meat is less tender than grain-fed—but you can prove them wrong! In fact, grass-fed meat can be every bit as delicious, juicy and tender as your favorite grain-fed steaks. It is important, however, to remember that a healthy grass-fed steak tends to require a little more TLC, so it does not get overcooked and become tough or chewy. Here’s our advice:

• Bring your grass-fed steaks to room temperature and season with salt and pepper.
• Sear each steak for a couple of minutes on high heat, just long enough to create a light crust that protects the interior.
• Don’t finish your steaks on high heat! Instead, move your grass-fed steaks off the high flame and continue cooking at the edge of the grill, covered, until they come to your desired internal temperature. Cooking grass-fed steaks more gently, off the flame, will keep them nice and moist and tender.

As a rule of thumb, remember that treating animals more tenderly (through humane and sustainable farming practices) and cooking grass-fed meat more tenderly (through more gentle grilling techniques) results in a wonderfully tender, satisfying grass-fed steak.

Consider, first of all, how many different cuts of grass-fed beef there are share the plate with potatoes. And then consider all the amazing ways to serve potatoes—not to mention the wonderful variety of heirloom potatoes that are more common nowadays at farmer’s markets and supermarkets.

Any way you slice it, it all adds up to delicious. Here are three of our favorite combinations.

1. Grilled grass-fed hamburger and hand-cut Russet fries ­— Grass-fed beef patties have lots of flavor, but less saturated fat and cholesterol. To really bring out the taste of fresh Russet potatoes, leave the skin on and cut them into thick sticks or wedges. You can toss them in a few tablespoons of oil, sprinkle with sea salt, and “fry” them in the oven. If you want to go whole potato and fry your own, here is some guidance on how to make hand-cut homemade fries.
2. Juicy grass-fed rib eye steak and French Fingerling potato salad — Start with a marbled grass-fed rib eye that’s been dry-aged 21 days for maximum tenderness and flavor and comes from family farms where great taste is a point of pride. Grill to perfection. Then pair with fingerlings that have been steamed, boiled or roasted, and tossed in fresh-tasting vinaigrette like this gremolata-inspired dressing.
3. Grass-fed pot roast and garlic mashed Yukon Golds — A grass-fed rump roast can become the ultimate Sunday night dinner. We like this Galloping Gourmet recipe featuring bitter beer—especially when it’s served with buttery Yukon Gold potatoes mashed with the perfect blend of seasonings and creamery butter. Learn the secret to buttery garlic mashed potatoes without cream, and you’re lowering the saturated fat a little more—which you already did by choosing grass-fed over traditional beef.

Now that we’ve got you started, you can probably dream up a thousand different ways to make the most of organic grass-fed beef and the not-so-humble potato.  Here’s are some tips to help you choose the right potatoes for the right kind of recipe:

Starchy potatoes (like Russets, Sweet Potatoes and Jewels Jams) are great for baking and frying. They don’t hold their shape when boiled, and they can be gluey if over-mashed.

Waxy potatoes (like Russian Bananas and Fingerlings) have a smoother, waxy texture. Because they hold their shape while cooking, they work well in soups, stews, and potato salad.

All-purpose potatoes (like most red and blue varieties, Kennebecs and Yukon Golds) aren’t waxy but have less starch, so they work well in most dishes.

If you’re looking for an easy, healthy and festive family meal, try recipes like this one for Perfect Roast Chicken from Emeril Lagasse, which includes savory roast vegetables and a rich gravy made with the pan juices.

Ring in the New Year with Organic Chicken Wings

If your New Year tradition involves a party – or a football game – why not serve chicken wings that a cut above?

You don’t have to be from Buffalo to love wings. And you don’t have to go to Buffalo to get great ones. With no antibiotics or added hormones, our mix of organic chicken wings and drumsticks make delicious organic finger food. Spice them up with your favorite marinade or rub, and barbecue or oven-roast.

We like the simplicity and clear directions offered in Elizabeth Karmel’s Hands-Down Best Chicken Wings Recipe printed last year in The Washington Post.

Cook with Organic Chicken

You’ll love the convenience of cooking with Greensbury’s juicy, flavorful boneless and skinless organic chicken leg meat. No need to spend time removing skin or de-boning. Ideal for many chicken recipes, plus it’s organic and raised in a free-ranging environment on a family farm. Here’s a great recipe that will add some spice to your life in 2011: Spicy Roasted Chicken Thighs with Miso and Ginger.

Ground Beef

By popular demand, Greensbury now offers our delicious organic grass-fed ground beef in one pound packages as well as in patties. Same great organic taste! Grass-fed ground beef is higher in omega 3s and lower in saturated fat.

A Wonderful Gift Idea: Grass-fed Beef and Organic Meats (Delivered!)

Let Greensbury Market help you spread the joy of the season! You can have organic grass-fed beef delivered directly to the doors of your family members, clients, and loved ones.

First of all, “healthy” is a broad term that encompasses many aspects of living. Also, until recently, little research had been done on the health benefits and nutritional content of organic versus nonorganic foods.  And proving the link between improved health and switching to organic meats and other foods is a complex task.

Nonetheless, the evidence is mounting that organic foods are the healthier choice. Below are some examples of recent research exploring the health benefits of organic foods.

• A study in the medical journal Pediatrics reported that children who have higher levels of organophosphate pesticides in their urine had higher rates of attention-deficit-hyperactivity-disorder (ADHD). For one of the pesticides, those children who had high levels of it had almost twice the rate of ADHD as those without any of that pesticide in their urine.
• The Miami Herald reported that Researchers at Washington State University tested both organic and conventional strawberries grown in 13 side-by-side California fields. They found that organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds. This study supports other research showing that organic foods may have higher nutritional value than conventional food, because in the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds.
• Even low-level pesticide exposure can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.
• A recent Dutch study suggests that children are one third less likely to suffer from allergies before age two if they’re raised on organic dairy products. In the study, children and breastfeeding moms ate organic milk, cheese and yogurt. The study author said the connection between choosing organic dairy and less incidence of excema was clear. The risk for other allergies and asthma also decreased. Researchers believe the reason may be the higher concentrations of conjugated linoleic acids that are found in organic milk. Studies have shown that organic milk has 71 percent more omega-3 fatty acids, too, another important nutrient for growth and development.

Eating organic meats and other foods reduces your exposure to pesticides and added hormones, which studies such as those cited above suggest is good for your health. Human health is tied to the health of the environment, too, so in a broader sense you’re protecting your health by supporting sustainable organic farming methods. And if you choose grass-fed organic meats, you get the following health benefits:

• Grass-fed meats have more “good” (unsaturated) fats and fewer “bad” (saturated) fats, and fewer calories
• Grass-fed meats have four times more omega-3s than meat from grain-fed animals.
• Grass-fed meats are also one of the richest sources of conjugated linoleic acids (CLAs), which may be one of our most potent defenses against cancer.
  

  Organic farming

Ingredients

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

Guacamole, recipe follows

Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

The report, “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef,” was published in the latest issue of Nutrition Journal. The researchers identify the benefits of grass-fed beef as follows:

• Grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular health.
• Grass-fed beef also has lower levels of dietary cholesterol and offers more vitamins A and E as well as antioxidants.
• Meat from animals raised entirely on grass also had about twice the levels of conjugated linoleic acid, or CLA, isomers, which may have cancer fighting properties and lower the risk of diabetes and other health problems.

With research pointing more and more people toward grass-fed beef, farmers are responding by learning to produce better tasting, more consistent cuts of meat. They are relearning what all farmers used to know before the era of nonorganic, industrial farming. They use heritage breeds that thrive on grass rather than on grain, as well as crossbreeds developed with advanced genetics. They are experimenting with different types of grass for optimal nutrition and sustainability. And they are aging the beef to make it as tender and juicy as possible. The more they learn, say organic farmers who produce grass-fed beef, the more they can continue to improve the taste and texture of steakhouse-style cuts.

100% Organic Grass-fed Greensbury Beef

Don’t overcook! That’s usually the big headline when it comes to cooking flavorful meat. Because 100% grass-fed beef is lower in fat content than conventional beef, you should take special care not to overcook it. Whether you’re choosing grass-fed beef for your own health, the health of the environment, or the happiness of the free-ranging cattle (or all three), you may find that you have to adjust some of your favorite recipes to get the best results.

What makes grass-fed so special?

Before we talk about cooking with it, here’s a quick primer on why grass-fed beef is different.  Cattle that are truly grass-fed spend their entire lives in pastures eating grass, rather than being “fattened up” on grain in order to produce the more conventional American style of beef and marbled steak. That’s good news for the cows, because grass is their natural diet and best for their health.

When you buy 100% grass-fed beef (rather than grass-fed beef that is grain finished), you get many nutritional and health benefits. Its lower saturated fat content is good for heart health. Grass-fed meats can have up to one third less fat as a similar cut from a grain-fed animal.

Additionally, grass-fed beef contains Omega-3 fatty acids. People with ample amounts of omega-3s in their diets are less likely to have high blood pressure and 50 percent less likely to suffer a heart attack. Omega-3s are essential for proper brain functioning and may reduce the risk of cancer.

Grass-fed meats are also one of the richest sources of conjugated linoleic acids (CLAs). CLAs may be one of our most potent defenses against cancer. A Finnish researcher showed women with the highest level of CLA in their diets had a 60% lower risk of breast cancer than those with lower levels. Compared to grain-fed cattle, meat from grass-fed cattle contains three to five times more CLA products.

How to get the best results in your kitchen

1. 1. Experiment with lower temperatures. Try cooking your steaks at a lower temperature, to prevent moisture loss and toughness. A grass-fed steak tastes better when it’s on the rarer side, since it will retain better flavor and more of its nutritional content if it’s not too well done.
2. Try shorter cooking times. Generally grass-fed beef cooks faster. Assume a 20-30% reduction in cooking times, and use a meet thermometer to prevent overcooking, which leads to point number three…
3. Use a meat thermometer.  If you’re shooting for medium rare, you will want a temperature of 125 degrees. But remember:  your meat’s temperature will rise at least 5-10 degrees after you remove it from the heat source. So, if you’re pan-frying a grass-fed sirloin steak, for example, you may want to take it off the stove at 115.
4. Slow cook. You can get great results from grass-fed beef by using a slow cooker, since you aren’t as likely to overcook.
5. Marinate overnight. Give the meat plenty of time to soak in the flavor.

Watching what you eat has become a big part of American life, with more and more people trying to make healthy choices or lose weight. The food industry has spent the last decade marketing all kinds of products to health-conscious and weight-conscious consumers – and “low fat” has become synonymous with healthy.

Fat is bad for you, right? That’s the common wisdom. But the truth is that the latest research shows that fats aren’t all bad. In fact, some fats are so good for you, you can’t live without them!

Among these good fats are omega-3 fatty acids. Foods high in omega-3s include walnuts, flax seeds, dark green leafy vegetables, and coldwater fish such as herring, mackerel, sturgeon, and anchovies. And here’s a surprise: omega-3s are also found in grass-fed beef.

Omega 3s: the secret healthy ingredient in grass-fed beef

Grass-fed beef is raised on a grass-only diet. At Greensbury, our grass-fed beef is also certified organic, raised on family farms in free-range pastures, and dry aged for 21 days for maximum tenderness and flavor.

If you’re asking yourself whether most cows eat grass, the answer is yes. But most cattle are raised on a diet enriched with grain, which produces the characteristic marbling and rich taste of steakhouse-style beef.

So why choose grass-fed beef? It’s good for the environment, and it’s good for the animals, which are naturally grass-only eaters. But grass-fed beef is also good for your health. Grass-fed beef is slightly higher in omega-3 fatty acids, which studies indicate may help prevent heart disease and bolster the immune system. And grass-fed beef is one of the richest known sources of conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments.

Benefits of Omega 3s

Omega-3s improve health by encouraging the production of body chemicals that help control inflammation in the joints, the bloodstream, and the tissues. The benefits of omega-3s include:

• reducing the risk of heart disease and stroke
• helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD)
• helping to reduce joint pain and other rheumatoid problems
• potentially boosting the immune system and helping protect us from an array of illnesses including Alzheimer’s disease.

Cooking with Omega 3s

If you want to create a meal truly rich in omega 3s, consider serving the following with your grass-fed beef:

• spinach salad with walnuts and dried cranberries
• whole grain bread enriched with flaxseed
• appetizer of smoked salmon or seared tuna
• anything made with eggs rich in omega 3s

Looking for a dessert that packs a healthy punch?  Try a Walnut Torte With Coffee Whipped Cream, made with a minimal number of ingredients…and lots of walnuts.