Did you know that organic grass-fed (or pastured) meat is nutritionally different than its conventional counterparts? It’s true. Organic, grass fed beef is much higher in omega-3 fatty acids, linoleic acid, B vitamins, and antioxidants than conventional beef. Why? It simply boils down to what the animal is eating. Grain is a main staple for the conventionally raised cow which leads to lower levels of omega-3 and other nutrients. I’m convinced pastured meat is better for me and my family and it’s also better for the environment because the cows do their own fertilizing and harvesting when they graze on grass. Here is a great study that shows the nutritional difference between pastured cows and conventionally raised cows.
If you’ve ever ventured to your local health food store you probably laughed when you saw the prices for the grass-fed meats. I know, the prices can be ridiculous. My secret is to go to EatWild, find a farm near me, and order directly from the farmer. Each year I find a few friends who’re interested in organic meat and we place a bulk order together. In fact, just last week 4 families placed our collective order with Fouch Farms in California. We’ll end up paying about $2 per pound (live weight) for every cut of meat! A little research, some collaboration, a reputable farm, and I’m able to afford pastured meats for my family!
This option usually requires an extra freezer, so look around. Some of the smaller ones cost about $150, but you’ll recover the cost with reduced prices for your meat.
Today’s recipe is full of flavor, colors, vitamins, and some good ‘ole grass-fed beef. The rice can be made a day ahead and you can also chop the vegetables in the morning to make this a fast week-night meal. It makes great left-overs too!
This post is linked to Real Food Weekly
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