We are really excited about the post below. I recently had the opportunity to meet Daniel and Allyson of Lovegrass Beef. Daniel has a passion for prairies! Enjoy Daniel’s guest post:
With spring finally here, and plants just beginning to green up, it’s time to get geared up for prescribed burning season. March 19th to 27th was the seventh annual Training Exchange (TREX) at the Niobrara Valley Preserve, near Johnstown, Nebraska. This is a chance for people around the United States and beyond to knock the rust off, and get back in the burning game. People come to learn, to teach, to get more experience, and also just to help the Preserve burn the acres they have planned.
Maybe I should start by talking about the benefits of prescribed burning. Controlled burns help suppress unwanted woody plants, such as eastern red cedar. They help reduce excess plant buildup in areas that weren’t grazed or hayed, allowing new growth to catch sunlight and flourish. If timed correctly, prescribed fire can also help suppress exotic species like Kentucky bluegrass and Smooth brome. Prairie ecosystems around the world evolved with the presence of fire, and with responsible prescribed burning we can maintain healthy ecosystems that can support a wide variety of life.
This was my second time attending TREX, and like the first year, I had a blast. I learned from the people around me, and I was able to use the knowledge I’d gained from the first year.
I am a big proponent of prescribed burning. I’ve seen first-hand the benefits of putting controlled fire on the ground. My major goal is to maintain a healthy, native, diverse prairie ecosystem. Fire is not the only major force that acts to shape our grassland ecosystems. There are three main forces that shape prairies: fire, grazing, and drought. We have little control over the moisture we receive year to year, so we can focus our management on the other two forces.
The Great Plains evolved with the presence of bison. They would move around the country grazing grasses and some forbs, being pushed by the weather, the quantity of forages, and the time of year. Though bison are not a dominant presence anymore, cattle are a pretty good substitute. With proper management, they are an excellent tool to manage the land. Without grazing, pastures can become overgrown, and some species can be choked out. When cattle graze some areas more than others, plant species respond and their composition changes. This is how rangeland becomes a mosaic of plant communities.
This brings me to raising cattle on grass. I sell grassfed beef because I believe that ruminant animals which evolved to eat grasses and forbs, should be able to eat that diet exclusively. I am trying to reduce the inputs required to raise market animals. At the same time, the cattle raised on grass are leaner, and are healthier for people to consume. As I already mentioned, grazing is necessary to maintain a healthy prairie. Using cattle as management tools while simultaneously producing a healthy, delicious type of meat is a win-win.
My partner, Allyson Dather, and I started selling grassfed beef under the name Lovegrass Beef in 2015. Sometimes we laugh about how cheesy the name sounds, but it was picked for a couple reasons. Here in the Sandhills we have a lot of Sand Lovegrass (Eragrostis trichodes), and Purple Lovegrass (Eragrostis spectabilis). These are native warm season grasses with showy seedheads, and the presence of Sand Lovegrass can be indicative of good range management. The other reason we picked the name is because since our cattle are grassfed, they sure ought to love grass!
Here at our ranch, we are starting to move our operation to becoming more environmentally aware. We have applied for cost-share programs to plant cropland back to rangeland. Hopefully in a few years we can sell the center-pivot irrigation systems after the native plants have a solid foothold. We will be using these pastures to graze cattle during the summer mostly. I’m hoping to be able to create a burn plan for our ranch, where we can defer grazing of certain pastures, and use fire to hold back any invasive plants. We have a 70 acre burn planned for this spring, where we will be putting fire on our land for the first time in probably 100 years. I’m excited to watch the burn in action, and very excited to see the results.
Thanks Daniel! “Lovegrass Beef”, I laughed also the first time I saw that name, awesome! If you would like to comment or connect with Daniel and Allyson, please visit their Facebook page!
This month we started a farm email newsletter to keep our customers up to date. Feel free to subscribe by using the form on our Contact page.
Among other items in this past email newsletter we asked the question, can cows live on grass alone?
Most cattle can live on grass alone, but the challenge is to raise healthy cattle that get to a level of “finish” (fat enough) to harvest and provide a quality eating experience. Ultimately it is about YOU, providing YOU our customer, with a healthy product. Many cattle today are no longer able to do this on grass alone.
Over the past 75 years cattle have been bred and managed to consume high starch (corn/grain) diets. If you have not yet read Michael Pollan’s NY Times 2002 POWER STEER article, you really ought to take the time to do so. This is an excellent story/explanation of how conventional beef reaches the supermarket.
In the uphill battle to find grass type cattle to start our herd, here is a review of the path we traveled:
So yes, it is possible for cows to live on grass alone. Do your research and enjoy the journey!
In our previous post we described how complex pastures create complex flavors in our beef. We discussed a number of other factors that play into the “beefy” flavor of our pasture grazed animals compared to the simple flavor of conventional beef. When people first taste grass-fed beef they usually comment that it tastes “gamey”. Around here I guess they are comparing that taste to deer.
Deer can travel wherever they like and eat whatever they like. They can select the most nutritious food that is available year round. Over the years I have shot a number of deer in this part Nebraska (still waiting for my chance at one like Jacob’s above). During the cleaning of these deer I have noted that deer being opportunistic, will also feed on corn and other grains. Yet, with over 50,000 deer harvested in Nebraska last year alone, I can’t think of a single time when someone said “that deer tasted like corn-fed beef.”
Healthy wild game tastes “gamey” for the same reason grass-fed beef tastes “gamey”. It is the complex foods consumed by these animals that makes the meat flavor complex (and healthy). They are not force fed a simple starch diet like conventional beef, with the sole purpose of getting fat.
The grain consumed by deer would be unlike the grain fed to conventional beef:
Now consider our beef herd. We do not allow the cattle to run free like the deer (this keeps our neighbors happy). We manage and control the herd movement to insure our cattle will have fresh forages year round. During the non-growing season, “fresh” means a section of pasture that has not been grazed for the previous 4+ months. Unlike deer, our cattle never receive any grain to insure that our beef has the healthy fat profile desired by our customers.
You know what nutrient dense food tastes like. Remember the last time you ate an apple and thought to yourself, WOW that tasted great. It doesn’t happen very often with a store bought apple these days, but maybe it came from a local orchard, and you just knew it was a good apple. That good flavor came from complex nutritious compounds in the fruit. Well, the next time you bite into some grass-fed beef with a noticeable flavor, just remember that flavor came from complex nutritious compounds in the meat. This nutritious beef will satisfy you on a smaller portion size compared to conventional beef and you will feel better after eating it.
If you are finding the more complex flavor of pasture grazed beef is difficult for you or your children to adjust to, try our hot dogs or brats. Consider using stew meat with vegetables or turning that pound of hamburger into meatloaf. Use your imagination and your taste buds will soon adjust to what is naturally known to us as good tasting food, that is good for us.
Folks have commented that they really like how our ground beef fries up in the pan with little “grease”. A friend said, “yeah, love grassfed beef, but still think it tastes a little ‘gamey’.” I asked, “‘Gamey’ or ‘Beefy’ flavor?” After a moment he said, “Ahhh, maybe that IS how beef should taste.” Your taste buds aren’t confused, they probably don’t know any better, let me explain…
If you have spent anytime on our website, you know we refer to our beef as Pasture Grazed rather than grassfed because our cattle consume more than just grass. Take a look at a list of known plants growing in our pasture:
In addition to the flavor from our pasture, in earlier posts we discussed the following factors that play into the flavor/taste of our Pasture Grazed Beef:
Now let’s take a look at the feed source for typical conventional beef:
Look at the above feed for the last few months of feedlot beef. Pickup some conventional hamburger at the grocery store. Now look at the above list again, these are the primary ingredients that make up the store-bought hamburger.
So enjoy some “beefy” pasture based beef! Just as folks like trying different wineries for the different flavors from each vineyard, we encourage you to try different pasture farm beef! The different makeup of each farms pasture will give a unique flavor to the beef you find there.
In the past three posts we took a close look at our Pasture Grazed beef when compared to typical beef. Thanks to the folks at Mother Earth News, we can see how our beef compares with other grassfed beef from around the country. We were fortunate enough to have DS Family Farm beef included in the recent Mother Earth News pilot Omega 6 to Omega 3 test study with other grassfed beef farms from around the USA. It is an honor to be included with the list of grass based farms that participated. From looking at the list of participating farms I am guessing many of these farms raise grassfed beef similar to our farm.
To clarify, when people ask me about our “Pasture Grazed” beef, my first point is “yes, we are 100% grassfed”. So what is the difference? Basically “grassfed” just involves what feed the animal consumes. In that sense, yes, we are 100% grassfed. When we say “Pasture Grazed” we mean that our herd spends their entire life on our pasture, never confined to a feed lot. For more information please refer to our blog post “Pasture Grazed vs Grassfed Beef“.
Here is the Data Analysis Summary for beef from the Mother Earth News, 1/11/2016, pilot study.
In the table below I take the pilot grassfed beef values from the table above and compare them against our Pasture Grazed beef findings:
This is the third and final post discussing our beef compared to “typical” beef. If nothing else, I have learned a great deal about the role of fat in my diet as I complete this summary of the laboratory analysis of our Pasture Grazed Beef. When I asked Midwest Labs to analyze our beef, I specifically requested a report of conjugated linoleic acid (CLA), see our “Power Fat” blog post from April 2014 on this all important fat component. Unfortunately they were unable to analyze CLA specifically. So what is CLA and what can we tell from the data we have?
Conjugated linoleic acid is a form of rearranged omega-6 linoleic acid (LA). The rearranged LA (CLA) appears to be anti-cancer where as our earlier post pointed out omega-6 fatty acids, like LA, are inflammatory. So the more LA converted to CLA the better! This conversion is more dramatic for animals that spend a larger part of their life on green forages. For a run down of CLA and grassfed meats, refer to the CLA page at EatWild.com and this CLA document at BeefResearch.org.
So what can we deduct from the laboratory data we have for our Pasture Grazed Beef sample vs. the two “typical” beef samples for CLA?
Another note of interest is that CLA is fairly stable under most cooking and storage conditions. All of the facts and figures presented in these three posts have been on raw meat analysis. I’ll keep “what happens during cooking” for a future blog post. From what I hear, during cooking we loose more Omega 3 than Omega 6 which will raise the final Omega 6 to 3 ratio.
I think we can say, “Yes” there is a difference. From the laboratory, to the field, to the animal and to the taste, many folks will tell you, yes, there is a difference.
The question becomes, “Is the difference enough to make a difference?”
If you are interested in grassfed meat for your health, here is a 2010 study where eating grassfed meats (beef and lamb) increased the study groups blood omega 3 values. (Cambridge Press link). Note in this study there was not much CLA difference in any of the beef, but the lamb was off the charts (higher) for CLA!
If you ask for my opinion, I would have to say “I don’t know” if the difference is enough to make a difference. There appears to be some good indicators that grassfed meat does have health benefits but as my “Health Nut Highway” friend would tell me, we are all “biochemically different”. If grassfed meat makes you feel better, than yes it does make a difference!
Looking to improve your health:
The old adage applies, “if you don’t measure it you can’t manage it”. These results show that our management is headed in the right direction. Our beef definitely fits the “healthy profile” as promoted by the grassfed beef industry. We will leave you with a graphic of our beef nutrition label. Note this graphic depicts an eight ounce ribeye steak (four ounce sounds kind of small to me).
A summary of all three “Fatty Acid Analysis” posts PDF.
The previous blog post was a little heavy on charts (PDF with all charts) from the laboratory analysis of one of our pasture grazed ribeye steaks. In this post I continue the comparison of our grassfed beef to two “typical” beef samples. First of all let’s summarize some of the discussion and charts from the earlier post, then we will address polyunsaturated fats:
In Chart 1 (previous post), our grassfed beef sample had higher SFA (~60% of fat) when compared to typical beef (~40% SFA). When we looked specifically at the break down of SFAs in Chart 2:
I apologize for referring back to the charts from the previous post (as one PDF document) and multiple references to numbers through percentages etc. If this is something you are really interested in, then I have tried to give some data and sources that can help you along your way. If you are like my wife Sheila, this maybe a little more info than you are looking for.
Here are some things for you to consider up to this point:
++ Precious Yet Perilous – Weston A Price Foundation website, 2010 article.
+++ Gerrior, S., Bente, L., & Hiza, H. (2004). Nutrient Content of the U.S. Food Supply, 1909-2000. (Home Economics Research Report No. 56). U.S. Department of Agriculture, Center for Nutrition Policy and Promotion.
I recently visited with a friend who shed some weight over the past year, when I asked how he lost the weight, he replied “improved my diet”. He obviously “gets it”, notice he didn’t say he was on some kind of “diet” he just changed to a “healthy diet”. One specific diet change he mentioned was that he was eating grassfed beef rather than conventional beef. We discussed the “known” benefits of grassfed and then he pointed out that his son, who raises conventional beef, refers to grassfed as “Voodoo Beef”!
With our first Pasture Grazed, 100% grassfed beef in the freezer, it was time to find out for ourselves, is there really a difference between a pasture grazed beef compared to typical (corn-fed) beef?
We sent in a rib steak (ribeye after removing the bone) from a 2015 harvested steer to Midwest Laboratories in Omaha Nebraska for analysis. With the results in hand I searched out some “typical” beef analysis to compare our pasture grazed beef with. It didn’t take long and I had two similar† “reference” samples from the USDA and Canada nutrient databases. Below we compare a DS Family Farm Pasture Grazed steak to some “typical beef” steaks – Canada record 6068 and USDA record 23271.
† I selected these reference samples because they were of the same part of the beef. We sent in a Rib Steak which is a Ribeye with a rib bone still attached. The bone was removed, so our sample was a ribeye when analyzed. I consider our beef lean so the selected reference samples used were identified as “lean”. We are still building our soils and forages and striving for higher fat (marbling) percentages in our beef.
Note, I am not an expert on fats nor statistical analysis. Feel free to dive into the Government data and check my calculations for the two samples listed above. If you find any discrepancies, please email me: doug@dsfamilyfarm.com. If you have comments please share them on our Facebook Page.
Omnivores, relax with real food! This was the take home message we found in last evenings PBS documentary “IN DEFENSE OF FOOD”, featuring well known food journalist Michael Pollan.
We thought the documentary was well done and echo the main point of the film, when it comes to eating, just relax and eat food, that is – real food. The stuff you find in the middle of the grocery store is what Pollan calls “edible food like substances”. Focus on the “edges” during your grocery store visits to find real food. Refer to our blog post on this topic from January 2014 “How to shop for a healthy diet”.
Other points from “IN DEFENSE OF FOOD“:
I basically started on the above described Omnivores path several years ago. I took it to the next level by incorporating the portion size advise (including fasting) this past year (described in June 2015). Six months later I am happy to report my weight and health has been maintained.
As you look forward to the new year are you considering another “Diet Resolution”? If you find yourself stuck somewhere trying to get on what our friend Danna calls the “Health-Nut Highway”, we urge you to watch this documentary.
Remember, “We are all on a diet. Be on a healthy one.” Dr. Mercola
Head ’em up, Move ’em on – RAWHIDE! I have to admit this brings back memories of the Blues Brothers more than it does of Clint Eastwood (Rowdy Yates). To be clear, we are not much for Head ’em up around here. No whips, yelling or any other commotion near our herd. Low stress = high quality beef. (music provided at end of post)
Fresh grass – MOVE – fresh grass – MOVE, is the name of the game at DS Family Farm. The way nature made the prairies is the method we use to restore and improve our pastures. Cows have legs and we believe they aren’t made for standing in lots. So what does Move ’em on look like? Here is a recent example:
In the above photo we start with the herd on November 26th near a water tank. Temporary wire fences are put up moving away from the tank. This photo on November 30th, shows the first 4 paddocks have been grazed, cattle have moved into the 5th paddock (most of the cows are just over the hill out of view). ATV tracks are visible along the future paddock lines, smashed down grass so we can install the fences. Small square bales are also visible in future paddocks. This is our non-growing season and we are supplementing the stockpiled grass with hay. If these moves were during the growing season we would prevent the herd from grazing previous paddocks after the third move (it takes grass about 3 days to start re-growing after being bitten off and we don’t want cows biting off new grass).
Paddock setup does take some time but in a few hours we are done with 3 days of moves. Here’s how automatic Batt Latch gate openers and electric poly wire technology allows the cows to do most of the work:
In the example shown above the cows have just moved into the 11/30 paddock (as you can see they are busy working). On November 30th we will setup two Batt Latch gate openers on the next two fence lines and a third fence line will stop the cattle from proceeding any further. We don’t need to show up to work again until December 3rd!
Don’t get us wrong, we love working with the cows, but this technology gives us flexibility in our schedule. This setup allows us to do a quick drive by to see if the cows have moved. Fresh grass and move, fresh grass and move, this is the key to soil health, grassland health, cattle health and ultimately your health.
We hope you have enjoyed this post and we invite you to stop by sometime to see our herd in MOTION. Always pasture grazed, never in lots for your health and ours. We leave you with some Move ’em on entertainment: