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Posts Tagged ‘Nourishing Traditions’

Comfort Food

Thursday, December 5th, 2013

I have been under the weather for several days now. I have no idea what I have or if I am contagious, but I have been resting at home. The one main symptom I have is laryngitis, which is a new experience for me. I find it completely frustrating to not be able to use my voice.

One thing that I find soothing is soup and hot tea. I made a huge portion of Beef Vegetable Soup. It is made from grass fed beef soup bones, which comes in every order of our grass fed beef. The first part of the recipe is to make the rich beef stock. According to Sally Fallon in her book, Nourishing Traditions, “properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow, and vegetables as electrolytes, a form that is easy to assimilate (pg. 116).”

The only variation I do from the published recipe on our website is that I add 2 Tbsp of red wine vinegar to the soup bones. Ms. Fallon writes, “Acidic wine or vinegar added during cooking helps draw minerals, particularly calcium, magnesium and potassium, into the broth (pg. 116).”

When I remove the soup bones and beef from the stock, I cut up the beef, but I also push out the marrow from the center of the bones into the stock. Then it is ready to move on to the second portion of the recipe, actually making the vegetable soup.

The soup fills your home with a delicious smell and your body with warmth and nutrition. Of course, you don’t need to be sick to enjoy this delicious soup, but with cold and flu season in full swing consider trying this recipe. Instead of soup bones you can use beef short ribs. The ribs impart the same benefits; you just don’t get the marrow like with the soup bones. Either way it is comfort food.

While you are on our recipe page, check out Kenton’s Chili, Stuffed Mushrooms, and/or Crockpot Roast.

Livers, Kidneys, and Hearts, Oh My!

Thursday, July 25th, 2013

With half and whole orders, customers get to decide if they want to save or discard the organ meat. Our quarter order customers, get to divide the organs between who is interested in them. Our customers seem divided evenly. 50% gleefully pack the bag of carefully wrapped organ meat in their cooler. The other 50% tell me with a crinkled nose to please keep them for someone else or myself.

Over the years, people have discarded organ meats, but I bet that most of our grandparents or great-grandparents ate liver or tongue among other organs. I’m not sure exactly how eating organs has fallen from our diets, but I can tell you that I am particularly wary of eating organs from unknown sources. Most of the organs act as a filter of sorts like the liver and kidneys. You don’t want to partake of an organ full of antibiotics, hormones, or chemicals.

I would not hesitate to eat organs from a naturally raised animal like our grass fed beef. I could eat them with confidence. I find it interesting that wild carnivores will usually eat the organ meat first before eating the remaining meat of the carcass. This discovery led to changes in zoos for the diets of lions, which has allowed these captive animals to reproduce efficiently (Nourishing Traditions 300). Therefore one can conclude that organ meats have something to offer in terms of nutrition, vitamins, minerals, etc.

Our grass fed customers are offered heart, liver, kidneys, ox-tail, and tongue. At this point in time, I think that most people do not know how to prepare the organs for dinner. If that is the case, let me recommend a great read, Nourishing Traditions, by Sally Fallon.

This book has an entire chapter devoted to the preparation of organ meats as well as nutritional, historical, and scientific information about the organ meats. You can find instructions on organ preparation. There are recipes like heart kebobs, breaded liver, and kidney-rice casserole.

Hopefully this has not grossed all of you out. In fact I hope that you are intrigued in learning more. “A return to traditional foods is a way of taking power away from the multinationals and giving it back to the artisan…Technology propels us headlong into the future, but there will be no future unless that technology is tamed to the service of wise ancestral foodways” (Nourishing Traditions 316).

Cross Creek Cattle Company is a family-owned and operated ranch, which specializes in grass fed beef. Therefore, we are artisans in this context. We turned back the clock and raise our cattle the way God-intended and how our ancestors did. Consequently, grass fed beef has many health benefits. Some of the most nutrient rich cuts that we offer are overlooked or avoided by our customers-the organ meats, which our ancestors wisely ate. Check out Sally Fallon’s book if you want to educate yourself on the advantages of adding organ meat to your diet.

The Truth About Beef

Thursday, August 26th, 2010

Beef often gets a bad rap from doctors.  Patients have been told time and time again to cut back on their consumption of red meat.  People relate heart disease and cholesterol to beef as well.  Chicken farmers certainly appreciate this phenomena because chicken is then seen as one of the few healthy alternatives to beef.

My husband grew up in a home with three women.  His dad passed away when he was young; therefore, he was surrounded by his mother and two older sisters.  When I met him, he was relieved that I liked beef and knew how to prepare it.  He told me that all they ever ate at his home was chicken.  After all, chicken as everyone knows is much better for you or so his family thought.

This is just an example to illustrate the need to educate yourself.  It is difficult to question your doctor.  They have spent years learning about health and your body.  Who are you to question their expertise?

The cookbook that will change the way you eat.

The cookbook that will change the way you eat.

Well, I question everything.  I read and research for myself.  I am certainly drawn to information in which there seems to be no incentive except for finding the truth.  This is one of the reasons that I appreciate Sally Fallon.  She is the President of the Weston A. Price Foundation and author of the cookbook, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

I wrote a Review of Nourishing Traditions for Texas Homesteader.  If you are interested in learning more about her book, please check it out.  Ms. Fallon has written an interesting article entitled, “It’s the Beef.”  It is a lengthy article full of information, but I wanted to give you a taste by including a small section in this article.

Is Beef Good For You?

What a shame we have demonized red meat because this is one modern food, enjoyed by almost everybody, that is rich in nutrients. Red meat provides complete protein, including sulphur-containing proteins like cysteine. Beef is a wonderful source of taurine and carnitine, needed for healthy eyes and a healthy heart. Beef also provides another key nutrient for the cardiovascular system—coenzyme Q10.

Beef is an excellent source of minerals like magnesium and zinc—you need zinc for clear thinking and a healthy sex life. The fuzzy-headedness that vegetarians mistake for heightened consciousness is really the fog of zinc deficiency. Vitamin B6 is abundant in meat, especially rare meat. Red meat is one of the best sources of vitamin B12, which is vital to a healthy nervous system and healthy blood. Vegetarians are especially prone to vitamin B12 deficiency. One of the first signs of vitamin B12 deficiency is a tendency to irrational anger-—so much for vegetarian claims that we will have a more peaceful, harmonious world if we all just stop eating meat.

As much as I would like world peace, I do not want to give up the health benefits of grass fed beef.  How boring would that be at dinner time?

I try to post health and diet information on this site as it pertains to beef and/or grass fed beef.  If learning more about health and nutrition interests you, read more on the Weston A. Price Foundation, buy the book Nourishing Traditions, or enroll in the Real Food for Rookies cooking class.

The latter is a new course held by Kelli the Kitchen Kop.  For years she has studied Sally Fallon’s book and methods in addition to being a member of the Weston A. Price Foundation.  She is offering a 12-week cooking course about real food.  To see the class schedule, click here.  Class #4 is all about “Choosing the Right Meats.”

You can take the course on your own time and at your own convenience.  Registration is on-going until September 15th.  Then the first class begins on the 16th.

Whatever you decide to do, educate yourself about the real foods, especially about beef.  You don’t want to miss eating such a versatile and flavorful option for your dinner plate.  You can then say with confidence, “Beef, It’s what’s for dinner.”

Food Inc.

Thursday, February 4th, 2010

At Cross Creek Cattle Company, we do not just raise grass fed beef.  We garden organically.  We pick wild grapes and berries.  We tend our fruit trees.  We eat fresh fish from our lake and ponds.  Our family believes in the health benefits of eating real food.

Recently I received many phone calls by family and friends who viewed The Oprah Winfrey Show last week.  I did not watch it as it aired, but Oprah was interviewing Michael Pollan.  He is one of the most famous proponents of natural, healthy foods.  When he eats meat, Mr. Pollan chooses grass fed beef, which is why I received all the phone calls.

Michael Pollan has written many books like, The Omnivore’s Dilemna, and has delivered many speeches on the subject of food.  You can search his name on YouTube and you will have many different choices of videos to watch.  His most recent project has been a documentary called “Food Inc.”  I have not seen the movie, but it has intrigued me.  To see more about the movie as well as watch its trailer, click here.

To see a portion of Oprah’s show from January 21st about Food.  Watch this video.  It starts out with a food quiz.  You will not believe how much antibiotics are given to livestock in one year.  It is astounding!  The clip also gives a peek into the documentary, “Food Inc.”

Oprah’s interview, “Food 101 with Michael Pollan” is available to read.  Mr. Pollan also has a new-book out called, Food Rules.  In short, Mr. Pollan wants America to get back to what our great-grandparents ate, to eat real food.  He calls out other nations in the world that live on seal blubber or cow blood mixed with milk and have little heart problems and/or type-2 diabetes.  This line of thought and the desire to eat what our ancestors enjoyed daily is very similar to one of my favorite authors on food and nutrition, Sally Fallon.

In an article, “Review of Nourishing Traditions,” I go into further detail about Ms. Fallon’s theories on health and nutrition.  In my opinion, her book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, is a must-have for anyone concerned about how and what their family eats.

In light of all the national debate on health care reform, I think that it is safe to say that we are all concerned about our health.  The connection that Michael Pollan makes is how our health is affected by the foods that we eat.

We are concerned about what we eat here on Cross Creek Cattle Company.  We are also very happy to be able to offer grass fed beef to the public.  Our beef might cost more than a steak at a Super Wal-Mart grocery store, but as Michael Pollan asked, “What are the long-term health costs of buying the cheaper food?”  I assure you that our grass fed beef has been raised as a herd on grass.  Our beef has not been raised on antibiotics, growth hormones, steroids, or grain.  If I might add, our grass fed beef is not only nutritious, but also very flavorful and delicious.



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