The Grass-Fed Butcher.

You eat what your food eats.

If you are going to eat beef, grass-fed beef has a superior nutritional profile to grain-fed beef, containing higher levels of Vitamin A, E and antioxidants. It is also tends to be less fatty and leaner than grain-fed, while still having a desired marbling and flavor. 

So why grass-fed versus grain-fed?

Simply put, cattle were intended to eat anti-inflammatory grass— not inflammatory grains. Grass is rich in vitamins, minerals, amino acids, chlorophyl and raw enzymes. Humans cannot eat grass, however. The cellulose is too concentrated for our systems to digest, making it unable to absorb these vital nutrients. 

Cows, however, have one stomach divided into four compartments. This allows them to properly break down the vegetation and absorb its nutrients.

While I haven’t actually eaten a piece of red meat for eons, I am the first person to recommend grass-fed and grass-finished beef. I am also newly in love with homemade beef bone broth for gut healing benefits.

So if it’s better for you, why is grass-fed and grass- finished cattle harder to come by?

Grain-fed cows are not only cheaper to feed, but fatten up more quickly, making it possible to get cattle to market sooner. Hefty cows— quicker, equals faster cash for farmers and a bigger profit for the Big Food industries. Unfortunately, not only are cattle being raised on grains (and other less than ideal “feed”), but if you are eating the run of the mill USDA Grade Beef… these cattle are living in inhumane and toxic environments.

Let’s skip to the good part.

Raised in their natural habitat and free to graze, Burgundy Pasture Farms is passionate about creating a sustainable, earth-friendly food system in which cattle are raised in their natural habit, on their natural diet, in a low stress environment, making it ideal living conditions for the cattle’s overall health and well-being. Ever since 1999 they have believed in quality over quantity– and we are here for it.

There are no hormones, or antibiotics used ever at Burgundy Pasture Farms and each shop bodes other premium local products, as well. 

Healthier cows means there’s not a need for antibiotics. 

One of the things we LOVE about Burgundy’s pasture raised beef is that the cows are 100% grass fed and finished, which is rare. 

Even beef that has been Certified Organic is usually being fed “organic soy” and “organic grain” meals. “Grass-fed” labels can also mean that the cattle were fed grass for the majority of their lives, and then fattened up during their last 30 days before going to market. While neither of these are “bad”— and most certainly better than USDA American standards, it’s good to be aware of, especially if you have auto-immune, inflammatory disorders, or are highly sensitized to grains.

In addition to beef, just down the road from their cattle farm is their pasture raised poultry farm. Burgundy Farms also networks with other local farms to bring pasture raised pork to their stores, as well as local eggs and raw cheeses. 

Their shops have bones to use for stocks, bone broths, pet food, and bones for pets, as well. Except for the fish and veggies, Burgundy Farms is pretty much a one stop shop for all your staples. 

I had been buying bones for broths from Whole Foods and Central Market until we recently grabbed a pre-made, bag of frozen mixed bones from their shop on Ross— the difference in quality was very apparent and the price was a steal, in comparison. Our broth turned out legit! 

Burgundy’s sells their own stocks, but we are pretty proud of our collagen-rich, protein-rich, gut healing homemade broth. 

Recipe below:

Feel Good Dallas Homemade Broth — Low Histamine 

• 1 bag of Burgundy’s Grass-fed, grass-finished beef bones, defrosted to room temperature (about 5-6 lbs)
• 1 big bunch of celery, or 2 smaller bunches, rinsed well, chopped (all parts)
• 2 yellow onions, quartered, skin on 
• 3 garlic cluster, halved, skin on 
• 4-6 carrots, ends and tips cut off, rinsed well 
• 1 tbsp cumin 
• 2 tsp coriander 
• 2 tbsp whole black peppercorns 
• 1/2 tsp sea salt, plus more to taste
• 1 pinch cayenne, or to taste 
• 6 liters of water 
• Additional Spice Options: onion and garlic granules for more concentrated flavor and turmeric. You can also add a bay leaf and a few cloves if you are looking to be bold.

Method:

Preheat oven to 425 degrees. Lay out beef bones on a baking sheet and bake for 45 minutes to caramelize bones and deepen flavor. 

In a large pot, add 6 water, and all vegetables. Leave skins on for better flavor. Be sure to rinse off any dirt, or sand. Carefully remove bones from oven and place them (individually) into the big pot with tongs, careful not to splash any oil on yourself. Safely put baking sheet with oil out of the way. Cover pot and increase heat to “high.” 

Let come to a gentle boil, then reduce and keep at a low simmer for 4-6 hours— any longer could potentially make the broth higher in histamines. After about 1 hour, add your spices and stir. 

Let come to room temperature and then use tongs to remove bones and bigger ingredients. Strain over a big bowl, in manageable batches. Then transfer to glass jars, with lids. 

Place in the fridge over night. Excess fat will rise and congeal at the top. Scoop it off and add to a pot. Heat and serve. 

Their 3 shops are located in Dallas, Fort Worth and Grandview (HQ).

Dallas:

Grass Fed Meat Market
3314 Ross Ave
Dallas, TX 75204
972-707-7241

Fort Worth:

Grass Fed Meat Market & Grill
3326 W 7th St
Ft Worth, TX 76107
817-878-2722

Grandview:

Grass Fed Beef Butcher Market
800 McDuff Ave
Grandview, TX 76050
817-866-2247

** This post was not sponsored in any way.