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WHY GRASS FED BEEF & MEADOW VEAL?
Flavor -
Intensely rich from browsing on spring grass. Marian Burros of
the New York Times writes, “For anyone who knows only the bland
old-fashioned veal, it is as if a brand-new ingredient has been
discovered. Tasting this new veal is not unlike biting into your
first heirloom tomato from the garden after a lifetime of eating
supermarket tomatoes bred for durability.”
Grown by us - Our calves are born to our own cows at St.
Brigid’s Farm. We know their history. We have been personally
responsible for their care from start to finish. We personally
guarantee the purity and quality of our products.
Dry-aged 18-21 days -
Dry-aged beef is extremely unique, available only in the very
best restaurants and from gourmet butcher shops. Why so
distinctive? Because dry-aging is very expensive.
Why desired? Because dry-aging produces unparallel flavor and
tenderness.
Hand-processed - St. Brigid’s Farm Beef is
processed in a small, family-owned, USDA inspected facility,
where it is prepared by hand into perfectly presented cuts of
beef according to your specifications.
Health
Benefits: Carotene, a fat soluble
antioxidant found to be 10 fold higher in grass fed vs. grain
fed beef. Vitamin E, another powerful antioxidant 4 times higher
in grass fed beef vs. beef from grain fed diets. Cattle fed
grass fed diets have meat not only lower in saturated fats but
also have higher levels of omega-3 fatty acids. The
omega-3s are healthy fatty acids, common in fish oils and
flaxseed, are shown to play key roles in preventing heart
disease and improving immune function. Conjugated Linoleic Acid
(CLA), a powerful anticarcinogen is 2 to 3 times higher in meat
& milk from grass-fed ruminant species vs. ruminants fed in
confinement on concentrate-only diets.
Visit our new ordering page to
place your order today. |
