Round, Cinnamon Raisin Wheat
Stick Boy Bread Co.

When I was a little girl, my mom would prepare Cinnamon Raisin bread for breakfast. She would lightly toast it, slather it with butter, and add extra cinnamon and sugar on top. I gobbled it up! Cinnamon Raisin Wheat is still one of my very favorite breakfast breads and it always reminds me of my childhood.
Ingredients: Our Cinnamon Raisin Wheat is made with white wheat flour, whole wheat flour, cinnamon, dark raisins, water, salt and yeast.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Apr 02-03 (most recent)
4.59 out of 5 (39 ratings): All Time

About Stick Boy Bread Co.:
Bio From StickBoyFuquay.com:

Carson and Mindy Coatney opened the doors to the original Stick Boy Bread Company in Boone, North Carolina in August, 2001.While they were busy preparing a business plan, baking test batches in their home oven, and transforming an old print shop into a bakery, I was studying English Literature and Women's Studies at Appalachian State University.

In early 2002, the Coatney's were looking for some part-time help and I was looking for a part-time job. I applied for the position and (thankfully) Carson and Mindy decided to hire me. I don't think that any of us could have predicted the remarkable journey God had in store for us.

During my time as an employee at Stick Boy Bread Co, I watched the bakery outgrow it's space, expand, and add new products like a full espresso bar, smoothie station, and dessert case full of delicious scratch baked pies and cakes. bread close upI also formed a very deep relationship with Carson and Mindy. They watched (and cheered me on) when I started dating Josh (an Industrial Drafting & Design major), got engaged to him, and (in August 2003) got married. It was a whirlwind!

In February 2004, Josh received a job offer from an engineering firm in Cary, NC so we packed up our little house in Boone and moved to Fuquay-Varina. We both knew that we were going to miss the bakery—we were absolutely addicted to the bread, coffee, and desserts, and knew that we would miss our friends.

Josh loved his drafting job but, in mid 2006, started to dream of something bigger. He started to dream of owning his own small business and decided that he wanted to do something "from scratch". Josh and I began to talk about our likes and dislikes, and we started to think about the things we love. Josh has always enjoyed spending time in the kitchen, I love to work with people, and we both adore the Fuquay-Varina community. That's when we realized that Fuquay-Varina needed a place for people to get together, grab something yummy to eat, and enjoy a bit of conversation. Fuquay-Varina NEEDED a bakery.

In January 2007, we sat down with Carson and Mindy and timidly asked them if they would help us open a bakery in Fuquay-Varina. To our surprise (and excitement) they agreed! We have spent the past year training, baking test batches in our home oven, and transforming an old Western Auto into a bakery. We've worked hard, and we plan to continue working hard, so that we can offer the best products and the best customer service in the area. That's a promise!
StickBoyFuquay.com

Round, Jalapeno Cheddar
Stick Boy Bread Co.

Jalapeno lovers will crave this bread! Sharp cheddar cheese and hot jalapenos folded into our french dough. I suggest toasting this bread- it will enhance the flavor and texture!
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): May 07-08 (most recent)
4.37 out of 5 (38 ratings): All Time

About Stick Boy Bread Co.:
Bio From StickBoyFuquay.com:

Carson and Mindy Coatney opened the doors to the original Stick Boy Bread Company in Boone, North Carolina in August, 2001.While they were busy preparing a business plan, baking test batches in their home oven, and transforming an old print shop into a bakery, I was studying English Literature and Women's Studies at Appalachian State University.

In early 2002, the Coatney's were looking for some part-time help and I was looking for a part-time job. I applied for the position and (thankfully) Carson and Mindy decided to hire me. I don't think that any of us could have predicted the remarkable journey God had in store for us.

During my time as an employee at Stick Boy Bread Co, I watched the bakery outgrow it's space, expand, and add new products like a full espresso bar, smoothie station, and dessert case full of delicious scratch baked pies and cakes. bread close upI also formed a very deep relationship with Carson and Mindy. They watched (and cheered me on) when I started dating Josh (an Industrial Drafting & Design major), got engaged to him, and (in August 2003) got married. It was a whirlwind!

In February 2004, Josh received a job offer from an engineering firm in Cary, NC so we packed up our little house in Boone and moved to Fuquay-Varina. We both knew that we were going to miss the bakery—we were absolutely addicted to the bread, coffee, and desserts, and knew that we would miss our friends.

Josh loved his drafting job but, in mid 2006, started to dream of something bigger. He started to dream of owning his own small business and decided that he wanted to do something "from scratch". Josh and I began to talk about our likes and dislikes, and we started to think about the things we love. Josh has always enjoyed spending time in the kitchen, I love to work with people, and we both adore the Fuquay-Varina community. That's when we realized that Fuquay-Varina needed a place for people to get together, grab something yummy to eat, and enjoy a bit of conversation. Fuquay-Varina NEEDED a bakery.

In January 2007, we sat down with Carson and Mindy and timidly asked them if they would help us open a bakery in Fuquay-Varina. To our surprise (and excitement) they agreed! We have spent the past year training, baking test batches in our home oven, and transforming an old Western Auto into a bakery. We've worked hard, and we plan to continue working hard, so that we can offer the best products and the best customer service in the area. That's a promise!
StickBoyFuquay.com

Scones, Belgian White and Dark Chocolate
La Farm Bakery



Filled with imported chocolates.
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (3 ratings): May 07-08 (most recent)
4.79 out of 5 (805 ratings): All Time

Scones, Belgian White and Dark Chocolate
La Farm Bakery



Filled with imported chocolates.
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (3 ratings): May 07-08 (most recent)
4.79 out of 5 (805 ratings): All Time

Scones, Blueberry Raspberry
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (2 ratings): May 07-08 (most recent)
4.64 out of 5 (330 ratings): All Time

Scones, Blueberry Raspberry
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (2 ratings): May 07-08 (most recent)
4.64 out of 5 (330 ratings): All Time

Scones, Cinnamon & White Chocolate Chip
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4.6 out of 5 (5 ratings): May 07-08 (most recent)
4.75 out of 5 (214 ratings): All Time

Scones, Cinnamon & White Chocolate Chip
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4.6 out of 5 (5 ratings): May 07-08 (most recent)
4.75 out of 5 (214 ratings): All Time

Sourdough, Old World
Stick Boy Bread Co.



Ingredients: Wheat flour, water, salt, yeast

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (2 ratings): May 07-08 (most recent)
4.77 out of 5 (493 ratings): All Time

About Stick Boy Bread Co.:
Bio From StickBoyFuquay.com:

Carson and Mindy Coatney opened the doors to the original Stick Boy Bread Company in Boone, North Carolina in August, 2001.While they were busy preparing a business plan, baking test batches in their home oven, and transforming an old print shop into a bakery, I was studying English Literature and Women's Studies at Appalachian State University.

In early 2002, the Coatney's were looking for some part-time help and I was looking for a part-time job. I applied for the position and (thankfully) Carson and Mindy decided to hire me. I don't think that any of us could have predicted the remarkable journey God had in store for us.

During my time as an employee at Stick Boy Bread Co, I watched the bakery outgrow it's space, expand, and add new products like a full espresso bar, smoothie station, and dessert case full of delicious scratch baked pies and cakes. bread close upI also formed a very deep relationship with Carson and Mindy. They watched (and cheered me on) when I started dating Josh (an Industrial Drafting & Design major), got engaged to him, and (in August 2003) got married. It was a whirlwind!

In February 2004, Josh received a job offer from an engineering firm in Cary, NC so we packed up our little house in Boone and moved to Fuquay-Varina. We both knew that we were going to miss the bakery—we were absolutely addicted to the bread, coffee, and desserts, and knew that we would miss our friends.

Josh loved his drafting job but, in mid 2006, started to dream of something bigger. He started to dream of owning his own small business and decided that he wanted to do something "from scratch". Josh and I began to talk about our likes and dislikes, and we started to think about the things we love. Josh has always enjoyed spending time in the kitchen, I love to work with people, and we both adore the Fuquay-Varina community. That's when we realized that Fuquay-Varina needed a place for people to get together, grab something yummy to eat, and enjoy a bit of conversation. Fuquay-Varina NEEDED a bakery.

In January 2007, we sat down with Carson and Mindy and timidly asked them if they would help us open a bakery in Fuquay-Varina. To our surprise (and excitement) they agreed! We have spent the past year training, baking test batches in our home oven, and transforming an old Western Auto into a bakery. We've worked hard, and we plan to continue working hard, so that we can offer the best products and the best customer service in the area. That's a promise!
StickBoyFuquay.com

Bacon, frozen
Rainbow Meadow Farms



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (3 ratings): Mar 26-27 (most recent)
5 out of 5 (5 ratings): All Time

About Rainbow Meadow Farms:

Rainbow Meadow Farms is a multi-generational, family-owned, pasture-based farm in Snow Hill, North Carolina. The farm’s name originates from the Rainbow Run, a small, winding stream that borders the meadow behind the old home-place. Having been in the family for 7 generations, the farm is now owned and operated by Jeff and Sandra Garner along with their children and grandchildren.

Once a traditional North Carolina tobacco farm, Rainbow Meadow Farm has experienced, first hand, the transitions in North Carolina agriculture. In the late 1980’s, the farm operated 3 contracted chicken houses. As contracted growers for a major chicken corporation, Jeff and Sandra Garner managed to sustain their family, while paying off the debt from the chicken house facilities (about $250,000/ house). Like many contracted chicken farmers, Jeff and Sandra became increasingly unsatisfied with the small profit share that they received from the chicken corporation. After years of contracted chicken farming, Jeff and Sandra began to feel like “sharecroppers on [our] own land.” (Thompson, 2009) In 1999 and 2000, daughter, Genell Pridgen adopted two children from the Ukraine. During both of her visits, she enjoyed the meats and vegetables sold at the local markets. The food’s quality was a product of the extreme locality of its origins as well as the organic farming methods of the local farmers. Upon return to Greene County, Genell envisioned a brand new way of raising meats on Rainbow Meadow Farm. Genell prompted her family to switch gears in early 2000 and began a different, more independent, type of farming. Jeff and Sandra ended their contracts with the chicken corporation and began raising pasture-based, antibiotic-free chickens, hogs, turkeys, sheep and cattle. Currently, Rainbow Meadow Farms operates with a new set of mission goals which include: creating a resilient local food system, producing great tasting, healthy meats and enhancing the overall ecological health of the farmland and local wildlife. The entire family takes part in the farming operations. Jeff and Sandra operate productions as well as the markets in Eastern North Carolina. These markets include Raleigh restaurants and a retail stand at the Raleigh Farmer’s Market (indoor building). Their daughter, Genell Pridgen, helps out with the farm while working on the national level to change legislation to support small, local growers. Even the grandchildren (the 8th generation) get involved by operating an annual CSA (community supported agriculture) vegetable garden that they maintain. Currently, their CSA provides over 46 families a week with fresh vegetables and eggs. Rainbow Meadow Farms operates sustainably by rotating their grazing animals between pastures. Cows are the first to forage. A cow’s ruminant digestive systems can break down the coarse grass tops and “mow” the pasture’s grass to a manageable height. Chickens and sheep follow behind the cows and forage on grass, insects, worms, and seeds. Not only do chickens manage worms in the topsoil, but they also spread fertilizer via manure throughout the pastures. Rainbow Meadow Farm does not have to manage excesses of animal waste; instead they use it to benefit their soils. In an interview by Fred Thompson for Edible Piedmont Magazine, Jeff Garner was asked if sustainable livestock farming could realistically feed a population. He responded by saying, “we used to, and we can again.”

http://www.rmfpasturepuremeats.com

Bacon, frozen
Rainbow Meadow Farms



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (3 ratings): Mar 26-27 (most recent)
5 out of 5 (5 ratings): All Time

About Rainbow Meadow Farms:

Rainbow Meadow Farms is a multi-generational, family-owned, pasture-based farm in Snow Hill, North Carolina. The farm’s name originates from the Rainbow Run, a small, winding stream that borders the meadow behind the old home-place. Having been in the family for 7 generations, the farm is now owned and operated by Jeff and Sandra Garner along with their children and grandchildren.

Once a traditional North Carolina tobacco farm, Rainbow Meadow Farm has experienced, first hand, the transitions in North Carolina agriculture. In the late 1980’s, the farm operated 3 contracted chicken houses. As contracted growers for a major chicken corporation, Jeff and Sandra Garner managed to sustain their family, while paying off the debt from the chicken house facilities (about $250,000/ house). Like many contracted chicken farmers, Jeff and Sandra became increasingly unsatisfied with the small profit share that they received from the chicken corporation. After years of contracted chicken farming, Jeff and Sandra began to feel like “sharecroppers on [our] own land.” (Thompson, 2009) In 1999 and 2000, daughter, Genell Pridgen adopted two children from the Ukraine. During both of her visits, she enjoyed the meats and vegetables sold at the local markets. The food’s quality was a product of the extreme locality of its origins as well as the organic farming methods of the local farmers. Upon return to Greene County, Genell envisioned a brand new way of raising meats on Rainbow Meadow Farm. Genell prompted her family to switch gears in early 2000 and began a different, more independent, type of farming. Jeff and Sandra ended their contracts with the chicken corporation and began raising pasture-based, antibiotic-free chickens, hogs, turkeys, sheep and cattle. Currently, Rainbow Meadow Farms operates with a new set of mission goals which include: creating a resilient local food system, producing great tasting, healthy meats and enhancing the overall ecological health of the farmland and local wildlife. The entire family takes part in the farming operations. Jeff and Sandra operate productions as well as the markets in Eastern North Carolina. These markets include Raleigh restaurants and a retail stand at the Raleigh Farmer’s Market (indoor building). Their daughter, Genell Pridgen, helps out with the farm while working on the national level to change legislation to support small, local growers. Even the grandchildren (the 8th generation) get involved by operating an annual CSA (community supported agriculture) vegetable garden that they maintain. Currently, their CSA provides over 46 families a week with fresh vegetables and eggs. Rainbow Meadow Farms operates sustainably by rotating their grazing animals between pastures. Cows are the first to forage. A cow’s ruminant digestive systems can break down the coarse grass tops and “mow” the pasture’s grass to a manageable height. Chickens and sheep follow behind the cows and forage on grass, insects, worms, and seeds. Not only do chickens manage worms in the topsoil, but they also spread fertilizer via manure throughout the pastures. Rainbow Meadow Farm does not have to manage excesses of animal waste; instead they use it to benefit their soils. In an interview by Fred Thompson for Edible Piedmont Magazine, Jeff Garner was asked if sustainable livestock farming could realistically feed a population. He responded by saying, “we used to, and we can again.”

http://www.rmfpasturepuremeats.com

Beef Brisket, frozen
Wilkerson Farms



*This product is delivered frozen


Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4 out of 5 (1 ratings): Apr 17-18 (most recent)
4.17 out of 5 (6 ratings): All Time

About Wilkerson Farms:
Bio from Wilkersonfarms.com

Our Beef is pasture raised with free access to grass, hay and fresh water. Prior to processing, grain is given as a finishing ration. The addition of grain provides the taste, texture and marbling most consumers have come to expect. Our Beef is all natural. It contains none of the following: antibiotics, added growth hormones, steroids or implants. No animal derived protein, bone meal or poultry litter is included in any feed. Just all natural Beef!

Our Beef is dry aged for superior flavor and tenderness. We normally specify a 14 day hang time before trimming. While this is more time consuming, we think it’s worth it. You can taste the difference! All our Beef is USDA inspected, vacuum sealed and labeled. No artificial flavoring, coloring ingredients, chemicals, or any other additives or preservatives are added to our Beef.

We are committed to quality. Throughout the entire process, Wilkerson Farms works hard to ensure that every aspect of our production is directed towards producing quality beef. Humane handling practices make for happy cows and better BEEF!

We welcome you to try Wilkerson Farms All Natural Beef. For ordering information please see the Packages and Cuts page. We look forward to being your local source for All Natural Beef!
Wilkersonfarms.com

Beef Brisket, frozen
Wilkerson Farms



*This product is delivered frozen


Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4 out of 5 (1 ratings): Apr 17-18 (most recent)
4.17 out of 5 (6 ratings): All Time

About Wilkerson Farms:
Bio from Wilkersonfarms.com

Our Beef is pasture raised with free access to grass, hay and fresh water. Prior to processing, grain is given as a finishing ration. The addition of grain provides the taste, texture and marbling most consumers have come to expect. Our Beef is all natural. It contains none of the following: antibiotics, added growth hormones, steroids or implants. No animal derived protein, bone meal or poultry litter is included in any feed. Just all natural Beef!

Our Beef is dry aged for superior flavor and tenderness. We normally specify a 14 day hang time before trimming. While this is more time consuming, we think it’s worth it. You can taste the difference! All our Beef is USDA inspected, vacuum sealed and labeled. No artificial flavoring, coloring ingredients, chemicals, or any other additives or preservatives are added to our Beef.

We are committed to quality. Throughout the entire process, Wilkerson Farms works hard to ensure that every aspect of our production is directed towards producing quality beef. Humane handling practices make for happy cows and better BEEF!

We welcome you to try Wilkerson Farms All Natural Beef. For ordering information please see the Packages and Cuts page. We look forward to being your local source for All Natural Beef!
Wilkersonfarms.com

Beef Brisket, frozen
Wilkerson Farms



*This product is delivered frozen


Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4 out of 5 (1 ratings): Apr 17-18 (most recent)
4.17 out of 5 (6 ratings): All Time

About Wilkerson Farms:
Bio from Wilkersonfarms.com

Our Beef is pasture raised with free access to grass, hay and fresh water. Prior to processing, grain is given as a finishing ration. The addition of grain provides the taste, texture and marbling most consumers have come to expect. Our Beef is all natural. It contains none of the following: antibiotics, added growth hormones, steroids or implants. No animal derived protein, bone meal or poultry litter is included in any feed. Just all natural Beef!

Our Beef is dry aged for superior flavor and tenderness. We normally specify a 14 day hang time before trimming. While this is more time consuming, we think it’s worth it. You can taste the difference! All our Beef is USDA inspected, vacuum sealed and labeled. No artificial flavoring, coloring ingredients, chemicals, or any other additives or preservatives are added to our Beef.

We are committed to quality. Throughout the entire process, Wilkerson Farms works hard to ensure that every aspect of our production is directed towards producing quality beef. Humane handling practices make for happy cows and better BEEF!

We welcome you to try Wilkerson Farms All Natural Beef. For ordering information please see the Packages and Cuts page. We look forward to being your local source for All Natural Beef!
Wilkersonfarms.com

Beef Chuck Roast, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Oct 02-03 (most recent)
4.73 out of 5 (40 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net

Beef Chuck Roast, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Oct 02-03 (most recent)
4.73 out of 5 (40 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net

Beef Eye Round Roast, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Jul 24-25 (most recent)
4.58 out of 5 (12 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net

Beef Flat Iron Steak, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4.5 out of 5 (2 ratings): Apr 16-17 (most recent)
4.75 out of 5 (16 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net

Beef Flat Iron Steak, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4.5 out of 5 (2 ratings): Apr 16-17 (most recent)
4.75 out of 5 (16 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net

Beef Ground Beef, frozen
Green Acres Ranch

*All meat products are delivered frozen

The beef is Black Angus, purebred, born and raised on the ranch, pasture fed and finished, and NO antibiotics, growth hormones, herbicides or pesticides.

Black Angus Beef, born at Green Acres Ranch
All Natural, Free Ranging Herd
No Implants, Growth Hormones or Antibiotics
100% Grass-Fed
Protected from Mad Cow and E. Coli
Uncrowded, Stress Free, Loving Environment
Leaner, Healthier Beef, High in Omega-3

Pasture rasied, grass fed beef is lower in total fat, has less saturated fat, cholesterol and calories than commercial feed-lot beef. It is also higher in Vitamin E, Beta Carotene, Vitamin C and 2 health promoting fats called Omega 3 fatty acids and conjugated lineolic acid (CLA). A natural diet produces a nutritionally superior food.

Cooking:
Grass-fed beef is high in unsaturated and low in saturated fat. Compare unsaturated fat to olive oil and saturated fat to lard. Olive oil melts away from meat a lot faster especially when cooked quickly and on high heat. On the other hand lard "sticks," takes time to melt and can take high heat better and longer. This in simple terms is why you want to cook grass fed beef slower and on lower heat. Most people want a juicy steak; to get it, please do not though meat in the microwave and make sure to cook meat at a lower temperature for a longer time.

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
4.5 out of 5 (2 ratings): May 14-15 (most recent)
4.76 out of 5 (751 ratings): All Time

About Green Acres Ranch:
Our Farm Environment

Green Acres Ranch is located in Seagrove, NC and is run by Bill and Dianna Osmolski. The ranch consists of 130 rolling acres of pastures and woods in scenic Randolph County.

The primary activity of Green Acres is breeding & raising Black Angus cattle. We have a registered Black Angus bull and Black Angus cows. All of our calves are born on the ranch. We sell the heifer calves after weaning but keep all the bull calves to grow to market size for beef. All our cattle are fed a natural diet of only grass or hay. No grain or commercial feed is provided. This approach requires more time to bring the animals to market weight but results in a leaner, healthier and more nutritious beef product, but more on that later.

We try to do everything in as natural way as possible. We do not use any herbicides or pesticides on our pastures. Our cows do not receive any added hormones or antibiotics. We do not practice artificial insemination or use any added hormones to regulate the reproductive cycle of the cows. Our bull (“Bernie”) stays with his girls all year round. Our cows roam freely over the pastures and are never confined. We allow the calves to stay with the mothers until they are about seven months old and about four or five hundred pounds. When the calves are weaned they are allowed to stay close to their mothers separated only by an electric fence. This reduces the stress on both the mother and the calf.

We make hay on our property each year and supplement what we make with hay purchased from local farmers. During the winter months we put out hay manually so that the cows eat in a different, clean area twice each day and spread their natural fertilizer over all the fields. We try to minimize the use of hay-feeding rings to avoid concentration of manure . During the growing season we rotate our stock from field to field to balance the grazing with the growth of the grass and again spread the natural fertilizer around.

Our herd is small enough that each cow and calf has a name and we know them as individuals. We provide them with a stress free natural and loving environment. All animals are handled in the gentlest and most humane manner possible and never receive any harsh treatment. During the winter months when grazing is sparse and they rely on the hay we feed them, we always insure that they are well fed. Automatic, insulated water drinkers in each pasture insure that the cows always have fresh water available to them in freezing weather. These same drinkers provide a continuous supply of cool fresh water during the hot weather.

Our beef cows live out their entire lives on our farm. They are not shipped anywhere until they are ready for market. When ready they take a short (under ten miles) ride to Key Packing Co. in Robbins, NC for processing. Key is a small family owned operation with three generations currently active in running the business. They have a humane operation, an excellent reputation for quality and are NCDA inspected and approved. They allow the meat to hang in an environmentally controlled aging locker for about two weeks before processing. When beef is aged, enzymes within the meat naturally tenderize it improving the texture. At the same time, moisture slowly evaporates increasing the flavor concentration. After cutting, each portion of beef is immediately vacuum sealed and flash frozen for maximum flavor and freshness.

Why Grass Fed?

Cows evolved over the years eating grass and other naturally occurring forage. That is what their bodies are designed to thrive on. They really do not need anything else. The practice of feeding other things to cows such as grains came about primarily because of the availability of the grains, and that they allowed the cows to grow to market size much more quickly. The downside of grain-feeding is it negatively affects the nutrient quality of the beef.

The Beef from grass fed cows is different than beef from grain fed cows and is superior in many ways.

Grass Fed Beef:

-Contains less total fat.
-Has a higher proportion of unsaturated fat (the healthy kind).
-It is higher in protein.
-Higher in Omega-3 fatty acids (healthy fat)
-Higher in CLA (Conjugated Linoleic Acid (another healthy fat)
-Higher in Vitamins
-Lower in calories.

For more details on this see the information listed with our beef products.

Why is Grass Fed Beef More Expensive?

One reason grass fed beef costs more is that when cows eat a natural diet it takes them longer to grow to market size. Also you can raise more cows on less land when you are feeding them other than grass and hay. Therefore there is less profit, and fewer farmers involved, in the grass fed method. Consequently grass fed beef commands a higher price because of the realities of producing it along with the relatively smaller supply.

Cooking Grass Fed Beef

The two main thing to remember when cooking grass fed beef is that:

A. There is much less fat in the meat.

B. The fat that is there will cook out quickly.

Therefore if the meat is over-cooked it will lose its tenderness. Some grass fed beef advocates recommend cooking the meat over lower heat for a longer time. We seem to get better results cooking it hot for a short period of time (to sear in the juices) and taking the meat out of the pan or grill when it still looks a bit too rare and letting it rest a few minutes. The meat continues to cook after it is removed and is best served medium rare.


http://greenacresranch.org/

wosmolski@rtmc.net