Theola Walden Baker <[log in to unmask]> said:
>> You can't imagine how tough and nearly inedible beef can be unless it's
>>penned before slaughter and hung
afterwards. You might as well try to chew a boot.)

My reply:
Although some people may call their animals/meat pasture raised, and still
feed them grain, there are farmers who mean "100% pasture raised" when they
say it.There are farmers who are commited to pasture raising, without the
use of grain. They don't confine the animals or fatten them on grain. They
know how to age the meat so that it is not tough. I have purchased such meat
right from the farmer for several years.  It's delicious.  Like wild game,
it has a grassier taste, which many people are unfamiliar with.  You can get
used to the taste. As for the texture, it is not hard to chew as long as you
don't overcook it.  Since it is so much leaner than conventional grain
fattened meat, it lacks the insulation, and therefore cooks faster.

It is rare to find 100% pasture raised meat in stores.  You generally have
to buy it right from the farmer.  You save money by cutting out the middle
man and you'll know where you meat is coming from if you buy it from a local
source.  Besides. the meat you buy, if you buy half or a quarter of a steer
at at ime, comes from one animal, not a conglomeration of anonymous beef.

I find pasture raised poultry is so delicious and so much more satisfying
than confined poultry. The bones are stronger; the flesh is firmer; and the
meat has character.  It far suprasses "hormone and antiobitic-free" but
confined poultry.

If you'd like to learn more about the practices of true pasture farmers, I
suggest that you visit <www.eatwild.com>  Jo has a great book on the subject
which you can order from your web site.

My husband has written several articles, which have appeared in national
magazines, on pasture raised meats and the grassfed movement.  There was an
article by Jo Robinson in MOTHER EARTH NEWS this past summer that I'll bet
you can find on line or by contacting the magazine.

In health,

Rachel Albert-Matesz