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Pasture Perfect
The Far-Reaching Benefits of Choosing Meat, Eggs, and Dairy Products
from Grass-Fed Animals
by Jo Robinson
There is a lot of talk these days about eating fish to benefit from the omega-3 fatty acids in the meat. What most people do not realize, however, is that livestock raised on a grassfed diet also has meat high in omega-3 fatty acids. Milk from pasture-raised dairy cows is also high in omega-3 fatty acids, as are the eggs from pasture-raised poultry. But the omega-3 content takes a nose-dive when the animals are taken off of the pasture and raised on a diet of grains.
Pasture Perfect explores the newly discovered benefits of eating meat, eggs, and dairy products from grassfed animals. When grazing animals are raised on their natural diet of grass instead of grain, their products are lower in "bad" fat and calories, but higher in potentially lifesaving "good " fats. What's more the animals are healthier and less stressed, and they are more beneficial to the environment.
New York Times best-selling author Jo Robinson discovered the health benefits of grassfed animals while working on The Omega Diet, a widely acclaimed book about the Crete Mediterranean diet (co-authored with Dr. Artemis P. Simopoulos.) In Pasture Perfect, Robinson takes a closer look at the many advantages of switching from grainfed to grassfed products. This is an easy and fun book to read, and it includes a directory of sources around the USA and Canada for you to buy grassfed meat, eggs and dairy, as well as recipies to cook with.
Whether you are in the livestock business, or a consumer looking for healthy choices, this book will forever change the way you look at meat, eggs, and dairy! Previously published under the name Why Grassfed is Best Revised and Expanded for this new edition. 2004. 150 pages. Printed on recycled paper.
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Salad Bar Beef
by Joel Salatin
Joel Salatin's book Salad Bar Beef is much like a sequel to Jo Robinson's book Why Grassfed is Best!, described above. Where Robinson talks about the benefits of grassfed meat, Salatin gets into the details of how to profitably run a grassfed beef operation in today's markets.
But instead of calling it "grassfed beef", the author points out that pastures are full of polycultures of many diverse plants that livestock eat along with the grass. In the same sense that we think of a salad bar as a healthy choice for dinner with many fresh vegetables besides lettuce, a pasture should be a healthy, fresh and diverse menu for cows. Salatin's cows are kept moving almost daily, so that they are always raised on the freshest salad bar of forage plants. They are never left milling around in the mud or manure for days or weeks, as cows might be in other ranching operations.
Salatin's Salad Bar Beef operation is in the east, where there is plenty of moisture and lots of tender green grass, so some of the details are skewed for us westerners who see only 2-3 months of green per year, but the basic principles are sound, and can be adapted to fit ranching operations anywhere. For ranchers that are tired of prices dictated by multi-national agri-business corporations, Salatin offers an exciting alternative to keep the farm healthy and prosperous.Salad Bar Beef ISBN: 0-9638109-1-X. 1995. 368 pages. $35.00