Dr. Patricia Whisnant's Grass Fed Beef Blog

The new consumer is voting for what exists in the world by how they spend their dollars.  Many people come to grass fed because it is healthier and safer.  Many consumers choose grass fed because it represents more humane care and treatment of the livestock.  Some consumers like the idea of supporting American family farms.  Another huge segment chooses the grass fed model of production because on the environmental concerns associated with factory farming.

Mintel, a marketing research group, recently published results of consumer surveys that reflect this idea.  As more and more Americans are moving toward greener purchases the production of green products have increased over 200% in the last 5 years.  Mintel noted a trend in consumers’ growing interest in products that are not just organic or natural but address their environmental concerns.  More than ever shoppers want to purchase goods that help protect and preserve the world around us.

In this vein the green lifestyle has welcome arms around the solar based, environmentally friendly grass fed model of production.

Spring time always brings out the renewal of our outside spirit and with that comes the grill.  Naturally, our family is beef eaters and that makes for our major protein consumed.  We love steaks but there are times that nothing quite satisfies like a good ol’ American hamburger cooked on the open grill.  I read a consumer survey recently that said 85% of Americans eat a hamburger at least once a week.  That just may top any other food type.  I know many of these burgers are from fast food sources and may not help the nutritional level of our kids or us.  Yet, consider this favorite of all American foods in a new and healthy version.  Burgers out of grass fed beef!  The varieties are endless.

A few of our favorite burger fixens include sautéed wild mushrooms on top of the burger, blueberries added directly into the meat, a blue cheese topping, the unbeatable combination of bacon and cheddar cheese, red onions, and a endless combination of condiments from as simple as ketchup and mustard to exotic homemade twists of Mediterranean, Mexican and Indian cuisine.

This weekend to kick off the burger season I think I will go basic with the classic burger and lettuce, tomato and onion.  Can’t wait.

At American Grass Fed Beef we are also excited about a new product which is a half-pound burger patty.  Though not for the faint and dainty, none of my boys are that, this will be an exciting new and convenient way to enjoy grass fed beef.  Not even on the website yet, look for it in the next week or so.

I am sure that by July I will be praying for rain but right now that is hard to imagine.  We have received 18 inches of rain up until last week.  This is very high for our area and since most of it has already caused major flooding.  The Current River reached an all time high when it crested two weeks ago.  Though the river had receded the ground continues to be saturated.  The storms that came through the last two days have dumped another 12 inches of rain on top of this water saturated ground.

For the second time in a month we have had a major amount of fencing washed away.  Yet, we are thankful to have missed some of the devastation left by the tornados associated with this last storm system.  Damage to emerging pasture is getting critical and we have had to put animals into some sacrifice areas to protect the main pastures.  These are paddocks that contain our least productive grass density.  The animal impact upon the sodden ground will leave them appearing to have been disked with a plow.  After the animals are rotated to grassy pastures we will come behind them and sow new grass.  In the long run they will actually be improved, but in the short time they take a beating.

Currently, we have planned for working one group of yearlings this week to separate by size and prepare for spring grazing rotation of range pasture.  Our pens are also soaked and even rubber boots will make for difficult moving as the mud comes half way between the knee and ankle.