Monday, February 11, 2008

Frequently Answered Questions

Q. What is 100% grass-finished?
A. We use this term to indicate that our animals have grazed or been fed only grass-based hay their whole lives, from weaning to harvest. The term was coined to contrast this practice with the grain finishing employed by the conventional livestock industry.

Q. Is grass-finished meat better for you?
A. The short answer is yes; the reasons why are diverse. Please read more in our Research & Health Benefits section.

Q. What do you mean by "natural"?
A. We call our pork "natural" because we do not use growth stimulators or administer antibiotics to our pigs, nor do we run them in conventional cordwood-stack-like confinement. We favor pigs with heritage genetics, meaning that their breeds have not been successively selected for fast growth. We find that our pigs' slow growth and low-stress lifestyle results in superior taste.

Q. But how does it taste?
A. We think it's excellent, and our customers tell us so, but you should be the judge. Grass-finished meats tend to be leaner than conventional meats—even organic meats, if they come from animals finished on organic grain. Also, leaner does not mean tougher. Done to "medium" on the grill, a grass-finished ribeye is irresistibly tender, juicy and rich in flavor.

Q. Do your processed meats contain MSG or nitrites?
A. We do not use MSG in our meats and have been working with our butcher to avoid use of nitrites/nitrates.

Q. Are you certified organic?
A. Our pastures are certified by Midwest Organic Services Association (MOSA)—and we're working to finalize USDA labeling on our packages. We'll keep you posted!