Organic and Grass-fed Meat: Are They the Same?

In this busy world, people are increasingly becoming aware and attentive to the food they eat. The computer age has uncovered things to the people that they mistook some things as the same. This holds true with organic meat and grass-fed meat. For some, these are mere terms that mean healthy food. But is it really the same?

What is Organic Meat?

Organic meat comes from organically-raised animals which are furnished with organically-produced feed. These animals are raised in living conditions whereby they are not given anything grown with toxic, synthetic fertilizers, pesticides, herbicides, fungicides or any other chemicals. They’re not also given any growth hormones, antibiotics or genetically engineered products nor fed with animal by-products for feed. They are conceived by organically-raised animals and slaughtered based on organic processes.

Animals raised through organic farming are confined in feedlots and raised with love and attention and once these are affected with disease or had infection, they’re treated back to health without chemical treatments. Inspections for these particular animals are on a regular basis and done by an independent certification body.

What is Grass-fed Meat?

Grass-fed meat comes from animals raised in pasture. These animals eat a number of plants apart from grasses like foxtail, sorghum, brome grass, Bermuda grass, fescue, bluegrass, ryegrass, and more. Other non-grass plants that these animals eat in pastures can also be found such as alfalfa, sainfoin, birdsfoot trefoil, vetch, and red, white, and crimson clover.

Pastured animals are allowed to roam around and graze in their natural environment. They don’t suffer the cruelties of modern farming being forced to live in confinement. Livestock raised in feedlots are fed with grain feeds and animal by-product food and given growth hormones, antibiotics, and genetically modified products.
Research has shown that grass-fed products convey more omega-3 fats, better proportion of omega-6 to omega-3 fats, more amounts of conjugated linoleic acid (CLA), and better quality of saturated fat. These items also have more quantities of vitamin E and vitamin A by means of beta-carotene. Thus, one gets the best nutrition from eating grass-fed products.
It really is imperative to keep in mind that grass-fed meat is not the same with organic meat. Just the same, organic meat doesn’t mean grass-fed meat. Most natural food stores sell organic beef and other milk products that are hormone-free and antibiotic-free. These products come from organically grown animals fed with organic food and usually spent their lives in feedlots. Thus, it is essential to know where you can buy grass-fed meat as well as other dairy products which come from grass-fed livestock. Asking butchers from local meat shops where their products come from can provide the answer to it. Knowing a local farmer who raises his livestock in pasture is the most suitable.
Wish to know where to buy grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chicken, as well as other farm fresh fruits and vegetable? Go to the Farmers Market in Raleigh, North Carolina. There you will find the best farm fresh products that suit your needs. Come and shop now!

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Basic Facts on Grass-Fed Cows

Nowadays, grass feeding is now popular with local farmers in america. Although individuals are not even familiar with it, it is essential to note, of the nourishment we will get from consuming food that come from grass-fed animals.
There’s a link between the quality of foods that we take and the natural environment. A typical example is the nourishment we receive from plant foods depends on the quality of the soil by which they grow. The same is true when we take in animal foods. The nourishment we obtain from them depends on their lifestyle this includes the way they are fed if they have access to pasture or they are confined in feedlots, fresh air, and most importantly, the level of their diet.

The Cow’s Innate Diet

Cows are grazers and browsers. This means they eat grasses which refer to grazing and they also consume leaves, twigs, bark from bushes and trees which refer to browsing. Their complex four-part stomach help them to slowly digest their relatively large amount food especially grasses.
Scientific study has discovered that cows and various other ruminants just like goats, sheep, deer, and also other animals chew their food, swallow it, and let their first chamber inside their stomach to initially digest it, then carry it back to their mouth to chew it again to thoroughly digest their food. The digestive system of cows is a great match with grasses along with other plants which can be found in pastures.

What Grass-fed Means

Cows along with other grass-fed animals eat a various plants other than grasses. These grasses include rye grass, bermuda grass, Timothy grass, bluegrass, sorghum, orchard grass, canary grass, foxtail, brome grass, and quack grass that is usually sown in pastures and constantly play a pivotal role in the diet of grass-fed cows. However, there are other plants that can be found in pastures just like alfalfa, sainfoin, birdsfoot trefoil, and vetch. Thus, it can be stated that 100% grass-fed cows could have eaten an assorted number of grass and plants that are available in pastures.

Nutrition from Grass-fed Cows
Studies show that there is a lot of nutritional advantages we can get from beef, milk, and milk by-products such as cheese and yogurt which are derived from 100% grass-fed cows. These are the increased quantity of better fat which includes more omega-3 fats and a healthier ratio of omega-6 to omega-3 fats; increased amount of conjugated linoleic acid; increased numbers of vitamins (vitamin E and vitamin A); and other nutrients.
Although it could possibly be difficult to find nationally advertised grass-fed products, a good option is to search for a local beef and dairy farm that happen to be pasture-based. However, you may want to look for a market in which there is a variety of farm fresh produce that suited your needs. Finding 100% grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chickens, and other grass-fed products together with farm fresh fruits and vegetables? Go to the Farmers Market at Raleigh, North Carolina. Come and do your shopping now!

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Where’s the Beef ?

The days are gone when we eat meat not caring where it come from. When large food corporations took over family run and smaller corporations, profit took the front seat before food quality and safety. Nowadays, the fundamental cause of the things you eat matters. Consumers are now horrified by how animals are treated in feedlots and factory farms and a growing number of people are searching for a more secure and healthier alternative. We now want to provide our family with fresh food without any artificial synthetics, dangerous antibiotics and hormones, herbicides and pesticides. The result is a trend towards pasture-raised animals; grass fed and natural.
There are no more than 50 grassfed cattle operations left in america 10 years ago, now we have thousands. Fortunately, there still exists caring and small family-run farms where cattle eats grass, untainted by antibiotics and growth hormones and where animals are free to run in fields free of synthetic fertilizers and pesticides. These animals have the freedom to eat the food mother nature provided.

The sales of grass- beef have significantly risen. If you have concerns regarding the levels of cholesterol and saturated fats in beef, then you will be more alarmed to understand that the grains being fed in factory farms contribute largely to the negative issues with eating beef. As an end result, grain-fed beef have a higher saturated fat content from 35% to 75%. On the other hand, beef which is grass-fed has less than 10% of its saturated fat. This can even supply the extra omega-3 nutritional advantages to a baby of a breastfeeding mom.

So, is grass-fed beef really better?
It truly is ! You may even lose weight with grass-fed beef since it’s got lower calorie content. By switching to lean grass-fed beef, you may lose several pounds without any drastic alteration in your diet.

Moreover, you’ll be able to virtually prevent any risk of diseases based on just how the cattles were raised and fed by eating only 100% grass-fed beef. This type of beef will give you peace of mind for your family and less concern of deadly food infections such as food and mouth disease, mad cow, or the deadly E-coli infection.
With regards to appearance, the fat found in grass-fed beef is much thinner and nearly clear. The flavor is exactly what beef is expected to taste. It carries a richer and fuller flavor. Since cows can move around in pastures with more freedom, this allow them to exercise making more muscle tone and may be chewier.
Additionally, grass-fed beef has environmental advantages simply because it does not contribute to pollution. The wastes of cows drop onto the land providing nutrients to the following cycle of crops. The animal wastes in feedlots and other conditions of factory farming become a source of air and water pollution.

So, to answer in which the beef is… it is the beef obtained in pastures where cattle is fed by grass. It is indeed much better than grain fed beef and beef raised in feedlots and enormous factory farms.

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Pastured Pigs: A Healthier Option

Have you read about grass-fed cows? One can learn from there that cows that were fed, specifically those which have grazed grass produces meat that happen to be much leaner, more flavorful, and more nutritious than that of fed with grains, and various commercial feeds.

Do you know that pigs may also be raised in pastures? There’s a thin line today between that pigs cannot eat grass, and another one that pigs is able to do eat grass. Little did you know that pigs also eat grass! In either case, it is interesting to understand what happens to pigs that will be pastured.

The Food Pigs Eat in Pasture

There have been products available in the market today boasting of its pork as pasture-fed. Many individuals presume that pork that is called pasture fed, have then believed that grass was all the food that they just ate. Since pigs are quite resilient animals, it is tentatively simple to raise them on pasture alone since they do eat a certain range of grubs and also other insects containing protein.

A pastured pig will eat just about everything that’s on the surface: nuts like acorns, low growing plants, mushrooms, seeds, etc. They also enjoy legumes like alfalfa, clover, and also other forages like chicory, burdock, thistles, brassicas. With this, it can be noted that pigs on pasture still need a high energy feed. They have to function biologically, thus, pigs have to have a good source of protein, specifically lysine.

Naturally, it’s not simply grass that pigs feed through entirely as earlier stated. These piggies do eat a complete selection of different foods like fruit, vegetables, bugs, corn, and others. Apples could be a good supplement to them. They’ve got big appetites on food.

Unlike cows that happen to be ruminants (mammals that are able to acquire nutrients from plant-based food by fermentation), they’ve got a special digestive system for partaking grass, having four stomachs to digest and utilize forage. However, pigs have a very simple digestive system, just like man and chicken having only one stomach.

Roaming like Cows

Just like pasture fed cows that graze on the surface, and being able to walk around within acres of land; it is additionally necessary that pigs that happen to be pastured should also be able to roam around. They must be provided a good amount of space to walk around.

According to a research under the University of Iowa, pigs that are raised inside a “hoop structure” are in a word, happier, as compared to pigs that are raised in confined, slatted concrete floors.

Providing a pasture for them, and eliminating commercial or grain feeding, can certainly make up the vast majority of the things they consume to be a good option to provide to health-conscious consumers

Pasture-raising enhances the value of the pig meat. It has an increasing demand for these type of meat since people nowadays are certainly more health conscious and are bent on going back to basics.

Where to find fresh grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chicken, and other fresh meat, fruits, and vegetables? Come and go to the Farmers Market in Raleigh, North Carolina. Come, visit, and enjoy shopping now!

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Care for Pastured Pork?

Pasture is land for grazing. Pastured is often known as domesticated livestock such as cattle, horses, swine and sheep which have been raised and cared in enclosed tracts of farmland consisting mainly of grasses interspersed with non-grass herbaceous plants and legumes. Pastured pork then are pigs raised in a grassy farm, free to move around, play and look for feed that they root with their noses by themselves such as foraged foods and grain. They usually cool off in the mud. They have small shelters where they can sleep, give birth and feed their piglets. They survive in natural conditions compared to industrialized pork farms. They are humanely raised without antibiotics, growth hormones , artificial supplements and vaccines.

The large majority of pork consumed today is produced by the huge hog confinement operations which have been known as CAFOs or Concentrated Animal Feeding Operations. A standard CAFO building holds approximately more than 10,000 hogs or 1,000 or maybe more sows. Hogs raised in CAFOs are treated inhumanely with the worst groundwater and air pollution.

The present years have shown an expanding interest in pastured pork due to its several positive aspects …

Pigs raised in pastures have more freedom to behave in natural ways. They can move around instead of being confined indoors. These pigs can create shelters for their piglets and so are free to enjoy fresh air and sunshine while being protected from the harshness of winter.

Pastured pork is more healthy and nutritious. It has higher quantities of Vitamin D and E, Omega-3 acids which is perfect for the heart and other nutrients than pork raised conventionally.

Raising hogs in pasture is more environmentally safe. Pigs manure in CAFOs are stored in a large cesspit that can leak into groundwater supplies and smells for miles around. The pastured porks’ manure, on the other hand, enriches the soil in the farmland rather than poisoning it.

Pastured pork has the least possibility to be contaminated with E-coli. Unlike the pigs raised in CAFOs, they’re more raised humanely with no artificial growth hormones, vaccines and antibiotics. The antibiotics given to pigs in CAFOs have far-reaching effects on humans. There’s been a rise in antibiotic-resistant diseases that has been discovered to come from the confinement plants of the hogs.

Hog workers in hog farms have unusually high occurrences of respiratory diseases, rather than farmers working in pastured farms. Thus, the environment in CAFOs poses a health threat to hog workers. Quite progressively more hog workers die annually from falling into manure pits because of toxic fumes.

Pastured pork , therefore, is safer to farmers. Pastured pork provides more benefits to rural communities compared to CAFO plants that destroys the local communities due to poor working conditions, high job turnover and transient workers. Producers of pastured pork comes from families of farmers who provide jobs in smaller scale but stable and healthy employment.

Pastured pork is considered to be tastier with a distinctive taste. Actually, a growing number of fine dining restaurants are likely to pay a high price for pastured pork.

So would you choose to spend more for pastured pork ?

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Going Back to Basics of Grass-fed Animals

Whenever we talk about the food chain, we’ve learned in school that there is a relationship between the food we eat, and what they (plants & animals) have consumed. Vegetables are deemed to be healthier when eaten directly, compared to when an animal has consumed it previously. Well needless to say, there are also external factors affecting our nutrition.

Farming in the 1990s

In the 1990s, most cattle were fed through grain, and so are likely injected with hormones and other feeds, to make food production fast and profitable. This may sound good in that time, but if we’re going to think about its effects today, we have to reconsider the traditional ways before.

Skills Training in Farming
For any farmer, it is difficult to take care of cattle that are nourished by grass. One should need to be educated, and also be skillfully familiarized with this kind of farming. Providing a healthy diet for cattle also mean having healthy soil and careful pasture management to provide the plants an optimal stage of growth. Having high quality pasture often means having good quality animal products. This alone is an art, and also a science.
Nutrition and health

Speaking of health and nutrition, grass-fed animals are indeed more nutritious when they partake in food that is naturally made for their digestive systems. Cows, for example, are ruminants that have “rumen” inside their digestive systems, which ferments the food they partake, especially grass. They thrive in different types of grass that gives different nutrients, and among them are bluegrass, the Bermuda grass, rye, foxtail, brome grass, canary grass, and others. They may also live on eating different kinds of legumes.

Grass-fed animals are usually free than those that are caged in, or in confinement. This provides to them added exercise that is good for them physically, and also for the consumer, simply because it gives leaner meat. Those which are not raised in concentrated animal feeding operations, or CAFOs, have more access to fresh air, and to the warm heat of the sun. This makes them to be less likely sick, underdeveloped, and have diseases.
Impact on the surroundings

Environmentally, those animals which are fed with grains produce manure which has harmful pathogens, contaminants, and chemicals. Over applying livestock manure can overload soils with nitrogen and phosphorus, which can lead the soil to its destruction as well as other issues. But not only land does this contaminate, but also, groundwater, which is also a source of life. This condition pollutes land, water, and also the air. Compared to animals on outdoors, their manure is spread in a wide space of land, that may work as good mulch and fertilizer.

Healthy Choices
Choosing to eat meat, eggs, and dairy products from grass-fed animals means you’re looking after the welfare of the animals, helping solve environmental challenges, aiding small-scale farmers and ranchers make a living from the land, helping to sustain rural communities, and providing your family members with healthy food choices possible.

Do you want to know where you can buy fresh and nutritious grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chicken along with other farm fresh fruits and vegetables? Come and shop at the Farmers Market in Raleigh, North Carolina. Visit us now!

 

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Grass-fed Butter Facts You May Want to Know

Butter is an exquisite delight, made out of animal fat with a bit of protein and sugar. In most countries, it is quite accessible, as well as for others, especially in Europe, it is not. But little do you know that not all butter is done equal. Its nutritional content varies according to the food partaken by the ruminant. There are actually those who are being fed with grains, and those that are naturally grass-fed. Even though it is obvious that most of animals are fed through grains, there are still small handfuls that are still being fed with healthy bunch growing grass.

A fatty acid called conjugated linoleic acid (CLA) is a natural trans-fat that is linked with long term weight management and optimal health. This special acid has been found to be produced by the digestive systems of grass-fed animals; resulting in fat loss, clampdown of tumors, and good heart health. Grass feeding causes dairy CLA with a minimum of three to five (3-5) times compared to grain – fed cattle.
With regards to flavor, cows which have been eating on grass produce butter that is softer and richer in contrast to grain-fed. A rich butter’s color is deep yellow to slightly orange on the sides mainly because it contains more carotene and vitamin A that comes from fresh plant life.

Vitamin K2 is an additional aspect of grass-fed butter. It isn’t limited to, helping the body when it comes to blood clotting but it can also protect us from heart related illnesses, form strong bones, ensuring healthy skin, and helps prevent cancer. This type of nutrient can be found in cows living on fresh green grass. There’s fermentation in the digestive system of cows that turns Vitamin K1 found in leafy vegetables and leaves of grass to K2 which occurs in the dairy fat.

Butter is actually made up of two things: the initial one is the milk solids which are the white frothy looking part and the other is oil, the clear yellow on it. Adding to that, there are several grades starting from double A to Grade B. The latter is acceptable by many consumers.

Want to learn butter terms? Here are some of them:

Cultured butter – a traditionally made butter, from fermented or soured cream. European butter is usually cultured.
Drawn butter – butter that is melted, and is also served as a sauce for steamed seafood.
Clarified butter – produced by having the butter melted, then allowing the elements to settle down. Milk solids are then removed, so only the oil remains.
Salted butter – butter that has salt added to it
Unsalted butter – another way to describe sweet butter. It originates from fresh cream and is better for cooking.
Ghee – this is a type of clarified butter, then boiled, and cooled down.
Shea butter – utilized in cosmetics and often found in medicinal components.

Want to find grass-fed butter together with fresh grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chicken and also other farm fresh fruits and vegetables? Come and visit the Farmers Market at Raleigh, North Carolina. Do your shopping now!

 

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A Guide to Cooking Lamb Cuts

Lamb meat is actually a lean red meat that has a mild and distinct flavor. When buying and looking for fresh lamb meat, its color depends on its age and pasture. The meat should be quite bright pink and moist yet not overly wet and as the animal matures, the meat is slightly darker. The fat within the lamb must be white, firm, dry, and crumbly in texture. As the meat cooks, the fat is going to melt, giving a moist and mouthwatering flavor on the lamb.

Unlike beef, which can be broken down into sides and then to primal cuts and pork, that is butchered into primal cuts right away, lamb is first separated into sections referred to as foresaddle and hindsaddle prior to being made into lamb primal cuts.

The following are lamb cuts and the ways to cook them:

1) Lamb Neck – usually employed in making soups, stews, and slow-cooked meals due to its compound obtained in its red meat.

2) Lamb Breast – a primal cut, that includes a lot of connective tissues and cartilage. It can be used for producing ground meat.

3) Lamb Shoulder – is cut within the arm of shoulder, its texture is a little tougher and even more chewy compared to the leg, and thus can be purchased cheaper. It is a good option for preparing traditional roasts on the bone, braising, and can also be stuffed at the same time.

4) Lamb Shanks – the lower portions of the animal’s leg. As it is muscular due to its connective tissue, preparing this implies to be slow braises for a flavorful taste; long cooking makes it more tender.

5) Lamb Leg – cutting the leg open from the middle can make a butterflied leg, allowing thin steaks be cooked faster. They’re also good for roasting and grilling.

6) Lamb Rack – contains 7 or 8 ribs, this cut is normally prepared through roasting. It has a thick slab of meat in between and its bones can be removed when required.

7) Lamb Rib – a primal lamb cuts where we get individual lamb rib chops and lamb crown roast. It includes a layer of fat with lean meat. Lamb rib chops are best for broiling, grilling, pan-broiling, panfrying, roasting, or baking. On the other hand, lamb rib crown roast is usually prepared by roasting.

8) Lamb Sirloin – it is actually located at the end part of the lamb’s leg connecting the hip section, this cut is a tender piece which can be cooked either through broiling or grilling.

9) Lamb Flank – it is located underneath the loin in the abdominal area of the lamb. Its texture is perfect for slicing thin cuts used in stir fries, and works well in cooking through slow cooking methods.

Want to look for the best lamb cut meats? Come and go to the Farmers Market in Raleigh, North Carolina. There you can find a variety of fresh grass-fed beef, grass-fed lamb, and pastured pork nags head, pastured chicken, and farm fresh fruits and vegetables. Hurry and do your shopping now!

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The Best Ways to Cook Pork Cuts

Cooking dishes using pork requires knowledge on what appropriate pork part can be used in serving a dish. One must use the right main ingredient for a certain dish. Here are several pork cuts and the best way to cook them:

Pork Belly- is a cut from underneath the loin. This is the most flavorful of the major parts as it is filled with fats between muscles. It’s the usual choice for sautéing, frying, stewing, braising, and grilling. That’s where we get bacon, and also this type can be cut into steaks.

Ham – is located within the leg of the hog, and has very little fat. Fresh hams are often roasted and can be made into ham steaks. The delicious Serrano ham and prosciutto are obtained from hams that are either cured or smoked, and then air-dried. The ham hock, that is taken from the joint at the shank end, is best when braised with other greens.

Pork Loin – located on the length of the back and is the source of several pork cuts like the center loin, pork chops, tenderloin, and the baby back ribs.The muscle in this part of the hog is mainly used for posture rather than movement, the meat from this section has less marbling but remains tender. The whole pork loin could be roasted, broiled, braised, and fried. The baby back ribs range from upper rib cage of the loin, while the tenderloin is obtained from the rear of the pork loin. Pork tenderloins are boneless and are super tasty and tender.

Pork Spareribs – are cut on the belly side of the ribs where they join the breastbone. They have long rib bones, and some rib cartilage, which has a thin covering of meat on the exterior and between the ribs. They are usually cooked by grilling very slowly over low temperatures, and could be also be braised.

Pork Butt – also referred to as Boston Butt, this comes from the upper shoulder of the hog. It is a discreetly tough cut of pork with a great deal of ligament, and consists of the neck, shoulder blade, and upper arm. It may be prepared through roasting, cutting into steaks, braising, stewing, or for making ground pork or sausages.
Just above this section is a fat part known as the clear plate or fatback, which can be utilized for making lard, salt pork, or added to sausage or ground pork.

Pork Jowl – is the cheek area of the hog. This part is often employed in making sausages, and may also be cured and created into bacon.

Pork Shoulder – also known as the picnic shoulder, this cut is from the shoulder section of the pig. It contains juicy, marbled fat, which gives it with a lot of flavor and tenderness during cooking. Often, it is sold without the bone. It is used for making ground pork, or sausage meat, barbecue, stir-frying, or stewing, and is frequently cured or smoked as well.

Pork Foot – Due to high collagen and a good source of gelatin, pork foot is usually included in soups and stews. Slow simmering helps make the connective tissues soft and tenderizes the meat. Pork feet are utilized as a key ingredient in the traditional Mexican menudo. These also are best when pickled, cured or smoked.

 

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Best Cooking Methods for Beef Cuts

Cooking dishes for the entire family, restaurant, or for personal consumption using meat is a routine made by people. With this, it is expected that you have certain chops for every piece of meat that an individual partakes. Whether it is loin, grounded, or brisket, such cuts are necessary when preparing for the desired dish one wants to eat. But who does take attention to such anyway? Particularly, it’s the one who prepares the food who must garner interest in this, or otherwise gain more knowledge in this area, to help increase a person or a group’s appetite.

Listed here are the kind of beef cuts and the best way to cook them:

1) Beef Brisket – found in the middle part of the neck and front legs, this cut is often used for making pot roast. It will take a long way to tenderize as it is a coarsely textured muscle. It’s the traditional choice for making corned beef.

2) Beef Rib – found at the back of a cow’s shoulder, the middle section of rib. Usually, this cut is used for dry-heat cooking. These are the tender, delicious, and savory portion of the cow. Dishes like rib roast, rib eye steak, barbecues include this beef cut.

3) Beef Sirloin – the lower mid section of a cow’s body. Similar to the beef rib, it is also tender, savory, and delicious, with less fat. Usually picked for roasting, steaks, and barbecuing.

4) Beef Round – found in the back leg of the cow. The round cut is usually prepared through boiling, and is best for dishes that will require braising.

5) Beef Plate – known as short plate, this cut includes the short ribs (seen in the chest area), and the skirt steak. This cut contains a lot of cartilage, which is good for braising. Oh, and this one is used for ground beef.

6) Beef Tenderloin – the finest beef cut in the loin where filet mignon is taken. It comes from the pointy end of the tenderloin. On the other hand, the Chateaubriand is taken from the center cut of the tenderloin. Beef tenderloin is best using dry heat cooking methods such as grilling and broiling.

7) Beef Chuck – a tough meat as it consist of the neck, shoulder blade and upper arm. This is great for braised beef dishes like beef stew and pot roast. It is also good for making ground beef.

8) Beef Short Loin – where most of the desirable cuts are taken just like the T-bone, Porterhouse steaks, and strip steak. Dry heat cooking is the greatest method for these tender cuts.

9) Beef Shank – is the animal’s leg and rich in ligament. This is perfect for making the Italian dish called osso buco.

10) Beef Flank – a tough meat that is usually marinated first before being grilled. This is great for braising and making ground beef.

After understanding the various cuts of beef and just how these are best cooked, buying fresh grass-fed beef is best and will give you a most delectable dish to taste. Where to find the best meats? Visit the Farmers Market in Raleigh, North Carolina. There will also be several other fresh meats, fruits, and vegetables at the Market. So come and shop now!

 

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