“Grass-fed” means exactly what it sounds like: eating primarily or exclusively grass. Cows are ruminants, which mean they are specially designed to thrive on grass. Almost all cattle begin their lives on grass and could be considered “grass-fed” animals.

But factory farms typically bring cattle to feedlots for the last several months of their lives to be rapidly “finished” or fattened on corn and grain. A combination of adverse effects from eating corn and grain–which ruminants don’t digest well–and crowded conditions can compromise animals’ health and lead to antibiotic use.

A “grass-finished” animal eats grass for its entire life. Our beef is grass-fed and grass-finished.

Pastured beef has more omega-3s and antioxidants than factory-farmed beef and may also be better for your cholesterol levels. We’re not doctors, but these folks are:

The Mayo Clinic weighs in on pastured beef.

A nutrient analysis of grass-fed beef

Many chefs and foodies believe grass-fed beef is more flavorful than grain-fed beef, especially when it’s cooked correctly. When pitted against grain-fed beef in taste tests, grass-fed and finished beef typically does well.

Slate magazine’s “Raising the steaks” taste test

Results of a burger cookoff

Grass-fed beef is typically leaner than grain-fed beef, which means it is more vulnerable to overcooking. Here are some quick tips for keeping grass-fed beef tender and juicy on the plate:

• When grilling steaks, sear them on both sides to lock in juices then finish cooking on low heat.
• In general, grass-fed steaks are best rare or medium rare. If you prefer well done, use a meat thermometer to prevent overcooking.
• Marinate, marinate, marinate. It requires a little planning ahead, but simple marinades can deliver big taste and tenderness benefits, especially with leaner cuts such as flank steak (a.k.a., fajita meat).
• Cook roasts and briskets low and slow.
• Allow meat to rest several minutes after you take it off the heat.

When we select farms to work with or buy from, we look for animals living good, natural lives in good, healthy environments. We never acquire animals from feedlots or sale barns, and we visit every farm we buy from. Here are some of our criteria for cattle:

• No antibiotics or hormones
• Continuous access to lush pasture
• Plenty of space to roam and interact with other cattle
• Supplemental hay or silage in winter
• Less than 10% grain-based “snacks”

Here’s how we raise cattle on our own small farm.

Unlike cows, pigs are omnivores, just like us. Pigs do better with a varied and balanced diet. Many farmers accomplish this by keeping their pigs on pasture and also providing supplemental calories.

Pastured pork is both healthy and delicious. Because commercial pigs have been bred to be extremely lean, most pastured pork seems richer and fattier by comparison.

Different breeds of pig were developed for different purposes. Some breeds like the Tamworth are leaner and provide a greater quantity of bacon. Others like Guinea Hogs and Mangalitsas provide nicely marbled hams and chops as well as tasty sausage.

We enjoy all kinds of pork, and provide meat from both kinds of pigs. (We currently raise Guinea Hogs and Tamworth crosses on our own farm.)

If pigs don’t get enough mental stimulation, they resort to chewing one another’s tails and other nervous behavior. Life on the pasture with other pigs is inherently interesting and good for pigs’ mental well-being. If pigs must be in pens due to extreme weather conditions or to protect young piglets from predators, they need lots of straw to play with and plenty of room to move around.

When we select farms to work with or buy from, we look for animals living good, natural lives in good, healthy environments. Here are some of our criteria for pigs:

• No antibiotics or hormones
• No tail docking
• Continuous access to lush pasture
• If pens are sometimes used, plenty of space to move around and straw to play with
• A varied and interesting diet combining forage, high-quality, commercial feed, and/or surplus produce
• Secure fencing to prevent pigs from escaping and becoming part of the feral hog problem

Pastured, heritage turkeys are heritage-breed turkeys that live outdoors with continuous access to grass and bugs. Heritage-breed turkeys include Naragansetts, Royal Palms, and Slates, and they are known for being smaller and more flavorful than birds bred for commercial production.

Pastured turkey like other pastured meats offers more omega-3 fatty acids as well as more vitamins and minerals. Also, turkeys raised on pasture are typically NOT given hormones to accelerate growth or antibiotics. (Our heritage turkeys are antibiotic- and hormone-free.)

Pastured, heritage turkeys tend to be smaller than their grocery store counterparts. They are also more flavorful and just as juicy when cooked correctly. They can also be cooked faster. This article from Mother Earth News provides lots of helpful tips for cooking pastured turkey for the holidays.

When we select farms to work with or buy from, we look for birds living good, natural lives in good, healthy environments. We always visit our partner farms to see conditions in person. Here are some of our criteria for turkey:

• No antibiotics or hormones
• Continuous access to pasture, including grass and bugs
• Spacious outdoor pens and/or frequently moved tractors
• Small breeding groups of <10 birds instead of huge flocks
• High-quality supplemental feed