Holy Cow Beef

For more than 2 years now, my hubby and I have buying meat from free range and grass fed cows. The owner operates an Angus cow/calf operation that produces "home-grown, pasture-raised/finished" beef. They had raised their animals by employing rotational pasture grazing on native Texas grasses, winter annuals and select introduced grasses. Their cows were never given growth hormones, antibiotics or pesticides. Their animals are finished" in the most natural and low stressed conditions. The Holy Cow meat taste a lot better than those meat sold in the supermarket which are not grass fed. It's not as fatty and also you can really tell the difference when you eat them. It's so delicious.

I order the meat once a month from a lady who placed the order that she got from other people and the meat is delivered into her house. My hubby went to pick up my order yesterday. I ordered 10 lbs of ground beef. I love cooking meatloaf, goulash, beef enchilada and also I mix the ground beef with my veggies whenever I cook them.

Beef Embutido

Embutido is the Filipino style of meatloaf. I love to eat this whenever I attend weddings in the Philippines because they always served it. But since I removed pork in our diet, I used beef instead.

Ingredients :

500 g. of ground lean beef
2 onions, finely chopped
1 bell pepper, finely chopped
2 c. of grated carrots
1/3 c. of sweet pickle relish
1/3 c. of fine breadcrumbs
1/2 c. of powdered cream of mushroom soup
1 tbsp. of chopped fresh parsley (or 1 tsp. of dried parsley)
2 eggs, beaten
1 tsp. of salt
1/2 tsp. of pepper
1 tsp. of Worcestershire sauce
3 pcs. of aluminum foil, 12" x 12" square

Cooking procedure :

Mix together all the ingredients. Divide into three portions. Take one portion and roll into a tightly packed log about 3" to 4 " in diameter. Wrap with a piece of aluminum foil, sealing all edges. Repeat the procedure for the remaining two portions of meat-vegetable mixture. Place the uncooked embutido in a baking tray and bake in a moderately hot oven (about 375-degrees Fahrenheit) for 20-30 minutes. Cool and slice into rings. Garnish with mayonnaise, mustard and catsup.

Grass-Fed Beef, Healthy Meat

It's been two years since my hubby and I had been eating organic meat from free range animals. We found it healthier and lesser in fats. The beef we used to buy were grain fed but they were not given hormones or antibiotics. Last Tuesday we bought grass-fed beef and I learned that this meat is better because it offers more "good" fats, and fewer "bad" fats. It is richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. Furthermore, they do not contain traces of added hormones, antibiotics or other drugs. So here's the benefits of grass-fed beef:
1. Lower in Fat and Calories
2. Extra Omega-3s
3. Richest known source of another type of good fat called "conjugated linoleic acid" or CLA
4. Four times higher in vitamin E