02 Dec 2020
Featured, Local Food Peter Wheeler 0 comment

Not all grass-fed beef is created equal

Not all grass-fed beef is created equal

Why are we selling beef raised in Michigan here at our farmstore? 100% grass fed and finished, these cattle were raised as part of our ongoing research into the nutritive benefits of grass-fed beef in collaboration with Michigan State University.

Definitive results from a 2018 collaborative study from Greenacres Foundation and Michigan State University (MSU), investigating the nutritional quality of grass-fed beef show that not all grass-fed beef is created equal. Among other nutritional benefits, grass-fed beef claims to have a more favorable fatty acid profile than grain-fed beef, with a purported omega-6 to omega-3 ratio of 2-to-1. The findings of our 2018 research showed that, of the 750 samples collected, a large portion labeled “grass-fed” had fatty acid profiles that more closely resembled grain-fed beef with omega-6 to omega-3 ratios in excess of 10-to-1. The 2018 study was based on beef samples from farms across the U.S. with self-reported production practices that were difficult to verify and had wide variability. This left us perplexed as to what was causing the skewed omega 6-to-3 ratios. More research was needed.

Chad Bitler
Greenacres Research Director

One thing was for certain though – the beef that was raised on farms like ours that grazed fresh, growing grass, without supplementation, resulted in the most favorable nutritional profiles.

To discover what factors were driving the unexpected results, Greenacres has once again partnered with MSU for a second study to increase the collective knowledge of grass-fed beef production and help increase consumer awareness. Sixty beef cattle were purchased by Greenacres and sent to MSU’s research farm in Battlefield, MI. There, the cattle were randomized and put on different feeding regimens, including forms of supplementation currently allowed under some “grass-fed” labeling claims. After 6 months the cattle were harvested and nutritional analysis will be completed to look for variation between the beef from cattle in different regimens. This study will be repeated again in 2021 and the results will be published in a refereed scientific journal – helping to fill current knowledge gaps to improve grass-fed beef production.

Of the sixty cattle in the study, the meat from seventeen were brought back to Cincinnati – these were the cattle who followed Greenacres production practices only – 100% grass fed and grass-finished – resulting in beef that we know is of the highest nutritional quality. This beef is from Michigan, but played an important role in our research toward bringing you the best quality, most nutritious beef.

Greenacres is proud to sponsor ground-breaking research in the world of agricultural science. Together with our partners at Michigan State University, we continue to explore the nutritional differences of grass-fed beef. We look forward to the next phase of this research being released to the public soon. Our beef products are available for sale throughout the year in our Farmstore, located at 8255 Spooky Hollow Road.

30 Oct 2020
Recipe Jen Langdon 0 comment

Fresh Spinach and Cheese Baked Pasta Filling

Fresh Spinach and Cheese Baked Pasta Filling

This filling can be used in any baked pasta – try it layered in lasagna, or stuffed into shells or manicotti. The fresh spinach adds delicious flavor you won’t find from frozen spinach.

 

Print Recipe
Course Main Course

Ingredients
  

  • 4 Tbsp Butter
  • 1/2 lb Onions, diced
  • 1.5 lb Fresh spinach
  • 2 Eggs
  • 1/2 tsp Sea salt
  • Freshly ground black pepper, to taste
  • 24 oz Whole milk ricotta
  • 16 oz Shredded mozzarella cheese, divided
  • 6 oz Shredded parmesan cheese, divided

Instructions
 

  • Melt the butter in a large skillet over medium heat. Add the onion and cook until starting to caramelize. Meanwhile, wash and roughly chop the spinach. Add spinach to the skillet a few handfuls at a time, stirring frequently. Cook until the water from the spinach has evaporated and the mixture is thick. Set mixture aside to cool.
  • Scramble the eggs in a large bowl with salt and pepper. Add ricotta, 12oz of mozzarella and 4oz of parmesan to the eggs, stirring to combine. Add cooled spinach mixture and mix thoroughly. Reserve remaining cheese to top the baking dish once your pasta is assembled.
  • Your filling is now complete - use in any lasagna, stuffed shells, or manicotti.
  • If you’re making stuffed shells, boil pasta according to package directions, undercooking by a few minutes. Drain pasta and stuff with the cheese mixture. Cover the bottom of your baking dish with tomato sauce and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and top with reserved shredded cheeses. Bake at 350º for 30-45 minutes, or until bubbly and the cheese starts to brown.
Keyword Pasta, Pasta Sauce, Spinach
07 Oct 2020
Recipe Jen Langdon 0 comment

Delicata Spinach Salad

Delicata Spinach Salad

Delicata squash are robustly flavorful and a breeze to prepare, since there’s no peeling needed! Simply slice and saute or bake till tender. They’re a great pair to a hearty green salad using spinach, arugula or kale.

 

Print Recipe
Course Salad

Ingredients
  

  • 1/2 lb Spinach kale or arugula would also suit this recipe
  • 2 Delicata squash
  • 2 Tbsp Butter, melted
  • Salt and freshly ground black pepper, to taste
  • Your favorite salad dressing

Instructions
 

  • Slice the stem and blossom ends off the squash. Slice squash into ½” rings. Using a spoon, scoop out and discard the seeds from each ring.
  • Dip each squash ring in the melted butter, and season with salt and freshly ground black pepper. Saute squash in a skillet over medium heat or bake at 350º until the squash is tender and starting to brown.
  • Dress spinach with your favorite salad dressing. Top with the squash rings.
26 Sep 2020
Research Peter Wheeler 0 comment

Grazing Cover Crops Year 2

Grazing Cover Crops Year 2

We are currently in our second year of the UT study.  In 2019 we had trouble timing our grazing, but this year our grazing went very well. Last year we saw more trampling than grazing due to the height and growth stage of the cover crops. This year we were able to get the cattle in each plot when the cover crops were still palatable, so we saw the opposite effect of 2019. Each grazed plot had the cattle in them for 24 hours at a time, and each plot was grazed two times. Our cattle loved eating the cover crops so much that they ran to the next plot like children running out to recess. Overall, the cover crops and grazing looked much better than they did in 2019.