September 8, 2012
Click here for the full written transcript of this podcast episode.
The photo above is a picture of one of my favorite recipes: liver with some bacons and onions. Mmm…
And that's not just any old liver. It's 100% antibiotic free and non-added hormone beef liver, from a sustainable, new model farm run by a company called “U.S. Wellness Meats“.
OK, OK – so even if liver isn't your thing (despite the fact that a single serving of liver can load you up with nearly all the vitamins, minerals and nutrients you need to power through an entire day), maybe you do like the thought of guilt-free, fatty cuts of grass-fed beef, real butter, raw cheese and healthy raw honey.
You're in luck.
In today's interview, I talk to John Wood, the mastermind farmer behind U.S. Wellness Meats. During our conversation, you'll learn:
-Why old methods of farming require inhumane treatment of animals and sub-par, grain-fed meat that can make you sick…
-The key secrets behind the new model of raising farm animals using a rotation grazing methods…
-How to have holistic land management and a self-sustaining farm – and what that means for you and your health…
-How this new model goes beyond cattle, and how it can be used for duck, pork, fish and more…
-What pemmican is and to fit it into your diet…
-The truth about honey, cheese and real butter…
-And much more (we even talk about pet food!
During the interview, John graciously gives you a big discount on U.S. Wellness Meats, so be sure to listen in before you make your order, and leave any questions, comments or feedback below!
29 thoughts on “Is Your Hamburger Killing You? Everything You Need To Know About Old-School vs. New-School Beef.”
A friend of mine was telling me that he might want to start eating more grass fed beef, and I was curious about how you would benefit from it. It’s interesting that it’s actually 100% antibiotic free! It would be nice to know that you will be able to get something healthy for you.
I know lots of people that have the farmer (that sells them their grassfed beef) to grind the liver into the ground beef. A good idea for those who can't stomach eating it by itself!
This is so interesting, given our folly with the 'low fat' craze. I have to admit it's a bit hard for me to wrap my mind around the fact that we actually SHOULD be eating animal fat. I eat healthy fats like coconut oil, avocados, nuts, seeds, etc. But isn't animal fat very saturated? How much animal fat, or fat in general should we be eating every day? I don't want to overdo it!
Cathy…those oils avocadoes and nuts you're eating are also very saturated. There are zero problems with saturated fat, and in fat about 50% of your total fat intake should ideally be saturated…
thanks Ben and Brock, I have enjoyed chicken liver pate as an adult chef and plan to get back into the beef rotation with grass fed. My momma used to make what you show above. Good stuff, especially to keep my iron up.
I have purchased from US Wellness a lot, but lately I've been seeing beef (Laura's Lean Beef) and Bacon products (Hormel) in the supermarket stating their meat is also Grass Feed, No Hormones, Nitrates, etc… Those are a lot cheaper than US Wellness. Are those brand and others like them legit?
It depends. Some cattle are grass "finished", which means grain fed the whole time, then finished up the last few months with grass, which really isn't all that great. Most farms don't rotate their animals like USWellnessMeats so there's an environmental factor too. And I would get anything that says "Lean". ;)
Is it better to get the ground beef burgers from US Wellness or an organic cut from nearby store? Both come out to the same price.
Cuts are a lot more expensive on US Wellness so wondering if the ground beef can compare to a cut.
If the organic cut is grass fed and pasture raised like US Wellness Meats, then my vote is always to buy local.
I think his questions was probably similar to mine. I think he is talking about something like a Kroger or Publix as opposed to a Farmers Market.
Here in Montana some of us put a lot of exercise and focus into harvesting wild game for its health benefits. It becomes a fitness issue also. This past weekend I hiked for 3.5 hours uphill carrying a 47lb pack. Your competitive nutrition advice really helps because once you arrive at the top of the mountain you still have to hunt for 2 days and hike back out. Being a hunter/gatherer is the original endurance athlete.
Any chance you’ll post your liver recipe?
In the Inner Circle… ;) https://bengreenfieldfitness.com/innercircle
…To the Google!
What is the difference between honey bought at the grocery store and pure natural honey? I have also heard you talk about pollinated honey. Isn’t all honey pollinated?
Most of the honey found in the supermarket is not raw honey but "commercial" regular honey, which has been pasteurized (heated at 70 degrees Celsius or more, followed by rapid cooling) and filtered. Pasteurization kills yeast cell in the honey and prevents fermentation, which is necessary for getting the most nutrients from the honey. So raw natural honey is more nutritious than honey that has undergone heat treatment. It also has higher antioxidants levels and intact pollens…all of which make it a health superfood…
I was you fought in Chiropractic school that
organ meats, especially the brain and Liver are not good to eat because that is where toxins are built up and by eating those organs we are ingesting those toxins. Is this true?
All meat can accumulate toxins, so if you avoid liver because of toxins, you should avoid the rest of the animal, too. Avoid eating any animals raised in polluted, toxic environments or animals eating contaminated food and you'll be OK. Organic, pasture-raised animals are the only animals who's meat and liver I recommend consuming…
As a vegan, that photo terrified me. I ran away. Barefoot. Through broken glass. I know that's your thing, but carrion is definitely not mine. Good thing the podcast doesn't have pictures.
BTW: you and Brock are doing a great job, the podcast is a weekly highlight, even though I disagree with your nutritional advice. I like to hear differing viewpoints. Keep it up!
I just subscribed to your newsletter, and listened to today's podcast. Great!
Ben, how long is the special discount good for? Until my next payday, I hope?
It's good forever I think!
Nice podcast. Mr Wood raises his cattle nearly exactly as we do. We kill ours a little earlier, rising two years, though, for the best price. Break grazing is pretty common here (invented here, actually), for dairy, beef and sheep. We call the method we use cell grazing, keeping an electric fence behind as well as in front to keep the animals from eating the regrowth (which those cattle think is ice cream). There is a bit of hassle moving the water tanks and troughs, but not a big deal unless it's muddy.
Nice to hear how great grass fed beef is. Our customers think so.
I might start making some pemmican.
Mr Wood is probably using NZ made electric fencing.
sorry for the rave… but any chance to talk about grass and cattle… : )
I learned a new trick lately. Adding a little bacon to my pate, yum. There's five or six kg of liver in every steer or heifer we kill… don't want to waste it. Cut into chunks, pate is a nutrint dense,delicious, high fat treat when ski touring or whatever.
You always have great ideas, Kem. ;)
Awesome podcast. thanks for bringing Mr. Wood on. Excellent info
Excellent podcast ….very eye opening..went to my local whole foods and picked up grass fed beef this morning…looking forward to eating it later….also interesting comments on the liver…my dad loves liver but has stayed away from it till now…I was happy to call him and told to put it back on his menu …as long as it is "grass fed" . It was nice to hear all the nutritional benefits of eating it..going to try some myself here soon. Thanks for info…great way to start a Saturday!!!
I'm telling you, get some bacon and onions on there and it's great, bruce.