Grass-Fed Beef

Grass-fed beef forage on pasture, their native diet, as opposed to grain, soy and other supplements. For this reason, grass-fed animals are healthier and their meat is  higher in a number of nutrients including conjugated linolenic acid (CLA), omega-3 fatty acids, beta-carotene, and vitamins C and E. ECO-TIP: Choosing to eat meat, eggs, and dairy products from pasture-raised animals is not … [Read more...]


Ostrich is becoming more and more popular across the U.S., with meat that can be compared in flavor and texture to very lean beef. Ostrich comes in a variety of cuts, including prime steaks, filets, sausages, burgers, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe. Due to its low fat content, ostrich cooks faster than other meats. Steaks … [Read more...]

Cornish Game Hens

Cornish game hens are a hybrid of Cornish and White Rock chickens. Harvested at 4 to 6 weeks, these miniature chickens weigh up to 2 1/2 pounds. Because of their small size, each hen is usually just enough for one serving. … [Read more...]


Venture out and try buffalo! It's lean, surprisingly tender and tastes nearly identical to beef with very little "gamey" flavor. Because Federal law prohibits growth promotants and added hormones to be given to buffalo, it is a "clean" culinary choice. And it is almost always grass fed. Buffalo can be found on some restaurant menus and is now available in grocery stores thanks to Maverick … [Read more...]


Pheasant is a medium-sized game bird. Like many birds, the male has a more colorful plumage than the female and is larger, weighing 2 1/2 to 5 pounds compared to the female's 3-pound average. In general, the female's flesh is plumper, juicier and more tender. Farm-raised pheasants do not have the same flavor as the wild birds. Pheasant is an excellent source of protein, selenium, vitamin B6, … [Read more...]


American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest. The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat. Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6. … [Read more...]


Duck, or duckling, were first raised as food by the Chinese. Today's domestic ducks are descendants of two species — the mallard or the muscovy duck. About half the domesticated ducks in the United States are white-feathered, Long Island ducks which have dark, succulent flesh. Beijing and Rouen, France are also known for cultivating ducks. Broilers and fryers are less than 8 weeks old, … [Read more...]


While less than one pound of lamb is consumed on average in the U.S. per capita, lamb is a popular food enjoyed worldwide, especially at religious holidays. Technically, lamb is the meat of sheep less than a year year old. There are two types of lamb - baby lamb and spring lamb, which are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. When a sheep is over 2 … [Read more...]


Pork is separated into two varieties - fresh and cured. Cured pork includes bacon, ham and pork-based lunchmeats and hot dogs - all of which are traditionally preserved with sodium nitrite -a known carcinogen. Thanks to Niman Ranch and Maverick Ranch, all-natural, nitrite-free products are now available nationwide. When choosing pork products, look for meat from organically raised pigs that … [Read more...]


Bacon is "side pork" - the side of a pig - that has been cured and smoked. Sliced bacon has been trimmed of its rind, sliced and packaged. Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than pre-sliced bacon. "Conventional" bacon is a processed meat which is high in sodium and contains harmful preservatives such as sodium nitrites. If you choose to eat bacon, look for … [Read more...]

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