Order products!
About our farm
Farm blog
Why grass fed?
Why organic?
Why soy-free?
Why eat local?
Our difference
FAQ's
Bone broth
Organic chicken
Organic eggs
Organic pork
Frozen is Fresher
Testimonials
Recipes
Contact us
From our family to yours...
We are a 100%-owned family farm, so you can rest assured that everything that bears our name is produced on our farm with the greatest attention to every detail.
You see, we truly care about the health of our family, and we care about yours too.
Our mission is to provide families with truly healthy meat.
Farm Blog
Posted by: Trevor
April 19, 2025
Most of us know that fat from pastured, organic, soy-free animals is healthy. However, fat from conventionally raised animals is NOT healthy as it serves as a repository for toxic substances ranging from pharmaceutical residues to glyphosate to heavy metals.
The nutritional power of fat is a function of how the animal is raised and what it has been fed. If an animal has been raised traditionally --- outside, on pastures or forests, eating the foods it was designed to eat --- then its fat will be therapeutically beneficial.
Beef Tallow Can Have Substantial Health Benefits... Depending on the Source
Many of our customer-friends have discovered the myriad benefits of healthy fat, and try to incorporate it into their meals, whether it is beef tallow or pork lard. The trouble is that beef-fat and pork-fat often sell out quickly, and there sometimes isn't enough to go around.
So we are often asked "do you sell beef fat" --- the answer is yes, but we are usually out of stock.
Here is the reason: grass-only beef cattle don't have a lot of fat to begin with. The fat they do have gets used when we make products like beef patties and beef sausage, which require fat to make them taste good and be nutrient-dense. There is usually no fat left.
And incidentally, when you find beef tallow for sale in the grocery store, it is likely from conventionally-raised beef cattle, grain-fed, in confinement operations, and administered liberal quantities of antibiotics. The product is more of a poison than a functional health food.
Plus, the composition of the beef tallow from a grain-fed animal is utterly different. You would know what I mean if you were to see two beef carcasses hanging side by side --- one grain-fed, the other grass-only. The grain-fed carcass will have a thick layer of white fat on it. The grass-only carcass will have a much thinner layer of fat, and will have a yellowish orange hue (from the carotenoids in the grass). The grass-only fat is healthy to eat, the grain-fed fat is (literally) toxic.
It is astonishing to me how many health experts, some of whom are very well educated (some are even medical doctors), are advocating in favor of beef tallow --- yet they seemingly don't understand the vast difference between fat from conventional beef and fat from grass-only organic beef. There is a huge difference.
So how can you get more of the healthy fat into your diet? There are two products which tend to be less expensive AND also have more fat on them: short ribs, and brisket.
Short ribs are definitely NOT tender at first --- they are tough, and they contain lots of collagen and fat. But if you slow cook them, they become very tender and so delicious. The longer you slow cook them, the more the fat will melt. Don't throw the fat away. Put it into a bowl and set it in the refrigerator. It will turn hard and you can use it in all kinds of ways --- such as for frying healthy soy-free eggs.
Yes, there will also be all kinds of gelatin (collagen) in the drippings from the short ribs. All the better, because you can use that too, it's so beneficial.
If you want a product that is similar to short ribs, try Maui ribs. They are from the same part of the cow, they are simply cut differently. But again, slow cooking is the key thing. You want to save the fat, as it melts away from the meat. The fat is amazingly valuable and should be coveted.
As for brisket --- often people avoid brisket because it can be very tough. But in recent years, it has gained a reputation as being incredibly good for slow-BBQ. It is the preferred cut in many of the high profile BBQ competitions south of the border. But to us, a better way to get the health benefits of brisket is to cook it in a slow cooker, so you can save the fat. That’s why, when we sell brisket, we usually make it into roasts. Put the brisket roast into a slow-cooker, and the healthy fats and collagen will melt into the bottom of the pot, and you can save it in the refrigerator for all kinds of other uses.
Some of you might be thinking: "Hey, why didn’t you mention rib-eye, surely that is quite fatty, isn't it?" Yes it is, but it is one of the most expensive cuts of meat we sell. If you are after beef tallow, it is cheaper to get it from short ribs, Maui ribs, and brisket.
But again --- only use organic, grass-only beef. It is the only type of beef fat that is truly healthy. Not just because it is grass-only, but also (as organic) you can be assured that there won’t be any pharmaceutical or glyphosate residue in the fat.
Many of our customer friends have made amazing health improvements from simply consuming more healthy animal fats in their diets. Beef tallow from healthy animals is a highly-valuable substance that is often in short supply. By selecting certain cuts of beef, like short ribs and brisket, you can maximize the amount of healthy fat you are getting from the beef you eat, relatively easily and economically.
Other Farm Blog Posts