2013 Star Brand Beef

☆ May 20, 2013

The beef is back! I have spent the last few months working out logistics, pricing, and the 2013 delivery route, and now, without further ado:

The 2013 delivery route:
Salt Lake City > Las Vegas > Mojave > LA > Santa Barbara > San Jose > Alameda > Santa Cruz

I know this makes for a lot of disappointed people and I am truly, deeply sorry. There were a lot of factors at play, some of which were completely beyond my control. Please know that I am working extremely hard to expand my delivery base ASAP.

Like last year, quarters, halves, and whole beefs are available. For pricing and ordering info, including a full list of cuts and free add-ons, email me
(sbb AT starbrandbeef DOT com) and I’ll email you a packet of information. Delivery dates are yet to be finalized but it will be in August ~ if you have concerns regarding scheduling conflicts, zip me an email.

If you are interested in ordering beef, please act quickly! I sold out within weeks last year, and expect this year to go even faster.

If you’d like to connect with others in your area to share a beef order, I have set up a forum HERE as a way for local groups to come together. Just head over to the forum and start a thread (or look for a thread) with your city or drop point. To post to the forum and directly communicate with others on the forum, you will need to sign-up/register; the process is simple but feel free to email me with any questions you might have.

Star Brand Beef is pasture-raised, grass-finished, organic beef, priced as low as absolutely possible. Some frequently asked questions:

What is the difference between corn-fed, grass-fed, and grass-finished beef? All beef starts out grass-fed. If beef is labeled ‘grass fed,’ it’s true, but unless it is labeled ‘grass finished,’ it was also fed grain, usually corn or soy. Cattle are fed grain because it causes them to gain weight very quickly. But grain is not a natural diet for cattle. Feeding grain to cattle is not required for good flavor – I think it actually dulls the flavor – and it reduces the tenderness of the beef, probably due to systemic stress from the cattle’s inability to properly digest grain. Beef from grain-fed cattle is higher in fat than that of grass-finished cattle, and that fat is high in omega 6 fatty acids. The average American diet is too high in omega 6s and deficient in omega 3s ~ these essential fatty acids must be in the proper ratio for optimum health, with more omega 3s than omega 6s. When cattle eat a 100% grass diet, as they are meant to, their fat is high in omega 3s, including EPA and DHA. Grass-finished beef is healthier for the cattle, for the consumer, and for the environment.

Is the beef organic? Yes. We buy grass hay from farmers who use composted manure to fertilize their fields instead of chemical fertilizers, and lease thousand- acre parcels of pasture land which has never been tainted by chemical fertilizers. Year-round, our cattle drink pure, fresh water from artesian springs.

Is it USDA-certified organic? No. The USDA certification process takes three years and is very expensive ~ this is one of several reasons why certified organic products cost so much more than their conventional counterparts. Since Mike and I do not own a ranch and therefore lease grazing land and buy hay from other ranchers, each of these ranchers would have to go through the certification process individually, which they are not inclined to do for the reasons above. You will have to trust me on this ~ but I wouldn’t eat my own beef if it were otherwise.

Is the beef free from GMOs? Yes. My cattle have never been fed corn, soy, pellets, or any GMOs.

Is it free from antibiotics? Yes. Thanks to our free-range, low-stress methods and practices, these animals have been free from illness and have never been treated with antibiotics.

Is the beef dry aged? Yes. Grass finished beef from animals that are protected from stress is extremely tender. I take that one step further and have my processor (a USDA-certified, family-owned operation run by a compassionate and competent woman) dry age the meat for two full weeks before it is cut and packaged. This is never done with conventional supermarket beef as it decreases the final yield and, therefore, profits. Taking this extra step results in beef that is exceptionally tender and flavorful.

How often will your beef be available for purchase? Once a year, at this time of year. I am working hard to expand both my delivery base and the delivery schedule, but for now, Star Brand Beef is available once a year.

Will the beef be available in smaller quantities and/or available to order the through the mail? Perhaps. Smaller packages mean higher prices, and shipping through FedEx or UPS is incredibly expensive. But I am continuing to investigate various options and hope this will be an ever-evolving venture.

How is the beef packaged? The beef is packaged in individual portions and cuts. The beef is first wrapped in high quality plastic wrap and then in high quality butcher paper ~ this combo gives it excellent protection for long term freezer storage. I have heard from people who still have some Star Brand Beef from last year’s delivery who report that it has been untouched by freezer burn or compromise of any sort.

Is this venture on Facebook? I would love to share this with people, and, love it or hate it, FB is the easiest way to pass it on. I’m not on FB, but feel free to spread the word and link!

Some reviews of last year’s delivery of Star Brand Beef:

“The beef is UNREAL. I grilled up some New York steaks and could cut them with a butter knife. I have never tasted beef like this. Ever. Bravo.”

“We have been buying sides [of beef] for a long time and this is the best ever.”

“Been to some high end steak houses but this was THE best steak I’ve ever had. Seasoned with salt and pepper only. Wow.”

“I have to say, this beef is incredible tasting. And this whole process has made me much more conscious of the meat industry.”

“Star Brand Beef is what a hamburger is all about. Spouse says it’s the only beef he’ll eat from now on.”

“We grilled up a package of hamburger on Saturday night. They were unbelievable! It makes you wonder how it’s possible that we’ve been duped for so long into eating the tasteless stuff in grocery stores. I’ve been so thrilled with this whole experience…”

Again, if you are on the 2013 delivery route, email me for complete ordering information. Thanks for your incredible support!

{ Star Brand Beef ☆ 17 Comments }

Limelight

☆ May 15, 2013

And finally, overnight, there are leaves.

{ Solo Photo ☆ 17 Comments }

The Three

☆ May 14, 2013

Three Sandhill cranes.

This image really comes to life against a black background ~ just click the image to go to flickr, then click it again to see it on black.

Fun crane fact: Pliny the Elder wrote that cranes would appoint one of their number to stand guard while they slept. The sentry would hold a stone in its claw, so that if it fell asleep it would drop the stone and waken.

{ Life, Solo Photo ☆ 14 Comments }

Sandhill Cranes

☆ May 13, 2013

{ Solo Photo ☆ 17 Comments }

Shark Whisperer

☆ May 8, 2013

Ocean Ramsey can hold her breath for nearly six minutes -
while swimming with Great White sharks.
Incredible.

From her site: “Many people fear sharks and have unfortunately only seen them portrayed on TV and in films as mindless man-eating machines. In truth, sharks are intelligent, calculated and generally very cautious about approaching humans. More importantly, sharks play a vital role in maintaining a healthy ocean ecosystem. Many people are unaware that sharks are being over-fished to the point of extinction. As the Sengalese environmentalist Baba Dioum said, “In the end people will only protect what they love, and only love what they understand.” I hope that by sharing my experiences with sharks I might inspire others to take action and help protect these amazing creatures before it’s too late.”

Check out Water Inspired for spectacular underwater photos and more about shark conservation.

{ Awesome Elsewhere ☆ 19 Comments }

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