What Makes Us Different-Ground Beef

It may surprise you to find out that the United States imports beef. What may be even more surprising is that from Jan - July of 2015 over 2 billion pounds came into the U.S. according to Cattle Network. That is a LOT of beef, around 33% of the beef sold in the grocery store. That information reinforces how proud I have always been, to know that we offer our customers something different. Local meats from local farms, raised right here in the thumb of Michigan, nothing imported from other countries. Supporting a local “Farm” may have not been a priority to you in the past; but consider where that hamburger you are grilling is coming from. According to many sources the imported cattle are lower quality, destined for processing as ground beef. That fresh ground beef or frozen patties you purchase in bulk at the grocery store may be made with meat from Mexico, Chili or several other countries. It kind of makes you wonder, how exactly was it raised? Do they have the same inspections as the U.S. does? How did it get here? So many questions!

 

Do you ever wonder how the spread of E-Coli can affect thousands of pounds of meat at one time? Vast recalls seem to span cities and states for no apparent reason. One reason is because beef from hundreds, if not, thousands, of animals are placed in giant vats in huge processing plants and all ground together. One sick or contaminated animal can cause issues with the whole batch that is being ground together. What this really comes down to is that in every pound of ground beef at the grocery store you could have pieces from hundreds of cows. So imagine that, not only is there a good chance that your store bought beef is from hundreds of cows, but ⅓ has been imported. We pride ourselves on being able to offer our customers something different. Our grinder only holds 50 lbs. and we only grind 1 beef at a time. Once we grind a batch we immediately package it so that it is ready to be shipped or frozen for the farmers market.

We offer 3 different kinds of ground meat, each ground from our amazing grass fed beef. Ground chuck is made from the chuck which is a nicely marbled portion. We grind it using about 19% fat. This gives just the right amount for a juicy burger packed with flavor from the healthy fats, but not enough to have your meat swimming in fat when it is cooked. When I was out of town visiting friends, I couldn’t believe they actually had to drain fat out of their pan of ground beef. You don’t have to worry about anything like that when you try our ground chuck.

Our most popular is our ground round, which is a blend using 15% fat. We grind this using the beef round which is slightly marbled but leaner than the chuck. Most round steaks come from the round and even though it doesn't make a great grilling steak, it does make a great burger. Lastly, ground sirloin is our leanest option where we use only about 10% fat or less! This grind is made from the sirloin, the part that the very lean sirloin tip roasts are cut from. There is the least amount of fat in the grind and it is a great choice for those who want the leanest available. If you make hamburgers to grill out of this cut of meat, they will be delicious but may turn out dry if overcooked. No matter which ground beef you select from us, you can be confident that you are making a healthy choice by supporting a local farm. 

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28 February, 2017

Beef & Liver Blend

Beef & Liver Blend   

 

Many of you may have wondered what this blend is all about? Maybe you have questioned why we would even offer such a thing? If you would have asked me about this 10 years ago, I would have said you were crazy to even think of such a thing. But fast forward a little bit and here we are now combining our amazing grass fed beef round with grass fed beef liver. I worked with our butcher to develop this unique blend with just the right ratio of each. 

      We created this unique blend to allow more of our customers the option of adding organ meats into their diet without just eating straight up liver. This blend is very kid friendly and since I have 3 little ones of my own, it is definitely kid tested and mother approved! You can't tell the difference between it and our standard ground round when you make it into any dish with a sauce or seasoning. Some of our favorite ways to eat it are: Spaghetti with Veggie Noodles, Tacos, Chili, or Sloppy Joes.  You do not even realize we are eating organ meat! 
       My grandma loves liver and onions and I have always wondered why it seemed to be such a staple in her home while she was growing up. I think her mom had some inside health knowledge that the doctors hadn't figured out yet. Gram for gram liver is one of the most nutrient dense foods. It is a high quality protein and an easy way to absorb iron. Liver also contains all of the B vitamins including B12 and folic acid in significant amounts; many trace minerals as well as the powerful antioxidant CoQ10. Many want to avoid liver because its main job is flushing toxins out of the body but what people do not realize is the liver does not store those toxins there, it marks them to be eliminated via the intestines or kidneys. We take great care in feeding our cows a great no toxin diet however we cannot control the air they breathe. What we do know is our cows have the healthiest livers available and in turn you are able to reap all the benefits of a healthy liver too.

 

~ Katie 

Next Drawing July 1st, 2019

Register for a chance to win a "Hamilton Beach Indoor Electric Grill"!

  • Hamilton Beach Indoor Electric Grill
  • ThermoPro Digital Meat Thermometer
  • Small Grilling Meat Bundle

Winner April 1st 2019 Drawing!!!

"Steak Bundle"!
2 Porter House - 2 Ribeyes - 2 Tbones - 2 NY Strips

-Deborah B.

Burton, Mi

Thank you! Very excited!

Hormone Free Grass-Fed Beef, Pastured Turkey Pork, Open Range Chicken

The benefits of eating pasture raised, grass-fed meats are hard to deny. From the extra nutrients to the shaky ethics surrounding commercially raised animals, pasture-raised cows and free range chickens win every time. While we hear the most about steaks and beef, the same benefits can apply to any animal raised without hormones in its natural habitat. Typically pork or chicken is referred to as pasture raised, or free range instead, as these animals are natural omnivores and eat a little of everything. Our family farm produces grass-fed beef, pastured pork, and free range turkey and chicken. Our gourmet meats and dairy products are shipped fresh to customers in Michigan, Indiana, Ohio, and the Chicago, Illinois area. Pastured pork, beef, chicken, and turkey is not only better for the animal, but it’s also better for the consumer too. If you’ve shopped for meats at most grocery stores, you probably saw bright red packages of similar shapes and sizes, which is different from the varying packages of beef you would find when shopping with an small, local farmer. Each animal is unique, and John Henry’s doesn’t use steroids, hormones, or fatty feeds on our farm. This produces a higher-quality cut of meat that can vary in size, shape, and color depending on what muscles were exercised more. Grass-fed beef, and pasture raised turkey, pork, and chicken also have fat that is more yellow due to healthy beta carotenes that are present. We also cut each of our meats fresh and ship it to you the same day! If you haven’t tried grass-fed beef, pastured pork, or free range turkey and chicken you don’t know what you’re missing. Save $10 on your first shipment with promo code “New10” John Henry’s ships to Michigan, Ohio, Indiana, Wisconsin, Minnesota, Iowa, Missouri, Illinois, Kentucky, Tennesee, New England, Virginia, West Virginia, THe Carolinas, And more!