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GrassRoots Meats Newsletter May 2010
In this issue...
-- Choice or Prime?
-- Professional Endorsements
-- Links of Interest
-- Online Order Form
-- Heart Stew
-- May Special
-- Please Register on the Website
-- In Closing ...

Choice or Prime?
Ever wonder what those terms mean? The difference between choice and prime is the amount of marbleization in the meat - or the amount of fat in the meat. If you look at a steak you will see fat threads running through it. Grading meat is done by an inspector who uses a standard of fat measurement and actually looks at a cut of the meat (the meat between two particular ribs) to determine the level of marbleization, thus determining the grade. The more fat the better, as it is thought that this indicates the meat's flavor and tenderness, which it does to a large extent. It has been widely understood until the age of "low fat / no fat" that fat makes the meat taste better and makes it tenderer, which in turn translates into a higher price for the seller, and allows it to have the prized label of Prime or Choice, Prime having the more fat.

That being said, you can also see that when the fat is highly saturated like the fat from grain-finished animals this could also lead to problems. This kind of fat can clog the arteries and lead to all kinds of health issues. The fat from grass-finished meat is much less saturated, contains more Vitamin A and E, more Omega 3's and CLA, and is actually extremely beneficial and is digested and metabolized more efficiently.

Professional Endorsements
We are helping to sponsor Marshall White, a contestant in the World's Strongest Man contest. From Pagosa Springs, Marshall loves what we do and he heartily endorses GrassRoots Meats. Click on the link below to see a youTube video of Marshall working out.

If you are a professional eating our meat and would like to place an endorsement on our website, with a link to yours, please let us know. We now have a page on our site called Professional Endorsements just waiting for your information! Send an email with your link and a short paragraph about the meat. Thanks!

Marshall White Workout

Links of Interest
Would you like to place a link to your website from ours? Submit your information to us and we will definitely consider placing your link on our Links of Interest page on the website. Please understand that all links will not be used. If your business has some kind of natural tie in to our grass-finished meats we will use it.

Just send your link, with some information about your business, via email, and we will get back with you as soon as we can to let you know if we can post it.

Online Order Form
We now have an online order form available on the website, although we still do not offer online checkout for all the reasons listed on our website under How To Order. Give it a try and let us know how you like it. Should you have any suggestions we are very interested in hearing them.

Online Order Form

Heart Stew
3 pounds beef heart; 6 tablespoons flour; 1 teaspoon cumin, ground; salt; pepper; oil; 3/4 cup dry red wine; 1 1/2 cups water; 2 medium onions, chopped; 2 celery stalks, chopped; 4 carrots, sliced; 2 large potatoes cut into large cubes; 1 medium turnip, cubed; 1 package lima beans, frozen; 3 beef bouillon cubes OR 2 teaspoons beef base; 1 1/2 teaspoon instant coffee granules; dijon mustard; tabasco sauce.

Directions: Cut heart muscle into 3/4" cubes. Rinse several times with cold water, drain and dry cubes. Add flour, salt, pepper and cumin to plastic bag and drop in meat cubes. Shake vigorously to coat meat. Shake off excess flour and saute meat in moderately hot skillet. Do not crowd meat or you will end up boiling it. Place browned pieces in slow cooker. Add wine to slow cooker. Add water. Saute onions and celery and add to slow cooker. Add carrots, potatoes, turnip, beans, beef base, coffee granules, mustard and Tabasco to slow cooker. Cover and cook on high for 4 hours or 6 hours on low. Stir with spatula several times while cooking. Bon appetit! No one will guess it is heart - and SO good for you.

May Special
The special is simple as can be this month! Order $175.00 or more of meat, any combination, any package, and receive 5 pounds of Ground Beef FREE! Just be sure to tell us you want the May Ground Beef Special when ordering.

Please Register on the Website
Most of you are already registered to receive our monthly newsletters; however, we ask you to also register on the website so that you will receive a notice whenever anything new is posted. Under the SHARE YOUR KNOWLEDGE page in the right column, choose REGISTER, then just follow the steps. It is very easy. You will then receive the latest information as it is posted to the site, and it will be easy for you to make comments or ask questions. Your comments will not automatically be posted to the site, so if for any reason you do not want your info to be posted be sure to tell us.

Right now there are very few blogs on the site, but as you begin to correspond with us the site will grow. We are hoping that this will become a fun way for all of us to stay connected, and to share information as well as ask questions. You are a part of our family, and hopefully this will help to create a friendly forum to reach out to the other members of the family. Give it a try. You can always opt out if you don't like it.

In Closing ...
By the time you receive this email Allan and I will have just returned from a trip to Idaho. Neither of us has ever been there, although Allan's family has roots near Boise. We are really looking forward to the trip as we have both been working particularly hard lately and the snow just does not want to give up in Pagosa. That being said, the grass is growing and it promises to be a great summer for the animals. God bless you all and keep in touch.

Lois, Allan, Lisa & Family

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