Knowing your food, knowing your farmer, and choosing the right quality ingredients can transform your household's health and well-being.

John Wood is a true pioneer in the grass-fed beef movement as the managing partner and fifth-generation farmer of US Wellness Meats, also known as Grassland Beef, a company founded in the mid-1990s. Grassland Beef is dedicated to providing nutrient-rich, 100% grass-fed beef, along with lamb, bison, dairy, wild-caught seafood, free-range poultry, and heritage pork. The company's mission for over two decades has been to offer nutritious, 100% grass-fed and pasture-raised meats from sustainable and environmentally friendly farms. Grassland Beef's products are easily accessible online, allowing consumers to make convenient purchases.

John shares the remarkable story of how he transitioned from conventional grain-fed beef to championing 100% grass-fed and pasture-raised meats. He provides valuable insights into his philosophy and approach to producing quality meat products, emphasizing the importance of harvesting and packaging meats quickly within two or three days, ensuring freshness and quality.

He joins podcast hosts Amber Berger and Dina Wizmur for an eye-opening conversation about the environmental and health benefits of grass-fed meats, including their superior nutritional profile, rich flavor, and the science behind it all. They dive into the history of meat production, the impact of changing grazing methods, and the surprising secrets of cooking grass-fed steaks.

Topics Discussed:

-Alan Savory and Holistic Resource Management: John Wood was inspired to venture into grass-fed beef after reading a book by Alan Savory titled "Holistic Resource Management." Alan Savory is known for his expertise in land management and reversing desertification through sustainable grazing practices.

-Historical Changes in Land and Animal Management: Overgrazing and changes in land management, including the introduction of grain feeding, contributed to desertification and health issues in cattle.

-Nutritional Benefits of Grass-Fed Beef: Grass-fed beef is highlighted for its nutritional benefits, including higher levels of omega-3 fatty acids, vitamin A, and vitamin E compared to grain-fed beef. Grass-fed beef is also associated with a more favorable omega-6 to omega-3 ratio.

-Importance of Younger Animals: Grass-fed meat from younger animals tends to be more tender and flavorful compared to meat from older animals.

-Approach to Meat Production: The importance of harvesting and packaging meats quickly within two or three days, ensures freshness and quality. High-quality meat can be affordable and accessible to everyone, steering clear of exorbitant prices often associated with specialty meats.

-Meat Variety and Cost-Effective Options: There are a variety of meat cuts available, such as inside round muscles and primal ribeye, which offer cost savings when purchased in larger quantities; ground beef is often an excellent value, especially during times of increased demand, like the COVID-19 pandemic.

-Navigating Meat Labels: There is a changing terminology in meat labeling, particularly the shift from "grass-fed" to "grass-finished." Consumers need to know their food source, whether through direct communication with butchers or understanding the origins of the meat.

Learn more about Grassland Beef