Frequently Asked Questions - Mattagami Heights Farm

An informed consumer is our favourite kind of customer! And we are happy to help you get educated about your food choices. If you don't see your question answered here, feel free to contact us.

Click on the questions below to expand the answers to the most frequently asked questions – asked by people who are looking to try local grass fed beef from us!

  • How does it taste?
  • How is the marbling?
  • Where do you process your beef?
  • What are the health benefits of grass-fed beef?
  • Is grass-fed beef ‘tougher” than grain-fed beef?
  • Why isn’t your beef bright red like the beef in the grocery store display case?
How does it taste?

The way beef should taste. Delicious and versatile. The way nature intended.


How is the marbling?

The marbling is different than corn fed beef because our beef has fewer fatty deposits.


Where do you process your beef?

We use a CFIA approved abattoir located in Ramore, Ontario, located 95 km from the farm. We’ve had a long-standing working relationship with our butcher who provides us with the finest quality cuts. We personally inspect each order prior to delivery for consistency prior to delivery.


What are the health benefits of grass-fed beef?

According to a study at California State University’s College of Agriculture, grass-fed beef nutrition includes significantly more omega-3 fatty acids and more conjugated linoleic acid (CLA) than grain-fed beef. Grass-fed beef, one of the best protein foods around, is also higher in precursors for vitamin A and E and cancer-fighting antioxidants compared to grain-fed beef. (1) If you haven’t heard of CLA yet, it’s a powerful polyunsaturated fatty acid we must obtain from our diets that’s been shown to help fight cancer, discourage weight gain and build muscle, and high-quality grass-fed beef and butter from healthy, grass-fed cows or other animals are the top sources of CLA.

Source: 6 Grass-Fed Beef Nutritional Benefits


Is grass-fed beef ‘tougher” than grain-fed beef?

You may have heard that grass-fed beef is not as tender as grain-fed, but Mattagami Heights Farm is going to give you the “skinny” on wholesome grass-fed beef. Due to it’s lower fat content grass-fed beef runs the risk of becoming dry when overcooked. Although cooking with grass-fed beef may not be as “fool proof” as cooking with grain-fed, cooking is simple and the outcome is highly nutritious and flavorful beef. Follow our Mattagami Heights Farm grass-fed cooking tips on Facebook and discover that grain-fed ain’t got nothing on us.


Why isn’t your beef bright red like the beef in the grocery store display case?

Because meet bought in the grocery store is rarely butchered that day. The typical shelf life is 3-4 days, sometimes longer. The meat may be “unnaturally red” in appearance due to the use of Carbon Monoxide; this is a “modified atmosphere” industrial packing process used to inhibit bacterial breakdown as a result of the meat being exposed to varying temperatures to and from the display case. The CO activates the blood in the meat’s myoglobin cause it to appear bright red.




Need Answers?

Are you new to grass-fed beef? We are happy to help answer your questions.

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