The way beef should taste. Delicious and versatile. The way nature intended.
The marbling is different than corn fed beef because our beef has fewer fatty deposits.
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.
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.
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.
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.
