The Meat of the Matter: Kowalski's Introduces Grass Fed Beef

Kowalski's is thrilled to introduce our first ever grass-fed beef label. Sourced from Ryan and Kristine Jepsen of Grass Run Farms in Dorchester, Iowa, their cattle meet Kowalski's strict quality standards. Animals grazing family-run farms in open pastures are never given antibiotics or hormones, never fed grain or animal by-products and are never confined to feed lots.

Grass-fed beef production is a year-round effort to meet the nutritional needs of cattle while utilizing grazing systems and infrastructure to improve the health and productivity of the pastures and farm systems, which generally produces positive socio-environmental impact. Grass Run farmers pay attention to the interconnected systems on their farms, such as soil structure, pasture quality, water cycles, fossil fuel usage, renewable energy, etc. As cows graze on pasture, they spread organic fertilizer and trample organic matter into the topsoil, thereby encouraging regrowth of pasture forage to prevent erosion and much more. It takes extra care and consideration to raise cattle this way, but for these family farmers, it's worth it – for the animal, for the land, for the farmers and ultimately for the consumer.

Grass-fed beef is a unique flavor experience that many people prefer to conventionally raised beef. It tastes the way they remember beef tasting "back in the day" (before the advent of more modern/conventional practices for raising and harvesting beef). Now you can enjoy your favorite beef cuts and grinds in a grass-fed option. Look for rib-eye, New York strip, top sirloin and chuck roasts, 85% and 92% ground beef as well as other great cuts in your local Kowalski's Market.

Featured Recipes

Grilled Rib-Eye with Gorgonzola Butter
Grilled Rib-Eye
with Gorgonzola Butter
Chimichurri Flank Steak with Tomato-Avocado Salad
Chimichurri Flank Steak
with Tomato-Avocado Salad
Pan-Roasted Sirloin Steak
Pan-Roasted Sirloin Steak
 
DID YOU KNOW?
  • Because grass-fed beef is naturally leaner, some prefer grilled steaks and other intact muscle cuts cooked to a slightly lower internal temperature than conventional beef. Cook it a little slower and over slightly lower heat for best results. The USDA recommends that ground beef should always be cooked to 165° for safety.
  • Technically all cattle are grass fed, meaning they spend a majority of their lives on pasture eating grasses. Cattle may be grain-finished or grass-finished. Grass-finished cattle spend their entire life on pasture, eating grass. Grain-finished cattle spend the last 4-6 months of life in a feed yard where they eat a diet of grass, grains and other forages. It is commonly understood that only grass-finished cattle may be called grass fed.

THE GOOD NEWS
Compared to conventional grain-finished beef, grass-fed beef:

  • Good Foods for Good HealthIs lower in total fat
  • Is lower in some of the saturated fats linked with heart disease
  • Contains a healthier ratio of omega-6 to omega-3 fatty acids
  • Is higher in omega-3s (plant-based omega-3s, which are different than the ones in fish)
  • Is higher in beta-carotene
  • Is higher in vitamin E
  • Is higher in the B-vitamins thiamin and riboflavin

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