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“Within five minutes, our name was called. Fresh soft buns, crisp lettuce, juicy tomatoes and moist tasty meat – what more could you ask for in a burger.”

There are many reasons that I switched from corn fed to grass fed beef. The first and most important is that it was a great business decision. Even though the upfront cost can be 40 – 100% higher, the long term costs and risks are lower. I will never have my meat recalled over health concern! I had my corn fed beef recalled twice in three months. Now I know each cow has been tested BEFORE I am even allowed to receive the meat.

Also, I have heard the jokes about how unhealthy burgers and fries can be. Maybe some other burger joints, but not this one. Our burger patties have….

* 125 calories per patty less than corn fed beef!!!!

* one third the fat grams (about the same as a chicken breast)

* very high in Omega 3’s (higher than farm raised salmon)

* FOUR times the vitamin E as regular beef

* and of course no hormones or antibiotics.

There are several places now that serve local beef. It is very trendy. Local beef is not necessarily grass fed. Most places do not serve grass fed. There is a different taste and cooking issues that make grass fed just more difficult. Usually, they have cows that have been finished with grains, corn, and soy. Of course, that is okay. It makes the meat taste like the beef we are all used to tasting. It, however, takes away most of the health benefits of grass-fed and some of the safety benefits. Cows are meant to eat grass. And we are willing to jump through the hoops to support the cows and our customers well being. And our business!

Finally, I know the farmers. They eat here at this restaurant with their kids. Josh and Kathy Gunn are doing it right in Springfield, TN. That is why restaurants like Margot’s, Lowe’s Vanderbilt, Baja Burrito, and Tayst are joining the ranks of those who demand more from their food. You can find out more or buy some for your home at www.gourmetpasturebeef.com .

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