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Tag: beef

This is a guest post by Jean at Delightful Repast. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

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Pan-Seared Ribeye Steaks with
Shallot Pan Sauce


When Dina invited me to do a guest post at Be Food Smart, I didn’t have to think twice. Be Food Smart is one of my favorite blogs, one I visit regularly. I was attracted to it because of its primary focus of increasing awareness of the harmful additives in today’s food. I grew up with that awareness, having a mother who got interested in health and nutrition when she was a young woman. I believe saying “No” to pesticides, herbicides, chemical additives, preservatives, food coloring, irradiation, GMOs, hormones and antibiotics puts our consumer power to work for a better world as well as better health for ourselves and our families.

I’ve been vegetarian at various times in my life and ideally I would be vegan; but that’s not going to happen any time soon. So I try to eat meat less often and choose meat that has been produced under the best conditions. We need to insist on humane treatment of all animals and proper working conditions for those who work in the meat industry. (One of the reasons I insist on organic produce is so that I know the people who worked in its production and harvest were not harmed by pesticides and herbicides.)

When I “met” Rod Morrison of Rocky Mountain Organic Meats on Twitter, I looked into the company and learned that their beef and lamb are 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots where deadly antibiotic-resistant bacteria thrive. Passionate about sustainable and organic agriculture and livestock production, Rod is dedicated to environmentally friendly agriculture practices, healthy land stewardship and–most important to me–the ethical treatment of animals. The animals are allowed to roam free and are treated humanely.

Yes, organic grass-fed beef is more expensive than conventional beef. But I would rather have it less often and in smaller servings and feel good about what I’m eating and feeding my family and friends. Of course, I am a locavore and always favor buying food produced as close to home as possible. But organic grass-fed beef is not available locally to many people across the country, so it’s wonderful to have the mail-order option.

I hope you’ll try my original recipe for Pan-Seared Ribeye Steaks with Shallot Pan Sauce (pictured above) with some good organic grass-fed beef. And be sure to let me know how you liked it!


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Jean at Delightful Repast is a freelance writer who writes about food (also entertaining, weddings and etiquette) for numerous publications. She started her food blog Delightful Repast February 2010 to share her passion for good food that is also good for you and good for the planet.

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This short 6 minute video is INFORM‘s newest in their intriguing The Secret Life video series. The video focuses on the impact today’s beef production has on the environment and what you can do to help.

If you purchase local, grass-fed beef for your family, leave us a comment with your city and name of the farm/beef. Let’s spread the word and give these farmers a shout out!