“Some people, people that live in the city, some never ever want to live on a ranch, and that’s okay, but when they come out to the ranch they get it – they understand what a unique lifestyle it is and how special it is. And somewhere deep inside they want to be a part of it, somehow.”
Of course life on the farm is not always easy, and with mother nature “you never know what to expect,” Rick jokes.
Nevertheless, despite the challenges, every day Rick and the cowboys saddle up their horses first thing (around 6:45 a.m.) and move the cows from pasture to pasture. He explains that the beauty of doing this on horseback is the cows actually respect the horses, “they don’t frighten them,” unlike using trucks which “can make the cows crazy.”
Rick said that the health of the animal has always been their top priority at Adena Farms and his top priority as a cattleman. He said that even though many think roping a cow is “fun,” they do everything they can to avoid it. Furthermore, he points out that moving the cattle slowly is actually the most efficient and most friendly way to do it.
“Others are talking about top animal welfare standards, but we’re actually implementing,” Rick said proudly. “I think Frank has been a leader in this area and he is setting an example that others are following.”
“Frank’s an extraordinary man...But I think that what impresses me most is that he pushes us outside of our comfort zone to make things better, and again it’s not always comfortable, but in the end we always end up doing the right thing.”
Doing what we do, running a fully grass-fed grass-finished operation on 95,000 acres, takes a lot of time, energy, and manpower. Rick could not emphasize enough what a vital role teamwork plays in their daily success at the farm.
“Without a good team it’s going to be difficult to do anything. If you’ve got a bad apple that’s not very good either. That’s going to hinder your ability to accomplish your goal,” Rick said.
“Everyone who works here is fully behind what Frank wants to do. And I don’t say this lightly. I mean they are IN 100%.”
Just as Rick said, there are so many people who work so hard to make what we do a reality. But without a doubt Rick’s presence as a leader, role model, colleague, and friend has been an invaluable part of the formidable glue that has united us all since Day 1.
]]>“Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow” – Melody Beattie
Grass-fed beef contains on average twice as much Conjugated Linoleic Acid (CLA) as grain-fed beef. CLA is regarded one of the strongest nutrient defendants against cancer. It has also been linked to weight loss effects by breaking down fat stores in the body.
Multiple scientific studies show that grass-fed beef lowers risk of heart disease. Many properties of grass-fed beef help mitigate the effects of the onset of heart disease: higher antioxidant value such as Vitamin E, higher amounts of anti-inflammatory Omega 3 fatty acids, less unhealthy fat content, and lower amounts of bad cholesterol (LDL cholesterol).
Consuming grass-fed beef greatly decreases the animal’s risk for exposure to bacteria, which translates to a drastic reduction in risk of E Coli. Because most conventional beef is exposed to poor living conditions and bacteria they are given antibiotics to survive and fatten up until they are finished. It is estimated that 70% of antibiotics produced in the United States are administered to livestock, largely as a part of their feed. We then consume these antibiotics in our meat, which contributes to antibiotic resistance and the emergence of “superbugs.” Centers for Disease Control and Prevention stated that every year, over 23,000 Americans die as a result of resistant bacterial strains. Antibiotics are not needed for grass-fed beef operations, as animals are less prone to disease due to greater room to live and roam. Furthermore, their stomachs are consuming the diet they were designed to digest: grass.
You’ve heard it over and over, we should be consuming more Omega 3s. There’s a good reason for that. Omega 6s are inflammatory, whereas Omega 3s are anti-inflammatory, which is why, when consumed in the right ratio, both fatty acids work together to be beneficial to human health. The extra Omega 3s in grass-fed beef are shown to help prevent depression, balance mood, improve mental focus, and alleviates rheumatoid arthritis. But what about Omega 6s? Grass-fed beef typically has over three times as many Omega 3 fatty acids as grain-fed beef, thus giving it an optimal ratio of Omega 6 to Omega 3 fatty acids of approximately 2:1. The modern western diet has drastically multiplied the amount of Omega 6 fatty acids we consume, to the point where the ratio of Omega 6s to Omega 3s is 15:1 or even 20:1. This is largely due to the overuse of cooking oils that are popular in fried foods in particular.
Consuming grass-fed beef with its incredible supply of CLA helps to increase insulin sensitivity thus helping to regulate blood sugar levels. As a result, choosing grass-fed beef can help with the treatment and prevention of diabetes and obesity in addition to its cancer-fighting properties.
Many who initially switch to the popular low-carbohydrate high-fat containing Keto diet suffer from symptoms of withdrawal from carbs which include exhaustion, nausea, and dizziness among others. This is largely because electrolytes are not replenished after flushed out. An Adena 10 oz grass-fed grass-finished striploin steaks contains abundant amounts of the three essential electrolytes: 920 mg of Potassium, 185 mg of Magnesium, and 135 mg of Sodium*.
When cows are consuming the diet that nature intended for them, they benefit from an improved quality of health and of life for the cow which translates to you and your family upon consumption. These 6 health benefits are just the beginning.
Cynthia Mitchell is a certified Registered Nutritional Consulting Practitioner (RNCP). Prior to joining Adena Farms as our in-house nutritionist, Cynthia spent over 20 years working as a nutritionist including partnering with our founder Frank Stronach on his employee health initiative at Magna International.
Shop Grass-fed Steaks
Recipe Adena Farms Braised Short Ribs
Learn 7 tips for feeding your family in an over processed world
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July is National Grilling Month! The sun is out and your grill is just waiting to get fired up. Here are our Top 10 Tips on how to make your family’s BBQ session as delicious and nutritious as possible:
Follow these 10 tips and your BBQ will have the nutritional boost that will put your neighbors to shame.
]]>No BBQ is complete without the sauce! The trouble is, store bought sauces often contain GMO corn syrup and other refined sugars. Making your own from scratch is easier than you think and you can even freeze it in an ice cube tray to use at a later time. Here is a lighter alternative that uses pure cane sugar and organic ketchup that delivers on taste without the GMO corn syrup.
Prep Time
15 mins |
Cook Time N/A |
Total Time
5 min |
Yield 2 1/2 cups |
INGREDIENTS
INSTRUCTIONS
Shop Adena Farms Whole Brisket
Recipe Delicious Dry Rub
Learn The Truth About Salt
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True grill masters know that no BBQ is complete without a delicious dry rub. Our simple and savory dry rub is perfect for larger cuts of meat like Tri Tips or even on your favorite steak for something different.
Prep Time
15 mins |
Cook Time N/A |
Total Time
15 min |
Yield 1 cup |
Shop Adena Farms Tri Tip Roast
Recipe Quick & Easy BBQ Sauce
Learn The Truth About Salt
]]>Give maximum flavor to your meat with this magnificent marinade and take your summer BBQ to the next level.
Prep Time
30 mins |
Cook Time N/A |
Total Time
30 mins |
Yield 2¼ cups |
INGREDIENTS
INSTRUCTIONS
Tips:
Try it with skirt steak or a Tri Tip Roast.
Shop Adena Farms Tri Tip Roast
Recipe Healthier Potato Salad
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Potato Salad is a staple at every BBQ. But all that mayo can easily make you go way over your daily fat and calorie intake. Here's an alternative to traditional potato salad with all of the taste and none of the guilt. Even your kids will like it!
Prep Time
15-20 mins |
Cook Time
25 mins |
Total Time
35-40 mins |
Servings
6 |
INGREDIENTS
INSTRUCTIONS
Tips:
Customize by adding different types of mustard to enhance the zing, or try some Pumpkin Seed oil drizzled on top.
Recipe Adena Farms Bone Broth
Learn 7 Tips for Feeding Your Family in an Over Processed World
]]>We all want to feed our families foods made with wholesome ingredients free of chemicals and with the highest nutritional value. But in this over-processed world, labels are often confusing and even misleading which makes it hard to choose clean, healthy foods.
One of the main problems we face is Genetically Modified Organisms (GMOs) in our food supply. GMOs are crops that contain genes from one species inserted into the DNA of another (often to withstand toxic herbicides and pesticides). GMO produce has dominated grocery store aisles and infiltrated the refrigerator shelves of the American public for over two decades now. There is growing concern that GMOs may be linked to various health problems. Despite their recent introduction in the mid-1990s, these genetically modified foods are far more pervasive than we think.
Furthermore, even if a food is labeled Non-GMO it might have been sprayed with toxic herbicides and pesticides containing the toxic organophosphate compound glyphosate. There is growing concern that glyphosate wreaks havoc on the human gut, immune system and may be a carcinogen.
Here are the top 7 things I look for so I know exactly what is going into my grocery cart:
In North America there are 10 GMOs available on the market for consumption: corn, soybean, cotton, tomato, potato, papaya, squash, canola, alfalfa, apple, and sugar beet. Over 90% of land used to grow corn, soybean, cotton is to produce Genetically Engineered (GE) crops. In the grocery store, look for the Non-GMO Project Verified label.
The Non-GMO Project Shopping Guide is available for Apple and Android devices to help you navigate the world of GMO foods.
It is estimated that over 75% of our processed foods contain GMOs. This includes cookies, crackers, sodas, and prepared foods. Look for 100% organic labels in soy products such as soy milk, edamame, and tofu.
Choose 100% extra virgin olive oil vs. oils like Canola oil (aka Rapeseed oil). Not only is olive oil a healthier choice than Canola, it is less likely to be produced by a GMO crop.
Buy 100% cane sugar, over other types of sugar as often GMO sugar beet is added. GMO corn can be found in corn flour, meal, oil, starch, gluten, and a variety of syrups just as Cottonseed oil (aka Vegetable oil) is in shortening and margarine. The best way to avoid these contaminated ingredients is to look for 100% organic labels and cook from scratch whenever you can as Certified Organic requires ingredients to be Non-GMO.
Many crops that say Non-GMO may still be sprayed with toxic herbicides and pesticides. This is why I look for the Organic labels. Pay attention to the Price Look-up (PLU) numbers on your produce. A four digit code may or may not be organic, since labeling of GMOs is not mandatory in the United States. A five digit code starting with an 8 is GMO and a five digit code starting with a 9 is organic and not genetically modified.
Buy organic bread and grains when possible. Because wheat and other grains must be dry before harvest any rain can destroy an entire crop of wheat. To solve this, non-organic wheat, oats, peas, lentils, sunflowers, flax, rye, triticale, buckwheat, peas, millet is often sprayed with toxic herbicides containing glyphosate designed to kill the plant so that it can be harvested immediately. As a result, there is increased scrutiny from the medical community about the potential consequences of glyphosate including: a spike in gluten intolerances, leaky gut syndrome, allergies, and asthma among other health concerns.
Sadly having the word “natural” in front of our food does not mean no artificial ingredients, pesticides, or GMOs are present. According to the FDA in 1993, natural simply means any ingredient, which often include synthetics, “that would not normally be expected in the food.”
In the case of beef, unlike grass-fed beef, most cows are “finished” at a Concentrated Animal Feeding Operation (CAFO) where mass numbers of animals eat a diet of primarily genetically modified soy, corn, and alfalfa. Hence we need to take care to look for both Non-GMO Project Verified and American Grassfed Association labels on our meat to ensure our meat is also grass-finished.
Pork and chicken are slightly different in the sense that they need grain in their diet, which is why you need to look for “organic” and “pasture raised” pork, poultry, and eggs so that you and your family are not eating animals who have consumed GMOs in their feed. Lastly, make sure to look for wild-caught fish, as farm-bred fish are likewise served genetically modified grains.
Recombinant Bovine Growth Hormone (or recombinant somatotropin) was originally injected into cows to produce more milk but its popularity is declining due to its potential links to frightening health risks including cancer. Just like in your meat products, most dairy cows are fed a diet of GM feed. To avoid this, once again, look for the grass-fed, organic, and Non-GMO Project Verified labels.
How our food is grown, how it’s processed, and how it’s labeled can have a major impact on the nutrition it gives us. It’s important to remember that by following these tips you’re supporting sustainable farms, protecting the environment, and most importantly, doing the right thing for your family’s health.
Cynthia Mitchell is a certified Registered Nutritional Consulting Practitioner (RNCP). Prior to joining Adena Farms as our in-house nutritionist, Cynthia spent over 20 years working as a nutritionist including partnering with our founder Frank Stronach on his employee health initiative at Magna International.
Shop Grass-fed, Grass-finished Beef
Recipe Braised Short Ribs
]]>Nothing says Easter like bright colors and carrots! Brighten up your table with these beautiful tri-color roasted carrots.
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For the carrots:
For the yogurt sauce:
Tips:
Rather than peeling the carrots, just give them a good scrub with a clean scrubby. This will help to maintain their bright color.
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Recipe Adena Farms Prime Rib Roast
Learn The Truth About Salt
]]>Change up the traditional Easter dinner this year with our easy, yet delicious and beautiful Prime Rib Roast.
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Tips:
Don’t forget your meat thermometer! A prime rib roast can be intimidating as you try to achieve the perfect medium-rare. Using a meat thermometer will make quick and easy work of managing your internal temperature.
Shop Standing Rib Roast
Recipe Bone Broth
]]>Sometimes it can be stressful if you're hosting and you have to prepare everything the day of. We've come up with some ideas using our BBQ Beef Brisket and Braised Short Ribs recipes to alleviate some of the stress the day of the game. Cut up your veggies, and shred your cheese the day before and all you have to do on game day is assemble. Don't want to do all the assembly? Set up a taco bar with different meats and all your favorite toppings. Have your guests create their own!
Here are some of our quick and easy Game Day ideas using leftovers:
Brisket Sliders – Corn Bread Biscuits, Shredded Brisket, BBQ Sauce, Slaw
BBQ Beef Nachos – Skip the Ground Beef and use Pulled Brisket tossed in BBQ Sauce
Brisket Tacos – Fresh Corn Tortillas, Pulled Brisket, Asian Slaw, Sliced Radish and Goat Cheese
Stuffed Mushrooms – Pulled BBQ Brisket, Gravy, Caramelized Onions, Blue Cheese
Chili – Skip the ground beef and stir in Shredded Beef Short Ribs at the end, heat through and serve with crispy tortillas, a dollop of yogurt and cilantro
Stuffed Popover/Yorkshire Pudding – Shredded Short Ribs tossed in gravy & topped with horseradish cream
Empanadas – Shredded Beef and your favorite fillings
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Short Ribs are perfect for low and slow cooking. Braising makes them fall-off-the-bone tender and full of flavor. This recipe is great enjoyed on its own or used the next day in a wrap, or spooned into mushroom caps and topped with cheese.
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Tip: You may also cool meat until manageable and pull apart meat with two forks and use as a brunch meal on top of French toast, or rolled in crepes topped with rich gravy and horseradish cream.
Recipe Braised BBQ Beef Brisket
]]>Beef bacon works great seared in a cast iron pan over medium heat. You can also shave it like roast beef which is great in a sandwich, or even better, add egg and cheese.
This recipe uses the flat of brisket, a little less fatty than the point end. It is the ultimate recipe for all the meat-lovers and is perfect for low and slow cooking.
Prep Time 25 mins |
Cook Time 6 - 7 hrs |
Total Time 6 - 7 hrs, 25 mins |
Servings |
For the Brine:
For the Brisket:
Shop Whole Brisket
Recipe Beef Brisket
]]>Beef Tenderloin is commonly regarded as the most tender cut of beef and can be a celebratory dish when done well. Our Herb & Mustard Roasted Beef Tenderloin with Horseradish Cream ensures perfectly tender meat from edge to center, with a nicely browned, flavorful crust.
Tried this recipe? Tell us your thoughts in the comments below.
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INGREDIENTS
For the Beef:
For the Horseradish Cream:
INSTRUCTIONS
Shop Adena Farms Beef Tenderloin
Recipe Beef Wellington
]]>Beef Brisket is one of the nine primal cuts coming from the lower chest. It is one of the toughest cuts of meat, but when braised slowly it can be the most succulent! This recipe can be prepared ahead of time and reheated later.
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For the rub:
For the sauce:
Salt is “the only product that changes cuisine” Ferran Adria once said. Salt is responsible for more taste in our meals, it is also vital for our body. What should we consider when choosing a type of salt?
Most of us store our salt on the shelf next to pepper, chili and nutmeg. So it makes sense that there are plenty of people who think it's also a type of spice – but it's not. Spices are plant-based. Salt on the other hand is a crystalline mineral made from sodium and chloride (NaCl).
These are the two elements the human body needs as they are responsible for various biological processes, such as carrying nutrients into and out of the cells, or regulating the amount of water that's in and around the cells. Besides that, sodium and chloride also play an important role in our nervous system. If the body has a deficiency of sodium over a longer period of time, symptoms of hyponatremia such as brain swelling, coma and congestive heart failure can occur. (1)
There are different opinions on how much salt we should intake to maintain optimal health. Especially over the last couple of years the upper level has begun to shrink.
The CDC recommends 3,300 mg of sodium as an average intake of sodium a day. In comparison to others, this level is well above the standard. (2) The USDA advises to have an average of 2,300 mg of sodium a day and the American Heart Association even suggests an upper level of 1,500 mg. 1.500 mg of sodium refers to one teaspoon or 3.8 grams of salt and is, according to the Institute of Medicine, the amount we lose daily through sweat and urination. (3, 4)
The question is, why is salt considered to be the enemy, while our body obviously needs it? A lot of people don't know that there is a difference between natural salt and refined, unnecessary salt.
As long as we season our meals ourselves, we have the best control on what type of salt and how much salt we are consuming. As soon as we buy processed foods, such as prepared food, packaged cheese or fast food it gets more difficult.
Long-lasting foods such as sausages, and other cured meats, contain a particularly high amount of salt. And even three or four slices of bread can cover two-thirds of your daily salt intake.
I'm not saying that you should count every single mg of salt that you are eating, but it's always good to consider limiting how much processed food we eat to avoid exceeding the maximum daily requirement too often.
There are three main types of Salt: Refined Salt, Sea Salt and Himalayan Salt. Each of them contain different levels of minerals and can affect your health in different ways. Let's start with the type of salt we should try to limit:
Refined means that food has been processed in a way or another and modified from its original state.
In the case of refined salt, the pure product is dry-heated at 1,200 degrees Fahrenheit in order to alter the natural chemical structure. During this drying-process manufacturers add anti-caking agents to prevent the end-product to lump. After that, Iodine is added. So all in all table salt is neither pure nor natural. For this reason, it’s a good idea to limit your intake of this type of salt as much as possible.
Already by its texture, sea salt is very different from traditional table salt. The flakes are larger because it's less ground. Sea salt is evaporated sea water and contains trace minerals as potassium, iron and zinc.
The evaporation takes place either by open-air sun solar evaporation or by a quicker vacuum evaporation process. Sea salt contains more trace minerals when it's not heavily processed.
There are types of sea salt that are just as refined as table salt – their main ingredient is "sodium-chloride". Often, commercial producers add health-hazardous additives to the final product, so please read the label carefully when purchasing sea salt. (5)
Personally, I only use Himalayan crystal salt in recipes and to season my food. One reason is that, compared to sea salt, it’s unrefined, less polluted and overall, the most natural option. It is often even called the purest salt on earth. Himalayan salt is also balanced in nutrients containing over 84 minerals and trace elements. Compared to table salt which is typically 97.5 to 99.9% sodium chloride, Himalayan salt with only about 87% sodium chloride has a lower sodium content. Furthermore, it does not contain anti-caking agents. (6)
This "pink gold" has an alkalizing effect on the body and buffering acid levels. It also gives off negative ions and kills bacteria. If you are a very active person and sweat a lot, you will probably need to consume more salt.
What’s better than a freshly-picked, vine-ripened tomato with a sprinkle of Himalayan salt? It’s one of life’s simple enjoyments. They say one of the very best places to use salt is on your fresh raw vegetables, fresh salads. Maybe because of the high potassium levels, it combines and absorbs well together.
The last couple of years, people have been made to fear salt due to the effect it can have on people who have high blood pressure, yet it can be very healing if you consume quality salts in moderation – avoiding processed foods – in combination with a balanced diet and an active lifestyle.
Cynthia Mitchell is a certified Registered Nutritional Consulting Practitioner (RNCP). Prior to joining Adena Farms as our in-house nutritionist, Cynthia spent over 20 years working as a nutritionist including partnering with our founder Frank Stronach on his employee health initiative at Magna International.
]]>Beef Tenderloin is commonly regarded as the most tender cut of beef and served as Beef Wellington it is the ultimate dish to serve when you have a special event or party. It can be tricky to handle but when done right it's always a show stopper.
Prep Time 60 mins |
Cook Time 60 mins |
Total Time 120 mins |
Servings 4 |
Bone broth is nourishing and hydrating. The medicinal benefits are attributed to the exceptionally high quality mineral and protein it contains. High levels of collagen, glutamine, glycine and proline heal the gut and strengthen and support the intestinal wall. Bone broth helps many digestive conditions and because it is gelatin rich it boosts your ability to absorb proteins. The chondroitin and glucosamine derived from cartilage is great for joint health.
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Broth will keep up to five days in the fridge, and up to 3 months in the freezer. When cold, the broth will solidify slightly. To use, scoop the broth into a bowl or mug and warm to make a thick liquid again.
If you’ve cooked grass-fed beef before, you’ve probably noticed that it cooks a little differently than grain-fed beef. I’ve had many people tell me they keep overcooking their grass-fed steak and wondering what they’re doing wrong. The truth is, grass-fed beef does need a little more care during the cooking process. Adena Farms grass-fed, grass-finished beef is leaner than grain-fed and this results in slightly different cooking times.
Here are some tips and tricks to help you achieve the best results when cooking grass-fed beef:
Take out your steaks 30 mins to one hour prior to cooking. This will allow the meat to come to room temperature and will alleviate the large temperature variation from cold fridge to the hot grill or oven, which can result in contraction of muscle fibres.
Preheat your grill, oven or pan. This will allow the exterior to sear, sealing in the juices.
Season just prior to putting the steak on the grill, oven or pan. Salt by nature, is a curing agent and extracts moisture, the longer it is left on the raw steak; the more moisture will be extracted. Waiting until the last minute to season will result in a juicier steak.
Sear on high then reduce heat. Using high heat initially will sear the meat creating a light crust or carmelization locking the juices. Reduce the heat to medium-low or low and cook to desired doneness.*
Use a meat thermometer. This will be the best way to ensure you are cooking to the desired doneness. Grass-fed beef also has slightly different internal temperatures for degrees of doneness. Here's a guide to help you:
Grass-fed Beef Internal Temperatures |
Rare | 120°F |
Medium-Rare | 125°F |
Medium | 130°F |
Medium-Well | 135°F |
Well Done | 140°F+ |
Always pre-heat your oven or grill.
Rub roast with good quality oil, and season with your favorite spices. I love using a blend of dried onion powder, garlic powder, smoked paprika, a hint of cumin, pepper and salt. Use an oven proof meat thermometer. This will be the best way to ensure you are cooking to the desired temperature.
Sear roast in a 450°F oven for 15 minutes. This will help to lock in all the juices and create a beautiful caramelized crust.*
After searing, turn heat down to 275°F and cook until desired doneness is reached. Try not to overcook your roast. At 275°F it will take about an hour for a 4 lb roast to reach medium and 40 minutes for a 2.5 lb roast.*
It’s always a good idea to have moisture in the pan during the cooking process. A good quality stock with some aromatics such as onions, carrots, celery root, bay leaf, garlic and peppercorns work well.
Allow your roast to rest 10 to 15 minutes after you pull it out of the oven. This will allow the juices to redistribute.
Follow these tips, and you will be in for a delicious, juicy, cut of beef.
*Everyone's oven and grill are different. Use your best judgment knowing where the hot spots are in your oven or grill and adjust these guidelines accordingly.
FAQ: What’s the best way to thaw Adena Farms Beef?
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