FAQ - wacholz farms - Grass-fed meats

What is the meaning of GMO products?
GMO means Genetically Modified Organism, which is an organism whose genetic material has been altered using genetic engineering techniques.
Why are Omega 3´s important?
Polyunsatured fats are comprised of both Omega 6 and Omega 3 fats. Healthy Omega 6 to Omega 3 fat ratios range from 4 to 1 or better. The further apart this ratio in favor of Omega 6 fats, the more health problems.
Why don´t we feed grain and corn to our cattle?
Cattle have a rumen which was designed to break down grasses which contain cellulose. When cattle are fed corn/grain, this alters the PH in their rumen creating digestive disorders.
Why is Grass-fed meat more nutritious?
Grass-fed animals eat various grasses, legumes, brassicas and forbs. All these plant species contain different nutritional profiles, so when the animal manually harvests them from the soil they get a full spectrum of macro and micronutrients. Grass-fed animals have the ability to digest, assimilate and store these nutrients in their body because live plants contain the necessary enzymes needed to absorb nutritional elements.
Why does grass-fed beef have yellowish colored fat?
The yellowness is B-Carotene which can be metabolized to vitamin A which is a major antioxidant.
Are grass-fed animals less tender?
Tender meat is dictated mainly by the animals genetics, stress levels, and age stage. Our cattle are smaller framed cattle with the genetics for grazing. The breeds we raise are North Devon, Hereford, Angus, Barzona and Senepol crosses.  We allow the cattle to reach physiological maturity which is around 24 months of age.
Does the E.Coli risk decrease with grass-fed beef?
Yes, grass finished has a minimal risk compared to grain-fed beef due to the difference in epigastric PH in the two diets. Grain diets create high levels of acidity, which the E.Coli bacteria needs to survive. Pasture and sun promote sanitation
What Cooking preparations are necessary with Grass-fed meat?
First: Thaw meat in the refrigerator, Two: slow cook on lower heat if meat is lean, Three: prepare steaks to 140 degrees farenheight  for rare and 160 degrees Farenheight for medium

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