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A 100% grass-fed label has been approved for the first time
This is the first time this certification will exist in Canada.
Food safety officials have allowed for a 100% grass-fed meat certification label in Canada, Global Meat News is reporting.
The label was developed by the Animal Welfare Approved organization in the United States, and implies that animals are fed on a grass and forage diet in an open outdoor atmosphere.
It is the first time this certification has been approved in Canada, and was put through the Canadian Food Inspection Agency for certification. Prior to the label, the term grass-fed was used very loosely and without regulation.
According to Animal Welfare Approved, the labe will “set a new standard for grass-fed labels in Canada,” and that despite other grass-fed labels, “none match the integrity and transparency offered by the Animal Welfare Approved Grassfed standards and certification procedures.”
The label will allow businesses that adhere strictly to these guidelines to differentiate between themselves and other businesses that are not following 100% grass-fed practices.
The AWA certification program requires that these industries are audited annually to make sure they are still closely following the guidelines.
Certified Animal Welfare Approved by AGW
Acknowledged by Consumer Reports as the only &ldquohighly meaningful&rdquo food label for farm animal welfare, outdoor access and sustainability, Certified Animal Welfare Approved by AGW (AWA) is an independent, nonprofit farm certification program&mdashand now one of the nation&rsquos top 5 fastest growing certifications and label claims.
- Read the AWA standards and FAQ
- Applyfor certification
- Find certified farms and products
- Questions? Get in touch
Certified Animal Welfare Approved by AGW is the only label that guarantees animals are raised outdoors on pasture or range for their entire lives on an independent farm using truly sustainable , high-welfare farming practices. It is the only label in the U.S. to require audited, high-welfare production, transport and slaughter practices, and has the single highest impact on consumer purchasing of any food label, according to The Hartman Group.
The Certified Animal Welfare Approved by AGW standards were developed in collaboration with scientists, veterinarians, researchers and farmers across the globe to maximize practicable, high-welfare farm management, and are publicly available online. We&rsquore proud of AWA&rsquos reputation for being a practical, common-sense program that&rsquos grounded in the realities of everyday farm and ranch life.
Unlike most farm certifiers, AGW&rsquos independent trained auditors visit every farm in the program at least once a year to verify they&rsquore meeting the standards. A Greener World&rsquos ISO/IEC Guide 17065 accreditation guarantees independence and impartiality, offering an unrivaled level of integrity and consumer trust in the Certified Animal Welfare Approved by AGW logo.
Before we got involved with Certified Animal Welfare Approved by AGW and the North Carolina Natural Hog Growers Association, we were selling on the open market. Our certification has helped get more customers, without a doubt. Customers ask more questions about what&rsquos in their food and how it was produced, and our Certified Animal Welfare Approved by AGW certification is the one thing that stands out!
&mdash Nelson and Mary James of Dogwood Nursery Farms, Maple Hill, NC
With more than 3800 farms and ranches certified, and with G.A.P.’s requirement that EVERY farm has an on-site audit, the Certifying Companies are busy screening applications, scheduling audits and getting auditors out to farms.
During the audit, the auditors spend time assessing animals, checking records, and talking with the farm manager about their operation and management practices. After they finish the audit, the auditor submits a report to a Reviewer at the Certifying Company who determines if the farm/ranch is eligible for certification and at what GAP certification level. If the farm or ranch doesn’t meet a standard at the time of the on-site audit, they are given an opportunity to correct the issue and an additional review is carried out.
Bison White Chili
AGA Member 2 lbs. Smoky Hill Ground Bison Burger ½ onion-chopped 2 stalks celery-chopped 2 large cloves garlic-minced 1- 4.5 oz. can green chopped chilies ¼ c. butter 2- 16 oz. cans of cooked Great Northern or Butter beans 1/3 c. flour 2 c.
AGA Member INGREDIENTS: 2# buffalo tenderloin 1 lemon olive oil salt and pepper Skewers (wooden skewers need to be soaked in water overnight) outdoor grill sweet onions red, green, and yellow peppers Servings: 4 to 6 Prep time: 60 min.
PJ’S Salsa Roast
AGA Member INGREDIENTS: Rainbow Run Bison Roast (chuck or rump roasts flake the best) 1 container of FRESH salsa DIRECTIONS: Cook meat and salsa together in the crockpot 10-12 hours on low heat. Remove 1 hour before eating, cut off.
Orange Teriyaki Tri Tip Roast
AGA Member Start with a Buffalo Groves Tri Tip Roast Take the Tri Tip Roast and trim away any connective tissue or silver skin. Take a small can of mandarin oranges and blend lightly in the blender, add 2 tbsp of teriyaki sauce, and ¼ cup of.
Marlene’s Moist Buffalo Loaf
AGA Member Put non-stick spray on a skillet, cook up 3 lbs of Buffalo Groves ground buffalo meat. Add ½ diced red pepper, ½ diced yellow pepper, ½ diced green pepper (save the other halves for a colorful garnish). Add ½ of a diced big red onion.
AGA Member 2 C grated raw potato 1 1/2 lbs ground bison 1/2 C chopped onion 1 clove garlic, minced 1 tsp salt 1/2 tsp pepper 1/4 C milk 2 eggs Combine first eight ingredients. Shape into 1 1/2 inch balls and brown slowly. Add 1/2-cup water.
Cabrito in Beer (Cabrito en Cerveza)
Submitted by Jennifer Zeranque Wylie, Texas Goat roast large enough to serve 4‐6 people 1 bottle of beer 1 tsp. black pepper 3‐4 cloves garlic 1 onion 2 tsp. sugar juice of 1 lemon salt to taste Grind up the garlic, onion, sugar, pepper, and salt with the lemon juice.
Roasted Leg of Goat
AGA Executive Director & Certified Chef Carrie Balkcom 3/4 cup white wine or cider vinegar 1 cup vegetable oil 2 cloves garlic, minced 1 bay leaf, crumbled 2 teaspoons coarse salt 1 tsp white pepper 3 teaspoons fresh chopped rosemary 1/2 teaspoon red pepper flakes.
Grassfed Goat Cheese Salad
Ed Boyle, Director of Culinary Operations at the Seaport Hotel and World Trade Center in Boston Can be prepared in 45 minutes or less. INGREDIENTS:For the vinaigrette 1 tablespoon fresh lemon juice, or to taste 1 small shallot, minced 1 garlic clove, minced 1 teaspoon.
Grassfed Santa Fe Chili
TX Here is a very tasty Santa Fe (New Mexico Style) chili(soup) recipe for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world.
Grassfed Goat-burger and Blackbean Chili
AGA Member This recipe should serve 6-8 hungry folks without any problem. Here is a very tasty chili recipe for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a.
Ultra-Juicy, Skillet Grassfed Goat-burgers
AGA Member Should serve 4 hungry folks without any problem. Here is a unique twist for hamburgers for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a staple red.
Sloans Creek Creamy Goat-burger Mushroom Goulash
AGA Member Serves family of 4 1 Large skillet w/lid 1 lb Grassfed goat-burger, thawed 1/2 lb Fresh mushrooms or 1 medium sized jar of mushrooms (any kind) sliced 1/2 teaspoon ground sage 1/2 teaspoon parsley 1/2 teaspoon cilantro.
Amanda Grace, Cedarland Farm 168 Slab Road Delta, PA 17314 1 pound lamb 1 slice bread crumbs 1 egg 2 cloves garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon basil 1/4 teaspoon onion powder 1 t.
Low Carb, Low Sodium Lamb Stew
Marilyn Wentz‐ AGA newsletter editor, Prarie Natural Lamb , Strasburg, Colorado You can cut shoulder chops or sirloin steaks into chunks or use kebob meat. Those who adhere to a Weston A. Price Foundation diet can use bone broth in place of broth powder and water, and.
Mellow Grassfed Lamb Steaks
11/12/03 Time: 30 minutes INGREDIENTS: 10 cloves garlic, peeled and halved lengthwise Finely grated zest of 1/2 orange 4 6-ounce lamb steaks Salt and freshly ground black pepper 1 tablespoon olive oil Juice of 1 orange 1 tablespoon Marsala, sherry.
Lentil Soup with Grassfed Lamb and Mint
Carrie Balkcom, Executive Chef and AGA Executive Director 2 tablespoons olive oil 1 pound ground grassfed lamb 3 large celery stalks, chopped 2 large parsnips, peeled, chopped 1 medium onion, chopped 6 garlic cloves, chopped 3/4 pound lentils, rinsed 4 14-ounce cans.
Grassfed Greek Lamb & Macaroni Bake
AGA Member Serves 6 to 8 2 lb. Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes 2 tablespoon of virgin olive oil 1 medium sweet onion, finely chopped 1 tablespoon of tomato paste 2 large fresh, heirloom, tomatoes.
Grassfed Lamb Casserole with Chickpeas
AGA Member Serves 4 1 cup dried chickpeas 1 tablespoon of butter 1 tablespoon of virgin olive oil 1 medium sweet onion, finely chopped 1 teaspoon of garlic powder 1 teaspoon of celery powder 1 teaspoon of dried rosemary 1/2.
Harvest Grassfed Lamb
AGA Member This recipe should serve 4 hungry folks without any problem. Grassfed lamb can be a very healthy and tasty part of a meal. If you prefer the traditional strong tasting lamb, choose grassfed wool sheep lamb. If you prefer.
Lamb Pitas With Tsatsiki Sauce (Yogurt Mint Sauce)
For tsatsiki sauce: 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1cup) 1 cup plain whole-milk yogurt 1 teaspoon fresh lemon juice 1 garlic clove, minced 1/4 cup chopped fresh mint Coarse Salt and Freshly ground white pepper to taste.
Whole Baked Country Ham
This recipe and information provided by: Bob Perry Food Systems Initiative Coordinator University of Kentucky College of Agriculture Traditional country ham has been put on Slow Food’s Ark of Taste for good reasons. It is an artisinal process best done with hams from.
Tomatillo-Braised Pork Loin (Lomo de Puerco en Salsa Verde)
Recipe Courtesy Rick Bayless Mexico One Plate at a Time INGREDIENTS: 1 ½ tablespoons rich-tasting pork lard or olive or vegetable oil 1 2-pound boneless pork loin roast, untied if in two pieces 1 pound (10 to 12 medium) tomatillos, husked and rinsed Fresh hot green.
Stuffed Pork Tenderloin with Fresh Tomato Sauce
Carrie Balkcom, CO, AGA Executive Director and Certified Chef INGREDIENTS: 2 pork loins (about 4 lbs.), trimmed (they come packaged together) 1 4-oz. log fresh goat cheese salt and freshly ground pepper, to taste 3 tablespoons fresh rosemary, minced 2 tablespoon.
Pastured-Pork Cowboy Quiche
Sloans Creek Farm, TX INGREDIENTS: 1-partially baked deep-dish 9” pie shell 1 1/4 tablespoons of spelt flour 1/4 teaspoon of salt 1/4 teaspoon of chili powder 1/2 teaspoon of garlic powder 1/2 teaspoon of black pepper 1/2 teaspoon of sage 2 tablespoons of organic.
Lime Bean – Pastured Ham Casserole
Carrie Balkcom, Certified Executive Chef and AGA Executive Director INGREDIENTS: 1 1/2 c. baked pastured ham, cubed 1 sm. onion, chopped 1 sm. pkg. noodles, cooked 1 pkg. lima beans, cooked 1 can cream of chicken soup 1 1/2 c. whole milk (or slightly more).
Egg Noodles Indonesian with Pastured Pork Chops
Sloans Creek Farm, Dodd City, TX INGREDIENTS: 4 Pastured Pork Chops, thawed 1 pkg of organic egg noodles 6 tablespoons of smooth peanut butter 2 tablespoons of hot water 2 tablespoons of peanut or olive oil 1/4 cup of soy sauce 2 tablespoons of vinegar 2 cloves of.
Carrie Balkcom AGA Executive Director and Certified Executive Chef INGREDIENTS 4 Bacon strips (from grassfed pork) 1/2 c Onion, diced 1/2 Bell pepper, diced ( Optional) 2 c FRESH Black-eyed peas -OR- 2 pkg (10 oz) frozen black-eyed peas 1/2 c Uncooked white rice.
Crockpot Corn Stuffed Pork Chops
Carrie Balkcom, Certified Executive Chef and AGA Executive Director INGREDIENTS: 6 Pork chops 2 tb Minced green pepper 7 oz Whole kernel corn undrained 1 t Salt 1/2 tsp Sage 1 cup Soft bread crumbs 1 tb Instant minced onion INSTRUCTIONS: Have the butcher cut a pocket.
What Makes Grass-Fed Beef Such a Nutrient-Dense Protein?
Grass-fed beef is an incredibly nutrient-dense protein that can be worked into almost any healthy diet. Grass-fed beef contains:
- Two times the amount of lutein and beta-carotene compared to grain-fed.
- 500–800 mg of CLA, which is up to three times the amount over grain-fed beef.
- Up to 3.5 grams of omega–3 fats in grass-fed beef (the maximum amount for grain-fed is 1 gram).
In just one grass-fed strip steak (214 grams) you’ll receive[*]:
- 49 g protein
- 45 mg omega–3 fatty acids
- 0.3 mg Riboflavin (16% DV)
- 14.3 mg Niacin (72% DV)
- 1.4 mg Vitamin B6 (70% DV)
- 28 mcg Folate (7% DV)
- 2.7 mcg Vitamin B12 (2.7% mcg)
- 1.5 mg Pantothenic Acid (15% mg)
- 139 mg Choline
- 16.3 mg Betaine
- 19 mg Calcium (2% DV)
- 4 mg Iron (22% DV)
- 49 mg Magnesium (12% DV)
- 454 mg Phosphorus (45% DV)
- 732 mg Potassium (21% DV)
- 118 mg Sodium (5% DV)
- 7.7 mg Zinc (52% DV)
- 45 mcg Selenium (64% DV)
Here’s the Real Reason Most Grass-Fed Beef Isn’t USDA Graded
When you buy grain-fed beef in your local grocery store, it probably has a US Department of Agriculture (USDA) grade on it. The USDA grades meat quality for tenderness, juiciness, and flavor, and there are eight quality grades for beef. How are they determined? According to the USDA, “Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.”
Prime grade, for instance, “has abundant marbling,” while Choice grade (the grade most commonly found in grocery stores) is “high quality, but has less marbling than Prime.” Select grade, meanwhile, “is very uniform in quality and normally leaner than the higher grades…but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.”
So for the USDA, the grading is largely based on the marbling. Why? Because feeding cows grain not only gets them fatter quicker, it also enhances fat marbling. Marbling is the intramuscular fat that adds juiciness and some elements of tenderness to beef. Because almost all US cattle are finished on grain, and have been for decades, marbling became the quickest and easiest way to grade the beef.
This is why a lot grass-fed beef producers say their product gets the short end of the steak when it comes to grading. They’ll tell you that their grass-fed beef is leaner and healthier than grain-fed beef, but not as marbled, so for them to get a USDA Choice or Prime grade for their grass-fed beef is impossible. And frankly, for THEIR grass-fed beef, it probably is.
But it’s not impossible for our grass-fed beef to get a USDA Choice or Prime grade we know that because ours does. In fact, Joyce Farms is one of only a few grass-fed beef producers in the country that elects to have our beef USDA quality graded.
Because we have cattle with the right genetics and we utilize superior raising and forage grazing standards, our grass-fed beef can offer the tenderness, the delicious taste and, yes, the marbling required to get a USDA Choice or Prime grade. Want proof? Just check this out.
So don’t believe the myth that a delicious, well-marbled, USDA Choice or Prime grade grass-fed steak is unrealistic, and that off-flavors, lack of marbling, and a lack of tenderness is part of the grass-fed eating experience. To top it all off, that added marbling is loaded with healthy Omega-3’s and CLA’s and other healthy fats. If you’re looking for grass-fed beef that’s healthy and makes the grade, look no further than our Heritage Aberdeen Angus Beef.
Note to our web shoppers: The cuts sold on our web store are USDA Choice or Select grade, and grades are noted in product descriptions. Due to such high demand from our foodservice customers, we are unable to offer Prime Grade on the web at this time, but you can find it on the menus of a number of fine-dining restaurants across the United States!
Want to make some yummy treats for your pup? Here are some homemade dog food recipes and treats that are vet approved and tasty!
Sometimes, when we’re in a bind, we want to give our pups something quick. That’s when standard pet food and these quick and easy KONG fillers come in super handy.
But on occasion, us dog parents like to bake special treats for our best friends, and prepare our dog’s meal with extra love. If we’ve got leftover chicken or in season fruit, it’s fun to make homemade dog food recipes, homemade treats, and everything in between.
And for others of us, commercial dog food hasn’t worked well for our furry friends. And we’ve had to fully switch to a homemade diet for our dog. This post will give you all you need for a home prepared diet, including all sorts of treats… Even doggie breath mints!
Read on to find treats that’ll hide your dogs pills, doggie birthday cakes, meatloafs, treats with meat, treats with fruit and veggies, and much more!
Enjoy and give that furry friend a hug from us!
A Greener World's regenerative agriculture pilot program places environmental sustainability, animal welfare and human equity issues front-and-center on the farm.
Regenerative agriculture isn’t exactly new. But it is gaining momentum with many growers and the customers they serve.
“To define ‘regenerative’ simplistically, it is a series of farming techniques that leave the soil and water and animals in a better space than when you found them,” Andrew Gunther explains.
Gunther is executive director of A Greener World. The Oregon-based nonprofit is piloting a new Certified Regenerative farming program with 50 farms.
Established in 2014, A Greener World maintains a few different certification labeling programs. These include Certified Animal Welfare Approved, Certified Grass Fed, Certified Non-GMO and Salmon Welfare Certified.
According to a recent news release, the group’s forthcoming Certified Regenerative label will offer “a whole-farm assurance of sustainability, measuring benefits for soil, water, air, biodiversity, infrastructure, animal welfare and social responsibility.”
A Shift in Thinking
Still, to reap those benefits will take real effort, patience and a shift in thinking.
“There’s a saying, ‘Live like you’re going to die tomorrow, but farm like you’re going to live forever,'” Gunther says. “You want to make that your mantra…. You want your land to be there for 1,000 years in really good spirit.”
He continues, “[Regenerative farming] is about saying, ‘What practices can I use on my farm that will at least protect the water, but, preferably, [will] improve the water? What practices can I use on my farm that will improve my soil biodiversity?’
“Those are some of the things that regenerative agriculture needs to address.”
It’s worth noting that A Greener World isn’t the only group with a Certified Regenerative farm program. “There are perhaps a half dozen others,” Gunther says.
One such is the Rodale Institute’s Regenerative Organic Certified (ROC) label. Introduced in 2018, ROC builds upon the USDA Certified Organic standard and is managed by the non-profit Regenerative Organic Alliance.
The Rodale program’s three main pillars for regenerative certification include soil health, animal welfare and social fairness.
For its part, A Greener World’s option is highly individualized and flexible. In other words? Every farm is different, with its own specific challenges. That means a one-size-fits-all approach simply doesn’t apply.
“You have to farm for where you are, but you must leave it in a better condition than how you found it,” Gunther says. “It’s about sitting down and thinking about your practices…. The approach we are taking is that you as the farmer will decide what to tackle and how.”
To start, farmers work with a team of experts to prepare a risk assessment tailored to their specific needs. For example, Gunther notes, “If you find your risk to water [quality] is zero, then you don’t have to do anything about that.”
But if you routinely apply herbicides and pesticides or rely on carbon-derived fertilizers?
“You would need to stop doing that, and we would look at other sources of organic matter,” Gunther says. “The methodology used by the farmer is relevant for the farm that they live on. They’ve got to show that actually the practices they’re doing at their location will have the prescribed outcome.”
Achieving those outcomes could take from five to 10 years or longer, depending on the kinds of efforts required. (“It’s not for the faint-hearted,” Gunther admits.)
Initially, participating farmers and experts work together to set goals and develop long-term plans for the regenerative management of soil, water, air, cropping systems, livestock and more. Then, A Greener World’s auditors make annual, in-person visits to each farm to check on progress and compliance.
From smaller fruit producers to at-scale growers supplying large retailers, the kinds of farms included in A Greener World’s Certified Regenerative farm pilot program run the gamut. With participating farms in Australia, Namibia, South Africa, the United Kingdom, Canada and the U.S., they span the globe, too.
“We wanted to have as diverse a group of people in [the pilot] as possible to garner as much contradictory and conflicting information from these farms as we could,” Gunther says. “And we are still filling the odd slot in our playbook to make sure we have as broad a spectrum of farms in the program as is possible to have.”
AQ Certified Grass Fed Mark
Products that are Certified across the supply chain can be licensed to display the AQ Certified Grass Fed Mark on-pack. This helps shoppers quickly identify attributes that are important to them and provides the next level of confidence in your product.
AsureQuality Grass Fed Certification
- Covers the farm, processing, and packing environments
- Provides verification of feed records, product separation and traceability
- Provides trusted validation for customers and consumers
- Offers increased marketability and supports a compelling brand story
- Supports differentiation and brand advantage, particularly in export markets
What "Grass Fed" claims mean
Companies wishing to label their products as “Grass Fed” must be Certified across the relevant components of their business to ensure this claim is truthful. This means that “Grass Fed” claims may only be used on products where their supply chain has been certified to carry the Mark.
Certification is the process of a third party agency formally attesting to the properties of, in this case, “Grass Fed” product. The certification confirms that producers of "Grass Fed" product only use approved feed types in the required quantities to enable “Grass Fed” claims to be made on product. There are also checks in place to ensure accurate feed records and strict product separation is maintained during processing.
The Healthy Cook's Guide to Grass-Fed Beef
With a nutrition profile closer to salmon than grain-fed beef and flavor bold enough to seem like a different animal altogether, grass-fed beef should be a staple in your repertoire. But you may be cooking it wrong. Here's what you need to know about this robust red meat.
Grass-fed beef typically costs between $2 and $3 more per pound than grain-feduse it costs more to raise livestock this way: Grass-fed beef ranchers can take up to 12 months longer to get their beef to market without the aid of antibiotics, hormones, and feedlot diets that slash production costs. Moreover, more grass-fed beef comes from relatively small, family-owned herds that lack the economy of scale of feedlot cattle businesses.