Tender Grassfed Beef - Weston Price Conference 2010
English | AVI | XVID 376 kbps 25 fps | 854x480 | MP3 128 kbps 44 KHz | 3h34mns | 578 MB
Why your steak is tough and what to do about it!
This woman sells her grassfed beef at a high premium because she guarantees incredible tasty, tender beef. I’m sure few farmers know what it takes - and it isn’t so difficult.
The next time you talk to a farmer, you’ll know what you’re talking about.
Find out why she drives behind the truck transporting her cows to the butcher. An amazing talk by a well-spoken, very smart woman (Cornell Ph.D.).
SPEAKER: Shannon Hayes is the author of Radical Homemakers, and The Farmer and the Grill, and The Grassfed Gourmet. Hayes work has been featured widely, including National Public Radio and The New York Times. Hayes works with her family on Sap Bush Hollow Farm raising grass-fed and pastured livestock in Upstate New York.
In order to understand good food you need to
understand the farm . . . you’ll see how these
factors are going to impact your overall flavor and
tenderness. . . and build skills so that you’ll know
when you’re going to get a good piece of beef.
From a premier grassfed farmer, learn simple techniques and fool-proof strategies for making the most of your meat purchases.
A single AVI video file - 1 hour, 33 minutes
You will hear the speaker’s voice and only see the visual aides on your screen.
Plus bonus footage from Wise Traditions Conference:
2 hours conference Nourishing Traditional Diets, The Key to Vibrant Health by Sally Fallon Morell, President The Weston A. Price Foundation
A lecture at the Wise Traditions Conference 2010 of the Weston A. Price Foundation - famous of outstanding nutrition education from sources that are untainted by profit seeking corporations or special interest groups supported by pharmaceutical companies or government agencies.
Stay on the forefront of nutrition education. If you benefited from this information, please join the Weston A. Price Foundation (non-profit). For a small fee, you get a great journal each quarter.