"You are what you eat eats"
Robyn Whyman“You are what you eat eats”.
…….and why it matters more than you think.
It’s a bit of a tongue twister, but it’s true, “You are what you eat eats”.
We didn’t come up with this (credit goes to Michael Pollan, author and journalist) but it makes perfect sense when you really think about it. If the animals we eat are healthy, well-fed and raised on good food, then what ends up on our plate is better for us too.
There are a couple of different ways to feed cattle – conventional feedlot beef and pasture-raised beef. We’re not anti-supermarket or feedlot farming – they’re a part of how the world eats. But we believe there’s real value in stepping outside that system, choosing food that’s raised with intention, right from the start.
Beef from pasture-raised cattle is different. It has a richer, more complex flavour, the kind that doesn’t need much more than some salt and a hot pan. It is also naturally higher in omega-3s, antioxidants and vitamins E and A.
The heart of regenerative farming, and what we do here every day starts with healthy soil. Healthy soil grows healthy grass; healthy grass feeds healthy cattle and healthy cattle contribute to healthy people. It is certainly worth considering when you are making choices for yourself and your family.
At the moment, the weather is turning very cold on the farm, and we are keeping a close eye on our livestock, ensuring they have plenty to eat. Our cows are still feeding last year’s calves so we need to ensure they can continue to thrive as well as support their calf.
While we seeded our paddocks with Autumn grasses, and had great germination, our below zero temperatures and frozen ground has meant that the regrowth after grazing has slowed. To supplement our pasture and to ensure our herd have the quantity they need, we source specific external pasture feeds. This is either improved pastures or improved Rye pastures and comes from a farm within our region. For our cattle, eating does more than just nourish them, it warms them from the inside out as their digestion process generates heat, which is especially important in a climate like ours.
While some things have slowed down with the colder weather, there are still plenty of jobs to be done around here. Mundarlo T14, the lovely bull we’ve had for the last two months, has left the farm to go elsewhere and we will be getting the vet in shortly to preg test the cows so we can plan for our 2025 calving season, which should be around December. We have continued to work closely with our local butcher to fine-tune the mix of cuts we offer in each our pasture-raised beef boxes, making sure we are able to get a great balance of everyday favourites and something a little special too.
We hope you are staying warm and enjoying good food, good wine and great company.
