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Meat/Eggs/Etc.

Tallgrass Prairie Farms Beef

Tallgrass Prairie Farms (TGPF), located in Petersburg, Illinois, supplies tender, tasty, healthy, wholesome grass-fed Lowline Angus beef to the American Public. Most grass-fed beef is tough and lacking in flavor, however, TGPF have found the Lowline Angus genetics allow us to produce grass-fed beef that is tender, marbled, and extremely flavorful. Our animals are never exposed to corn, antibodies, or hormones during any part of their lives, including in-utero.

Price List

TGP Price Sheet_SummerFall_2011 (PDF) Prices valid at TGP Facility in Petersburg, IL

Healthy Benefits

Grass-fed beef has numerous health benefits over normal corn-fed beef including:
• Significantly less Total Fat (TF)
• Higher amounts of Protein
• Fewer Calories/ounce
• High levels of Omega-3 FA
• Low levels of Omega-6 FA
• High levels of Conjugated Linoleic Acid
• High levels of Vitamin E
• Higher levels of Vitamins A , B and, C
• Increased Selenium levels

The decreased levels of fat and calories and the increased amounts of protein of grass-fed beef, are enough that the average person consuming the average amount of beef/year would lose 6 pounds by consuming grass-fed beef rather than normal store beef. The high levels of Omega-3’s and low levels of Omega-6’s are linked with a lower risk of virtually all the so-called “diseases of civilization,” including cardiovascular disease, depression, ADHD, diabetes, Alzheimer’s disease, obesity, asthma, and autoimmune diseases. The benefits from the higher levels of Vitamins are obvious with vitamin E having significant antioxidant properties. Selenium is a rare element, but necessary for proper immune system function. In addition, selenium has a calming effect and tends to make people feel happier. In addition to all the above health benefits, E. Coli in the gut of grass-fed beef is 3/10’s of 1 percent (0.003%) of that which is found in corn- fed beef and none of these E. Coli are acid resistant. (Acid-resistant E. Coli are the type that can cause disease in humans because they are the only kind that can survive the gastric acidity found in the human stomach.) Therefore, the likelihood of E. Coli transmission to humans from eating grass-fed beef is essentially zero.

Wholesome (Herd Benefits)

The health benefits of grass-fed beef are not just limited to humans—the cattle are healthy, too. Because of their improved immune system, grass-fed beef rarely, if ever, contract any significant bacterial diseases (Thus far, in our herd, we have never had any bacterial infections.). Research showed that the concentrations of E. coli in the gut of grass-fed beef are 3/10’s of 1 percent (0.003%) of that which is found in corn- fed beef. Their gut has no acid-resistant E. Coli which is the type that cause intestinal disease in humans. There are many reasons why corn-fed beef have more infections and increased levels of E. coli in their systems, however, we do not want to expound on what is “wrong” with feeding corn to beef. We would rather talk about what is good about feeding grass to beef. Selenium, a rare element, is found in grass and animals that eat grass exclusively have higher levels of this element. Insufficient levels of selenium inhibit the immune system resulting in increased susceptibility to infections. In addition, selenium has a calming effect on all types of animals, including cattle and humans. Grass-fed beef have more room to move around and are not confined to a feed lot. The decrease in population density removes a significant factor in disease transmission and susceptibility. Overall, we are not 100% sure why grass-fed beef have so few infections. We just know they do. Tallgrass Prairie Farms cattle are are content, docile, easy to handle, tolerate transport with little stress, and are extremely heat-and-cold-tolerant. These attributes probably don’t mean much to you but, to us to manage the herd, they are invaluable. You know the adverse effects stress has on humans, well, the same goes for cattle. It is so much easier to care for content animals than stressed ones, and we like that!!!

Tenderness

The tenderness of TGPF beef is due to genetic, psychological, and environmental factors the details of which are complicated and somewhat proprietary. Therefore, we will not go into any detail of how we are able to consistently produce grass-fed beef that is tender, but we guarantee that all TGPF beef will be tender, if cooked correctly. Correct cooking is essential because, like any other beef, tender grass-fed beef can be made tough by over-cooking, and, because of the decreased fat content, grass-fed beef can be over-cooked faster. With much less total fat than corn-fed beef, TGPF beef requires much less time and less heat to cook—often ½ to ¾ of the normal time at ¾ of the normal heat. For more hints on cooking TGPF grass-fed beef, click on COOKINGTIPS (Coming Soon!).

Taste

The taste of TGPF grass-fed beef is exceptional, whether it is ground beef, steak, or roast. The superior taste is directly connected to all of the health and tenderness issues discussed elsewhere. We can talk for hours about taste, but only by tasting can you begin to understand. So, try it and take a bite, but BEWARE!! You will never want corn-fed beef, again.