Tallow. Health benefits? How to use? How to get the least toxins?

Not all fat in bad! Let's bring tallow back as a kitchen staple! In the 1950s, some misinformed scientists spread a rumor that fat is bad for your heart. Then entered a wave of low-fat diets. You see, as we complicate our food system more and more, the advice for staying healthy seems to get more confusing and complicated, too. Well, the low fat myth has been busted! And that kinda makes sense, since tallow is one of the oldest cooking fats. It's been around for thousands of years and was quite popular before seed oils were introduced in the early 1900s. Quality saturated fats from naturally raised animals (like our grass fed tallow) can be a health boosting addition to your diet. Here are some tallow benefits: --> Tallow is rich in fat-soluble Vitamins A, D, E, and K. And that "fat-soluble" word is important here, since your body needs fat to absorb and use Vitamins A, D, E, and K. So by getting those vitamins alongside (or better yet in) fat, your body can easily use them! When you eat a low-fat diet, it can lead to deficiencies here. The main 4 fat soluble vitamins are really important for your health, and you need to get them primarily through food. Here's what they're needed for: Vitamin A is needed for vision, immune function, cell growth, and reproduction.Vitamin D is needed for bone health, immune regulation, muscle function, and mood regulation.Vitamin E is needed for antioxidant protection, immune function, blood vessel health, and skin health.Vitamin K is needed for blood clotting, bone metabolism, heart health, and wound healing. In short, by making sure you have plenty Vitamins A, D, E, and K, your body can function optimally. --> Tallow is loaded with CLA (conjugated linoleic acid). CLA is an essential nutrient you need to survive. It helps maintain good body composition, reduces inflammation, and supports your immune system and heart. Modern research is also showing that CLA has anti-cancer properties, too! --> Tallow has a stable saturated fat structure that doesn't oxidize easily when heated. Oxidized fat is fat that has gone bad from being exposed to air, heat, or light for too long. It becomes rancid, smells off, and can harm your body when you eat it. Here are some potential negatives of eating oxidized fat: Oxidized fat can have free radicals in it that cause oxidative stress, which means inflammation and aging. When your immune system encounters oxidized fat, the red flags go off. Your body views in as a "foreign substance", which can trigger chronic inflammatory responses and other health problems.Eating oxidized fat can damage blood vessels and harden arteries. When fat oxidizes, it loses nutritional value, destroying those beneficial fat-soluble vitamins we need so much as well as omega-3 fatty acids. The good news is that tallow has a high smoke point of 400F. And that means it doesn't oxidize easily (the same simply cannot be said for seed oils, which have low smoke points). This is a big reason it's a healthy fat that's great for high heat cooking. --> Tallow is packed with calories that keep you full longer, and that means less chance of overeating. You know, I've noticed this myself. When I eat quality saturated fats, I don't get hungry quickly. I stay satiated longer, and I end up eating less. It's the same idea as not eating "empty calories". Tallow is excellent for high heat cooking. I already covered the health consequences of eating oxidized fat above. But, from a culinary standpoint, cooking with rancid oil means meals with off flavors and odors. Yuck! You can use tallow for basically any kind of cooking. Think frying eggs, searing steaks, making pie crusts or biscuits, roasting root veggies, or deep frying potato chips. Yum! Tallow will be solid at room temp and turn into a liquid when heated. Tallow packaged in glass helps reduce toxins. We spend so much time making sure our animals are raised naturally (and therefore with less toxins). Why would we mess that up with our packaging. Glass it the way to go for us. This is especially true with tallow, which needs to be put in a container when hot and liquid. As you probably know, the most toxic leaching from plastic happens at higher temps. What fats do you love to cook with? Is tallow one of them? What fats do we offer that you just love? ⬇Comment below (no account required) to share your thoughts with our community. Or contact us to keep it private.

A2/A2 cheese. What's the big deal? It's the way all cheese used to be.

Have you heard about the A2/A2 dairy thing? Sure, I could get into all the science-y stuff behind it. The beta-casein protein structure, the peptides it breaks down into, the mechanisms for how it could cause damage, etc. But... that seems a little complicated. The way I like to think about the A2/A2 dairy thing is that it's the old fashioned kind. Here's why: A long time ago, cows underwent a genetic mutation that made them produce a new kind of protein - A1. You see, all mammals naturally produce milk with 100% A2 protein in it (humans, goats, sheep, mice, whales, etc)... with one exception: COWS. A couple thousand years ago, cows in Europe were put indoors in cities. They weren't on pasture and couldn't exercise. People started to feed them grain and byproducts from making whisky or beer. They were living an unnatural lifestyle, eating an unnatural diet. The cows were stressed. And what do living things do under stress? They adapt and sometimes mutate. Those European cows underwent a genetic mutation that made them produce a new kind of protein in their milk - A1. And then, those cows made their way to the US. And now, basically all cow dairy in the US has a mix of A1 and A2 proteins (also called A1/A2). The A2 protein is the old fashioned kind. And, gee I'm not surprised that the old fashioned kind is easier to digest and works best for most. This is especially true for people from eastern countries like India and China. Why? The cows there didn't undergo that mutation. They still produce A2/A2 milk. People there haven't had time to acclimate to the A1 protein. When someone is intolerant to A1 protein, they generally have tummy troubles. The symptoms can be similar to lactose intolerance: stomach pains, bloating, diarrhea, constipation, flatulence, etc. Over time, those issues can develop into more chronic issues like IBS or colitis. I've heard from so many people who haven't had dairy in years and then try A2/A2 and rejoice - "I can eat dairy again!" Did you know that all of our cheeses are now A2/A2? That's right! And since cheese basically has the most protein of any other dairy item, it's a great place to start with A2/A2. We plan to convert our entire herd to A2/A2 by the end of the year. That means that ALL of our dairy will be A2/A2 soon. Stay tuned! Do you handle A2/A2 dairy better, or does it not matter for you? What are the top things you look for when shopping for dairy? I'd love to hear from you! Comment below or contact us 😊

Mmmm... spring milk. Super special when you eat from a natural farmer.

Back in the day when all farming was natural, spring was extra special. First off, spring feels really good after a long winter. There's the happy emergence of yellow daffodils and pink cherry flowers, the sounds of birds chirping and bugs buzzing, and the warm sun on your skin. But, the most exciting spring thing for a grass farmer like me and for a grass milk shopper like you is when the pasture turns from brown to bright green. When the cows are eating the first growth of 100% fresh spring grass - yeehaw! That means spring milk - the best dairy of the year! You see, when cows are fed outside on real pasture and are raised in harmony with nature, the milk changes throughout the year. There's variation that's in line with nature. In spring, the milk is hands down the best. When you eat from a natural farmer, there are 3 things to look for with spring milk (or butter or cream or yogurt): The yellowest color. The bright spring grass means yellower milk. You're seeing the extra spring beta carotene in there! It's a sure way to know that your milk was 100% grass fed. The creamiest texture. Spring milk is loaded with more fat than other times of the year. You may notice the cream line on the milk get heftier. It's a perfect time for butter making. The most flavor. Since fat holds flavor and spring milk has more fat... that means the most flavorful milk is spring milk. Plus, when cows eat from biodiverse pastures like mine, it has a nuanced taste. Some may call it grassy or earthy. I call is straight up yummy. And, beyond what you can see and taste, spring milk is known for having max nutrition. Us humans are innately smart at stuff like this. When it naturally looks better and tastes better, it often means it nourishes you better, too! On my farm, 100% spring milk started a couple weeks ago. Now's the time to enjoy the dairy at its best! Have you noticed a difference in the milk or butter lately? Do you love the spring and spring dairy? I'd love to hear what you think! Comment below 😊-----PS: Did you know that, in nature, calving season is spring? We follow that natural cycle with most of our cows. That means we had a lot of mama cows that just gave birth!

Thanksgiving Dinner for 2: A Mini Feast for Small Families and Couples

1. Embrace the Whole Chicken Alternative

2. Sheet Pan Dinner: Simplifying the Feast

3. Repurpose Leftovers for Delicious Meals

4. Farm Fresh Mini-Feast for Future Delights

Shop Pastured Poultry Here!

More from the blog

Tallow. Health benefits? How to use? How to get the least toxins?

A2/A2 cheese. What's the big deal? It's the way all cheese used to be.

Mmmm... spring milk. Super special when you eat from a natural farmer.

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