Organic beef has become increasingly popular in recent years due to concerns about the health and environmental impact of conventional meat production. But why is eating organic beef beneficial for your health?
Firstly, organic beef is free from synthetic hormones, antibiotics, and other harmful chemicals that are commonly used in conventional meat production. These chemicals can be harmful to human health, and have been linked to a range of health problems, including antibiotic resistance, hormone disruption, and cancer.
In contrast, organic beef is produced using natural, sustainable farming methods that promote the health and welfare of the animals. This means that the animals are free to graze on grass, rather than being confined to feedlots and fed a diet of grain, which can be harmful to their health.
In addition, organic beef is typically higher in nutrients, such as omega-3 fatty acids, vitamin E, and beta-carotene, which are essential for maintaining good health. These nutrients are found in higher quantities in grass-fed beef, which is the primary source of organic beef.
Moreover, organic beef is produced in a way that is more environmentally sustainable than conventional meat production. This is because organic farmers use fewer chemicals and pesticides, and promote soil health and biodiversity, which helps to reduce greenhouse gas emissions and improve water quality.
Finally, by choosing organic beef, you are supporting sustainable farming practices and promoting animal welfare, which are important factors for many consumers. Organic beef is typically more expensive than conventional beef, but the benefits to your health and the environment make it a worthwhile investment.
In conclusion, eating organic beef is beneficial for your health, as it is free from harmful chemicals and higher in essential nutrients. Additionally, choosing organic beef supports sustainable farming practices and promotes animal welfare, which are important considerations for many consumers. So next time you’re in the market for beef, consider making the switch to organic!
1. Preheat oven to 180°C. heat the oil in a large heavy based, flame-proof deep sided oven tray over high heat. Add the brisket and cook for 5-6 minutes each side.
2. Place the garlic, coffee, oregano, allspice, paprika, salt, pepper, cayenne, and sugar in a large jug. Add vinegar, tomato paste, juice, and water, and mix to combine.
3. Pour the mixture over the brisket, add the bay leaves, place over medium heat and bring to a simmer. Cover with aluminium foil and cook in the oven for 2 hours 30 minutes or until the meat is tender and shreds easily.
1kg Claytons Organic beef brisket, cut into 4 pieces
Plain flour for dusting
¼ cup olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup dry red wine
2 cups beef stock
1 cup water
1 x 400g can cherry tomatoes
4 bay leaves
2 tablespoons tomato paste
1 tablespoon caster sugar
400g Caserecci pasta
Sea salt and cracked pepper
½ cup basil leaves
Finely grated parmesan, to serve
1. Preheat oven to 180°C. Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 2-3 minutes each side or until browned. Remove from the pan and set aside.
2. Reduce heat to low, add the remaining oil, onion and garlic and cook for 6-8 minutes or until softened. Increase heat to high.
3. Add the wine and cook, scraping the bottom of the pan, for 2-3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside.
4. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve.
Heat oil in a large saucepan over medium-high heat. Drizzle a little oil into the pan and sear the pork belly on all sides for 6-7 minutes until browned. Add the stock, chili, garlic, ginger, shallot, five-spice, soy sauce, oyster sauce, wine and sugar and bring to the boil. Reduce heat to medium-low, cover with a lid and simmer for 1 hour.
Remove lid and simmer for a further 45 minutes until stock has completely reduced and is sticking to the meat, and the fat is starting to separate.
Meanwhile to make the barbecue sauce, stir together all the ingredients in a bowl.
Remove the pork from the heat. Transfer to the bowl with the barbecue sauce and stir to thoroughly coat.
2 pounds Clayton’s Organic Beef, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, quartered
4 carrots, cut diagonally into 1/2-inch-thick slices
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon caraway seeds, optional
2 bay leaves
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large skillet over medium heat.
Season Clayton’s Organic beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place Clayton’s Organic beef, potatoes, carrots, onion and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined, season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
Serve immediately, garnished with parsley, if desired.