V. Mac’s Beef Tips
"America has become a Ground Beef Nation”
In the over fifty years that we have been producing Cattle, I have seen the palate of American consumers gradually shift from Steaks, Sunday Beef Roast and Boneless Beef Stew---- to Ground Beef. Over 50% of all beef now consumed in America is Ground Beef. The grind of Ground Beef normally ranges from 90/10 to 70/30 in the ration of lean to fat. I personally like 85/15 and think it is the ideal Ground Beef ratio. Our breed of cattle, the Charolais (char-lay), will typically produce 85/15 Ground Beef in the cutout of our Steers.
The following is a list of desirables that many Consumers are now wanting when choosing their Ground Beef:
1. All pasture-based (grass-fed); 2. No added hormones in the diet; 3. No antibiotics, 4. USDA Inspected with a 3rd Party Audit (i.e., like Animal Welfare Approved.)
Our Federally Inspected Ground Beef label provides these Consumer desirables.
Baldwin Ground Beef can be purchased at NC Whole Foods Markets, Publix Super Markets and our Baldwin Beef Farm Store located at our farm in Yanceyville, NC.
Bon Appétit
www.baldwingrassfedbeef.com
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