Slanker Grass-Fed Meat

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Guest Article

Nutritionist's Corner

Vegetarian Recommends BEEF!   By Bonnie Beardsley, MPH, LDN, RD

The fat content of beef is the primary reason it has lost ground as a respectable entrée on America's dinner table.  Not only do most beef cuts have a high fat content, ranging from 33-74%, but the majority of it is saturated.  Interestingly, beef does have a moderate amount of monounsaturated fats, but it is offset by the equal or larger amount of the saturated fat content.

Vital Role of Essential Fatty Acids For Pregnant and Nursing Women

by John Finnegan

Recently it has been discovered that the Omega-3 fats are necessary for the complete development of the human brain during pregnancy and the first two years of life.  The Omega-3 fat and its derivative, DHA (docosahexaenoic acid), is so essential to a child's development that if a mother and infant are deficient in it, the child's nervous system and immune system may never fully develop, and it can cause a lifetime of unexplained emotional, learning, and immune system disorders.