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Nutritional values of Our Beef:

Longhorn Lean Ground beef
Serving Size: 4 Ounces (113g) Raw Per Serving

Protein:                               25 grams
Fat:                                        6 grams
Carbohydrates:                    1 grams
Calories:                                       160
Calories from fat:                           54
Cholesterol:                            28 mg.
Saturated fat:                    2.5 grams
Monosaturated fat:          3.0 grams
Polynsaturated fat:          0.5 grams

What is a Heritage Turkey?

Prized for their rich flavor and beautiful plumage, Heritage Turkeys are the ancestors of the common Broad-breasted White industrial breed of turkey that comprises 99.99% of the supermarket turkeys sold today. But the Heritage Breeds still exist and are making a comeback. Most breeds of heritage turkey were developed in the United States and Europe over hundreds of years, and were identified in the American Poultry Association's turkey Standard of Perfection of 1874. These breeds include the Standard Bronze, Bourbon Red, Narragansett, Jersey Buff, Slate, Black Spanish, and White Holland. Later added to the standard were the Royal Palm, White Midget and Beltsville Small White.

Large corporations have dominated turkey production and breeding since the 1960's, choosing the Broad Breasted Whites because of high breast meat production in a short period. But Heritage Breeds have been quietly gaining a renewed market and respect due to their flavor and superior biological diversity.

Raising Heritage Breeds is more costly and time consuming than raising White Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 to reach their market weight. But those who have tasted Heritage Breeds say the cost-and the wait-are well worth it.

The Heritage Turkey Foundation accepts the same definition of heritage turkeys as the the two organizations that inspired our work, the American Livestock Breeds Conservancy and Slow Food. They are are traditional "standard" breeds of turkeys which have not been "industrialized" for efficient factory production at the expense of flavor and the well-being of the turkeys. These are the  breeds of turkeys recognized by the American Poultry Association in its 1874 Standard of Perfection.

Our Chicken

Our chickens are raised on grass pasture and have a much better taste than a conventional grocery store chicken. You might compare it to the difference between a garden fresh tomato and a hot house tomato.

Pasture raised chicken has a slightly firmer meat texture (not tough) as opposed to mushy. Even the smell of the uncooked chicken is so different.

Pastured Pork

Pastured Pork is naturally more tender and juicier than conventional pork, lower in calories and fat, higher in Omega 3's, Conjugated Linoleic Acid (CLA's), Vitamin E and Beta Carotene.  This produces heart healthy pork loaded with natural defenses against cancers, high blood pressure, high cholesterol, Alzheimer's and other life-threatening diseases.  

The Benefits of Pastured Pork

 1. Pastured pork is more nutritious. Pastured pork has higher levels of vitamin E, healthy Omega-3 fatty acids,and many other nutrients than conventionally raised pork.

 2. Pastured pork is more humane. Pigs raised on pasture have more than just freedom from confineme-nt, they have the freedom to behave in natural ways.
Pastured sows create nests for their piglets, and live in family groups.

 3.  Pastured pork is better for the environment. CAFOs store manure in huge cesspools that stink for m-iles aroundand can leak into groundwater supplies, poisoning them. On pasture, the pigs' manure enriches the soil, rather than poisoning it.

4.  Pastured pork is better for rural communities. In addition to the horrific stench and thepotential fo-r groundwater contamination, hog CAFOs ruin the economies of local communities. Due to poor worker conditions, job turnover in CAFOs is very high, and many workers are transients. Additionally, many CAFOs have absentee owners, so the profits rarely return to the local community. Most pastured pork producers are small family farmers whose profits are repaid directly to the community, and who provide smaller numbers of jobs, but steadier, safer employment.

5.  Pastured pork is safer for human health. Pastured pork is less likely to be contaminated with E.coli. The antibiotics fed constantly to pigs in CAFOs to keep them healthy in stressed, overcrowded conditions also have far-reaching human health effects. Antibiotic-resistant diseases are on the rise, and in 2002, researchers discovered antibiotic-resistant bacteria floating on dust particles in the air in and around hog confinement plants.

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Jim + Danielle Dean + Family 8066 Riverside Farm Rd Marshall, Va 20115 Livingwaters@longhornbeef.net
(540) 364-3473
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