GrassFedGeorgia.com Mountain Valley Farm "growing locally since 1840" FARM STORE |
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WELCOME TO THE FARM STORE  CLICK FOR CURRENT PRICES (subject to change)  Open Every Day 10 AM to 6 PM   |
More than just a place to buy products: Come on over and visit with neighbors and make new friends. Sustainable Practices: We take great pride in the way that we raise our animals - No Hormones, No Antibiotics, No Steroids, No Pesticides, No Chemical Fertilizers. They are Raised on Pasture and in the woods in a Stress Free Environment & Handled Humanely Throughout All Life Stages .Our cattle are grass fed and grass finished. Our pigs are a Heritage Berkshire Hamp/York Cross. We process only a small number of animals - No Assembly Lines. Slow Food: It takes longer to Pasture Raise an animal. Industrial farms usually raise their calves until they are 5-6 months old and then send them to a feedlot to be fed corn and fattened - to be processed when they are 12-15 months old. Raising our grass-fed cows takes 24 to 30 months. Health Benefits: Grass Fed beef is high in omega 3 fatty acids and is shown to reduce bad cholesterol, is higher in potentially life-saving "good fats", higher in CLA, a known cancer fighting nutrient NOT present in corn fed or finished cattle. Grass fed beef is also lower in calories with less than half of the saturated fat from a feedlot finished steer, high in vitamin B6 and B12. And if you want to follow Michael Pollan's first line of advice from his book, In defense of Food, "EAT FOOD", where he elaborates with "Eat Real Food! Not Food Products. Eat foods that your great-grandmother would recognize.", then Grass Fed Beef is EXACTLY what your great-grandmother and her early ancestors ate. You are Invited: Please come and join us. We have lots more information here at the store as well as unique opportunities to buy other local products.  |
More Information Grass-Fed Basics from EatWild.com  A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. MORE...  Michael Pollan (Photo credit: Alia Malley )
For the past twenty-five years, Michael
Pollan has been writing books and articles about the places where
nature and culture intersect: on our plates, in our farms and gardens,
and in the built environment. MORE... |
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