I grow grass fed beef because Dad had numerous heart problems and was diabetic, and so we kept the fat content as low as possible. After he died, I kept raising beef the same way and I've converted a couple of the local farmers. They tried it one year and were sold but again, they are small farms. However, it is that fat, in part, that makes meat tender, so I butcher at 18 months, it's still baby beef. Nice and tender and never had a mouthful of grain in their lives, although the grandkids do feed them powdered sugar donuts occasionally as treats. I continue to raise my cattle this way because it's healthier for the cattle too. They were not designed to eat grain, it simply makes them fat and it's hard on their digestive systems which are designed to eat grasses and forage. As has been mentioned, grass fed beef is much higher in CLA and Omega 3 fatty acids and far lower in saturated fat. In addition my cattle have no antibiotics, no growth hormones and they are strictly prohibited from having coffee with those donuts. (grin) My beef is healthier for me, for my family and my customers, and it's a far healthier environment for the cattle too. If it makes any difference, I have Herefords. They are docile, placid, friendly and easy to handle, just the right animals for a small woman to deal with. They are friendly enough that I can walk into the barnyard, pick up a newborn calf and walk into the barn with it and the mother will simply follow me. They aren't all that smart and they're too lazy to really push the fences so they seldom escape. I like 'em. I do raise beef on a very small scale, right now I have five cattle and two horses, soon to be six cattle. The first calf of the season was born a week ago and I just have a couple of customers, sent to me by Dad's cardiologist. Anyway, grass fed beef does not have to be tough, and if it is, the animal was too old or too stressed when butchered. Round tends to be lean anyway, so grass fed round is very lean, but I cook it rare and it's a little tougher than sirloin but not much. And I just had a nicely rare grass fed porterhouse last night, cut it with a butter knife.... There is a difference in flavor, though. Grass fed is, somehow, "beefier", it has a stronger flavor. Annie

Thanks all the replies. You have made an interesting and informative conversation! Dave, yes. I have spent a lot of time in NZ. At one time, canning, using proper jars (which are marginally heavier than ours and very durable) was very popular. New Zealand was and still is to some degree a very rural country. Like here, canning has been supplanted by freezing. Essentially that mostly explains the lack of supplies now. And I have met a few folk who used to use pressure canners. I think they called them retorts or autoclaves. Carol is right; with BWB canning for such things like jams or chutneys, the grocery food jars work fine. Lack of pressure canning aside, the problem is the shelf life of these products AND the entire loss of canned fruits. Everyone (of a certain age) in NZ remembers their Ma or Grandma or Grandpa canning peaches or plums or other orchard crops. I dont know how they used do Lambs Tongues, for instance, but there must be those who miss those too! Essentially, NZ is an example of somewhere that used to do something that has now been mostly lost. Thanks the freezing tip, Woodsmoke. Some miscreants (like me) actually prefer some things canned. In my case, the canned pate was just a whim; something to do with the livers. I could envision having some small jars of some delicacy, but going through the whole process of making pate frequently from frozen liver isnt so appealing! Additionally, Im not so keen about freezing in general. We can have long power outages as well. Appreciate the tips JimnGinger. I will brine some brisket and freeze it, but again, like the pate, I was envisioning a handy lunch to make from a small jar. I have canned beef chunks, which I like very much, and it occurs to me that I could make these taste like Corned Beef if I wanted. Commercially canned Kippered Herring is very common and popular in Northern California grocery stores. I havent tried to home can any, but home canned smoked fish is very doable. Sardines, Herring, Smelt and Mackerel, Salmon and Tuna... Generally, I have found that home canned fish or meat is far better than what one able to purchase. Canning fish as opposed to freezing it, is, to me, a much much better approach. Thanks again!

Oh, I haven't had a roast beef sandwich with mashed potatoes covered with gravy for years. It used to be the "blue plate special" in some restaurants. Sure used to taste good. Phyllis, was your fish walleye by any chance? I just love it and I've only had it in Minnesota. Nita, I'm with you on Olive Garden. We only go for lunch for the soup/salad/breadstick deal. Don't even know if they still have it. I look around while we're there to see what their other foods look like saw very little presentation and some unappetizing food. And it isn't cheap, either. Lynn, are you snowed in? Glad you could get out for the cat food. You sure go through a lot, but then you have multiple fur babies. Ravencajun, thanks for explaining what Tasso is. I bet it makes awesome bean soup. But I'm such a wuss I'd have to soak it a LOT! Nodakgal, I'm with you. I asked Harry today for menu ideas and he didn't have any, so I told him I guess if we couldn't think of anything to eat, then I didn't need to cook. (Think that'll fly come dinner time?)

Here's the recipe...Her website no longer exists. It was one of my favorite recipe sites. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine 1 tsp. beef bouillon granules 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. . Steph's Country Kitchen Goodness www.stephskitchen.com Here's her Beef Stew Recipe BEEF STEW . This comforting stew recipe comes from Dons Aunt Mary (with just a couple of touch-ups by me), and has been thankfully passed around his family. Not many dinners come easier than this, since you throw all of the ingredients into a pan, bake and forget about it until it's time to eat. I serve this with fresh bread and butter for dipping. This dish signals Fall to me, my favorite season. . 1 pound lean beef stew meat 5 medium potatoes, peeled and cubed 3 large carrots, peeled and sliced 2 stalks celery, sliced 1 small onion, cut into small chunks 1/4 cup fresh chopped parsley 1 can (15 ounces) tomato sauce 2 cups beef broth, red wine, or water (or a combo of the three) 3 tsp. dry tapioca Salt and pepper to taste 1/2 cup frozen peas . 1. Combine all ingredients except peas in a small roasting pan and cover with lid. Cook at 350º for 3 hours. Stir in peas the last 15 minutes of cooking time. Yield: 4 to 6 servings. . Steph's Country Kitchen Goodness www.stephskitchen.com Here's another one I've made a few times. FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings.