Healthy Local Meats
Meat is incredibly nutritious, and as we all know, incredibly delicious! As a rule of thumb, the healthiest and best tasting meats come from animals and poultry that are allowed to roam and eat natural foods. In other words, eat real food that eats real food.
Lucky for us, there are healthy alternatives to industrial raised meats – ones that are better for the environment, better for the animals, and better tasting as well. We encourage you to buy quality meats from the Vermont Butcher Shop.
At the Vermont Butcher Shop, we are dedicated to providing you with healthy and great tasting meats, free from hormones and anti-biotics.
Grass-fed beef is higher in B-vitamins, beta-carotene, vitamin E, vitamin K, and trace minerals like magnesium, calcium, zinc, potassium and selenium. While grass-fed and grain-fed beef contain similar amounts of Omega-6 fatty acids, it’s the grass-fed beef that contains up to 5 times as much Omega-3, the fatty acid that has shown to be very beneficial for health. Studies show grass feeding results in twice the conjugated linoleic acid, the “good” naturally occurring trans-fat. Studies also typically show lower total levels of saturated, monounsaturated, and polyunsaturated fats in grass-fed cows. But fat marbling is important for flavor, and if you look at the whole carcass, you’ll find that grass-fed beef has plenty of fat, but it’s just distributed differently.
The Vermont Butcher Shop specializes in 100% grass-fed beef – delicious, healthy, and good-for-the-environment. We also offer prime and choice cuts of naturally raised regional beef.
All cows start out living similar lives. Calves are born in the spring, drink milk from their mothers, and are then allowed to roam free and eat grass and shrubs. Six to twelve months later free roaming comes to an end. These cows are then moved to feedlots, and injected with antibiotics to survive the unsanitary living conditions. Compare that to grass-fed cows, which continue to eat grass, sedges, rushes, shrubs, herbs and hay for the remainder of their lives. Buying beef raised from grass-fed farmers supports the "buy local" movement and hearkens back to the way many of our parents or grandparents bought meat.
Today's industrial pig operations miss out on one the few things a pig really desires – open pastures. There are farmers whose pigs are raised outside or in deeply bedded pens, are never given antibiotics and are fed a vegetarian diet. It's the way animals were raised 50 years ago before huge factory farms changed the industry. We believe pigs that are cared for in this way enjoy happier, healthier lives and produce the best pork we've ever tasted. The taste mostly comes from the way they are raised: slowly, outdoors, with great respect. They're outside getting exercise, getting minerals from the soil, getting fresh air and clean water, and they live without stress. All that combines for flavor.
We offer only Heritage pork – humanely raised, and the most delicious, healthiest pork you will ever eat.
Chicken raised humanely is not just better for the chickens. It’s also better for you. These chickens taste better and are healthier for you than industrial raised chickens. As in all factory-farming industries, chicken production is designed for maximum efficiency and maximum profit. The results are overcrowding, disease, high death rates, and observable unhappiness for the animals involved.
Humanely-raised chickens, on the other hand, are grown at a natural rate. They don’t come up lame or crippled due to having genetically oversized, unnatural breasts — nor do thousands die every day due to unlivable conditions. These chickens are compassionately handled, in a minimal-stress environment, throughout their lives. They receive no antibiotics and no growth hormones in the feed, the water or even the egg... ever. They are fed an all-vegetarian diet, and unlike industrial-raised chicken, there is no need for added water to artificially make them juicy.
You can get chicken that is naturally juicy, tender, and more flavorful, right here at the Vermont Butcher Shop.