Frequently Asked Questions (FAQ)
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What products does Janzen Family Farms produce and sell?
- 100% grass-fed beef: We produce100% grass-fed beef from black and red Angus cattle raised outside on wide-open pastures. For details on products and purchasing, please also see our "Grass-Fed Beef" page.
- Certified organic grain, freshly stone-milled flour, and bread: We are also collaborating with our farm operator Norm Oeding to sell certified organic whole wheat berries, freshly stone-milled certified organic flour (from JFF's "Henry Creek Flour Mill") and bread made with our flour. (The bread is sold under the “Little Red Hen Bakery” label.) For more information on our grain, flour and bread, please see our "Grains and Breads" page.
- Other products: Having decided to convert to more sustainable methods in 2004, and having purchased our first 100% grass-fed animals in 2007, we are still amid an overall transition – as described in the “About Us” and “Family History” sections on this website. As a result, most of our crops, which may include grain sorghum (milo), alfalfa and wheat, are currently in transition to organic. At the same time, Janzen Family Farms is continuing to custom-feed cattle and hogs in its conventional farming operation to maintain the cash flow of the farm.
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What steps is JFF taking to be environmentally friendly?
We at Janzen Family Farms are making an effort to move increasingly toward more sustainability and
eco-friendly farming: Currently, our cropland is in transition to organic. We anticipate certification in 2010. Our virgin prairie was certified organic in 2008 by the Oklahoma State Department of Agriculture. We also use crop rotation, green manure, cover crops, organic fertilizer, and a system of movable electric fence and rotational grazing to help protect the land and feed the soil. In addition, we renovated our farm pond to improve our water management. Also, by allowing animals to forage, we are maximizing the potential of the prairie's natural gifts, minimizing costly inputs that can pollute the environment, and decreasing our dependence on fossil fuels. In our effort to sell locally, we are keeping down the fuel-use associated with long-distance transportation and refrigeration.
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What is special about grass-fed beef?
Grass-fed beef contributes toward overall ecological health: a healthy environment, healthy animals and healthy people.
Healthy people: Research shows that grass-fed beef is lower in fat and calories than grain-fed. Grass-fed beef also contains higher levels of the beneficial “Omega-3” fatty acids and conjugated linoleic acids (CLS), known as the “good fats,” and it has a healthier ratio of “good” to “bad” cholesterol, according to numerous studies.[1] While little or no research has been done on humans that can definitely link the consumption of grass-fed meat and dairy products to better human health, scientists continue to examine these connections, as current scientific understanding suggests there could be one. “Grass-fed steak can also have higher levels of omega-3 fatty acids, which may help reduce heart-disease risk,” as noted in a recent article in Consumer Reports magazine. “Grass-fed ground beef usually has more conjugated linoleic acid, which might improve the immune system and help fight cancer, atherosclerosis, and type 2 diabetes, lab and animal studies show,” the magazine added.[2]
Healthy animals: Ruminant animals like cows – which by definition eat plant matter and digest their food by eating and chewing “cud” -- can more easily digest grass-based forage than grain. Feeding ruminants grass and other forages for their entire lifetime, rather than switching them to grain toward the end of their life cycle – which is commonly the procedure with beef cattle produced in a feed-lot – helps to prevent health problems. These problems can include acidosis, in which the pH balance of the animal’s digestive system gets significantly out of balance, causing sickness and potentially leading to further more serious health problems, or even death.[3]
Allowing beef cattle to live in an uncrowded environment on grassy pastures also helps to keep them healthy. This is obviously nice for the animals -- and many people seek out 100% grass-fed beef because they feel the production methods are the most humane. But better overall health and lower incidence of disease in turn also allow for a reduction in the use of antibiotics. This reduction is important in order to prevent the development of bacteria resistant to antibiotics, as has been noted for many years by the World Health Organization, which warns against the overuse of antibiotics, especially in agricultural production. (Note that 70% of the antibiotics used in the U.S. are used in the production of food animals for growth promotion and disease prevention -- not for times of sickness -- according to the article "Just Say No to Antibacterial Burgers," by Ezra Klein in the Washignton Post, Sept. 16, 2009.)
Healthy Environment: Grass-based cattle productin is especially suited to our region, given the rich prairie earth and grasses surrounding us. By feeding cattle forage, we can maximize the potential of our natural gifts, minimize costly inputs (like synthetic pesticides and chemical fertilizers) that can pollute our environment, and decrease our dependence on fossil fuels.
[3] For more on acidosis, please see “Nutritional Disorders in Beef Cattle,” by Shane Gadberry, Ph.D. Extension Livestock Specialist and Jeremy Powell, DVM Extension Veterinarian at the University of Arkansas Division of Agriculture at http://www.uaex.edu/Other_Areas/publications/PDF/FSA-3071.pdf. Also, see “Rumen Function in Beef Cattle: Part 4,” in Cattle Today Online, by Dr. Steve Blezinger, nutrition and management consultant with an office in Sulphur Springs, TX, at http://www.cattletoday.com/archive/2000/May/Cattle_Today91.shtml.
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Can you recommend additional reading on grass-fed beef?
Yes:
· For a listing of dozens of scientific articles on the nutrients in grass-fed beef, go to California
State University at Chico's website and see the "Health Attribute Literature" for grass-fed beef at: www.csuchico.edu/agr/grassfedbeef/research/health/index.html.
· Check out the work of John Andrae and Susan Duckett at Clemson University in
South Carolina on the benefits of forage-fed cattle (for nutrition and farm revenue). Go to
www.clemson.edu/public/impacts/08winter/food/foarge_fed_cattle_benefits_nutrition_and_farm_revenue.html.
· For more on research on the chemical make-up and nutritional value of grass-fed
animal products, please go to www.eatwild.com.
· Also, see “What You Need to Know about The Beef You Eat,” by Jo Robinson
in Mother Earth News, February/March 2008
(at http://www.motherearthnews.com/Sustainable-Farming/2008-02-01/What-You-Need-to-Know-About-the-Beef-You-Eat.aspx).
· For a more journalistic take on the difference between grain-fed and grass-fed
beef, see “It’s What’s for Dinner,” by Edward Luttwak, in Harper’s Magazine August 2001 at http://harpers.org/archive/2001/08/0073516 (excerpted from “Sane Cows,
or BSE Isn’t the Worst of it,” in the Feb. 8, 2001 issue of the London Review of Books).
· Other good resources include: The River Cottage Meat Book, by Hugh
Fearnley-Whittingstall. (Hodder & Stoughton: London, 2004); and
· The Compassionate Carnivore: or How to Keep Animals Happy, Save Old
MacDonald’s Farm, Reduce Your Hoofprint, and Still Eat Meat, by Catherine Friend
(Perseus Books Group: Philadelphia, 2008).
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How are the grass-fed animals cared for, and what do they eat?
Our Janzen Family Farms grass-fed cattle are raised to meet or exceed criteria established in late 2007 by the U.S. Department of Agriculture for the “grass (forage) fed marketing claim standard.” This standard states that “grass and/or forage shall be the feed source consumed for the lifetime of the ruminant animals, with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage and animals cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season.”
Thus, “grass” and “forage” include brome grasses, and other native prairie grasses, either green in the pasture, or dry in the form of hay. Prairie grasses include: Eastern gamma grass, little bluestem, big bluestem, switch grass, Indian grass and Western wheat grass. The planted forages include: brome grass, Sudan grass, alfalfa and triticale, which is a wheat-rye cross. Other prairie plants they may eat include: butterfly milkweed, mulberry tree leaves, Osage orange tree leaves and young pigweed, among others. All these plants contribute to their health and the subtle richness of the flavor of their meat.
These are the foods that ruminants like cattle are well-adapted to eat. As a result, they are less likely to need medical treatment or antibiotics. Our grass-fed Angus are pastured every day, more than just having “access to pasture.” They are free of synthetic hormones, and their vaccines and any potential medications are kept to a bare minimum. We reserve the use of antibiotics only for special cases. Our grass-fed animals are slaughtered at a small, state-inspected, traditional family-run meat locker in Peabody, KS, where we ensure they are treated humanely.
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What's the difference between grass-fed beef, 100% grass-fed beef, and grass-finished beef?
Some cattle are fed grass for some of their lives and others are fed grass for all of their lives, but different people may use different terms to express this. We call the meat from our animals "100% grass-fed beef" because we think it is the clearest term. As noted above, our 100% grass-fed animals only eat grasses, never grains. "Grass-fed" animals (without the "100%") have surely eaten some grass, but may eat grain as well, especially at the end of their lives (grain-finished). "Grass-finished" typically also means the animals are "100% grass-fed" in that they were both fed grass during the beginning and middle of their lives, and finished on grass, but the animals may have eaten grain at some point other than during the finishing. If you are not sure what a farmer's animals are eating, ask.
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What breed are JFF grass-fed cattle?
Our 100% grass-fed cattle hail from an old line Anugs, both black and red, that stem from hardy stock adapted to the cold winters of the High Plains. They have been gred to grow and fatten well ("finish") on a grass-only diet in 21 to 26 months. They successfully birth on their own on the prairie, while their calves gain the benefit of their mothers' milk for around six months.
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| What's the "LJ" mark for?
JFF's LJ brand was registered in 1939 by Louis Janzen when he began his cattle business. It's an "inverted J" due to the prior existence of an upright LJ brand. This brand has been renewed annually with the State of Kansas. We use it on all conventional feeder cattle, as well as the grass-fed herd. It's an important way to identify animals, should they stray and be found by neighbors, and the best way to prevent or deter rustlers.
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How does grass-fed meat taste?
“Last evening, I fired up the grill and had a couple of JFF’s large NY strip steaks thawed and ready….They were absolutely wonderful. Lots of flavor, tender, and there was none left over.” \
— Jack, satisfied customer
"We had some roast yesterday that was wonderful. I commented to my wife that it was the best I ever had. We look forward to coming back out."
— Rick, satisfied customer
Succulent and substantive without being chewy, our 100% grass-fed beef is infused with the sweet flavor of native prairie grasses. It imparts a subtle flavor conveying the essence of our Kansas soil and forage. We think it's delicious, but don't take our word for it: Try it!
Generally speaking, grass-fed beef, like any meat, can differ based on a variety of factors. Some of these factors include: the specific types of grasses and forages, the quality of those plants, and whether the grasses are fresh, growing in pastures, or dry, in the form of hay. The age of the animal upon slaughter affects the flavor and tenderness as well. Also, many people feel the flavor and consistency of meat can differ based on the way in which the animal is slaughtered, for example, if the animal’s adrenaline levels spike due to extreme stress during transport and at the slaughterhouse. As traditional butchers can tell you, the length of time meat is aged, and the way in which it is aged, also makes a difference. Finally, the breed of cattle plays a role in taste.
We are confident you will enjoy the subtle flavor of our JFF 100% grass-fed beef, which grows and fattens well on our native Kansas prairie grasses.
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How do I prepare grass-fed beef?
Like any beef, grass-fed beef can be prepared in a myriad of ways, with methods depending a lot on the cut. It can also be seasoned and marinated, or cooked with sauces or in stews. Yet, you are likely to find its naturally delicious taste stands alone well, and you may choose to use fewer or no flavor enhancers.
A few quick tips:
- Steaks: The best way to prepare grass-fed steaks is a wonderful way to prepare any steaks: sear them for a minute or so on both sides to seal in the juices and then either grill, broil or fry the steaks to your liking. Be careful not to overcook them! Prepared in this way, grass-fed steaks will be tender and moist.
- Ground Beef: Ground grass-fed beef also produces an outstanding hamburger, as well as all kinds of other traditional dishes, including chile, meat balls, Bolognese sauce, sloppy Joe’s, stuffed peppers or cabbage, and more.
- Roasts: Braising is a fantastic way to prepare delicious, flavorful beef without a lot of fuss.
For more on preparation of grass-fed beef, including recommendations for cook books and recipes, see the “Guide to Slaughter, Cuts and Cooking” under the “Grass-Fed Beef” menu on this website. Whichever way you choose, grass-fed beef will yield a delicious meal suitable for you and your guests.
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Why should I purchase wholesome bread and grains from Janzen Family Farms?
Of course, the best reasons are that they provide excellent nutritional value, and they taste great! On top of that, Janzen Family Farms and our farm operator Norm Oeding are cooperating to bring you the highest quality grain and bread we can. Our flour and bread -- which carries the label “Little Red Hen Bakery” -- contain whole grains that are freshly stone-milled to give you high protein levels, exceptional nutritional value and flavor. Due to its high protein content, our flour handles well in the bread-baking process.
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Why whole-grain flour?
Whole grains include the bran and germ of the grain kernel (also called “berry”), as well as the endosperm, while processed flour (also called “refined” or “white” flour) is composed only of the endosperm. Whole grains are more nutritious, because the bran and germ contain the majority of nutritional value. Whole grains also have more fiber than their refined counterparts. Most nutritionists and health experts agree whole grains are a key part of a healthy diet. “Eating the entire grain allows the beneficial factors of all three parts to work together. Thus, the overall benefits exceed those that come from eating just certain parts,” notes Mary Meck Higgins of Kansas State University in her fact sheet entitled “Healthy Whole Grains!”. (For the fact sheet, click here: www.oznet.ksu.edu/dp_fnut/mf2560.pdf. For more on “healthy whole grains,” go to K State’s extension website resources at www.oznet.ksu.edu/dp_fnut/wholegrains.htm.)
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Why freshly milled and stone-ground?
Our flour (from JFF’s “Henry Creek Flour Mill”) and bread (under the name “Little Red Hen Bakery”) contain certified organic whole grains that are freshly stone-milled on-farm to give you exceptional nutritional value, freshness and flavor.
Milling whole grain flour just before you are planning to eat it is important because whole grains begin to break down chemically (spoil) as soon as they are milled, as the protective layer around the seed is broken. Thus, at room temperature, all whole grain flour will become rancid due to this oxidation process. (One of the reasons some producers prefer processed white flour is due to the extended shelf-life that is possible, once the nutritious but more easily spoiled “germ” and/or “bran” are removed from the grain.) We encourage people to refrigerate or freeze our flour to slow down the oxidation process, and, if you are not planning on milling it yourself, order our flour regularly, so we can mill it freshly for you.
Stone grinding is often considered a superior way to mill flour because the flavor of stone-ground flour is delicious and because the grain is not subjected to high temperatures that may degrade its nutritional content.
“There are several advantages to stone-ground wheat flour,” note Judy Campbell, Mechtild Hauser and Stuart Hill in an article entitled “Nutritional Characteristics of Organic, Freshly Stone-Ground, Sourdough & Conventional Breads: EAP Publication 35,” published by Ecological Agriculture Projects (EAP), McGill University, in 1991.
They go on to say: “The endosperm, bran, and germ remain in their natural, original proportions. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid and much of the vitamins to be destroyed (Aubert, 1989). Since only a small amount of grain is ground at once, the fat from the germ is well distributed which also minimizes spoilage (Mount, 1975). Nutritive losses due to oxygen exposure are also limited by the fact that stone-ground flour is usually coarser (Thomas, 1976). As expressed in The Bread Book (Leonard, 1990), stone-ground flour is preferred by many bakers and natural food advocates because of its texture, its sweet and nutty flavour, and the beliefs that it is nutritionally superior and has a better baking quality than steel-roller-milled flour. Moritz and Jones (1950) and Schultz et al. (1942) showed that stone-milled flour was relatively high in thiamin, compared to roller-milled flour, especially when from hard wheat.” (For the complete report, including their bibliography, click here: http://eap.mcgill.ca/publications/EAP35.htm. Also check out: www.usatoday.com/news/health/2006-03-13-stone-ground-flour_x.htm.)
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