Darren Davis, Little Brook Farm in Newfields

100 percent pure grass. That’s what farmer Darren Davis feeds his cattle and because they’re ruminants, that’s exactly what they’re supposed to eat. He keeps his grass healthy, and with the addition of chickens to his pasture who help fertilize the soil, his cows are happy chomping on green grass all day long. If you enjoy beef, than you’ll be pleased to know that grass-fed cows (or pastured cows) are superior to feedlot beef because it is higher in Omega 3 fatty acids, and has more vitamins, such as vitamin E (an antioxidant), carotenoids (also antioxidants) as well as conjugated linoleic acid, another “good” fat that is produced by ruminants. (Ruminants are animals with more than one stomach which helps them break down the grass.)

Black Angus cattle at Little Brook Farm

Darren thinks it’s crazy that some farmers spend so much money hauling in grain and building large facilities to house their cows when all they need is grass. “Why bring the feed to cows, when the cows can go out and get it themselves?” he said.

I went out to meet the cows at his farm, Little Brook, and was surprised at how friendly they were. Not that I have met so many cows up close and personal, but they came right up to me like a dog wanting to nuzzle my leg. Darren said that many of the large feedlot cows have been hybrid, cross bred or fed bread so much so that they have become skittish and a little crazy. He said that mellow cows are a good sign. They sure seemed like very happy cows to me.

Darren with his father, Dan, and his mom

Darren and his father, Dan, run Little Brook in Newfields, NH and raise grass fed, pure bred angus cattle and have kept the farm in their family for three generations. In the winter they are fed grass silage or haylage which is grass that is chopped up and fermented so you continue to get the health benefits from the meat. Darren said that the taste of the meat can change from season to season. He also thinks that the females are more tender!  Grass-fed beef does taste different from grain-fed beef so it may take a bit getting used to it, but the flavor is wonderful. His farm is not organic, but he does not use growth implants (steroids) or feed supplements.  For more information check out their web site at www.littlebrookfarmbeef.com. This Saturday, July 31, they will be hosting a “farm store” from 10:00 – 1:00 pm featuring chickens, grass-fed beef and eggs. Children are invited with parents to wander in the garden and help themselves to herbs, etc. 

Wine Braised Grass Fed Chuck Roast with Onions
(Serves 4 with leftovers)

Active time: 40 minute         Start to finish: 4¾  – 5 hours

4          lbs boneless Grass Fed beef chuck roast
2          teaspoon salt
¾   teaspoon black pepper
2          tablespoons vegetable oil
2          lbs onions (4 – 6 medium), halved lengthwise and thinly sliced
2          large garlic cloves, finely chopped
1          tablespoon tomato paste
1          teaspoon chopped fresh Thyme or 1/4 tsp dried, crumbled
1          teaspoon chopped fresh Rosemary or 1/4 tsp dried, crumbled
1½ cups dry White wine
1 cup water

Put oven rack in middle position. Pat beef dry and rub all over with 1½ teaspoons salt and ½  teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total.  Transfer beef to a plate.

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.  Add garlic, tomato paste, thyme, rosemary and remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, 2 minutes.  Add wine and water and bring to boil.  Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, Add more wine or water if mixture seems dry, 2½ to 3 hours total.

Let beef stand, uncovered, in onion sauce about 30 minutes. Slice beef into ½-inch thick slices, serve with onion sauce.