Re: Grass finished Bison

[Guest guest]

Aha Will!

So nice to put two and two together! I'm a fellow MOMs customer too...saw

the same flyer Kathy saw at 's.

Would you mind telling me more about the bison meat? How are you involved in

the picture- are you the " middle man " getting and delivering the meat? Would you

consider delivering orders to 's? Is there a minimum order? You can

email me off list, if you want. Thanks so much!

Sara

Owner of Remembering Our Angels

www.rememberingourangels.com (web store)

Co-Moderator of Raw Dairy

RawDairy/ (chat list)

Owner and Moderator of Discussing Nourishing Traditions

discussingnt/ (chat list)

I have got the great BISON and the meat just keeps getting

better. I started out with a small farm totally committed to GRASS

FINISHING, which is supposed to be impossible in Minnesota.

But, it is quite the opposite. We have some very nutrient dense

grass going. The trick is getting the SOIL-FOOD-WEB charged

up and then you get the good grass which leads to sweet,

tender, meat from healthy animals. It is somewhat reassuring, if

you eat meat, to get it from animals that basically haven't had a

bad day in their lives, even their last was happily munching

grass.

If anyone here wants organic grass-finished bison let me know. I

am virtually sold out right now but we are butchering another bull

this week. I have ground meat, roasts and steaks.

Anyway, Rebekah will be back on line here very soon, probably

next week, she is having a COMPRESSION week right now with

Valentine's Day coming up (a big cooking, baking, catering

holiday for her) and she is taking care of an ailing friend who is

staying with us this week.

Will aka BUFFALO BILL

[Guest guest]

Sara and Will,

I need those answers too. Also, I might add. . .is the bison more tender than

the beef that MOM's has? Hate to complain, I love their ground beef, but

we've had some " rib steaks " lately that took all night to chew! Would I be able

to get all of the cuts that I have become accustomed to for different dishes-

like

flank steak for fajitas, filets/porterhouse for special occasions, bone-in chuck

for my soups etc.?

Kathy

> Aha Will!

> So nice to put two and two together! I'm a fellow MOMs customer

too...saw the same flyer Kathy saw at 's.

> Would you mind telling me more about the bison meat? How are you

involved in the picture- are you the " middle man " getting and delivering the

meat? Would you consider delivering orders to 's? Is there a minimum

order? You can email me off list, if you want. Thanks so much!

>

> Sara

> Owner of Remembering Our Angels

> www.rememberingourangels.com (web store)

> Co-Moderator of Raw Dairy

> RawDairy/ (chat list)

> Owner and Moderator of Discussing Nourishing Traditions

> discussingnt/ (chat list)

>

> I have got the great BISON and the meat just keeps getting

> better. I started out with a small farm totally committed to GRASS

> FINISHING, which is supposed to be impossible in Minnesota.

> But, it is quite the opposite. We have some very nutrient dense

> grass going. The trick is getting the SOIL-FOOD-WEB charged

> up and then you get the good grass which leads to sweet,

> tender, meat from healthy animals. It is somewhat reassuring, if

> you eat meat, to get it from animals that basically haven't had a

> bad day in their lives, even their last was happily munching

> grass.

>

> If anyone here wants organic grass-finished bison let me know. I

> am virtually sold out right now but we are butchering another bull

> this week. I have ground meat, roasts and steaks.

>

> Anyway, Rebekah will be back on line here very soon, probably

> next week, she is having a COMPRESSION week right now with

> Valentine's Day coming up (a big cooking, baking, catering

> holiday for her) and she is taking care of an ailing friend who is

> staying with us this week.

>

> Will aka BUFFALO BILL

>

>

>

>