Which cattle-breed is best?

written by

posted on

December 12, 2023

Many people wonder what kind of cattle breeds we use for our beef. A quick answer is “anything but black.” That’s not totally true, but it does speak to our goal. No single breed carries all the desirable and perfect characteristics.

If only one breed were the answer, how could we have diversity? The numerous breeds around the world often carry geographic identifiers because certain characteristics allow health and vigor in certain environments. Scottish Highlander cattle, for example, do great in the Scottish Highlands, but they’re insufferably hot and stressed in Alabama.

Breeds generally grew out of geographical and climatic adaptation. At Polyface, we are far more interested in phenotypes and adaptation to our region than we are about color and breed distinctives. In general, we want wide bodied animals, short-legged, stocky, and small-framed. That is exactly the opposite of what the industry wants because what drives genetics in the cattle industry is fabrication efficiency. If you’re going to cut rib-eye steaks, getting an extra two per carcass is more efficient from a throughput standpoint.

The large size and heavy frames of modern cattle are ideal for corn feeding, staying above manure in a feedlot, and efficient processing. These are the opposite characteristics that we want in a grass-finished animal. More difference exists within breeds than from breed to breed. In other words, within Herefords are both large and small frames. Within Shorthorns are both large and small frames. Within any breed, some are more efficient converters of forage into meat, or heat tolerance in the summer, easy calving, and docility.

The single most important trait we look for at Polyface is longevity. The ones who last the longest are the ones most adapted, least stressed, and most economical in our system, in our climate, in our area. The animal that wins for us may not look like the animal that wins in Zimbabwe. But different regions demand different adaptations. In the end, we don’t care much about color; we care about health. Performance beats pedigree every time.

When you look at our cattle in the field, you’ll see red ones, grey ones, brown ones, and an occasional black one—goodness, it looks like Heinz 57 out there. But the goal is homogeneity of performance, not color or size or muzzle whiskers. We’re looking for a slick, well-fleshed, easy-keeping animal with a gentle disposition and enough brains to select the best grasses for her health. That beef, in turn, will give us the best eating and nutritional experience. Enjoy.

Joel Salatin

Polyface Farm

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

SOY

We've had a breakthrough in soy. We've had our chickens checked by energy fields, pendulums, crystals, chromatography...Now we have definitive proof.

Thanksgiving

The older I get, the more grateful I am for my parents who embraced different. Indulge me in a couple of stories from our family's past to illustrate how we relished "maverickness".

Which cattle-breed is best?

More from the blog

Why Choose Fermented Foods?

SOY

Thanksgiving

About

Education

Shopping

Polyface Farms

Healing the land one bite at a time!