grass fed

Grass Fed Beef & Acne: Support Your Skin from the Inside Out

Saint John’s mama and baby. Healthy pasture, healthy cows.

Saint John’s mama and baby. Healthy pasture, healthy cows.

People often ask about the connection between what we eat and acne. There is a common myth that beef, dairy, meats, and other foods containing fat are the primary culprits in causes of acne.

If meat consumption contributes to acne, then is grass fed beef any different? Does it really make any difference from a greasy-skin-perspective, if beef is grain fed or grass fed? We absolutely think that there is a difference between grass fed and grain fed beef, as far as skin and overall health are concerned. 

The key to understanding skin health is to remember the health and quality of our skin is downstream from the state of our overall health. Skin is the last organ to receive nutrition. This means that if someone is in a state of malnutrition, their body will ensure that every organ gets nutrition before their skin does.

Our skin health is a reflection of our overall health. Skin and other health issues may signify that we are missing key nutrients, are overtired or overstressed, inflammation is high, or that a hormonal or microbiome issue is at play.

Saint John’s organic pastures. The nutrition starts here.

Saint John’s organic pastures. The nutrition starts here.

Grass Fed Beef & Omega Fatty Acids

The truth is that not all fat is created equally. A greasy feeling can follow the consumption of many foods, but the healthy fat of grass fed beef will help support and heal your skin by providing your body with superb nutrition.

Healthy skin, and really, all aspects of health starts at the cellular level. When we have healthy cells, we can have healthy skin.

Every cell in our body is coated with a cellular membrane. This membrane is responsible for keeping the right nutrients and cellular parts in the cell and keeping unwanted compounds and free radicals out of the cell. The cellular membrane is primarily made of cholesterol and omega-3 fatty acids.

Free radicals in our cells do damage, causing inflammation. Inflammation manifests in adverse health outcomes, including acne.

Grass fed beef is significantly higher in omega-3 fatty acids and lower in omega-6 fatty acids. Omega-3 and omega-6 fatty acids are “essential fatty acids”, meaning that our bodies cannot produce them, so we must consume them through diet. These two essential fatty acids work together to support human health.

Most Western diets contain an excess of omega-6 fatty acids and a deficiency of omega-3 fatty acids. Omega-6 fatty acids are not necessarily harmful to our health, but omega-3 and omega-6 fatty acids must be consumed in an appropriate proportion. Grass fed beef supports our essential fatty acid requirement by its abundance of omega-3 fatty acids and low amount of omega-6 fatty acids.

Grass fed beef is an abundant source of conjugated linoleic acid (CLA). CLA is a polyunsaturated fatty acid found in ruminant animals (cows, sheep, etc.) that convert grass into nutrition through a prolonged digestion period.

CLA is known for being a powerful anti-inflammatory, and therefore can help alleviate inflammatory conditions like acne. For maximum CLA density in meat, it’s important to choose grass fed beef, as conventional grain fed beef is not a good source of CLA.

Saint John’s cows munching as the weather turns colder.

Saint John’s cows munching as the weather turns colder.

Grass Fed Beef: Glowing Skin

Grass fed beef is rich in acne-fighting, skin-supporting nutrients like vitamin A, vitamin E, anad zinc. The vitamin A in grass fed beef is in retinol form and is a primary contributing nutrient to glowing skin.

Vitamin A (the animal form of beta-carotene) is high in grass beef because the cow turns the beta-carotene from grass into vitamin A through its digestive and assimilative work. You may notice that the fat in grass fed beef steaks is more yellow in color while the fat of grain fed beef is closer to white (it’s very obvious on a cut like a NY strip steak).

This yellow color is a key sign of nutrient density for vitamin A. Vitamin A is highly bioavailable in grass fed beef, and it gives rich flavor to the beef as well.

Organic Grass Fed Beef: Free of Added Hormones

Many studies and stories show that acne and other skin issues are closely tied to hormonal conditions. Teenagers going through puberty and women going through hormonal changes often experience acne as a sign of hormonal change and possible imbalance.

Organic, grass fed beef supports hormon health in two primary ways. First, grass fed beef is an excellent source of zinc. Zinc is essential for the human endocrine system, and the endocrine system is what produces our hormones.

Second, organic grass fed beef is free of added hormones, something that is commonly given to conventionally raised cows. The hormones administered cause the cows to grow bigger and faster, and can improve the productivity (and profit) of a beef operation.

This productivity shortcut, however, comes with a cost. Cows fed growth hormones have higher IGF-1 (insulin-like growth factor 1) levels in the meat, and there is some evidence that this can contribute to cancer and other diseases. The hormone content is present in the meat, and this consumption of added hormone can contribute to hormonal imbalances.

In summary, grass fed beef supports our whole body health (and therefore skin health) by supplying us with a balanced ratio of omega-3 and omega-6 essential fatty acids to stop free radicals from entering a cell, conjugated linoleic acid to reduce existing inflammation, vitamin A for glowing skin, zinc for endocrine system support, and it’s free of potentially harmful added hormones. What’s not to like?

References

http://cwcreekranch.com/yahoo_site_admin/assets/docs/Enhanced_nutrient_content_of_grass_fed_beef.253124455.pdf

https://lpi.oregonstate.edu/mic/health-disease/skin-health

https://pubmed.ncbi.nlm.nih.gov/16440602/

Gourmet Smoked Burgers

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Use these gourmet smoked burgers as a template for any flavor combination you desire!

Below are a few of our favorite recipes for toppings, and directions on how to smoke an amazing burger.

Smoking Hamburgers:

  1. Thaw frozen burger in the fridge for 1- 2 days. Working with the thawed burger, a scale, and if you have one a burger press (this is the one I use).

  2. I make 6oz Burgers in my house and usually 12 at a time on a sheet tray. I just season with a good Real Salt or Himalayan Sea Salt and pepper.

  3. Fill the tray of an electric smoker with desired wood chips. I have used apple, Pecan, Hickory, Mesquite, Alder, Cherry…. They are all good but do give differences in flavor so play around.

  4. Then put water in the water tray and turn the smoker on high to preheat to around 200.

  5. Put the burgers in and that is it.  You just want to monitor for temperature and that wood chips don't run out. 

For a med-well to a well-done burger the guideline is 155 for the internal temp. This will take you 45 min to 1 hour of cook time. For those of you who prefer a less done burger remember to handle your raw meat carefully and have a super good clean source for your meat! We use St. John’s Organic Farm and their locally grown, harvested and butchered beef.

Once the burgers are to temp, remove them and the fun of topping them begins!

Note: If you are making cheeseburgers of any kind, you can add the cheese right in the smoker while the burgers are reaching their last 2-5 degrees of internal temperature. You only want the cheese in there for about 5 minutes so it doesn’t run everywhere.

Gourmet Topping Recipes

Cherry-Smoked Burgers with Brandied Cherry Chutney, Dubliner Cheese, Green Leaf Lettuce and a Brioche Bun

Brandied Cherry Chutney (makes 1 qt):

4 cups pitted Bing cherries

1/2 cups brandy

1/4-1/2 cup raw honey

2 tsp almond extract

Dash salt

1-2 tbsp cornstarch or arrowroot slurry (equal parts starch and water, mixed)

  • Place cherries, brandy, honey, salt, and extract in a saucepan and bring to boil.

  • Cook till cherries are soft (but not falling apart) for about 5 min.

  • While boiling and stirring constantly add slurry and cook till thick.

  • Remove from heat and store in a quart jar with a lid.

  • Use cold room temp or hot! 

Hickory-smoked Grass-Fed Burger with Strawberry Relish, Green leaf lettuce and a brioche bun (this would also be awesome with fresh Mozzarella cheese)

Strawberry Relish (makes 1 qt):

 3-4 cups whole stemmed strawberries

 1/2 cup fresh basil leaves

 3 tbs raw honey

 ¼-1/2 cup red wine vinegar

 Salt and pepper to taste

  • In a food processor combine all ingredients and pulse til small chunks but not a paste or sauce. Think pickle relish! Adjust vinegar and seasoning to make it as tart as you want it. The idea is to replace pickles with this relish.

  • Store in a quart jar in the fridge. The relish with continue to ferment due to the vinegar—this is a good thing! Fermentation helps develop a tasty flavor.

Apple-Smoked Greek-style Burger with Tzatziki sauce, Chevre, Cucumbers, and Arugula on a Brioche Bun

Tzatziki Sauce (makes 1 qt):

1 qt plain, whole milk yogurt

Zest and juice of one lemon

1 clove fresh garlic or 1 tsp garlic powder

½ seeded, unpeeled English cucumber minced or diced

⅛-¼ cup mint leaves

Salt and pepper to taste

  • Place lemon juice, zest, garlic, salt and pepper, and mint leaves along with yogurt in a food processor and process till smooth.

  • Add cucumber after the rest is processed to add some texture. Adjust seasonings to taste.

  • Store in a 1 quart jar in fridge for up to 10 days.

For assembly:

This Burger with thin slices of cucumber over the fresh goat cheese on top of the burger. Put the Tzatziki sauce on both sides of the bun and Arugula in between!

Pecan smoked burger with Apricot Salsa, Smoked Gouda cheese, Red Leaf lettuce on a Brioche Bun

Apricot Salsa (makes 1 qt):

4 cups pitted, halved fresh apricots

Juice of 1 lime

⅛-¼ cup cilantro leaves and stems

½ red onion, peeled and roughly chopped

1 jalapeno, stem off

½ English cucumber

1 tbs raw honey

Salt and Pepper to taste

  • Combine all ingredients except apricots and cucumber in food processor and blend to almost a paste. 

  • Add in cucumber and ½ the apricots and pulse till small chunks, but not to a paste.

  •  Pour mixture into a bowl.

  • Pulse remaining apricots to the desired chunk size and add to the rest of the salsa. 

  • Adjust all seasonings to taste!

  • Store in a quart jar. The salsa should last 2-3 weeks in the fridge.

(Note: this salsa is also great on fish tacos, chicken and tortilla chips!)

For assembly:

Add the sliced gouda to the burgers the last 5 min of cook time. Then assemble with the salsa on both sides of the bun and lettuce on top of the burger!

Mesquite-Smoked Bacon Blue cheese burgers with Lettuce and Gourmet mustard on a brioche bun

  • For these burgers, I place strips of raw bacon on top of the burgers or alternatively wrap the burger patties in bacon before smoking them. 

  • The bacon will cook with the burgers and then the last 5 minutes of cook time I top the burgers with several ounces of my favorite blue cheese to get all melty.

  • For assembly, they just require a bun, some great lettuce, amazing mustard and (optional) smoked or grilled onions! Yummy!

Alder Smoked burgers with Chestnut Mushrooms in red wine sauce with Roquefort Cheese, Onion Aioli, Red leaf lettuce, and a Brioche Bun

Mushrooms in Red wine sauce (makes 1 qt):

4 cups chestnut or criminology mushrooms, cleaned and diced

2 tbs avocado oil

Salt and pepper to taste

1 cup red wine like Cabernet or Merlot

3 tbs butter

  • Heat oil in a large saute pan on high heat till smoking.

  • Add in mushrooms and season with salt and pepper.

  • Saute until mushrooms are soft and then deglaze with the red wine.

  • Simmer until the liquid is reduced by half. Turn the heat to low and add the butter.

  • Serve right away or keep warm.

(Note: this sauce is also excellent over steak!)

Onion Aioli (the cheater’s way)

1 cup mayonnaise

1 sweet onion or red onion, sliced

Salt and pepper 

Dash white vinegar

  • First, saute or grill onion till caramelized and very soft.

  • Place the onion in the food processor with salt, pepper, and vinegar and process until it is a paste.

  • Add in mayonaise and blend until smooth

  • Have a taste and adjust seasonings according to taste.

  • Store in the fridge for 1-2 weeks

For assembly: 

Top the smoking burgers in the last 5 mins of cook time with a couple of ounces of your favorite Roquefort cheese.

Start with the mayo on each side of the bun, then the burger with the cheese, then top with a good scoop of your mushrooms. Top with your lettuce and shabang! One yummy messy amazing burger!

Bulgogi Beef Bowls

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Bulgogi (불고기, literally "fire meat") is a Korean dish typically made with tender cuts of beef such as top sirloin or tenderloin. Here, we incorporate some of the traditional flavors and ingredients of bulgogi and use ground beef instead. This recipe is full of flavor--a little sweet, a little spicy, a lot savory, and downright delicious.

Note: Gochujang, a Korean fermented chili paste, can be found at most Asian markets or online. If you can’t find it, substitute sriracha or some red chili flakes to taste in this recipe.

Ingredients

1 lb ground beef

2-in piece of fresh ginger, peeled

1 large garlic clove, smashed and peeled

2 scallions (3 if small)

1/4 cup soy sauce

3 tbsp rice vinegar

1 tbsp toasted sesame oil 

1 1/2 tbsp brown sugar

1 tbsp gochujang 

1 tbsp toasted sesame seeds 

To serve:

White rice 

Sliced crunchy vegetables of choice (carrots, snap peas, radishes, etc.)

Kimchi or other pickled veggies 

Preparation:

1) Prepare the rice according to package directions. 

Make the sauce

2) Mince the ginger and garlic clove and put in a small bowl. 

Slice 2 scallions (three if they’re small) diagonally crosswise and add to bowl. 

Add 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 1/2 tbsp brown sugar to the bowl and mix. 

Set aside 1 tbsp gochujang and 1 tbsp toasted sesame seeds. 

Cook the beef 

3) Heat a large skillet over medium-high heat. Once it’s hot, add the beef and break it up with a wooden spoon, cooking until browned. (This may take a little longer than expected—but the caramelized flavor is well worth it!) 

Add the sauce mixture and let it simmer, stirring, for about 2 minutes. 

Add the gochujang and sesame seeds. Stir until combined and turn off the heat. 

Assembly

4) Add beef to bowls with the cooked rice, sliced veggies of choice and some kimchi if you have it. Or add whatever your heart desires—the options are limitless for this bowl! Think roasted squash, shredded lettuce, sautéed lotus root, pickled radishes, etc. 

Enjoy!

Tri-Tip Roast--for slicing and sandwich meat!

  1. Preheat oven to 400º.

  2. Coat tri-tip Roast in a mixture of salt pepper and onion powder on all sides.

  3. Heat avocado oil in a pan over high heat until smoking. Sear roast on all sides to brown quickly and seal in juices.

  4. Transfer to roasting pan or cast iron pan and place in the pre-heated 400º oven.

  5. Roast 10-15 min. Flip the roast over and roast another 10-15 min or until internal temperature reads 125º.

  6. Remove roast and allow to sit for at least 20 min before slicing. If you slice too soon all the juices will run out!