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Grass-Fed Butter |  |
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Grass-Fed Butter
Butter is a traditional fat that has been consumed for thousands of years in cultures all over the world. When the anti-saturated fat campaign started in the US, many people stopped using butter and switched to margarines made from hydrogenated vegetable oils, high in trans-fatty acids. Trans-fatty acids are now banned in some European countries, and food manufactures in the U.S. must list all trans-fats used in their products as people seek to avoid them. Butter is rich in short and medium chain fatty acids, including even small amounts of lauric acid. It is rich in antioxidants as well, in the form of beta carotene, vitamin E, and selenium. It is one of the best sources of vitamin A. Because living grass is richer in vitamins E, A, and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients. The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value. (Searles, SK et al, “Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter.” Journal of Diary Science, 53(2) 150–154.) By nature, cows are grazing (grass-eating) animals. 85–95% of dairy cows today are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating many abnormal physiological conditions in the cow which can increase the need for the use antibiotics. Many of these dairy cows are fed a variety of growth hormones to increase milk production. Most grocery store shelves offer the dairy products from these types of cows. Butter from grain-fed cows is very high in the omega-6 fatty acids, of which most people are consuming too much due to the high amounts of omega 6 vegetable oils and foods in the US diet. The omega-3 fatty acids in most conventional dairy products today are very low, and most people are dangerously deficient in them. Milk from grass-fed cows has a much higher content of omega-3 fatty acids. The CLA Advantage Good butter made from the milk of cows grazing on grass is hard to find these days. We offer here some of the best butter found anywhere in the world: all from the milk of grass-fed cows. Good butter from grass-fed cows is very distinct in its rich yellow color, due to high amounts of beta carotene. Note: Cold storage and frozen items like butter are shipped from a separate location and have separate shipping charges from non-cold storage items. Shipping charges depend on weight and zip code, and will be chosen at check out. Orders are shipped Monday through Wednesday each week. Due to the nature of the products, perishable food items such as meat, poultry and dairy are not eligible for refund or return. If the shipment is damaged we will replace it. Orders are shipped Mondays through Wednesday each week.Anchor
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PastureLand
grass-fed butter is produced in southeast Minnesota from the milk of cows that spend their days grazing lush
pastures. The families of PastureLand are proud to produce healthy food for you and your family.
No
antibiotics or hormones, including rGBH/rBST, are used to enhance the growth or production of their dairy herds.
Fresh, sweet milk is transported the day of milking to a local creamery where it is churned by the owner himself
in small batches. Water is worked out of the cream yielding butter that is rich and creamy, perfect for all
sorts of pastry work. The texture is silky, the color is bright, and the flavor is sweet.
Butter is made only when the grass is green and lush—full of flavor and nutrients. The
butter’s golden color is naturally derived from beta-carotene in the pasture grasses giving the Summer Gold
Butter the look of “condensed sunshine.”
