Pre Grassfed Beef
As both a carnivore, unashamed about my love of beef and steak, and a Whole30 advocate, I am happy to be partnering with Whole30 approved, Non GMO, and certified Paleo Pre Grassfed Beef.
In the debate between grain or grassfed, people wonder, “What’s the grassfed thing all about?” Animals who graze grow naturally in a low-stress environment, which makes beef healthier, leaner and higher in key nutrients. The sustainable pasture management practiced by Pre helps maintain biodiversity and ensures year-round quality feeding of livestock. Just as wine quality varies depending on the soil, climate and region, the quality of grassfed beef varies as well. That’s why Pre uses only the two most tender breeds, pasture raised year-round on a variety of nutrient-dense grasses. I can honestly taste the difference.
“Grassfed” and “Finished” and “100% grassfed” are interchangeable terms that describe cattle whose diet after weaning consists of fresh or stored grasses. No grains are given at any time. The cattle sourced by Pre graze on fresh grass year round. Because the climate in the U.S. is not ideal for the high-quality, grassfed and finished beef raised on pasture year round that Pre delivers, Pre is sourced from select regions in Australia and New Zealand that offer ideal environmental conditions (rainfall and the variety of grasses that are key to a healthful diet) for year-round pasture raising. These countries have some of the highest animal welfare standards in the world.
You can find Pre beef in many local grocery stores, or you can have it shipped directly to you by clicking HERE or on any of the pictures below. Use the code WHOLE30 at checkout for 30% off at checkout through March 31st. And be sure to check out Pre’s Whole30 guide HERE.
I love the idea of pulling together dinner in minutes. And it’s all about making weeknight easier. It’s best with day old rice so can do your rice ahead of time and just stick it in the fridge.
I slice the sirloin diagonally, as thin as I can and toss with a spice blend of onion powder, garlic powder, paprika and salt. Then, it’s as easy as cooking the beef in about 3 minutes, removing and making a Magic Elixir of butter and diluted tomato paste. Stir in the rice, drained giardiniera, add the beef, toss and you’re done. Perfection! Everybody who I make this for absolutely loves it and it’s an amazing leftover.
Here’s a great idea for Friday night. It’s easy and so delicious. I paired it with a Pre ribeye, roasted carrots and the best creamed spinach ever”¦amazing!
Here’s a fantastic and easy dinner for weeknight eating.
80% lean, 85% lean, 92% lean, 95% lean
Chuck roast (seasonal offering)
