Our foundation is great Noble Angus Beef & Heritage Pork, pasture raised on micro nutrient rich natural grasses & plants, for the most nutritious, rich flavor! USA born, pasture raised, and harvested securely shipped direct to our USDA Smoke House.
Noble Angus Beef & Heritage Pork are naturally High in Protein, a Good Source of Niacin, Vitamins B2, B5, B6 & B12, Iron, Zinc, Selenium, Potassium, L-Carnitine, Glutathione.
Naturally cultured with Deliciously Healthy Beneficial Probiotics that significantly reduce the harmful “bad stuff” in red meat that we are told not to eat! (Neu5Gc – a carbohydrate Sialic Acid).
Slow cooking with polyphenol rich spices produces incredible umami rich flavors, more digestible bio-available proteins which deliver additional nutrients.
The “low and slow cooking temperatures”, lower than the temperature in a smoldering fire, melt the Omega rich amino acid marbling and natural connective tissues to delicious sweet silky texture. This “low and slow” is not hot enough to drive out the natural juiciness, thus preserving the incredible Noble Angus Beef & Heritage Pork flavor and texture. “Low and slow” also preserves the meat and spice nutrients while delivering more flavor and better texture while breaking down the proteins for more absorption and better nutritional delivery to our body.
Now you can EAT and ENJOY your STEAK, BRAT, BURGER, HOT DOGS AND BACON without the “Bad Stuff”. Feed and nourish your body NOT the diseases!
WHAT IS NEU5GC AND WHY DO I CARE?
Neu5Gc is simply, a very simple sugar called a monosaccharide. In scientific terms, Neu5Gc is a Sialic Acid, a member of a family of 9 carbon structured monosaccharides that are found on the surface of our cells. It differs from regular sugar because it contains a carboxyl group (COOH) in its molecular structure, which readily donates a hydrogen ion (H+) in solution, thus lowering the pH level on the host cell, playing a crucial role in biological interactions on the cell surface everywhere it goes.
This all sounds SUGARY but us humans cannot synthesize Neu5Gc but we easily absorb Neu5Gc from the foods we eat through our small intestine into our blood system, swiftly traveling throughout our body cleaving on cells as it flows. Our autoimmune identifies it is “stranger danger” sending antibodies to attempt containment. All these antibodies flood our circulatory system raising inflammation, blood pressure, triggering autoimmune, while providing a pathway for diseases to flourish.
So what you eat matters. ALL the Red Meats we love, contains “Bad for You” Neu5Gc, which triggers antibodies that contribute to Inflammation & Chronic diseases such as Colon & other types of Cancers, Cardio Vascular (CVD), Autoimmune & Covid diseases.
So how do we diminish the Neu5Gc and does it affect taste? We use natural Probiotic strains to culture the meat to diminish Neu5gc while supporting our gut biome. After culturing we slow cook the cuts to melt connective tissues for tenderness at low temperatures that preserve the natural juices. These low and slow cooking technique slightly brake down the proteins developing the rich UMAMI flavor and making the protein more digestible and bioavailable. The culturing and slow cooking create a delicious, wonderful, rich flavor!
Additional Information
What is Neu5Gc and Why it Matters?
A red meat-derived glycan promotes inflammation and cancer progression | PNAS