Better quality on Pasture too

I recently read a number of rather outrageous claims made by the desperate grain-finished beef crowd that grass fed isn’t better. I will readily agree is there is good grass fed and good grain fed and bad grass fed and bad grain fed beef in the world, but the BEST beef is usually pastured. The same goes for dairy products, too. And you don’t have to take my word for it, just take a look.

IMG_1569

From left: our cow’s butter on hay and grain, store bought butter, and our cow’s butter on pasture.

It is important to note that the two handmade raw-milk butters above came from the same cow. The pasteurized butter below came from probably hundreds if not thousands of cows (all probably Holstien fed mostly corn silage) pooled together. We’ve also noticed an increase in the amount of butter produced from a given quantity of milk. On pasture, there is slightly more fat content in the milk. Only two weeks separated the milk that produced the butters shown above, so this is probably not due to early lactation effects, but could be.

It is true that the Jersey has an advantage here; the Channel Island breeds (the other being Guernsey) have a genetic mutation that makes their body fat and milk have a yellowish cast instead of all other cattle which have white fat and milk. I’ve read that the yellowish cast reflects the vitamin A content of the milk fat. This means that the grassfed butter has probably has more vitamin A. You’ll have to take my word for it that it is a bit tastier, too.

Butter is one of the easiest and most worthwhile things to make from milk. Butter makes just about everything taste better, and better butter is something what elevates the good to the great. Toast with butter is good. Toast with cultured, raw, and pastured Jersey milk butter is great!

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