The notion of Nose-to-Tail eating is as old as the hills.
posted on
January 13, 2023
Farmers and carnivores like us don't like to see anything go to waste. Sadly, in this part of the world, many nutrient dense organs and other animal parts are often discarded or used for pet food. We work hand in hand with our local processors to carefully harvest organs and other highly nutritious special cuts.
Are you wondering why anyone would eat organ meats? The simple answer is because organ meats are a superfood.
On top of being one of the best sources of protein, organ meats are high in coenzyme Q10, zinc, selenium, iron, vitamins B2, B6, B12, choline, niacin, folate, pantothenic acid, phosphorus, zinc, thiamin and manganese. The nutritional value of organ meats is extraordinary.
And, these precious animals ultimately nourish us. Out of respect for them let's use as much of each animal as possible. Waste not! Don't you agree?
In addition to an incredible selection of more traditional grass fed beef, pastured pork and chicken cuts we're delighted to bring you a wide variety of nose-to-tail items including hearts, liver, kidneys, tallow, marrow bones, tongue, pigs feet, oxtail, and more.
Boost your nutrition worry free with grass fed beef and pasture raised pork superfoods directly from Red House Ranch in Van Etten, NY - without exposure to routine antibiotics, steroids, industrial chemicals or fertilizers. Our animals are humanely raised and cared for on pristine, sunny, pastures out in the fresh air of the Finger Lakes Region.
We're pretty proud of this collection and hope Red House Ranch will become your go-to farm for all things nose-to-tail. All Red House Ranch grass fed and finished beef, pasture raised pork, chicken, and eggs are available for delivery or for pick up at the farm.
We farm for long term health at all levels: people, animals, soil, and planet. To learn more about Red House Ranch and our farming methods go to www.redhouseranch.net.
Don't see what you're looking for?
Reach out to Ike directly at 913-488-8292 or Chris at 570-847-5808.
