Salad Bar Beef: The complete process for healthy, tasty, grass-finished beef

What is "salad bar beef?"

Joel Salatin coined his approach "salad bar beef" because the animals have a cornucopia of selections from fields that serve as their salad bar. They're not eating just one or two things, and they're not limited to only what someone puts in front of them. It's fresh every day, never stale or stored.

In this Salad Bar Beef course, the world's most famous farmer lays out a complete plan you can follow to produce healthy, nutritious, and tasty beef in a way that's better for the animals and the environment.

Introducing the Salad Bar Beef Course

Lunatic farmer Joel Salatin shares the exact methods used at Polyface Farms based on decades of experience. He'll walk you step-by-step through everything involved in the salad bar beef process.

By the end of the course, you'll know how to operate a profitable operation that keeps customers coming back for more.

The Salad Bar Beef course includes:

• 22 video sessions
• More than 4 hours of video
• Downloadable PDF transcripts for each video lesson
• Homework PDFs for each lesson that guide you through the essential steps
• Expert insight from an award-winning farmer
  

The Problems with Grain-Finished Beef

It takes 4-7 pounds of grain to put on one pound of gain. All that grain has to be produced somewhere, shipped, trucked, packaged, and moved to those animals. With a grass-finished operation, the animals eat from the salad bar in front of them. There's no shipping, no trucking, no transportation, no chemicals. It is a beautiful ecological thing.

Grass-finished beef is also healthier. It only takes roughly 14 days of grain feeding to chase all the conjugated linoleic acid out of the cow's body. What’s important about that? Well, conjugated linoleic acid is one of the top anti-carcinogenic things we can consume, so grain-finished beef loses much of its nutritional value.

Herbivores weren’t designed to eat grain. The nutritional balance in beef completely changes when it's grass-finished vs. grain-finished, and we’re seeing an explosion of new science and understanding to explain these nutritional differences and what they do for us as humans.

The feedlot approach is anti-ecological and unnecessary. Join us as we cover the benefits of salad bar beef and how to set up and run your own operation.

Purchase Foundations of Farming & Homesteading, and you'll get access to ALL of our courses, including this one. (You'll also get access to all courses we release in the future, at no additional cost!)

"He's not going back to the old model. There's nothing in county extension or old-fashioned ag science that really informs him. He is just looking totally afresh at how to maximize production in an integrated system on a holistic farm. He's just totally innovative."

- Author Jo Robinson

The Way Nature Intended

Salad bar beef is not grain finished. It’s raised on pasture, finished on pasture, and goes straight from a pasture to the slaughterhouse.

We’re all familiar with grain-fattened, grain-fed beef and feedlots. That has been the standard in America now for several decades, but there’s a resurgence of interest in beef that's not from a feedlot. And if you’re watching the climate change and all this hoopla about how terrible beef is, it’s all about the feedlot.

The salad bar beef approach is better ecologically, nutritionally, and for the welfare of the animals. Let’s get rid of the feedlot and do a grass-finished salad bar beef that’s good for the animal, good for your diet, and good for the ecology.

- Joel Salatin