Where’s the Beef?

May 11, 2009

Happy Mother’s Day!

Besides getting my wonderful mother a mother of pearl necklace and bracelet, I am planning on sending her a freezer full of Calicrate Beef, the very same beef that I serve when we entertain all summer here in Northern Idaho. (We have two seasons: winter and guests!)

Why is this beef different than any other beef, you ask?

Because Callicrate Beef is fed only the highest quality, natural ingredients without animal byproducts, sub-therapeutic antibiotics or snythetic hormones.

The cattle are processed with a proprietary “rinsing and chilling technique” that ensures tenderness and quality, while removing all blood from the meat – kind of a high tech koshering process. The beef is aged to perfection and packed fresh. It cooks 25% less than conventional beef, which makes this a real energy safer.

The meat products are tender, flavorful and oh-so-juicy which makes our beef and buffalo hamburgers a real hit. The company also carries lamb, poultry, pork and wild seafood.

The prices from Mike’s company, Ranch Foods Direct, can’t be beat when I compare them to our local health food stores, coops and even Walmart (that’s another story, however, for another time…)

You can order on the web at ranchfoodsdirect.com or call 1 -866-866-6328 where I have arranged a nice discount for all of my Forum family. Ask for Michael and let me know what you think.

In any case, Mom – I love you; the meat is in the mail 🙂

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Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

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