IT'S NATURALLY GOOD

It's not about making a dollar.
It's about making a Difference.
Why should I buy Burt’s Beef?
Here at Burt's Beef we feel that we are in the business of selling sunshine. The sun shines down on the earth making the grass grow, the cattle consume the grass and then the beef is consumed by you. This is the way nature intended. Our cattle are lovingly raised on an open pasture versus a confined feed lot, used by most commercial beef producers.
If you're gonna eat beef,
eat the best beef!
Burt's Beef
_________________________________________________
Owners-Teddy & Linda Gentry
Burt's Beef has been dedicated to the pursuit of ensuring a superior dining experience since founded by owners Teddy and Linda Gentry. Named for Teddy's Grandfather, Burt Eller, Burt's Beef stands for the hard work and tenacity put forth by the American Farmer each day building a better community.
Our farm, located on Lookout Mountain in Fort Payne, AL originally belonged to Grandpa Burt where he farmed cotton. After achieving success playing and writing music with the country music group Alabama, Teddy purchased his grandfather's farm and began to raise cattle. “When I first got into the cattle business I didn't know one end of a cow from the other.”
This lack of knowledge drove Teddy to learn everything possible to help better understand his land, his cattle, and how they together share a symbiotic relationship. Through this, we have developed the genetics that allow us to offer a superior choice of beef. A choice that not only offers a great taste as well as tenderness but is also good for you!
Why is Burt's Beef Better For You? Guaranteed Tender Healthy and Safe No Animal By-Products No Growth Hormones or Stimulants 100% Beef - no added fillers Combining Genetics, Management & Research Data to ensure quality More than twenty years experience in the cattle business Twelve plus years of research in developing a high quality beef product Dedication to providing a pleasurable eating experience each and every time Aged to Further Ensure Tenderness
Burt's Beef is available in limited quantities because we will only merchandise our own aged beef to ensure you get the highest quality.
Burt's Beef is Also 100% Source Verified.
Since the very beginning, each pack of Burt's Beef has an ID number on the package. This number corresponds to the animal ID that produced the package of meat (even the ground beef). We know where every package of Burt's Beef comes from, what the animal was fed and that it received no antibiotics, growth steroids, or animal by-products of any kind within the food consumed.
It's Naturally Good!
You've never tasted beef this good, that's Good for You.
Please Enjoy!
We've been in the cattle business for more than twenty years. And, we've been doing research and collecting data on the eating qualities of our meat for more than a dozen years.
This includes the use of ultrasounds (used for measuring marbling, rib-eye size, and, tenderness), as well as actual tenderness scores on our meat from Colorado State, Texas A&M, University of Georgia, and for the past two years Mississippi State University under the supervision of Dr. Allen Williams.
We recently began testing our cattle using the latest DNA marker test for the tenderness gene. This testing is being used in the Bent Tree Farms seed stock selection process as well as the random sampling of some of our steers.
Many agriculture universities have a machine used to measure tenderness called the Warner-Bratzler Shear Force Machine. These machines are calibrated alike and are used to measure the force it takes to cut through a steak, or piece of meat.
We have concentrated our cattle towards the results of these tests and our tenderness scores have improved each year. Measured in kilograms of force, 3.8 and below is considered very tender, 3.9 to 4.5 is average tender, 4.6 and above is tough. Our cattle are averaging 2.56 (3-1-2005) in the very tender category. (Test scores and a history of past tenderness tests)
HEALTH BENEFITS OF GRASS FED BEEF
Grass Fed Advantage
Approximately same amount fat as skinless chicken breast ñ 2.2 grams/3 oz. compared to 1.3 grams/3 oz for chicken. Grain Fed beef loin has about 8.3 grams fat. A 6 oz steak from a grass fed steer would have about 100 fewer calories than from a grain fed steer.
Omega-3 Fatty Acids
Omega-3s are found in the green leaves of plants and are not present in corn grain.
Grass fed beef has 10 times the level of Omega-3 compared to grain fed.
Diets rich in Omega-3 fatty acids can help reduce risk of heart disease by 50%.
Conjugated Linoliec Acid (CLA)
Grass Fed beef and milk from grass fed dairy cows is richest known source of CLA.
CLA is 5 times more prevalent in grass fed beef vs grain fed.
Is considered a "Good" fat and a potent defense against cancer.
Vitamin A
Present in higher concentrations in grass fed beef vs grain fed.
In grain fed cattle receiving no vitamin E injections, the vitamin E levels in the meat are 4 times lower than in grass fed.
Even in feedlot cattle injected with vitamin E, the grass fed beef still has twice the vitamin E.