Study: White Oak Pastures Beef Reduces Atmospheric Carbon

White Oak Pastures Team

We know that many of our customers and supporters are aware that carbon emissions from industrialized beef production contribute a significant amount to man-made climate change. The Food and Agriculture Organization (FAO) of the United Nations has estimated that livestock is responsible for at least 14.5% of greenhouse gases being released worldwide. With numbers like that, conventional wisdom holds that a diet containing meat isn't compatible with climate change activism. 

With our unconventional operation, we weren't convinced that was the full story; but, then again, we're not scientists. Luckily, there are some scientists out there interested in this question as well.

Who’s Your Paddy?

Monica McLendon

 St. Patricks Day. As a young child, the only thing I knew about St. Patrick’s Day was that if I didn’t wear green to school, I was going to get the fire pinched out of me. All. Day. Long. Lesson learned. As I got older, I learned that green was and still is, NOT my color. I can put on a green shirt and my skin will respond in such a way that I could pass as a leprechaun myself. In college, I learned the celebratory act of drinking green beer, and lots of it. Never during these times in my life was food a part of the recognition and celebration of St. Patrick’s Day, nor was St. Patrick himself for that matter. As an adult, I have learned that food is, in fact, a fundamental part of the celebration. While corned beef and cabbage are thought to be an Irish tradition on St. Patrick’s Day...

An URGENT Message from the AGA Board of Directors

White Oak Pastures Team

A situation is developing that needs to be brought to your attention. It could be economically devastating to producers of grassfed beef in the United States.

Aged to Perfection- We Explain Our Grassfed Aged Steaks

Laura Mortelliti
We provide aged and unaged steaks to our customers. White Oak Pastures does a 21-day wet age on our steaks which we serve in our on-farm Dining Pavilion, General Store, and stock in our cabins at guest-request. Customers can also order online and enjoy our 21-day aged steaks shipped right to their door. We provide Aged Boneless Ribeyes , Aged Tenderloin Filets , and Aged New York Strip Steaks .

Bone Broth

Laura Mortelliti

 

Livestock as Landscapers

Laura Mortelliti

We use animal impact daily to improve the health of our soils and forage. However, we also use our livestock as landscapers. We frequently use our goat herd to clear shrubbery from vacant lots in downtown Bluffton. If you have visited the farm store, you’ve likely driven by our goats hard at work. This March however, we have been busy with and excited to used our cattle to help clear some of our newly acquired land.

During this month, our cattle moved through the pecan orchard and several of our new, overgrown vacant lots. They grazed what they could, but we insured they had adequate nutrition by supplementing them with our high quality, organic haylage. The more woody and fibrous plant matter which cattle are not evolved to digest- they viewed as a playground. Our cattle clearly...

Meet Brian Sapp, Director of Operations at White Oak Pastures

Laura Mortelliti

“Damn, that's a nice bumper”. It was a rainy, muddy, cold weekend in December 2007. Will Harris had just finished showing Brian Sapp around the farm, which, at that point, Brian describes as “just feeding cattle and the plant was a concrete floor”. Brian’s lifelong passion for fabrication led him to craft replacement bumpers as a hobby. When Will kicked the bumper on Brian’s 2004 Chevy pickup, his eyes “got big as half dollars”. Will then told Brian, “You may never strike an arc on this farm, but I know from that bumper that I want you to work for me.” Will could tell from how well the bumper was made that Brian would put effort and hard work into everything he did.

Seasonal Haylage and Grasses

White Oak Pastures Team

October and May typically mark the change of season here in our Southwest Georgia subtropical climate. Historically, these months are the driest months and the months when the warm season perennial grasses and the cool season annual grasses swap dominance. This year the seasonal change was delayed due to our recent severe drought. However, thanks to the later-than-normal rains which finally arrived, our cool season annual grasses are sprouting in our pastures. 

White Oak Pastures: Nose-to-tail, farm-to-door

Jenni Harris

We believe our farm is one-of-a-kind. We’re fiercely proud of our vertically integrated system, which allows us to raise animals on pasture, slaughter and butcher them in our USDA-inspected on-farm abattoir, and ship them directly to the well-informed consumers who want to support this type of agriculture.

How to make grassfed beef bone broth

Angela Huffman

At White Oak Pastures, we take pride in using every part of the animals we process, and broths are a way to utilize the strong, nutrient-dense bones. Check out Chef Reid’s easy how-to video and instructions for making beef bone broth at home. Enjoy this broth by itself as a rich, nourishing supplement or add it to soups and sauces for added flavor and nutrition.

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