Regenerative farming methods like those US Wellness Farms employ are gaining recognition for their ability to heal and build healthier soils, which in turn supports cleaner air and water. Unlike conventional farming practices that often degrade soil quality, regenerative agriculture focuses on revitalizing the soil through techniques like cover cropping, crop rotation, grazing animals, and minimal tillage. These practices enhance the soil's organic matter, improve its structure, and increase its capacity to retain water. As a result, healthier soils are more resilient to erosion and can better filter and purify water, leading to cleaner waterways and reduced pollution. By nurturing the soil's natural ecosystem, regenerative farming helps create a thriving environment for beneficial microorganisms and insects, which further contribute to soil health.

 

One important part of regenerative farming is its role in carbon sequestration. Atmospheric carbon dioxide is captured and transferred deep in the soil and converted into organic matter. This process not only reduces greenhouse gas levels but also enhances soil fertility and productivity. Trees and cover crops play a significant role in this process by absorbing carbon dioxide during photosynthesis and transferring it to the soil through their roots. Over time, this stored carbon becomes a stable part of the soil, reducing the overall carbon footprint of farming operations and mitigating the impacts of climate change.

 

Ultimately, regenerative farming provides quality, nutrient-dense foods for both present and future generations. By focusing on soil health, these methods produce crops that are rich in essential nutrients and free from harmful chemicals. This not only benefits the immediate consumers but also ensures the sustainability of farming practices for future generations. Regenerative farming practices prioritize environmental stewardship, making it possible to produce food in a way that is both ecologically responsible and economically viable. As more farmers adopt these methods, we can look forward to a future where our food systems are healthier, more resilient, and capable of nourishing us and our planet. As a loyal patron of US Wellness Meats, you have our word that we will never compromise on these principles. We will always strive to produce the highest quality, nutrient dense grass-fed, grass-finished and pasture-raised meats on the planet. This stewardship results in a healthier planet, people, and animals.

Oxtail is meat cut from a steer’s tail. Despite its chunky, bony appearance, oxtail is full of rich, beefy flavor when braised and is popular in stews, stocks, casseroles, soups, and pastas. 

Meet our February Featured Chef, Holly Pelton. Holly is a Registered Dietitian with a passion for holistic health. She believes food is medicine and can impact mind, body, and spirit.
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Past Featured Chef, Jacqueline Anderson (@abusykitchen) shares her delicious oven baked pasture-raised pork chops and roasted sweet potato meal. Her simple and tasty recipe is available in this post.

Mike prepares an amazing Oven Roasted Rosemary Duck Leg Quarters with Air Fried Potatoes meal complete with zesty side salad.