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#42: Alderspring’s Glenn Elzinga, Grass-Fed Beef and a Bulletproof Protein – Podcast

Glenn standing in a field with cows in the background
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With training in forestry and forest ecology, Glenn began his forestry career in Maine. In the mid 1980s, he moved to Salmon, Idaho where he worked as District Forester for the Salmon BLM for over a decade.

As his family began to grow, he realized he wanted a better way to raise kids than leaving them for work all day. So began his current career in ranching. After ranching for 17 years, Glenn’s cattle herd has grown from 7 head to over 600. He keeps his hand in forestry by working with his wife, Caryl, on consulting projects and by horse-logging occasionally with his two Belgian mares, Pet and Pat. He hopes to train his new draft Suffolk geldings, Red and Snap, to log as well.

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What We Cover

  • 2:00 Tell us about Alderspring, the amount of cattle, and what makes Alderspring’s “Bulletproof” meat
  • 8:45 Are cows are bad for soil and is grass-fed beef not sustainable?
  • 14:10 Glenn’s personal experience in relation to Desertification talk at TED
  • 16:30 The divide between Vegan/Vegetarian and Grass-fed Meat (For the Health of the Planet)
  • 19:00 Do you (Glenn) ever eat feedlot meat?
  • 22:10 How America’s (producer and consumer) beef standard has plummeted since the 1950s
  • 24:30 Dave compares filet mignon to a grass-fed steak
  • 26:30 What’s up with Alderspring’s yellow fat? (When everyone else’s is white)
  • 31:40 Why Glenn’s sockeye salmon is the best “bang for your buck”
  • 37:40 Why the balance of fish and grass-fed beef is best for performance
  • 39:00 The sustainability of our food and the land we process it on
  • 41:20 What is the best way to cook a ribeye?
  • 45:30 Top Three High Performance Recommendations

Links From The Show

Featured

Alderspring’s Beef

Desertification TED Talk

Coupons

Coupon Code for 15% off a 1 or 3 piece filets of Alderspring’s Wild By Nature Whole Copper River Sockeye Salmon:

fishbulletproof

Enter it in the coupon code blank in Alderspring’s shopping cart at check-out. Good until June 2nd, Midnight Eastern or until they sell out, whichever comes first.

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  • http://contrast2.wordpress.com Brandon Adams

    I guess I missed it in the podcast, but I don’t quite understand what the coupon code is good for. A % off, or what?

  • Brian in Colorado

    I bought a half-cow from this company earlier this year, based on the recommendation of Dave in an earlier podcast or post (I forget), and it was a great experience. Delicious meat, very speedy delivery, and Glenn even called me to clarify a detail on the order, rather than just make an assumption like most people would. Highly recommended.

  • Yellowfatcraver

    Hi Dave, fantastic podcast. Do you get the beef shipped into Canada or have to pick up from US (I’m in Vancouver)?

    Cheers

    Yellowfatcraver

  • Brian in New West

    This guy sounds like a beef ecology scientist. Incredible all the scientific variables that go into perfecting beef.

  • Brian in New West

    Restaurants without exception heat plates before putting the food on them. Not weird at all.

  • lonelymoa

    I recently visited the US and was taken to a steak house restaurant and (coming from a country where all beef is “grass fed/finished”; we don’t even call it that) I can only agree with you about the beef. It felt like something would wean an infant with no teeth on, in my mouth. I raise (kill and sell) a dozen cattle a year myself (and the odd lamb) on our eight hectares and found the interview very interesting.

  • Pingback: Grass fed meat, soils, and sustainability | Greg Davis

  • Justin Newman

    I found myself getting angry listening to this podcast. The talk around typical meat tasting bad and grass fed having such a better taste just rings false with me. I orderred the sampler pack from Alderspring and was very optimistic. I thought it tasted awful. No knock on the practice. I think what Glen is doing is a good thing, but I just hated the steaks. I tried cooking them a variety of ways, including Dave’s poached method, oven at 350, cooking with and without butter or oil, but everytime was the same result. Gristly meat that I chew for a few seconds and then have to spit out. Let me know if I’m doing something wrong, because I just don’t understand how this is supposed to taste good.

    • ChrisStelzer

      Your used to feedlot beef with no flavor. What you are actually tasting is…. BEEF.

      • Justin Newman

        So the gristly, unchewable stuff is what you like? Personally, I don’t get it. The flavor is fine, it’s the texture I really have trouble with. I hadn’t eaten beef in over two years when I finally decided to try the Alderspring stuff because I ethically agree with the practices. So I don’t think its a matter of switching. I’ve made steaks for my wife, a friend and my parents and at best the reaction has been a polite ‘it’s ok’, at worst, mocking dry heaving. I just don’t see how anyone can enjoy chewing and then spitting out each piece of meat.

        • ChrisStelzer

          Justin you bring up some good points. I just did an interview with Glenn for my podcast, Agricultural Insights. He pretty much guarantees his meat. Get into touch with him and I’m sure he will refund your money or send you some more meat that will hopefully be a much more pleasurable eating experience. Glenn is a standup guy.

  • Pingback: #64 Grass Fed Beef from the Mountains of Idaho, with Glenn Elzinga from Alderspring Ranch – Podcast

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