Giant Launches Private Brand “No Antibiotics Ever” Pork Line
Giant Food of Landover, Maryland, is launching its Giant Private Brand “No Antibiotics Ever” line of pork products. In addition to containing zero antibiotics and hormones, Giant’s newest line of pork offerings is 100-percent vegetarian fed. Now available in all Giant stores, these select pork cuts continue Giant’s commitment to offering the highest quality products while helping customers save money and eat well.
“Giant Food is excited to continue developing products that taste great, are in step with consumer trends and offer customers our own line of Giant Private Brand ‘No Antibiotics Ever’ pork selections,” said Gordon Reid, President, Giant Food of Landover, Md. “With this addition, we further promote our commitment to providing customers with the highest quality fresh pork products that allow them to eat well while saving money.”
Customers interested in trying these cuts of pork can look for the Giant Food logo and the “No Antibiotics Ever” label in their meat cases. The following line of pork products is available under Giant’s Own Brand “No Antibiotics Ever” label:
- Bone In Chops
- Boneless Chops
- Boneless Sirloin Chops
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The newest line of pork cuts is one of the many Giant Private Brands customers can purchase, ranging from household items to snacks and produce. Last Thanksgiving, Giant Food introduced Giant’s Nature’s Promise brand antibiotic and growth hormone-free turkeys. They will reintroduce this offer during the upcoming Thanksgiving season.
Meat Snacks Made from Grass-fed Beef Born in Virginia
By Lorrie Baumann
Landcrafted Food is a brand that’s about an idea as much as about its products. That idea is that there’s a place in the American market for responsibly raised grass-fed beef and the family farmers and ranchers that produce it.
The company was started a decade ago by Gary Mitchell, Charlotte Hanes and Brantley Ivey, neighbors in Grayson County, Virginia. The county sits in Virginia’s Blue Ridge Highlands, firmly at the heart of the Appalachian Mountains, and it’s mostly famous for the quality of its bluegrass and old time music. It’s unpretentiously rural, and the people who raise cattle there call themselves farmers rather than ranchers.
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Both Mitchell and Ivey grew up on family farms and wanted to be able to pass that legacy on to their own families. Mitchell’s family has farmed in Grayson County for four generations. Ivey moved to the area about 10 years ago to manage the Hanes farm, and it didn’t take long after he and his wife showed up in the county for them to get together with Mitchell for a conversation about how they were going to wean their cattle operations from the marketplace for commodity beef and generate the revenue that would allow them to give their cattle a qualify life. “The first goal was to raise cattle the way we wanted to and to earn a premium price,” says Mitchell. “Selling into the commodity market, there’s not much motivation for doing it better.”
They went to the nearest folks they could find who might be interested in paying premium prices for quality beef – the white tablecloth chefs in Washington, D.C. Once they’d explained to those chefs how they were raising their cattle – out on pasture year-round, with no hormones or antibiotics — chefs started buying even before the company had its first meat ready for the market. “Restaurants began to tell us they wanted us to be grass-fed, and since we were in the mountains of Virginia, where there’s plenty of grass and no corn, it was a natural fit,” Mitchell says.
“There is no market for grass-fed beef unless you develop it for your product,” adds Ivey. “We developed the market.”
Among the three of them, they own and rent about 3,000 acres, and they began partnering with other local farmers – their friends and neighbors – who saw what they were doing and wanted the premium price that Mitchell, Hanes and Ivey were paying for beef raised to their requirements. Now, they have enough beef available to branch out with a new value-added product that’s shelf-stable so they can sell it on the national market, and the team have just built a processing facility in Independence, Virginia, to make smoked meat sticks. Their Landcrafted Food Smoked Meat Sticks are now available in two flavors, Sweet Smoked and Original Smoked. Each 0.9-ounce stick is packed in a countertop caddy of 20 that’s ready to be merchandised either for individual sale or in the whole box of 20. Each stick has 100 calories, with 3 grams of saturated fat. Because the meat sticks are made from grass-fed beef, they’re lower in saturated fat and cholesterol than most other beef sticks on the market, and they’re also made with less sugar than most processed meat snacks, so they’re particularly Paleo-friendly as well.
Marketing support for the product will include shopper marketing, and a social media campaign is in the planning. The brand will be available on Amazon, and additional retail distribution is in process. For further information, call 276.773.3712, email gary@landcraftedfood.com or visit www.landcraftedfood.com.
Nurture Ranch Launches with Grass-fed Beef Offerings
Nurture Ranch, purveyors of traceable, grass-fed beef, launched at the National Restaurant Association’s NRA Show at McCormick Place in Chicago with product now available for restaurants, retailers and meal kit providers who serve better quality products.
Nurture Ranch nurtures higher quality grass-fed beef in the tall lush dells of East Texas with superior taste and nutritional benefits, that is Better In 12 Ways™ than traditional feedlot grain-fed cattle:
1. Traceable Origin, From Birth to Harvest: Nurture Ranch can quickly trace where its beef came from and how it was raised. Feedlot cattle often change hands many times before harvest, limiting traceability.
2. No Antibiotics: Nurture Ranch grass-fed beef is never given antibiotics. Feedlot cattle are typically given significant doses of antibiotics because of the conditions they are raised in.
3. No Hormones: Nurture Ranch never uses hormones of any kind. Research shows hormones often used to increase cattle productivity can be passed on to humans and change how the human body functions.
4. Lower Fat and Calories: Grass-fed beef is naturally lower in fat and calories than traditional beef, fulfilling USA trends to consume fewer calories per meal.
5. Richer in Vitamin A: Grass-fed beef contains higher levels of Vitamin A, supporting good vision, bone health, immunity, skin, hair, nails and more.
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7. Higher in Vitamin E: Vitamin E balances cholesterol; slows free radical cells and inflammation; improves skin, hair, hormonal balance, vision, physical endurance, strength and more.
8. Richer in Minerals: Calcium, magnesium and potassium support better cardiovascular health.
9. Greater CLA: CLA (Conjugated Linoleic Acid) reduces inflammation, is used to treat cancer and in animal tests reduces tumors by 50 percent.
10. More Omega-3: Omega-3 reduces hypertension and heart attack risk.
11. Healthier Environment: Nurture Ranch raises free-range cattle naturally, in pastures without feedlots, grain or animal proteins of any kind, which has been proven to be better for animals, humans and the environment.
12. Independent Ranchers: Nurture Ranch works with local ranchers using their land and expertise to nurture its cattle in the traditions of yesteryear, which keeps better ranching practices alive for future generations.
