Tuesday, September 02, 2014

Lake Oriole Ranch

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8485 Croom Rital Rd., Brooksville, Florida, 34602, 352-799-0086 LakeOrioleRanch.com

Lake Oriole Ranch is located in the rolling hills of Brooksville Florida, near the intersection of I-75 and State Road 50. Dr. William LaRosa and his wife Dorothy moved their cattle operation there in 1977 from their previous location in Tarpon Springs. As a medical doctor, Dr. LaRosa suspected that some of the cancers and other medical problems he was seeing in his practice was linked to the chemicals that was being used in the production of our food supply.

So in the early seventies he decided he would raise cattle the all natural way, using no chemicals in their production. We use no steroids, hormones, pesticides or any chemicals what so ever. No harmful chemicals get into the cows so they don't get into your family. When you buy from a Supermarket their beef was grown in a feed lot with thousands of cattle purchased from many different farms, trying to grow them as fast as they can they use growth hormones, and to make sure sickness does not spread with so many cows in a small area they give shots for every disease known to man.

When you buy from Lake Oriole Ranch Natural Organic Beef, you can be sure our cows are chemical free, We grow top quality grasses and hay and have plenty of room for the cows to graze. So for less money than you would spend in a supermarket, why wouldn't you make sure you are not feeding harmful chemicals to your family. So buy from Lake Oriole Ranch with confidence that you are keeping your family healthy. No chemicals get into our cows so they don't get into your family.

Beef Sold By Half (1/2) or By Whole at $4.00 per pound hanging weight. (Hanging weight is calculated after the removal of hide, head, hooves, & organs.)

Butcher Cost is $.46/lb + $75.00 slaughter fee per animal. The average weight of a whole cow is 450 lbs in July, 600 lbs in December. (hanging weight)

Organically Raised, Natural Barzona Beef - Brooksville, Florida

No Steroids, Organic Beef MessageNo Growth Hormones, No Pesticides, No Chemicals, No Antibiotics Added

Available July through December every year. (Limited Supply)
Links:

Do you have a favorite or multiple favorite grassfed beef recipes?
Send us your favorite grass fed beef recipe and we'll post it to our site. Mine are simple and easy. They create tender fall apart meat:
Chuck Roast/Shoulder Roast: rub with salt, pepper, garlic (or your choice seasoning). Place in slow cooker on low heat. Cook 8 hours.
Beef Jerky: Have the butcher slice meat (round steak) very thin. (You can also use thin slice round steak for chinese cooking). Rub meat with salt, pepper, garlic. Add vinegar, lemon juice, soy sauce, worcestershire sauce, honey (or cane syrup, or molasses), maybe Italian dressing?, maybe mustard?, maybe Luisanna hot sauce?
Organic Roast BeefI roll each slice of meat so that it is well coated with marinade on each side. Marinade overnight. Cook in the dehydrator for 5 hours.
(I have been very successful in bribing my students with my homemade beef jerky!)
Aunt Patty's Pot Roast: Place shoulder roast in dutch oven. Rub meat with salt, garlic, pepper. Pile atop roast 1/2 pint sour cream & 1 package onion soup mix. Cook low heat: 3 hours. Baste frequently with gravy. Good with potatoes. My children's favorite!
All grilling: cook rare! Click below for grass fed recipes:

Grass farm pioneer is home grown

By Dan DeWitt, Times Columnist
In Print: Sunday, September 20, 2009

At the eatwild.com Web site, you can learn all about grass farming, and, by implication, that William La Rosa was decades ahead of this trend. "A growing number of ranchers … are keeping their animals at home on the range where they forage on pasture, their native diet,'' author Jo Robinson wrote on the site.

That means their cattle aren't shipped to distant, jammed-packed feedlots, aren't forced to stand hock-deep in their own waste, aren't stuffed with corn, antibiotics or growth hormones.

Grass farming, which was featured in Michael Pollan's 2006 book, Omnivore's Dilemma, and this year's movie, Food Inc., produces tastier, purer, more nutritious beef, Robinson wrote, adding that this has all been happening "since the late 1990s.''

Let's forget for a minute that, really, it's been happening since the start of civilization. Even returning to grass as a reaction against factory farming dates back at least to the 1960s, when La Rosa, then a Pinellas County urologist, noticed an increased incidence of bladder cancer in his patients.

It had to be chemicals in the food, he thought, and started raising a few Herefords for his family on a farm in Clearwater.

Organic farming was for hippies then, and La Rosa, who would later serve as chief of the medical staff at Morton Plant Hospital, "was as conventional as they come,'' he said. "The other doctors thought I was totally insane.''

Three decades later — and more than two decades after La Rosa had bought the 600-acre Lake Oriole Ranch just east of Interstate 75 on Croom Rital Road in 1977— the natural food movement was just starting to turn its attention to raising meat.

La Rosa Grass Fed Organic Barzona Beef"(La Rosa) was absolutely cutting edge and was one of the leading grass farms out there,'' said Dennis Stoltzfoos, a farmer from Live Oak who worked at Lake Oriole in 1999.

• • •

When journalists write features like this, they usually watch people do their jobs, which isn't easy at Lake Oriole.

There's mowing and putting up hay and fixing fences, of course, and in a few weeks a load of young bulls will be trucked to Plant City, where they will be slaughtered and butchered.

But there is no spreading of chemical fertilizers, no vaccinations, no worming, not even any castration — you don't want to lose those natural growth hormones, after all. So mostly what happens at Lake Oriole is that cattle eat grass.

It has to be the right kind of cattle.

La Rosa switched to Barzona after he grew tired of rushing home from work to treat his delicate Herefords for pink eye. Bred by a rancher named F.N. Bard in Arizona (hence the name), they are resistant to heat, bugs and disease, and almost always give birth alone, in the field.

"We wanted long-lived animals that require very little maintenance,'' La Rosa said.

In a pasture where the 100 chocolate-colored brood cows stood in the shade of scattered oaks, ranch manager Rodney Cooper pointed to number 861. Despite her bony hips and spine, she was nursing one of the biggest, healthiest-looking calves in the pasture.

"She's 22 years old and she's produced every year since she was 2 years old,'' said Cooper, La Rosa's son-in-law.

It also has to be the right kind of grass. Bulls grazing on high-protein grass that includes perennial peanut (and supplemented, La Rosa admits, by a small amount of grain) reach a slaughter weight of 800 to 1,000 pounds in 18 months. La Rosa sells either half or whole animals, mostly to long-standing customers, for about $4 per pound, including the cost of butchering.

It brings in just enough to cover the salary of Cooper, a former contractor, and one other worker, and to keep the tractors running.

"I just want a healthy meat for my family,'' La Rosa said. "And anyone else who wants a healthy meat can buy it pretty much at cost.''

• • •

rod cooper grass fed organic barzona beefIf it doesn't sound as though there's much profit in this kind of farming — the usual complaint about high-minded agriculture — well, there can be, said Stoltzfoos, one of 22 Florida grass farmers listed on eatwild.com.

Like La Rosa, Stoltzfoos calls himself a "beyond organic'' farmer, meaning he raises crops naturally but doesn't want the interference that comes with government certification. Unlike La Rosa, he's introduced new methods of getting more production out of land.

Chickens in an "egg-mobile,'' for example, are moved around his pastures, feeding off the larvae in cow manure, spreading it as they peck, then adding their own nitrogen-rich droppings to the soil, and, meanwhile, giving Stoltzfoos two more products to sell at the premium prices these farms demand — chicken meat and eggs.

"There are many grass farmers that have surpassed (La Rosa) at this point,'' Stolzfoos said. "The industry is growing and busting at the seams. ... With all the land available for lease (in eastern Hernando and Pasco counties), there's tremendous opportunity to go in there with rotational grazing and make a heck of a living.''

• • •

But there's no doubt that La Rosa has done what he intended: raise wholesome food for his wife, Dorothy, and three grown children, including former Hernando School Board member Susan Cooper.

Grass-fed beef is rich in vitamins A and D, which are crucial for absorbing minerals, as well as Omega 3 fatty acids, usually associated with fish oil, Stoltzfoos said. "It's the salmon of the land. It's the healthiest thing you can eat."

For proof, look at La Rosa. At 81, his skin is smooth. His hair is thick, and he has no problem climbing in and out of the back seat of his two-door 1978 Ford Bronco.

And if you want to dispel the myth that grass-finished beef isn't as rich or tasty as corn-fed, talk to longtime customers like Joe White, a fencing contractor from Spring Lake.

"The hamburger is unbelievable. It's less fatty than regular hamburger, and the taste is more like ground sirloin,'' he said.

And after dining on La Rosa's steaks, he said, the ones in restaurants taste mealy and flabby.

"I can't even go out and eat steak anymore.''

Read the original by clicking here.