Thursday, April 25, 2013

Why Butter??

WHY butter?Butter is rich in short and medium chain fatty acids, including even small amounts of lauric acid. It is rich in antioxidants as well, in the form of beta carotene, vitamin E, and selenium. It is one of the best sources of vitamin A. Because living grass is richer in vitamins E, A, and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients. The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value.

By nature, cows are grazing (grass-eating) animals. 85-95% of dairy cows today are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient for agribusiness. This grain-based diet can cause changes in the ph in cows, creating many abnormal physiological conditions in the cow, which can increase the need for the use antibiotics.

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA.

I often make my own butter and cultured butter from local cream, but it has been pasteurized before I can get it, Thanks to government regulations that make the dairies cook out all the good enzymes. It's not bad butter, but not great either, except compared to commercial butter.

A friend sent me a link to a site that sells imported close-out cheese, charcuterie and things like butter, at good prices. This time they have pastured butter from New Zealand for $4 a pound (Anchor brand). It's hard to really know if this pastured butter is made with raw milk rather than pasteurized milk. They say it's made from "fresh milk collected twice daily" but never actually say if it's pasteurized or not.

Either way, I'm ordering at least 5 pounds because butter freezes well. Got to be better than what I can buy here, and for more $$.

About this butter:
New Zealand Anchor Butter from grass-fed, free-range cows has a richer taste versus barn raised non grass fed animals. Butter from grass fed cows is higher in Omega 3, Beta Carotene and Vitamin A.

Free Range
Means cows are feed on grass only, 365 days of the year. Therefore no grain, artificial feed or meat & bone meal is feed to cows on New Zealand’s farms.

Means naturally raised and humane living conditions for cows 24/7.

No Hormones
The New Zealand government prohibits the use of animal growth hormones in dairy, sheep and beef farming. There is mounting evidence that growth hormones can adversely affect the heath of cattle and humans.

Made for 100% from fresh milk
Our milk is collected twice a day from the farm.
Not made by reconstituting milk power and anhydrous milk fat.


  1. Dr. Detloff, a retired vet for Organic Valley farmers, swears by the butter put out in the spring, when the grass is just starting to grow. He says he buys as much as he can and freezes it for the year. (Butter freezes well.)

    I noticed last year, I think, they were offering this butter at a higher price, out of my range. But trying to make your own butter from cream produced at this time of year might reap benefits.

    1. Weston Price always recommended spring butter, higher in Vitamin K.

      I'd ALWAYS make my own butter IF I had a source for raw milk, Jersey or a Belted cow.

  2. I tried the link to the butter but it won't work! Can you post a url?

    1. ~BUTTER ANCHOR PASTURE FED 2 x8oz salt free New Zealand

      ~BUTTER ANCHOR PASTURE FED 2 x8oz salted New Zealand


I'd love to hear what you think about my posts! We all learn together.