Quatre Saisons - natural sustainable farming
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YASS NSW 2582
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An egg is the sun's light refracted into life

Discover the rich, real flavour of pastured eggs.
The egg is nature’s package of healthy fats and dozens of proteins and other nutrients meant to create a life and sustain its early development.  They are nutritious, balanced and so full of energy, especially if a hen actually got to eat the green grass and the wiggly worms that the sun grew!
Scientifically measured*, eggs from hens raised on pasture contain all this goodness when compared to typical commercially raised ‘barn’ or caged supermarket eggs:

  • 50 percent more folic acid
  • 70 percent more vitamin B12
  • 1⁄3 less cholesterol
  • 1⁄4 less saturated fat
  • 2⁄3 more vitamin A
  • 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta carotene; and,
  • between 4 to 6 times as much vitamin D.

Buying open range eggs from your local small farm is not an extra cost- it’s an investment in your family’s health.


*The Egg Nutrition Council is an independent group of health and nutrition experts who provide unbiased and accurate information to the Australian Egg Corporation Limited (AECL) on the nutritional and health qualities of eggs.

 

 

Hear Alan Savory talk about grazing, climate change and his philosophy of holistic management here. This TED recording is current, being recorded in February, 2013.

The science of essential nutrients

In Europe and Britain particularly, the recent BSE tragedy in the livestock industry has led to a renewed urgency in understanding animal health and an unprecedented investment in research.

University researchers have completed an exhaustive study of all aspects of animal health and carcass attributes from paddock to plate. 

These benchmark studies have established that grass-fed lamb contains Omega-3 polyunsaturated fatty acids, which are vital to wellbeing and often lacking in the modern diet.

Omega-3 fatty acids are important for development and growth and essential to brain and vision development during the final three months of pregnancy.
Grass-fed beef retains its fresh red colour for longer during retail display than grain-fed beef. The colour difference is linked to higher levels of the antioxidant vitamin E in the muscle of grazed animals. Another clear result was that grazed cattle had higher levels of omega-3 fatty acids than those cattle fed on grains.
These include alpha-linolenic acid, which is present in grass and becomes converted to the longer-chain omega-3 fatty acids once inside the animal. Among these fatty acids were the types found in oily fish.
Researchers acknowledge that the levels of omega-3 in beef are much lower than in fish but believe they are still significant nutritionally and that their presence counters the commonly held view that red meat is unhealthy. Research indicates that omega-3 fatty acids, a form of polyunsaturated fats, reduce inflammation and help prevent certain chronic diseases such as heart disease and arthritis.

This study,completed by Researchers in the Division of Farm Animal Science at the Department of Clinical Veterinary Science, in collaboration with colleagues at the Institute of Grassland and Environmental Research at Aberstwyth, at Bristol University and the University of Reading, examined the composition and quality of beef and lamb produced by animals fed on different diets.

What are Fatty Acids

Fatty acids are acids produced when fats are broken down. They are considered “good fats.”  

The way the chemical chain links up is illustrated here.

These acids are not highly soluble in water, and they can be used for energy by most types of cells. They may be monounsaturated, polyunsaturated, or saturated. They are organic, or in other words, they contain both carbon and hydrogen molecules.

How big a difference?

Grain fed vs Grass fed-the difference can be scientifically measured