Hold this mighty stick of satiation in your hand, fighting back hunger and cravings all in one fell swoop. If you're Primal Skywalker, this is your light saber of meat, fending off those on the dark side of gluten and artificial ingredients. Urm, ok. Sorry. Just a little bit too much force in the air these days. These grass-fed beef sticks from Paleovalley are, however, pretty out of this world in flavor and succulence. Not quite a snappy stick, not quite a sausage, these grass-fed sticks rest happily in the middle, making your taste buds happy to partake.
Summer sausage. Ah, yes, that wonderful treat of my youth in the midwest. It was procured usually once per year in the winter after deer-hunting season. Of course, THAT sausage was made with venison, but what is called "summer sausage" is often made with beef. As to the name, I can only speculate. Perhaps that bounty of the hunting season was the preserved meaty delight that lasted through the spring, summer, and fall months until it was time to hunt again. Hard to say.
What I can say, however, is that this beef stick is just on the cusp of that wonderful heartiness of a summer sausage, in a far more portable and snackable size. While a summer sausage is nearly 3" in diameter and not entirely convenient for just gnawing off a chunk, Paleovalley has taken the form down to bite-friendly size. When you take that and hold it up against the 100% grass-fed pedigree, organic spices, and a lactic acid starter culture that gives the stick zest . . . well, I can fondly pine for that sausage without being too sad that those days are gone.
I'm super-excited about Paleovalley and this stick of theirs even amongst all the other pretty darn good paleo beef sticks on the market these days. Why? Because they truly have made something uniquely flavored, uniquely textured. Many of the healthy paleo sticks have similar ingredients, like good meat and spices and lactic acid starter cultures, but this one, this special one, is something to get giddy about. I love their pedigree, their attitude, and their flair for putting a sausage into a little slim jim sized stick. Kudos!
"In 2007 I was a health enthusiast working as a celebrity fitness trainer for the Tracy Anderson Method and a yoga instructor in Hollywood, CA. One fateful night I met a strapping young musician named Chas Smith who was playing a show at a local venue. Sparks flew and we were inseparable from that day forward. After four magical years of dating, we began life’s journey together in marriage.
Shortly thereafter, Chas became acutely aware that my IBS (Irritable Bowel Syndrome), which I had suffered from for 13 years, was increasing in severity. I actually became so bloated every night that I looked pregnant. Because mainstream medicine and countless specialists offered no solution, I had grown accustomed to living with this condition. Chas, however, was so disturbed seeing me suffer, that he began to diligently research IBS to find a solution.
This is when we stumbled upon the Paleo diet. Together we embarked on a 30 day challenge. Remarkably, within 2 short weeks, my symptoms completely subsided! Even Chas felt better than he had in years.
We were so incredibly excited about the results that we felt compelled to share this diet with anyone who would listen. Our closest friends and family were our first targets. Because they adore us, they agreed to the 30 day challenge and everyone experienced amazing results.
For example, Matt Smith, my brother in law, lost 30 pounds in a matter of weeks as did my sister, Ashley. My mother in law, Dolly, also resolved her nagging arthritic pain and my father in law, John, was soon able to discontinue use of his statin Rx which was causing joint pain.
Invigorated by these results, we contacted 175 friends and family members and facilitated a 30 day Paleo Challenge. Remarkable results abounded across the board. It was then we knew we had discovered something worthy to be shared. Since that fine day I have dedicated myself to the vigorous study of diet and its effects on health. I earned my Master’s Degree in Holistic Nutrition and became a Certified Eating Psychology Coach by the Institute For The Psychology of Eating."
"Initially, Paleovalley focused solely on providing cutting edge informational products to counteract the devastating effects of the prevailing (and inaccurate) nutritional wisdom that was being offered. Soon, we realized, however, that finding high quality paleo snacks was extremely challenging. There was almost nothing on the market that met our perfectionistic standards. Specifically, most paleo products and supplements were far too focused on removing problematic ingredients such as gluten, grains and dairy, that they forgot to consider the nutrient density of the final product. It was our goal to create paleo-friendly products that not only removed problematic ingredients, but were also bursting with nutrient density.
We created a 100% grass-fed beef stick produced without any nasty additives or freaky chemicals using our very own fermentation process, which has naturally occurring probiotics (672 million CFU per stick!) so they're not only delicious and nutrient dense, but they support gut health (which means overall health) too. Truly a high quality snack that keeps on giving.
We are committed to creating an entire Paleovalley line of high quality products. The best part is we refuse to compromise. Each and every product we make is made with integrity, transparency and only the highest quality ingredients. No exceptions. It is our hope that our products bring you the kind of vibrant health that the Paleo diet has afforded me, my family, my loved ones and my clients."
Sometimes it can be hard to find truly healthy snacks. There are literally thousands of products that claim to be healthy but one look at the label and you will find a science experiment gone wrong.
Our goal at Paleovalley is to only create products that are 100% healthy and that we will happily eat ourselves. After months of trial and error we finally perfected our new and improved beef sticks that are unlike anything else on the market. We use a 100% natural fermentation method to make our beef sticks shelf stable at room temperatures and have a delicious taste. Virtually all other similar beef snack products use conventionally raised, feedlot beef and use corn-based citric acid and hydrogenated oils to process their products, we are using natural fermentation to achieve better, healthier results. Our natural process takes about 4x longer than the cheaper, less healthy method but we are committed to making the highest quality products in the world!
Sometimes called nature's best-tasting multivitamin, beef is not only one of the most protein-rich foods you can eat, but it’s insanely nutritious in other ways. It’s extremely high in zinc, vitamin B12, selenium, iron, vitamin B6, phosphorus, niacin, potassium, and riboflavin. Wallace Farms beef comes from pastured cows, so it’s naturally lean. Grass-fed beef contains more heart-healthy omega-3 fats, more vitamins A and E, higher levels of antioxidants, and up to seven times the beta-carotene of grain-fed. Grass-fed beef also contains high amounts of conjugated linoleic acid (CLA), thought by many to prevent cancer. It’s also kinder on cattle, and on the environment.
Not so many years ago, a majority of the beef in the United States was produced and finished by using grass exclusively. In fact, it wasn't until the 1950s that large feed lots and grain-fed techniques became widely popular. The grain-fed movement spread very quickly and by the 1980s, large feed lots were responsible for producing nearly 100% of this country’s beef.
The nation’s switch to grain had a strong rationale. Grain-fed techniques have neutralized many of the unpredictable variables associated with raising cattle (favorable weather, green grass, and steady pricing in the market) and significantly streamlined the nation’s beef supply chain. However, several nutritional experts now believe that this migration to grain-fed beef was not in the best interest of our nation’s long-term health. For instance, rates of heart disease and obesity in the U.S. have increased significantly during the last four decades. Many researchers believe that the timing of these two events is more than a mere coincidence.
While still a niche movement, grass-fed beef production and consumption is making a comeback. To better understand why, consider the following benefits of grass-fed versus beef: