Page 72 - South Mississippi Living - May, 2019

Ultimate
D N NGGUIDE SPECIAL SECTION
Do you know where your beef comes from?
How about how it’s raised? At Stonnington
Farm in Perkinston, it’s all about raising the best quality, 100% Grassfed Beef, responsibly.
Stonnington Farm believes in the “Responsible Family Farming” model developed by owners Michael and Katie Stonnington. “Responsible Family Farming” is an approach placing stewardship of the earth, humane treatment of animals, and health of consumers at the cornerstone of agricultural business. Stonnington Farm does not utilize growth hormones or grains of any kind, and no processed animals have been treated with antibiotics.
These aren’t things that the average consumer takes into consideration, but they’re very important. Believe it or not, cattle aren’t naturally inclined to eat grain. Rather, grasses are their natural source of food, which is why the Stonningtons choose to feed their cattle only high quality perennial and annual grasses.
“Many studies have shown that grass- fed beef has a markedly improved fat and vitamin profile,” says Michael.
“That advantage is lost with the introduction of grain. Many ‘Grass- fed’ beef products on the market
are touted that way, but are actually ‘Grass-fed Grain Finished.’ This means that the last 90 days of their life they are fed a diet of grain to more rapidly increase their fat contact and weight gain. This undoes the health benefits of “Grass-fed” beef, making the cattle, in actuality, ‘Grain Fed.’”
The 376-acre cattle farm produces top quality beef that is sold at the Corner Market Grocery Store in Hattiesburg
at Bellevue, Hardy Street, Oak Grove and Petal, two Keg & Barrel Restaurant locations in Hattiesburg as well as
the Ocean Springs location opening later this year, McDaniel’s General Merchandise in McHenry, and the Butcher Block in Wiggins. You can also find Stonnington Farm beef at local farmers markets in Long Beach, Diamondhead, Ocean Springs and Florence Gardens in Gulfport.
Beef from Stonnington Farm is dry aged and vacuum
packed, a process that maintains the quality
of the beef for 2 years in the freezer or 21 days in the refrigerator.
“Dry aging is a natural technique used by artisan butchers and high end steak houses to improve the tenderness
and flavor of beef,” Michael said. “It involves storing large cuts of the beef
in a climate controlled cooler room. The beef’s natural enzymes break down the beef’s connective tissue, making it more tender.”
LOCATION: Perkinston SPECIALTY: Local Dry Aged
Grassfed Beef
PHONE: 601.270.7048
Website:
www.stonningtonfarm.com
72 SOUTH MISSISSIPPI Living • May 2019
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