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Once again, if you would prefer not to receive our monthly newsletter in the future, please simply reply to this email and write (Remove from List) in the Subject line. Last month, we asked input from all of you regarding healthy and tasty food, and we received a great amount of input. Thanks to all of you who responded! We believe that the best way to find outstanding specialty foods is through word of mouth and we encourage you to continue to send us recommendations on any great, special, unique product you think everyone should know about. And the winner is! Jenna from Denver is the proud winner of the monthly prize drawing. As some of you are painfully aware, we continue to have technical trouble with the Coupon and Monthly Drawing section. The registration for the Monthly Drawing seems to be working fine and the Coupon section should finally be working properly by Monday. The odds of winning an individual sampler remain very (extremely) high, so I continue to recommend that everyone go and sign up to win some free beef. Here are the monthly specials for January! If some of these look familiar to you, they are!, due to our lack of ingenuity in the New Year, we are sticking with the December specials. 1) "Assorted
Roast Special" An assortment of roasts for $24.00. Three Assorted
Roasts weighing approximately 3 lbs each. May include any of the following
roasts: English, Rump, Pot and Pikes Peak. This is a very discounted
price, so we'll surprise you with the choice of roasts. You can order the specials online this month. Just go to www.lgbeef.com and click on the special you desire. We are in the process of trying to define what makes our beef special. Simply saying that it is organic, or natural, really doesn't get to the heart of the matter because the definitions of organic or natural have become so blurred as to be completely meaningless. Part of what makes our beef special is that it has a connection to a time and a place, and a way of doing things. We have only been selling our beef to the public for 10 years, but we have been in the ranching business for over 100 years and my grandfather (Thomas Miller Lasater) developed a way of doing things which is quite different from most people in the cattle industry. Many people in the cattle business view some of his ideas as ranging from eccentric to crazy. One book which explains many of the central ideas behind how we operate is, "The Lasater Philosophy of Cattle Raising" which was written by my uncle Laurie Lasater in the 1970's. I will make available some excerpts from this book from time to time for those of you who might have an interest in this subject. In the newsletter, I have included some pictures of the ranch, and you can see a few others on the website. However, the only real way to experience it is to see it for yourself. If you are driving across the U.S., and you find yourself driving down Highway 24 between Limon and Colorado Springs, give us a ring and we'll cook up some steaks and potatoes for you and your family and take you on a tour of the Lasater Ranch. If you could please give us 24 hrs notice, that will help ensure that we are ready for your arrival. Why do you love our beef? Tell us why! Do you regularly recommend our beef to your friends? What can we do to make our beef better? We love all of your feedback both positive and negative because it helps us improve. For those of you interested in the workings of the Brain, There is currently a special issue of Scientific American called "MIND: Thought, Ideas, Brain Science", on the newsstand which is quite interesting. The articles range from one on Autistic Savants (Kim Peek knows more than 7,000 books by heart, and Leslie Lemke, having never had a piano lesson, "at the age of 14 played, flawlessly and without hesitation, Tchaikovsky's Piano Concerto No. 1 after hearing it for the first time while listening to a television movie several hours earlier" He now tours in the U.S. and abroad playing from thousands of pieces which he knows by heart. ), to Television Addiction, and a very interesting article on the study of how memories form. Also on the same subject of the brain is a great article on the Popular Science website www.popsci.com called Mental Muscles of Steel (http://www.popsci.com/popsci/medicine/article/0,12543,572388,00.html) which has some interesting thoughts on how to keep the brain limber. I want to make sure that all of you are familiar with the latest rage in Silicon Valley (actually, it is not that new, but worth a mention for those of you who haven't seen it yet). There are several new internet companies which have started websites dedicated to so called "social networking''. The basic idea being that you register for an account and you add your list of friends. When your friends register, then you are connected to their list of friends. This process goes out to 4 degrees of separation. The idea being that if you were looking for a job (or a company looking for an employee), that it is easier to find a suitable opportunity through friends of friends. Likewise, a company might find it easier to hire you if you are a friend of a friend of a friend. I am sure there are some kinks to work out, but if you are looking for a job or are looking to hire someone, you might want to take a look at www.tribe.com which is the company which uses this idea for the job search market (watch out Monster!). Back to the subject of food. I was recently reminded of an amazing issue of the New Yorker (from July or August of 2002) which was dedicated solely to food. I just checked their website and they have no archived magazines available online!, so you'll have to trudge down to your local library and check the archives (a little free exercise courtesy of the Conde Naste Group). You'll be hungry after the first few articles, so be sure and have some steaks thawing before you start reading.
Lasater Grasslands Beef LLC Within Colorado 1-719-541-2855 Outside Colorado 1-866-4LG-BEEF © 2002 Lasater Ranch
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