What is your Grass Fed Beef Eating???


The last time you ate a hamburger did you happen to think about where it came from? When I am eating meat that says it is grass fed I vision the cattle grazing on wide open pastures with the sun shining and eating their worries away. I often have people tell me that they can buy grass fed beef in the stores for less than what we charge. Well, things are not as they appear. The beef from the stores is not even close to comparable to the beef from Triple H Acres

Our beef is raised in the vision I have when I hear of grass fed beef. They are allowed to graze on the green grasses in the sun. Our pastures are like a salad bar for the beef cattle with many different variety's of grasses planted. This gives different tastes for the animals and also helps bring up important nutrients in the soil. They are moved to a fresh paddock daily which keeps the grasses at young and tender stages for the animals and also helps with the final taste and tenderness of the meat.

The grass fed beef sold at the stores and even restaurants are bought from a processing plant that gets their beef from fed lot farms. Your hamburger could have the meat from up to 200 different beef cattle because they are processed in large batches. The animals are not in sunny fields of fresh grass living like they should but instead are being fed organic manufactured alfalfa pellets in troughs. They are standing in overcrowded pens and barns that are filled with manure. They can have fifty animals in a barn or penned in a small area compared to our fifty head of cattle grazing on thirty acres of pasture and eating fresh salad greens daily.

The big companies are not providing us with quality food. Buying from a source that you do not know is a sure sign that you are not getting what you paid for. These feed lot farm companies are using the grass fed label and you are paying a premium price for this. So when buying Grass Fed Meat the key is knowing the name of the farmer and the location of the farm. Here at Triple H Acres we take pride in knowing that our animals are in the pastures eating grass in the sun while healing the soil in our pastures and helping our future generations. Please contact us if you would like some of this 100% grass and pasture fed meat. We have hamburger, steaks, soup bones and roasts available.

Find us at triplehacres.com, like us on facebook and follow us on instagram

Contact Robin at 3hacres@gmail.com

The Benefits of eating goose eggs!!!!!

goose egg photo.jpg

The Benefits of Goose eggs!!

Have you ever wondered if you can eat an egg from a goose????

We recently inherited a goose. The kids named it Gus because they thought it was a boy. After having Gus for a few months we started finding an egg every couple of days. Gus is a girl!!! The kids do not want to change her name so Gus it is.

Now I am wondering what do we do with these massive eggs. Can we eat them??? Well, we sure can. They are very much like a chicken egg just on a much larger scale. A goose egg is equal to 2 or 3 chicken eggs. I now use them like any other egg in the kitchen. They can be fried, hard boiled and you could even make deviled eggs with them.

The eggs of geese contain a much larger yolk and is a thicker and deep orange color. Because of their large size and free range eating they contain more vitamins and beneficial ingredients. These eggs are amazing for pasta because of the bright orange color of the yolk and they make a thick moist batter in baking.

You will be sure to enjoy the great taste and health benefits from these tasty goose eggs. Please let me know if you would like to try some. We have some for sale now. Contact me to find out more. Message me on my Facebook page Triple H Acres or email me at 3hacres@gmail.com

What is Kombucha?

Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture (called a scoby).It tastes like something between sparkling apple cider and champagne. The taste can be different depending on what kind of tea you use. This is how you pronounce the word https://www.youtube.com/watch?v=MMa5FAxrmDM


The Kombucha Culture

The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'scoby' which stands for ' symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.

As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And the immune boosting benifits of the probiotic microorganisms.

The sugar-tea solution is fermented by bacteria and yeast commonly known as a scoby(symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green teas. Contrary to common claims, a SCOBY is not a kombucha mushroom.

Kombucha and Health

While a lot of health claims for kombucha focus on the way it heals the gut (which, in itself, contributes to boosted immunity), there is also a fairly well-confirmed body of evidence that kombucha contains powerful antioxidants and can help to detoxify the body and protect against disease.

Related to this disease-fighting power is the way these antioxidants help to reduce inflammation, at the root of most diseases. This inflammation-reducing, detoxing quality is probably one reason kombucha might potentially decrease the risk for certain kinds of cancers.

The Organic Acids

Glucuronic acid
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.

Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.

Acetic Acid
A powerful preservative and it helps prevent harmful bacteria.

Usnic Acid
A natural antibiotic that can be effective against many viruses.

Oxalic Acid
encourages the intercellular production of energy and an effective preservative.

Malic acid
Helps the liver detox.

Gluconic Acid
It can break down to caprylic acid and can be a great benefit to sufferers of candidiasis and other yeast infections such as thrush. Caprylic is produced by the bacteria,

Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.

Types of Tea for Kombucha

Kombucha requires tea for its fermentatio. You will need real tea and not herbal. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. The type of tea you use is what flavor you will have from mild to bold.

Black Tea
Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew.

Oolong Tea

Oolong tea combines the taste and color of black and green tea.

Green Tea
Green tea has a delicate taste and light green color. The Japanese tea Sencha makes an especially fine kombucha.

White Tea
White Tea is the most delicate of tea. . Unlike black and green teas, white tea isn't rolled or steamed, but simply dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea is the least processed form of tea.

How to Make Kombucha


(to brew a 1-gallon batch of kombucha)

  • 8 tea bags (unflavored, non-herbal) or 2 tablespoons loose tea

  • 1 cup pure cane sugar or white table sugar

  • 1 SCOBY

  • 1-2 cups starter liquid

  • a 1-gallon glass jar

  • a tea towel (or breathable fabric) and rubber band


You’re ready. Your SCOBY is ready. The ingredients are ready. It’s time!wash your hands

and get this kombucha party started—here's how:

1.Start by boiling 4 cups of water. Add the tea and steep 5 to 10 minutes. Remove tea bags and stir in the sugar until completely dissolved.

2.Transfer tea liquid to your gallon container, fill almost to the top with water, and let cool until it reaches room temperature.

3.Carefully place the SCOBY on top and then pour in the starter liquid.

4.Cover container with a breathable cloth and secure with a rubber band.



Now that your kombucha's mixed, place it in a nice warm p;ace far away from direct sunlight. 75-85°F, the perfect breeding ground for the good bacteria. Too cold and the bacteria won’t thrive; too hot and your it will turn acidic. I set my gallon jar in the cupboard over the fridge, and it was just the right temp.

The SCOBY will grow and even multiply; the liquid will turn cloudy and maybe form bubbles around the top. Don’t be surprised if yeast strands start dangling like seaweed from your SCOBY.

It can take anywhere from 7 to 20 days to ferment the tea—a wide gap, I know, which is why tasting is so important. After about day 5 don’t be afraid to nudge the SCOBY aside and stick a straw in there,

When it hits the flavor you want—not too sweet, not too sour—it’s done. I usually ferment for 7 days.