Why this Figure Pro loves Grass Fed Beef

Meet the Swolivan’s,

Alexis and Jimi Sullivan are a bodybuilding power couple that I am honored to call them my friends. They are two people that inspire me daily. The passion they have for the sport of bodybuilding is inspiring and the best part of it is they enjoy every second of it. To them, it really is a lifestyle. Bodybuilding is a full time job that requires extreme focus and dedication to get through the long workouts, cardio sessions, and discipline diet. Not only does their determination to improve their physiques with every single workout inspire me but the fact that they make time to drive up to Upstate NY once a month to get grass fed beef shows they are not your typical bodybuilders! From what I see and hear, most people don’t care or think the quality of the food source makes a difference (especially bodybuilders who just want a lot of protein- for a cheap price). So, I wanted to find out more about their reasoning for making this a priority in their lifestyle. They both eagerly agreed to answer some questions about their grass fed beef and even gave me one of their favorite marinades + easy crockpot recipe!

Check out the full interview below:

alexis swolivan

How long have you been making it a priority to buy “grass fed beef”?

My husband and I have been consistently and exclusively buying pasture raised (grass-fed/grass-finished) beef and pork for the past 3 years. Before then, we would try the best we could to find it. 

Why do you buy grass fed beef? 

  1. Health benefits (Less fat, higher protein content, more Omega 3-fatty acids, CLA, antioxidants)

  2. Its a cleaner tasting beef: You eat what the animals eat, so a cow that is raised from birth roaming all day on a wild pasture eating the grass and bugs and organic matter produces a much cleaner and healthier tasting beef vs. a cow that spends all day everyday in a crowded pen eating proceed feed. Plus, a happy cow is a less-stressed cow and a less stressed cow produces less cortisol, and this also yields a better, healthier tasting meat.

  3. I like supporting local small farmers. I get to know each of the farmers personally and build on those relationships, is something that I cherish. Learning about each of them on a personal level and understanding what goes into their particular farming methods, is very fascinating. You hear about their family history and how they were born into farming or made the decision to become a farmer, and what it takes to keep the farm running day after day, 24/7/365 only deepens my appreciation for the hard work and love that goes into the food. These farmers love their animals and pride themselves on living a life to not only better the animals and their farm, but the local agriculture and environment as well. 

lowland farms beef

What is your favorite cut of beef? 
This is a tough one... I really like Flank steak, Brisket, Chuck Eye or Ribeye Roasts, Sirloin, and who doesn't love filet mignon!?  But honestly, I will eat it all! I'm pretty basic when it comes to cooking beef b/c I really just enjoy the flavor of the meat, but this is one of my favorite fool-proof marinades that is super easy and super tasty! It can be used with pretty much any cut of beef, pork or chicken:

  • 1/3 cup lite soy sauce

  • 1/3 cup lemon juice

  • 2 tbs olive oil

  • 2 tbs minced garlic

  • 1 tbs Italian seasoning (or any seasoning of choice)

Directions: Get a large ziplock bag and mix all ingredients, add your meat and marinate for at least an hour to overnight. When ready to cook, make sure you take out the meat and let sit until room temperature, this will ensure even cooking. Thats it!

Slow Cooker Pot Roast:

  1. Sear pot roast in a large cast iron skillet, just enough to brown on each side.

  2. Add thyme, carrots, celery, onions, and any other herbs you’d like to the bottom of your crockpot. Then add your roast on top.

  3. Season with salt, pepper, garlic.

  4. Pour a mix beef broth and water until the meat is full covered.

  5. Cook meat on high for 3-4 hours, then continue on low for another 6-8 hours until done.

    The slow long cooking over a low heat will let the collagen break down and melt, creating a fork tender piece of meat!




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