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I came across this great article recently – it’s not mainstream, but being “PC” doesn’t usually do it for me, and this sure makes sense in my world.
Don’t forget, for healthy sources of healthy meat or beef tallow, visit my resouces page.
Read: Why Butter is Better and Tallow is Terrific
- Have you seen this post that explains why butter is good for us?!
- Or this one: How did you get over your fat phobia?
- This post is part of FIGHT BACK FRIDAYS! And if you like that, you’ll love Real Food Wednesdays, too!
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Teena 04.03.09 at 9:09 am
This isn’t really realted but,
I try to stay away from anything that has and ingrediants list that is hard to read. Recently I was looking for a vegetarian alternative to burgers and sausage and read (or tried to read) the labels for some to the options in the freezer section. Do you have an opinion on these products?
And Thank you for what you do! It is wonderful to be able to go to this site for information, recipes and most importantly inspiration.
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cheeseslave 04.03.09 at 10:26 am
Hi, Kelly – I love to order from USWM — especially love their hot dogs, Braunschweiger and liverwurst.
Teena – I looked up veggie burger online and found Boca Burgers:
Ingredients: WATER, SOY PROTEIN CONCENTRATE, REDUCED FAT CHEDDAR CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR], VITAMIN A PALMITATE), WHEAT GLUTEN, CONTAINS LESS THAN 2% OF METHYLCELLULOSE, SALT, YEAST EXTRACT, CHEESE POWDER (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], CREAM, SALT, LACTIC ACID), DRIED ONIONS, NATURAL FLAVOR (NON-MEAT), CARAMEL COLOR, SESAME OIL, BROWNED IN CORN OIL.
Anything made from soy should be avoided. Soy is very high in phytic acid which blocks absorption of minerals, and it contains phytoestrogens that mess up your hormones.
If you google “vegetarian burger” you will find recipes online for burgers made from beans — lentil or black beans. The best veggie burger I ever had was a lentil burger!
cheeseslave’s last blog post..Last Chance to Win: Save Electricity With a Belkin Conserve
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Janet W 04.03.09 at 11:33 am
I absolutely LOVE USWM. I’ve been a customer for maybe 9 months now, it’s the only place I buy my meat, cheese, and butter. I was getting the 87% lean ground beef for a while (because how, I asked myself, can 75% beef be called “lean”) but changed to the 75%. The taste is incredible and you get lots of wonderful fat to go with whatever you make (I quit pouring it off and just eat it now). Customer service there is top notch, the newsletter is great to read. And the beef is 100% grass fed. While the chicken still is fed some organic soy, USWM said they were trying to change to coconut.
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Michelle 04.03.09 at 1:06 pm
I”ve tried eating grass fed beef a couple of times, now, and it’s been just plain nasty! What am I doing wrong? It is so strong smelling, and the taste is even worse. I know it is because I have only ever had grain fed beef, and I don’t know how to cook it, but it’s so expensive I hate making ucky, expensive food. HELP!
Michelle’s last blog post..Gardening=Rocket Science? I think not!
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FoodRenegade 04.03.09 at 1:10 pm
Thanks for sharing the link. What an informative article!
Thanks, too, for joining in today’s Fight Back Fridays carnival.
Cheers,
KristenM
(AKA FoodRenegade)
FoodRenegade’s last blog post..Rocket Fuel Found In Baby Formula
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Kristin 04.03.09 at 2:51 pm
And lard….I know NT says no pork. I disagree.
Michelle – I would consider a few things with your grass fed beef:
1- Talk to your grower/farmer. Grass-fed beef should not taste nasty. Let them know and be specific. Flavor varies by season, variety of grass, breed, minerals, stress during butchering, etc.
2- Does it really taste “nasty” or does it have a beef flavor. When an animal is fed grain, like the beef in the grocery store, it looses flavor. I have done direct comparisons myself with lamb. 100% grassfed lamb had a “stronger” taste where lamb fed grain does not. It is the same with beef. And most in the U.S. (if that’s where you are!) are not used to flavorful meats. It might just be a matter of getting used to it.
3- I highly recommend the cookbook titled “The Grassfed Gourmet” by Shannon Hayes. I have MANY cookbooks and got this one from a friend in trade (for an extra NT book I had). I had resisted buying it because I had so many. It is my absolute FAVORITE cookbook, dog eared and stained. I’ve yet to try a recipe we didn’t LOVE.
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Kelly 04.03.09 at 10:04 pm
Teena, ditto everything Cheeseslave said.
(Happy Easter by the way, didn’t get a card out to you this year!)
Ditto for everything Janet said, too, as long as we’re at it!
Michelle, I had that same experience at one grass-fed beef farm, so I tried another and LOVE it. Sometimes where they graze (or some other factor) really makes a difference in taste, as Kristin said above. Also, see this post from Kristen: http://kellythekitchenkop.com/2009/02/5-ways-to-achieve-grass-fed-beef-cooking-nirvana-guest-post-from-the-food-renegade.html
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Ann 04.10.09 at 2:17 pm
I had some very gamey tasting grass fed beef once, and didn’t like it at all. However, I have since had a lot of grass fed beef that was very tasty. I finally found out the first that I had was from a steer that was older than usual and slaughtered late in the fall after he’d been on hay for several weeks, and that, I am told, is why the beef tasted nasty to me.
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Heather 04.22.09 at 4:13 am
Thank you, Ann, you just gave me the reason my first experience with grass-fed beef was also not too happy (& to the tune of a whole 1/4 of a cow!)–there was a drought that summer, and the cows had been eating hay and too-dry grass. The 1/4 of a grass-fed cow that is currently in my freezer, however, is absolutely delectable.
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