DesiccatedLiver728x90

Why Butter is Better and Tallow is Terrific

April 3, 2009 · 13 comments

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.

If you can’t find it locally, find sources of healthy meat or beef tallow online.

Read the article: Why Butter is Better and Tallow is Terrific

Related Posts Plugin for WordPress, Blogger...

  • Share this article


  • Stay Connected!

  • Get new articles and recipes, plus help getting and keeping your family on real food! Also coupons/discounts, and STAY signed up to be automatically entered in gift card giveaways!

  • { 12 comments… read them below or add one }

    1 Teena April 3, 2009 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.

    Reply

    2 cheeseslave April 3, 2009 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

    Reply

    3 Janet W April 3, 2009 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.

    Reply

    4 Michelle April 3, 2009 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

    Reply

    5 FoodRenegade April 3, 2009 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

    Reply

    6 Kristin April 3, 2009 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.

    Reply

    7 Kelly April 3, 2009 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

    Reply

    8 Ann April 10, 2009 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.

    Reply

    9 Heather April 22, 2009 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.

    Reply

    10 Hamish June 13, 2012 at 7:39 pm

    This article seemed to focus more on butter than tallow.
    I love tallow, and make it myself.
    I’m also part of a food co-op where we share our excess, but have had trouble giving the tallow away.
    I was looking for an article focusing on tallow, that makes a comparison of what’s best.
    Ideally I’d like a food/fat matrix, what fat suits what food best.
    with olive oil, butter, tallow, and processed hydrogenated veggie oil listed
    as well as the health benefits of each.
    Does anybody know of such an article/compilation of data?
    This is the best article I’ve found so far, so I’m going to start an anti-propaganda campaign using it, but I would like more data with references.
    Every search I’ve done has flooded me with paleo threads, and these ppl come off as blind fanatics and therefore can’t be trusted.

    Reply

    11 KitchenKop June 13, 2012 at 9:06 pm

    Here’s another one with good info: http://www.westonaprice.org/know-your-fats/the-oiling-of-america

    Also you could search at the WAP site with the word, “tallow”, and I’m sure you’d find more. :)

    Kelly

    Reply

    12 Hamish June 13, 2012 at 9:21 pm

    Thank you so much, that article is just chock full of references!
    Good references are missing from too many articles these days, and it allows propaganda the freedom to infect at will.
    I shall use this also, though I may have to write an article focusing on tallow itself, citing references of course, but I have no idea when I’ll find the time!

    Reply

    disclaimer-disclosure


    Leave a Comment

    { 1 trackback }

    Previous post:

    Next post:

    Protect your files with Carbonite Online Backup Thesis Theme for WordPress:  Options Galore and a Helpful Support Community