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Tip of the Week Archives
Tip of the Week Archives
Wholesome dining can be easy and fun!
Every week we email a free tip, technique, or strategy about wholesome dining and robust living, the grass fed way.
The tips are short, to the point, and cover a wide range of subjects. To sign up for the tip of the week, use the sign-up form on the right.
You can read past tips here, but since many of our tips are very timely, corresponding with the seasons, holidays, and other special occasions, you will want to sign up to have them emailed to you at the appropriate time.
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|Wednesday, Apr 09, 2008 06:20
|Antibiotics in meat: It's two separate issues|
|Make sure your meat and milk products come from animals that have not been fed low level antibiotics|
Most health conscious consumers make it a point to buy animal products that are labeled "no antibiotics," whether they are natural or organic. However, what most people don't realize is that the use of antibiotics in livestock constitutes two separate issues.
Almost all livestock fed in confinement, including beef cattle, dairy cattle, chickens, turkeys, and pigs, are fed low level antibiotics on a daily basis in an attempt to keep disease causing bacteria, which tend to flourish in confinement situations, from proliferating.
This is cause for great concern, and many microbiologists suspect that such practices result in the creation of successive strains of bacteria, labeled "super-bugs", which develop greater and greater resistance to antibiotics. These resistant strains then make the drugs far less effective for treatment in both the livestock, and the people who consume their products.
The other use of antibiotics in livestock is for treatment of infection, which is not a cause for great concern. In that case, a specific dosage of antibiotics is administered until the infection is eradicated. When that occurs, the antibiotics are then discontinued, and after a certain period of time the drugs no longer reside in any of the tissues or milk.
When you are buying grass fed beef or other animal products, be sure that what you purchase has been raised without the use of low level antibiotics in their feed, which will ensure that it hasn't been raised in confinement.
|Wednesday, Apr 02, 2008 06:17
|You can get grass fed milk!|
|Category: Consumer |
Realizing how important it is to eat animal products from grass fed animals, I had searched for years for a commercial source of milk from grass fed cows to no avail! Thankfully, however, that has changed and now I can get grass fed milk from my local food coop.
Unless you're lucky enough to own your own milk cow, have a subscription to a grass fed milk cow, or have a local grass fed creamery, it's been very difficult to get good milk. For years I settled for milk that was just organically certified to be sure I wasn't getting hormones or antibiotics. I always found that Organic Valley was the best tasting, much better than Horizon, but it was still grain fed.
Farmer's Creamery, from an Amish cooperative in the Midwest now offers grass fed dairy products, including fresh milk! The whole milk is delicious, and it's not homogenized so the delectable cream rises to the top, just like real milk should.
If you've been with grass fed and healthy for any length of time you know how important good fat is to your health so you're not a what I call a "lipi-phobe" (fearful of fat) and don't buy into the low-fat hype. You know better than to drink low-fat or skim milk -even though they do offer it. (There won't be any cream rising to the top of skim milk)!
Farmer's Creamery is distributed by United Natural Foods (formerly Rainbow) so you should be able to get it at your local health food store or coop. If they don't carry it, ask them to order it for you. You'll be so glad you did.
|Wednesday, Mar 26, 2008 06:12
|What's the big deal about Angus?|
|Don't be fooled by the Certified Angus hype - it's just marketing!|
You've seen it advertised in countless grocery stores and restaurants: "Serving certified Angus Beef," as if it were some sort of high quality premium that was differentiated from other beef. The Angus marketers would have you believe that, but it just isn't so.
There is no real carcass difference between Angus and any other breed. You can get very flavorful, tender, and marbled Angus, as well as very flavorless, tough, and poorly marbled Angus beef. It really depends on a number of factors including the genetics of the individual animal, what they've been fed, and how they've been handled and processed.
All other breeds can and do have individual animals that have superior flavor, tenderness, and marbling as well, AND GRAIN FEEDING CAN MAKE ALMOST ANY MEAT TENDER including Angus or any other breed!
It gets even more ridiculous when they advertise Angus hamburger. All ground beef is tender, because the metal teeth have already done the grinding.
When you're choosing beef, no matter what the breed, grass fed beef has more flavor than grain fed, as well as far superior nutritional quality. If you buy grass fed beef that has been ultrasound tested you can be assured of great tenderness and marbling as well. (See tip 2007 - 11- 14 to read about ultrasound testing).
|Wednesday, Mar 19, 2008 06:08
|Sliced Roast or Shredded? Know your roasts|
|Category: Consumer |
When you are cooking a beef roast you need to know which cut to choose, depending on how you want to serve it: Sliced or shredded.
The meat that comes from the front end of the carcass such as Chuck Roast, Brisket , and Arm roast shred easily and don't necessarily slice up well in to thin uniform slices. These front end cuts are best slow-cooked, or braised. When they are cooked this way they are tender, and the meat falls apart readily and comes off of the bone with no effort.
If you want to serve roast beef in slices, you'll want to cook it quicker and at a higher temperature and have several different options.
The best and premium cuts of roast are from the mid section of the carcass. Standing Rib Roast, is of course from the rib area, and is a high-end roast that is commonly used for special occasions. If it comes from a carcass that is graded USDA Prime it is known as Prime Rib.
Sirloin Tip Roasts (also known as Tri-tip Roasts) come from the area between the ribs and the hip, and lend themselves very well to slicing.
Other back end roasts that work very well for slicing come from hip and thigh, and consist of Rump Roast, Pikes Peak Roast, or Round Roast.
There are several different cut of roast that can come from the Round section: Eye of round can be quite tender, and can cook up much like whole tenderloin, and in fact is sometimes called the "poor man's tenderloin". (See our tip from 10/31/2007)
Other roasts from the round section include: Heel of Round, which is the back of the thigh, or Bottom Round Roast which is to beef what the equivalent cut of what ham is to pork.
Roast are a delicious and economical way to feed many people, and when you serve grass fed beef roasts you can feel good about all of the health benefits you are reaping.