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MEAT LOVERS

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A blog about health and wellness, inside and out.

 

MEAT LOVERS

Alisha Meyer

Meat lovers. We all have our own description of what it means to be a meat eater, but I want to use this message to share how to be a SMART meat eater.

"Standing in front of the butcher’s counter at the supermarket, you may start to question whether or not it’s important to choose the pastured meats. It’s hard to go for the grass-­‐fed
beef when it’s nearly twice as expensive as the factory farm cuts. But remember, you have to
view your grocery budget as a whole, not just its parts. While you may be spending a bit more
on the pastured meat, you’re saving money in other areas." Abel James
Organic, pastured meat is the smartest and most healthy choice I believe, and here is why. In a 2009 joint study effort between the USDA and South Carolina’s Clemson University researchers, grass-­‐fed beef as compared to feedlot beef is:
• Lower in total fat and calories.
• Higher in Omega-­‐3 fatty acids, an essential part of healthy brain and heart function and
an important component of most body systems. In bovine fed strictly a feedlot diet, the
Omega-­‐3 fatty acid almost completely disappears.
• Higher in vitamin E; B-­‐vitamins thiamine and riboflavin; beta-­‐carotene; minerals
potassium, magnesium, and calcium; and cancer-­‐fighting CLA (conjugated linoleic acid).
PLUS, humanely raised grass-­‐fed beef is free from the hormones, steroids, antibiotics, and the
drug-­‐resistant staph bacteria plaguing a great deal of the factory-­‐farmed beef. Switching to local, pastured meat is so much better for your body, the animal, and the planet.


Finding Locally Raised Meat-
The number one cheapest way to buy quality, pastured meat is to buy a cow, or half a cow, or
a quarter of a pig. The cost of a deep freezer will be paid off by the savings. Usually, you can specify how you want your portion of the cow, pig, or sheep butchered, and don’t forget to ask for the marrow bones! It is by far the one of the most nutrient dense portions of the animal. You can roast them for a delicious and nutritious roasted bone marrow snack, or use them to make gallons of broth, saving you about $4.00 a quart!

Here’s how to find a local farm to buy your beef, lamb, and pork.
• Visit your local farmer’s market. On Local Harvest’s web site, you can search for farm
markets, CSA’s, small farms, and other sources of local food by city and state. It's so important for us to find and trust a farmer for majority of our cooking essentials.
• Try your health food store. Many of them are now carrying some local grass-­‐fed meats.
When you’re looking for the best possible food, you can also just talk to people. If you
currently buy produce from a farm, it’s likely those farmers will know where to get meat, as
well. If you don't have a farmer's market, or a store like Whole Foods, or Trader Joe's- There are a few good places to order your meat online. It generally comes packed in dry ice and can go straight into your refrigerator or freezer.
• US Wellness Meats is a thriving family-­‐owned business still ran by its founding families.
Their grass-­‐fed beef is recognized for its exceptional taste, quality and health benefits by
chefs, health experts, and professional athletes. In addition, U.S. Wellness Meats has joined with like-­‐minded small family farms across the country to expand its offerings to include grass-­‐fed lamb, bison, and goat, as well as grass-­‐fed butter and cheese, free-­‐range poultry, honey, organic nuts, and many more wellness products.

Buying Meat at the Supermarket-
I understand the number one issue we all face is time. Maybe you’re juggling work, kids, and keeping up your house. Sometimes we need to suck it up and pick up meat with limited options. Here’s how to make your grocery budget go further on supermarket beef. When it comes to pastured beef and pork, you don’t want fatty meats when you buy factory-­‐farmed beef and pork because toxins are stored in the fat! When you’re buying organic, pastured animals, the saturated fats in that rump roast are actually good for you—and tasty! So walk past the tenderloins and strip steaks and go for roasts, chuck, flank, and shank are going to give you a lot of meat for a smarter purchase. Skip the pork chops and get a plump pork roast. Also, get bone-­‐in if you can! Organic broth is expensive (up to $5.00 a quart)—and you can get a lot of soup and gravy from that nice, meaty bone.


INCLUDE ORGAN MEATS
Hearts, liver, kidney, brain, spleen, yes I said it- the insides are fantastic, health healthy treats for you! Including beef liver in your meal once a week is incredibly beneficial not only on your budget, but also for your body—brimming with vitamins A and B-­‐12 and full of iron. Beef heart is super high in protein, contains all the essential amino acids, phosphorus, selenium, and co enzyme Q10, ALSO organ meats is an important nutrient that acts as a catalyst for vitamin absorption. Try grinding and adding the hearts, spleen, and liver to ground beef, pork, and/or bison in a homemade meat loaf; finely chop the organs and mix into bison or beef burgers with plenty of garlic and spices; add them to your bone broth and let those nutrients simmer into your soup. Most indigenous tribes value the organs of the animal they’ve hunted. Human beings have been consuming these nutritious parts of the animal for thousands of years. I know this may be hard to hear, but try it before you knock it right?