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bone broth and meat quality?

Answered on August 19, 2014
Created March 01, 2011 at 5:51 PM

I like to make stock and usually have some everyday in one form or another. My question is how important do people think the quality of meat used to make it is? I eat around 90+% pasture raised meat, but most of the time I buy some conventional meat scraps like chicken necks, backs, and feet or pigs feet to add to the stock for extra gelatin (I like my stock to be jello when cold) and minerals along with my saved bones from the pastured animals. I also skim off the fat and throw it away and feed all the meat and veggies to my dog and just use the broth, so my question is what negative qualities from the soy fed chicken or grain fed cows and pigs are making it into my broth?

04293f705870e1837b8670d3c1cd5f67

(2261)

on March 02, 2011
at 04:29 PM

oh I see what you mean now. I have bone's from the 1/4 beef (taking up lots of space in the freezer!) so I never run out of bones to use for my stock.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on March 01, 2011
at 11:08 PM

So you are choosing what you "like" over what you know is best. I actually think that's a valid choice. Sure 100% pastured would be better but that's not possible to get you what you want so just keep doing what you're doing. Maybe the day will come when you can do 100% pastured? Until then just enjoy your lovely bone broth. (I LOVE it too!)

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 09:44 PM

thanks I know it's probably fine and honestly it would have to be really bad for me to stop it I have been making stock this way for a longtime it was more just out of curiosity to see what people may know about it I have wondered for years but never really looked into it I came across this board a few weeks ago and thought I would ask because there seams to be some very informed people on it thats all thanks again

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 09:15 PM

spelling? punctuation? who needs that stuff? Ok fine thanks cynarin

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 08:26 PM

I use so much broth that I can't eat enough meat to keep up with my need for scraps to put in the stock and keep it gelatinous I have tried it and doesn't gel like I like it to I know gelatin is still in thinner stocks but I like it to be really thick because I can freeze less and water it down if I want also I like to make savory jellos with it and I can mix up head cheese for a week of lunch easily

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on March 01, 2011
at 08:09 PM

Don't worry, hippie, I fixed it for ya! :)

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 08:09 PM

haha just realized my archery message board leaked on my paleo question stock not stalk

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2 Answers

4
1acc4ee9381d9a8d998b59915b3f997e

(2099)

on March 01, 2011
at 07:36 PM

I can't answer the question about what impact soy-fed meat/bones has on your broth, but, that said, what you're doing sounds good to me. 100% pastured would be better, but we don't live in a perfect world.

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 09:44 PM

thanks I know it's probably fine and honestly it would have to be really bad for me to stop it I have been making stock this way for a longtime it was more just out of curiosity to see what people may know about it I have wondered for years but never really looked into it I came across this board a few weeks ago and thought I would ask because there seams to be some very informed people on it thats all thanks again

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on March 01, 2011
at 11:08 PM

So you are choosing what you "like" over what you know is best. I actually think that's a valid choice. Sure 100% pastured would be better but that's not possible to get you what you want so just keep doing what you're doing. Maybe the day will come when you can do 100% pastured? Until then just enjoy your lovely bone broth. (I LOVE it too!)

2
04293f705870e1837b8670d3c1cd5f67

on March 01, 2011
at 07:40 PM

I personally don't think you need to add conventional meat products to your already nutritious pastured bone broth/stock. Every time I make stock, it is very thick and gelatinous.

04293f705870e1837b8670d3c1cd5f67

(2261)

on March 02, 2011
at 04:29 PM

oh I see what you mean now. I have bone's from the 1/4 beef (taking up lots of space in the freezer!) so I never run out of bones to use for my stock.

4aa3281b2b5c6ec066c82675ee3df5f7

on March 01, 2011
at 08:26 PM

I use so much broth that I can't eat enough meat to keep up with my need for scraps to put in the stock and keep it gelatinous I have tried it and doesn't gel like I like it to I know gelatin is still in thinner stocks but I like it to be really thick because I can freeze less and water it down if I want also I like to make savory jellos with it and I can mix up head cheese for a week of lunch easily

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