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?
asked bytotal_fing_hippie (600)
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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.