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Pasture Raised Chicken

Answered on July 22, 2014
Created July 15, 2014 at 8:17 PM

Luckily, at my local grocery I have access to pastured eggs, grassfed beef, and wild caught fish. Only thing I really can't get is pastured chicken. From my understanding the issue with grain or soy feed chickens is their omega ratio. Considering I'm getting lean cut is it really that big of deal to get convential chicken granted it cooked in grassfed butter or coconut oil? Thanks in advance for all the great repsonses I'm sure I'll get!

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on July 22, 2014
at 03:52 PM

Thank you all for taking the time to respond! I guess what I'm trying to get at is there a real difference between a lean cut of conventional chicken breast vs a lean cut of pasture raised chicken breast. Like, I understand that conventional feed messes the fat ratios but is the lean muscle meat any different? Thanks!

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3491e51730101b18724dc57c86601173

(8395)

on July 15, 2014
at 11:59 PM

We can buy pastured chicken from our egg supplier, BUT it's too expensive at $6 a pound when this farmer's average chickens are 4-5 pounds. We buy grass fed and finished beef, but 1 pound at $6 feeds all four of us one meal without putting out a huge chunk of our budget.

In reality, pastured chicken isn't that expensive, in that I can squeeze three meals for 4 out of one bird (roasted dark meat one night, incorporate the white meat into a dish another, and use the carcass for broth). But I just can't get past paying $24 to $30 for a chicken all at once.

So we buy organic "free range" and call it good. It's more expensive than conventional, and the feed may have contained soy and corn, but at least not GMO soy and corn and at least not any antibiotics.

I do buy pastured chicken livers from the farmer. At 6 dollars a pound also, but a pound of liver goes a LONG way, compared to a pound of bone in chicken.

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56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on July 15, 2014
at 09:38 PM

Poultry has the great advantage that you can eat the whole animal. Chondroitin, glucosamin, and glycine intakes from whole chicken are far superior to any beef cuts. Of course you have to eat skin and cartilage, but really, skin, tendon and cartilage edibility are big in determining the overall nutritional value of an animal.

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86c97b2779feab3c330f5e1c5fea7e25

(2312)

on July 15, 2014
at 08:58 PM

I mean, how often do you eat chicken? If it's maybe one day per week or less you should be fine (maybe take some fish oil with it though). I would say, for the most part, stick with beef/lamb/goat, eggs and fish. Poultry shouldn't be a big part of your diet...especially if you have access to better meats.

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