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Sick of Grass-fed Meat!! Not really though

Commented on October 19, 2013
Created October 18, 2013 at 8:35 PM

For the past couple weeks I've been eating all grass-fed local beef, but of course i can only afford those cheap cuts that have to be put in the slow cooker. At first, this was awesome, i loved those hearty beef stews. But now, I CAN'T STAND the thought of another slow cooker stew. I want good old-fashioned grilled meat, so does anyone know how to keep the meal price low and stay away from the staple slow-cooker recipes?

4610c234dfda2767451a57501aff983c

(0)

on October 19, 2013
at 11:42 PM

Thanks! I might have drooled a little bit over "sizzling liver strips"

A7c1857ce53fb11a9351d05718c7070d

(283)

on October 18, 2013
at 09:48 PM

No Problem, I agree about the properly raised comment. Even if the animal is not fully grass fed, I have to buy from a farm that treats the animal properly otherwise (ie. free range etc.). The meat department at regular grocery stores has started to make me queezy :-)

4610c234dfda2767451a57501aff983c

(0)

on October 18, 2013
at 09:30 PM

Thanks for the answer! I started to get away from conventional meat for health, but recently I've found myself caring a little bit more about how the animal lived its life. There's just something about a healthy and happy animal.

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4 Answers

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(238)

on October 18, 2013
at 09:38 PM

Purchase in larger quantities direct from farm if you can. Cowpooling is often done when you can't use 1/4 of beef. I don't agree at all with the other post about conventional beef. Most of that beef comes from cows that are fed antibiotics because they are sick from eating grains and all the other crap they feed them towards the end of life to fatten them up for slaughter. Those companies that are selling antibiotic and hormone free are priced very similar to GF here in Portland. Luckily I have many local sources for GF beef, one organic farm 12 minutes away.

btw - lower priced cuts can be easily made into jerky which will give you a different texture and taste compared to stews, etc.

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56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on October 19, 2013
at 11:18 PM

What samc says. And let me add that if you buy from the farmer, the carcass often will be dry aged, and the steaks in particular far tastier. No one stops you from sizzling liver strips, or thin slices of heart marinated in wine and spices. That will not be hard on your wallet. I also prefer stew without tomatoes, just meat spices vegetables and wine, or vinegar if the meat is a bit gamy, so you may give it a try.

I am one of those who are OK eating grass fed burger most nights. I vary vegetables a lot (we always have 4-6 types on hand, even in winter), and when I really want a change of pace, a rabbit or a whole chicken or some offal or pieces of meat with marrow (like beef shanks cut across), all these are not very expensive either. Pastured pork is cheaper than beef, too. So your farmer can do a lot for you. A word of advice when splitting an animal: pre-agreed clear deals are necessary, there are a lot of picky, entitled people out there.

4610c234dfda2767451a57501aff983c

(0)

on October 19, 2013
at 11:42 PM

Thanks! I might have drooled a little bit over "sizzling liver strips"

0
3491e51730101b18724dc57c86601173

(8395)

on October 19, 2013
at 08:46 PM

Ground beef can be used many ways and its an economical way to buy grassfed beef.

0
A7c1857ce53fb11a9351d05718c7070d

(283)

on October 18, 2013
at 09:15 PM

Have a read of this post by Chris Kresser:

http://chriskresser.com/red-meat-it-does-a-body-good

Here is a passage from the article

The fat of ruminants comprises approximately equal parts of saturated and monounsaturated fat, with only a small amount of polyunsaturated fat. (11) The unique ruminant digestive system ensures that these proportions stay relatively constant, regardless of what the animal eats. This makes red meat a better choice than pork or poultry for those that cannot afford pasture-raised meat, because you will still be getting mostly saturated and monounsaturated fats.

Basically, regardless of what the cow eats, only a small portion of the fat content will be polyunsaturated. So, beef is pretty safe to buy in the conventionally (grain fed) state. I would however go for antibiotic and hormone free. That being said, if you can't get past the idea of the omega 6 content, regardless of how small it may be, just go for the leaner cuts of conventional beef to grill up, and use the fattier/cheaper grass fed cuts for the slow cooker.

Hope it helps!

Andy

http://www.thebarefootgolfer.com/

4610c234dfda2767451a57501aff983c

(0)

on October 18, 2013
at 09:30 PM

Thanks for the answer! I started to get away from conventional meat for health, but recently I've found myself caring a little bit more about how the animal lived its life. There's just something about a healthy and happy animal.

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