WHY I NO LONGER EAT GRASS-FED BEEF ONLY | Benefits Vs. Negatives | Carnivore Diet
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Steak & Butter Gal aka Bella is a classically trained pianist and violinist. She is a graduate of The Juilliard School as a Masters of Music Degree Candidate.
Bella is passionate about sharing her vegan to carnivore story of healing autoimmune conditions (eczema & psoriasis), skin, mental health, mood, and energy with animal foods alone.
#carnivorediet #keto #grassfed
Why I don’t eat grass-fed meat: can’t afford it.
Yeah that's because supermarket meat is too (criminally) cheap... ua-cam.com/video/G7X8dVi1DQ4/v-deo.html
Move to New Zealand all meat is grass fed Beef and Sheep, The only grain fed meat is for export to the USA no body else will eat it.
Grass-fed, grass finished ground beef is cheaper. I often find it for $7 / pound and sometimes $8 / pound. This is still cheaper than the whole steaks which can end up being near $20 or over $20 per pound.
@@stopit9280 I don't go for the top grade cuts very often, Our ground beef is a good price but I prefer Pork with is a little more, We call it mince meat not ground
I do save money on Keto I don't buy much in the way of veg and I don't eat as much as I use to, Doing 16/8 fasting and a 24 hour fast once a week.
Virus Mania: How the Medical Industry Continually Invents Epidemics, Making Billion-Dollar Profits At Our Expense by Torsten Engelbrecht, Claus Köhnlein: www.amazon.com/Virus-Mania-COVID-19-Hepatitis-Billion-Dollar/dp/375194253X/ref=sr_1_1?dchild=1&qid=1600169229&refinements=p_27%3AClaus+K%C3%B6hnlein&s=books&sr=1-1&text=Claus+K%C3%B6hnlein
BÉCHAMP or PASTEUR? A Lost Chapter in the History of biology:
www.mnwelldir.org/docs/history/biographies/Bechamp-or-Pasteur.pdf
OR here: documentcloud.adobe.com/link/review?uri=urn:aaid:scds:US:7fe336c3-dd74-4504-a6f6-cede042f456e#pageNum=10
The Germ Theory Hoax Exposed Playlist: ua-cam.com/play/PLS1mxiq-uE4LYUM7uHKC8KrhGdr2HM4wM.html
CONvid1984onSteroids ‘’virus’’ explained: theinfectiousmyth.com/book/CoronavirusPanic.pdf
‘’Never forget that two thirds of people would shock you to death just because someone in ‘’charge’’ told them it was for a ‘’good reason’’. The disappearence of a sense of responsibility is the most far reaching consequence of submission to authority.’’ - Stanley Milgram, the Millgram Experiment
“And how we burned in the camps later, thinking: What would things have been like if every Security operative, when he went out at night to make an arrest, had been uncertain whether he would return alive and had to say good-bye to his family?
Or if, during periods of mass arrests, as for example in Leningrad, when they arrested a quarter of the entire city, people had not simply sat there in their lairs, paling with terror at every bang of the downstairs door and at every step on the staircase, but had understood they had nothing left to lose and had boldly set up in the downstairs hall an ambush of half a dozen people with axes, hammers, pokers, or whatever else awas at hand?...
The Organs would very quickly have suffered a shortage of officers and transport and, notwithstanding all of Stalin's thirst, the cursed machine would have ground to a halt! If...if…We didn't love freedom enough. And even more - we had no awareness of the real situation.... We purely and simply deserved everything that happened afterward.” ― Aleksandr I. Solzhenitsyn , The Gulag Archipelago 1918-1956
Any student of history will know that Hitler and his Nazi party used grievance and fear to gain control of Germany. And we know how that worked out.
The Kiss My Ass Plan Explained: ua-cam.com/video/LSGZ4Hkdyg4/v-deo.html
Josef Mengele was also a 'doctor' surrounded by ''famous', ''accredited'' ''scientists''/ ''academicians'' who ''scientifically' came to the conclusion and proved that the millions of people they murdered(jews, gypsies, coincidence/conspiracy theorists, political opposition), were ''NOT essential''. 😘
Hitler started his cool and trendy regime with: ‘’science’’, ‘’scientists’’, ‘’doctors’’, ‘’experts’’. In 1933 Hitler appointed Hermann Goring Minister of the Interior. His first orders were to defund and eliminate police departments so that they would not interfere with his Brown Shirts whose mission it was to riot, burn, beat up and kill citizens in an effort to sway the elections.
The Killing Nurses of The Third Reich(‘’just doing our jobs’’): ua-cam.com/video/Rz8ge4aw8Ws/v-deo.html
Ritual masks/Slave muzzles are for the LIErus/moronavirus. You can start boosting immunity by not breathing in your own co2 and other metabolic waste.
The Luciferian "prophecies" concerning the appearing of their god in the very last days as written by Grand Master of the Scottish rite, ALBERT PIKE which state the following:
‘We shall unleash the Nihilists and the atheists, and we shall provoke a formidable social cataclysm which in all its horror will show clearly to the nations the effect of absolute atheism, origin of savagery and of the most bloody turmoil.
Then everywhere, the citizens, obliged to defend themselves against the world minority of revolutionaries, will exterminate those destroyers of civilization, and the multitude, disillusioned with Christianity, whose deistic spirits will from that moment be without compass or direction, anxious for an ideal, but without knowing where to render its adoration, will receive the true light through the universal manifestation of the pure doctrine of Lucifer, brought finally out in the public view.
This manifestation will result from the general reactionary movement which will follow the destruction of Christianity and atheism, both conquered and exterminated at the same time.’
"If people let the con artists, I mean ‘scientists’, ‘experts’, professional liars, satan worshiping pedo-cannibals decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny." - Thomas Jefferson
“Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience." ― C.S. Lewis
When the boot of tyranny is on your neck, it matters not whether it's a left or right boot.
My Dad bought cattle that were raised on grass. I fed them hay and silage, plus a little bit of corn. Silage is made from corn plants. It includes the stalk, the leaves, and the ear, (which has kernels on a cob). The whole plant is cut off and run through a system of knives to create a diced appearance. It is stored and goes through a fermentation process. The hay and the silage were the majority of their ration/diet, because there is no grass in the winter. The pure corn component of their ration was really quite small. I would guess it was about 25%. I'm not sure because it's been about 60 years since I fed cattle for my Dad. The point is that "grain finished" is a bit of a misnomer. I hope this helps.
I've heard silage are molded.
I actually prefer the taste of grain-finished meats, but I agree the fat tastes better when it's grass-finished. Almost tastes..grassier! 😊 Loved the video, SBG!!
Great info & great piano music. Thank you !!!
HI LADY
I AM A BUTCHER SINCE 40 YEAR S AN I DO AGREE WITH
YOU ALL YOU SAID.
GREETINGS FROM AUSTRIA
Even the part where she thought finishing food was fed for “years”? 😉😏😂
She is so awesome! Just found this site today and love it. Thanks for the great content.
Thank you for sharing your thoughts!
Another factor is ethicality. Pasture raised, grass-fed cattle live better lives. Grass is healthier for them, and they play a major part in the health of the soul and ecosystem (regenerative farming).
White Oak Pastures has a great website that explains it.
They live better lives but they also have their lives shortened and are horrifically murdered. If you’re talking about the more ethical choice then going the meat-free alternative would be the way.
@@Zarod4life Lol. How can it be possible?
How can what be possible? Being nutritionally sufficient on a vegan diet? What macro or micronutrient are you worried about being deficient in?
@@Zarod4life same goes for plant eaters Jimmy. Should I pick the soy farming company that kills 57 rabbits , 150 birds and 500 mice during each harvest season or should I chose the carrot company that only kills insects with their pesticides. There's a very good farmer video on it. where he asks the community what he should plant on the field after showing the MASSIVE pile of dead animals that he gathered after his corn harvest. Or if he should raise 22 cows on the field and say that their lives will be forfeited when the time comes. Most of what we humans do kill animals unless you do the handpicking of crops yourself.
@@mikaelwidlund4123 your argument is solid but you've forgotten to consider one thing: what do the livestock eat? How do the cows produce their meat?
Cows, on average, require 2.5 pounds of grain to produce 1 pound of meat. So in essence, you're killing the critters you speak of AND killing cows. You would have much less death if you skipped the process where the cow eats the grain and converts it into flesh. Quantifiably.
Also, there is a large moral difference between the two. For meat, you'd specifically be raising the animal to murder it while there would be 'accidental' deaths from harvesting vegetables.
Pragmatic no nonsense no BS content well done and keep it coming Isabella
Love this one SB Gal! So much fun and i love the bloopers, too. Its raw.. haha :)
Excellent answer! I’m going to get me some grass fed beef tallow to supplement. 🙌🏼
Really good overview -- I'm in complete agreement! For flavor comparison between grass- and grain-finished, ground beef of each gives a clear picture. Never get any of that off-flavor in grass-fed beef.
Interesting fact (?) about marbling vs. fat layers outside of the muscles -- marbling is less likely to be saturated fats, more likely to be mono- or polyunsaturated. Vice-versa for outer fat layers. And finishing usually takes a few months, rather than years.
I am a 75-year-old male and I enjoyed your video, I eat mostly ribeye and thought that you made some really good points about comparing grass-fed and grain-finished.
I like that you don’t fear fats. I hope I get there one day. I’m doing better but still need to increase my fats
I just turned carnivore almost a month now. I’m from the Philippines and grass fed beef, sadly, isn’t that much available here. I only get to buy beef from the local market, which I know are grain fed. But heck yeah, better that than those gut irritating veggies lol! And just like you, the fat is the best!
Where are you in the Philippines? I'm in Cebu and there is a lovely distributor here that has a lot of high quality meats (mostly grain fed) from the U.S. and around the world. You can look up JEDCO on facebook. :)
Maria Bernadeth Cabaluna - you might want to look up the UA-cam channel of Asra Conlu. She lives in the Philippines. According to her, you can find a lot of grass fed beef in the Philippines. Maybe you can reach out to her on social media to find out where to buy it.
Hate to be the guy but grain fed beef are actually worse than grass fed because 90% of corn is GMO. The negative weight far on factory raised cows.
@@kjoagency9818 true but perhaps the placebo effects. Let them just believe
@@kjoagency9818 If you say the truth, you will be hated by many people because they have been programmed to exalt the lies
I’m glad you mention the budget factor
Thank you. This was very helpful.
Just so you know, The beef we buy is only a little older than a year old. Calves are weaned at about 6 mths old and sold as "feeders", they are then fed grain or grass or a combination of both and when "finished", go to the abattoir at about 1000-1200 lbs at around 1.5 yrs old. It is desired to have the roasts steaks etc about the same size in the supermarket. Old bulls and cows are called culls and go to burger or other meat products.
Yea I was confused at the start when she said that they’re finished on they’re last few years I was like most don’t like past 2 years
2 years old is the best
old cows can be max 1000 lbs and Cows 2 yaer are not morethan 300 lbs
what are you smoking?@@PeterParker-vm3vv
Girl I love your content.
This is so helpful and makes me feel better going cheaper when i need to.. thank you 😵💫
What tastes better? I have many local farmers around me so I can access:
1. Grass fed, grass finished,
2. Grass fed, Light grain finish,
3. Grass fed, heavy grain finish
Good video! The cattle are fed grain for a matter of months to finish them. I do prefer clean grain but always grain.
Glyphosphate is something to think about.
Grass fed is supposed to have more A, E, and CLA.
Depending on the breed, grass fed normally has 2-5x the amount of omega 3.
Multiple other nutrition benefits.
And also vitamin k2 which is very important to cardiovascular health. I don't understand people expect that feeding cows with a totally unatural diet would produce a healthy meat for our consumption.
Thanks for putting out some decent information. I've been a fan of Dr. Ken Berry for nearly a year now when I went into Keto. I've just transitioned into 100% Carnivore over the last few weeks. I live in the Philippines and not a lot of grass fed here but I do get a lot of U.S. grain fed (imported) beef. Give me a fatty ribeye and I'm good to go on energy and satiety for the next 20-22 hours.
Once you've been eating game meats for years -- your pallette changes. You will learn to appreciate game. There are alternatives called elk, deer, moose, antelope.
💯. Well said.
I’m a huge fan of bison... currently just under $9.oo a pound 🙂
@@jamesfisher9730 The downside to Bison is it's one of the leanest meats in existence... almost no fat. You can't survive on meat diet without fat, lean meat won't do it.
Where do u people find these exotic meats, I'm to sure u guys it's not, but I've never seen anything that wasn't lamb, chicken or beef.
And they all taste terrible 😏😂
@@narrowistheway77
Ur vegan probably
Thanks for a great comparison!
I'm getting my 1/4 cow soon. It was butchered today. It was grass fed and grain finished.
Great info, thank you!
That's what my husband gave me for Xmas, 1/2 a cow w/ the suet and all the organ meats. We did the GF/GF beef, the taste is amazing and it basically went from the farm to the butcher to us. Awesome. Rare beef is best. I eat suet everyday. I shave a large amount from the suet mound and then I have it in my Bullet Proof Coffee, I just blend it all up w/ the collagen, coffee and stevia. It's phenom!
Cool, thanks for that.
I always keep some lard for snacking, you d be surprised how lovely it tastes. "Lardo di Colonnata" from Italy is the best
Grass fed (not fed grain except in winters) does taste different, but I bought a full cow. I notice that the grass fed smells a little "fishy", which is a result of the Omega fatty acids. It's very noticeable. I always make sure that they don't cut off the fat when they trim and when they cut off the fat from other people's beef, I have them add it into my ground beef.
If you get a full cow, then you'll get used to the grass fed meat and prefer it over the grain fed beef. Don't get me wrong, I still like a good grain fed ribeye from a higher-end steak house, but the grass fed is ideal.
The farm that I get my beef from is local (ish) and it's always red, not that strange brown beef that you have in that frozen package.
I don't think her beef is brown. Brown means spoiled or old or rotten meat. I think hers is just a very dark red.
When it’s very dark red it usually because the cow lived a long life. Unlike a gram fed cow killed early on.
You got a point. I remember when I was little I would suck out the bone marrow of the steak and eat the fat and my Grandma would snap, don't eat the fat, it will make you fat. I felt ravenous when I did, it tastes soooo good. I am now cooking my meats at a low temp point so I won't lose so much fat from the meats. I eat the grass fed RAW and it tastes good. Currently, I am eating bison liver heart combo or some kind of liver once a week. Sometimes eat half of bison and the other day the whole thing - 14 oz. Not carnivore yet more like Paleo and need to get back to Keto. thank you for sharing your experiences.
Two farms here in southern New Jersey deliver grass fed cuts door to door. I order a frozen block of suet and through a nugget into my ground beef, and sometimes an ounce of liver from the same farm. Duet and liver are very easy to cut frozen.
What farms in N.J?
I am not sure if this is practiced by other establishment but the wagyu and other cows aside from being grain finished are fed crushed fruits And excess materials from the processing of fruits. They are said to taste better and have more marbled fat.
I totally agree I never know what I’m getting from butcher box and us wellness I like them both grain and grass finished I also eat pork and lamb lots of fat on lamb but beef tastes better great channel glad I found you
Glad to see someone show some luv for US Wellness Beef.
I’ve never liked the fat, so less is better for me.😊
On packaging they never tell you that gain finish or grass finish
Best fatty meats are from the butcher. All the steaks you're showing have had a lot of the fat removed already. At a butchery you can tell them not to trim the fat, they will often sell it at a cheaper price as the fat isn't worth much. You can also get mince with fat added to it or full fat meat minced up.
This girl is great! Have any of you found a great reputable grass fed grass finished meat producer?
Great video thank you.
Could you talk about nutrition in fat.
That is the single most confusing aspect of keto and carnivore.
Great video
I finally buy the Costco rib eye cap but after eating grass fed beef for 9 months, I no longer enjoy grain fed beef. I like the fat on the cap but not enough for the entire meal. I need to have one cap and one grass fed ribeye to balance out the flavor. Anyway, thanks for the suggestion!
On our ranch, the cows were grass fed for twelve months. For the next two months, a gallon of grain was added to their diet to marble the meat. At 14 months, they were ready to process.
Very informative video. In Germany we don't have a label called "grass-finished". When I know my butcher well and can trust him, and he buys locally, then the closest I can get to grass-finished is meat from cows that are on the meadow a lot but get added food (probably grains) during winter. I like marbelled steaks. I am pretty new to carnivore, and so far eating marbelled meat is easier than seeing this big rim of fat on a lean steak. I would like to see a video about problems of beginners. For example when I hear of these huge meat portions, I keep thinking "how on earth am I ever going to manage that". ;-)
Greetings from the UK, do you not eat anything else except just meat?
WoW, I like this Vid a lot! I have been CARNIVORE for 2 years now starting (8-01-2018). Dr. Berry says the same thing, if you can afford it and want it by all means eat grass-fed grass-finished $100 dollar per pound meat. But the benefits are tiny. If you can only afford Bologna and Hot Dogs, eat them "BECAUSE" that Bologna and Hot Dog diet is 1000 times better than the SAD diet.
As far as RAW goes, I'm there with you on that. I do most everything raw except for bacon, or chicken, but now I'm only eating BEEF, BACON BUTTER, and EGGS.
I think avoiding processed meat in general is a good idea. So, I'd avoid the Bologna and Hot Dogs unless you are completely aware of what ingredients are going into making them and that none of the ingredients are inflammatory or toxic to the body.
You're better off sticking to real meats instead of processed. And, if you can't do grass fed grass finished, then you can try grass fed grain finished. At least the cows got more grass than cows that are just fed grain all their lives.
What is the percentage of the fat accumulated while the cattle was growing on grass vs the percentage of fat added by the last few months of rain finishing?
A
Love the intro 🥰
Good advice.
Will suplementing with cod liver oil daily negate the higher omega 6 ratio of grain fed meat?
3.89k subs?
I have a feeling you're about to blow up 👍🏽
Awe thanks, completely unexpected!
Age of meat cattle is 18 to 24 months. Amount of time in the feed lot is 3 months.
Check the label on that Costco package! If it is "mechanically tenderized," you REALLY need to be cooking it beyond what most carnivores would consider delicious (at least 145 F internal temp) to be safe. I mean if you don't mind well-done, good for you. But for me, I'll spend more for meats I can eat raw to rare and less for super lean meats that I over cook and add fat to.
That’s why I goto Sams club for my steaks if I don’t buy grassfed. Sams isn’t tenderized and has angus
Awesome video! Thank you for sharing. As I’m moving forward, I’m realizing that a mixture of both is going to be best for me and my wallet lol ;)
are the meats your eating grain finish GMO or NON-GMO ?
What if you have an autoimmune issue & are going full carnivore (just beef or ruminant meat). Would you still do grain fed beef?
We cooked both at the same time, no difference except grass fed was not as juicy. “Grass fed” came from Whole Foods and expensive as hell. The other steak was local and fed whatever they fed it, combo of both but mostly grass. I live why out in the country and there’s many small cattle farmers who feed mostly grass but grain feed weeks before the cattle goes to the sale barn to put on weight especially if beef prices are up. The locals plant rye grass(grows all winter long) because it’s cheap and supplement with regular hay rolls during the winter then native grass the rest of the year which makes me wonder why grass fed is so expensive. Don’t forget all cattle receive vaccines and intestinal worm prevention to keep the herd healthy. Thanks for the video.
Gave me such peace
Ok, love the channel but now I have to question your research or lack of it.
We raise our own beef and this video has several errors. First, almost all cattle is processed at 18-24 months of grain finished, 30 months or longer if grass finished. Grain finished cattle are fed in feed lot for 30-45 days before slaughter. Their system can only tolerate grain diet for that long. Often at 25-35 days they develop intestinal distress and diarrhea.
Second, to harvest grain, gmo or non gmo the entire crop is sprayed with glyphosate aka roundup to mature the plants equally and make complete harvesting easier. We know the grains retain a small amount of this toxin. We feed this toxin for grain finished beef. So in final days cattle are dosed with toxins. None of this applies to grass finished cattle. Btw, ALL cattle is grass fed, it is the finishing that makes the difference.
Question is, regardless of taste and fat (where toxins are stored) which do you want to nourish your body?
Great comment but many can't afford grass finished.
"Btw, ALL cattle is grass fed, it is the finishing that makes the difference. " - would you know if this is true in Australia too?
Thank you for your info..
Thank you very much for this info!
Seems most of the OG Carnivores miss this critical point. And people wonder why gut health is a significant and growing problem. Those pesticides were developed to ruin the digestive system of insects. Any chance it does the same in humans but just takes awhile longer?
Corn finished tends to be more marbled and or will have a higher grade and general go to restaurants because that's what they pay for. Grass finished may be more lean bit you should also look at the the conjugated linoleic acid thatis higher in grass fed.
The meat industry used synthetic growth hormone to increase muscle mass, so if you are eating only meat, your exposure to this and glyphosate will be higher.
Can you cover convention eggs vs pasture raised eggs now
Holy shit!!!! Did I hear u right !!? Costco's sells ribeye caps by themselves 😍 I always thought this was a fantasy in my head
Thank you
If youre getting grain finished make sure its still pasture raised and organic
i buy my beef from a local farm. Cows eat both grass and grains. But I trust local farmers more than meat from big box grocery stores. The ground beef from the local farm actually has blood that comes out while cooking. I never see that from ground beef from regular grocery store
Do you eat raw meat sometimes? its amazing, soooo much energy!
Whatt u can do that?
Please tell us what companies
Are the best, thier names
When the beef says natural flavors on the back of the labels, does that mean they add seed oils?
My Costco blade tenderize all their steaks. Is it still ok to eat it rare?
Very good video 👍
I’m concerned about the toxins in the fat of regular steaks. I had a grass fed organic ribeye last night it was so tough and lacked marbling fat! Ugh 😮
I have the opportunity to get meet here that has been gras+grain feed the first part of life, than only gras for a couple of months upto slaughter. How would that work?
grass fed is for getting the omega 3's and avoiding as much as possible the omega 6's, i choose to get the regular because that's what i can afford, 5lbs 76/24 for $9.99
You can just get omega 3 from canned sardine, Kings Oscar is my go to, or wildplanet.
If u want omega 3 go for seafood. The fattier the seafood the more omega 3s Present. Omega 3s from land animals are ALA, your body needs DHA EPA so ALA must be converted. The conversion rate is very low, however if u eat brain that organ is the only source of dha in land animals. The brain boost I get from seafood far outweighs the phony omega 3s in beef for example
Grass fed is way to expensive for me :( is it okay if I have eggs, bacon and beef from Costco?? Or is it to high in omega 6? - want to try for my eczema but can’t afford grass fed. Thanks!
Dr Berry says buy the best meat you can afford. I agree.
I'm Italian and in our area 99% are raised on pasture but the last 3 months end up with cereals... and I must say they have a lot of fat and the flavor is excellent....
Have you looked into Grass-Fed Finished Akaushi beef
Finishing period is not years, it's months, usually 90 days- it would be FAR too expensive to grain feed for years😊❤
I buy Butcher Box grass fed and grass finished beef.
I would like to ask, how much meat should a person eat at 1 time?. I have always been told you should never eat more than 3oz for a meal. is this true? and is it ok to eat meat more than once a day?
Eat as much as you want, whenever you want. Honest, that's all you have to do. Eat meat, eggs, cheese and drink water and coffee. Don't be afraid of fat.
I’m lucky that I live where I do . All my meat is grass fed . Elk , moose , deer . I am using grass fed and finished beef tallow to add some fat to the wild game . Wild meat is extremely lean but full of great stuff . I’m on week one of carnivore and am looking forward to this journey , as an avid hunter it fits
I often cook my meat/ chicken in ghee.
Personally I really love super lean cuts, especially rare. Though they can be a bit dry cooked any further.
Lean meats are healthier for you, as the fat contains all the hormones and toxins. It's best to add exogenous fat to your meal. You're on the right track! 👍🙂
Omg Costco sells rib caps, getting membership like tmrw.
Brains, Beauty and Beef. Add in her talent on piano and I guess you have it all. Love the videos.
artvelcro awe thank you:) nice alliteration 😄
Lol Simp
Minus the brains part. The video was very poor and extremely inaccurate. Wish people questioned the words and did research. I'm telling you as a nutritionist fat profiles VASTLY change in the better, not just Omega 3 content which is 2.5X (marginal). There are additionally higher levels of vitamin A and D. Stick to IG, science is NOT your thing.
@@mikeyd7733 This had nothing to do with nutrition, I was trying to score.
@@artvelcro LOL
I use grass fed ghee and them omega 3s not an issue. I get that vascular look via butter. Ghee.
If you're eating a big serving of meat everyday, it might be safer to consume beef that is not fed hormones etc. Just a thought. These ingredients could accumulate in your body and affect the skin etc.
I prefer choice or prime meat that is NOT grass fed. I agree Grass fed does has a scent to it when raw.
But definitely NOT a fan/and avoid whenever possible select meat 😩
I am also a fat junkie. Where do I buy suet? Thank you.
To get grass fed fat,I buy US Wellness' 55% lean/45% fat ground beef.
Looking amazing
You can also add sardines and anchovies into your diet and they are loaded with omega 3s.
I only eat 2-3 cans a month because of the Mercury
@@QPrince2023 Smaller fish… no need to worry.
Bought some grass fed beef from trulocal. Was pretty expensive but it was cool that they were delivering from a nearby farm. Well honestly it was disappointing. Maybe it's a sign that the beef was actually really good, but the beef tasted nothing like any grass fed meat I've gotten at a grocery store. Tasted more like organ meat. I thought maybe the ground beef had liver mixed in it or something but even the ribeye steak tasted the same. And it's not like a gamey taste either. The venison and elk from a local farm tastes better to me.
Grain finished for the marbling and salmon for the Omega 3. Best of both worlds.
something i was really trying to find out, because carnivores or keto folks always go for fattier cuts of meat, where there that many fat animals these 10.00 years ago? if a grass finished cow doesn't have that much fat (I don't know how much meat is actually on a leaner side) and besides cows and hogs, we wouldn't have too many fattier animals to choose from (rabbit, wild birds, deer, it's mostly lean meat). so how did we eat so fatty cuts, or did we eat only fatty cuts and throw away leaner meat?....
Love your channel... grass-fed/finished is significantly healthier than grain-finished grass fed cattle... why go 90% when you can go the full way?.?.?
Price.
Very well done
Does it say this on the label?
What about high omega 6 causing inflammation?
Costco doesn’t sell Ribeye Cap steak anymore. Cap steak is by far my favorite cut of steak. I am very bummed. Now I have to find another source. ☹️
I know..such a tragedy!
I guess New Zealand just have so much grass, it's cheaper than grain. Grain finished beef here is expensive, nearly all meat is grass fed and finished.
Can anyone help? Does a grain fed/finished steak that has a lot of marbling equal an UNHEALTHY cow? Wouldn’t it be better to do get the leanest steak (IF GRAIN) and just grass fed butter the steak as you eat it?
USDA considers healthy to mean absent of disease, primarily infectious and things like CJD (a prion related to mad cow) and lungs etc.. If animal has a lot of marbling in the loin or other areas, this is evaluated in terms of grade. More marbling gets a higher grade, as the restaurant industry pays for this fat to make the beef taste better and cook more evenly. So to answer your question, a less athletic, more fatty animal can get a higher price and grade, compared to a lean animal because grading works a lot on observed intramuscular fat, in key areas of the carcass. However in organic markets, the beef may be sold as grass fed organic, and the fat marbling will not necessarily be the main driver of price. Because it goes from farm to butcher, the carcass may not be graded at all.