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Beef Questions

Beef

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by 0 · August 04, 2014 at 04:35 PM

Last week I cooked three days worth of meals for the boyfriend and myself and I keep asking myself why I didn't do it sooner. Seriously the most convenient thing I've ever done with almost zero planning because I have a pressure cooker. We have... (more)

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Matt_11 0 · August 04, 2014 at 12:30 PM

A meatloaf generally lasts 4 meals for myself. Along with some side dishes, that's nearly 1/3 of my meals for a week. Sides typically are greens and some roast root veggies (including white potatoes.) Thai curries work well for a "pot of slop"... (more)

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by 50 · July 29, 2014 at 11:36 PM

I recently visited a farmer's market in northern San Diego and was intrigued by a stand selling locally raised beef, turkey, and rabbit. I wanted to buy something but felt uncomfortable not buying meat directly from a store because of safety... (more)

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Janknitz 0 · July 29, 2014 at 05:07 PM

California law requires that farmers process meat through licensed processing plants for commercial sale. Most farmers welcome questions, visits to see how animals are treated, and will tell you where the processing took place (though it may not... (more)

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by 230 · July 08, 2014 at 03:52 AM

Hey!I can't find ANY grass fed beef (or meat in general) in Germany, no where. The is one firm like 700km that sends packages, but only like 30kg and I have a little student's dorm so I have no place to stre this (and it's way to expensive... (more)

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blackbirdw68 0 · July 08, 2014 at 03:52 AM

What is your goal in trying to buy organic? Is there a health concern or just trying to follow the paleo standards? I would buy the best quality meats you can afford. I've tried so many varieties of meats lately and they all taste the same,... (more)

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by 560 · June 04, 2014 at 04:29 AM

Why exactly is beef liver often preferred over chicken liver? What advantages does it have?From what I can see, chicken liver is a more balanced nutritional powerhouse than beef liver. It has much less retinol and B12 while still providing... (more)

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Matt_11 0 · June 04, 2014 at 04:29 AM

I need the copper.

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by 0 · June 07, 2014 at 05:42 PM

Some workout buddies got me into this amazing jerky. Its paleo certified and pretty tasty. Its online only but heres the website. Paleoranch.com

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crossfitrunner10 0 · June 07, 2014 at 05:42 PM

Being new to Paleo I have had a hard time adjusting, especially when it comes to snacks. I love jerky but it's almost all full of garbage ingredients. I was so excited to find this brand PALEO Ranch, they make amazing jerky and it has so much... (more)

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by 0 · April 16, 2014 at 04:55 PM

I just want to know ,because if so ,our grass fed thinking is much more "saviors of the world" than the vegan idealogy (in the bad way) just let me realize... soy,corn, or mostly grass hay CDone Edit: For ruminant that are fed... (more)

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thhq 0 · April 16, 2014 at 04:46 PM

No. They are finished on a dry weight mixture of about 15% hay, 60% grains and 25% distillery by products (spent mash from corn ethanol plants). http://www.extension.iastate.edu/agdm/livestock/html/b1-35.html Whatever's cheapest and... (more)

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by 0 · April 19, 2014 at 06:14 PM

I currently cook up a 500g pack of Beef mince .. per 100g it is 19.0g of protein, but after cooking it weights about 350g so am I getting 66.5g of protein (after cooking weight) or 95g of protein per day (pack weight) In a nutshell I guess I... (more)

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Rashed 0 · April 19, 2014 at 06:14 PM

Muscle meat is very high in phosphorus and very low in calcium. If you are relying on muscle meat as main protein source, you may need extra calcium from rest of the diet to balance the ratio of calcium to phosphorus. RDA from calcium... (more)

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by 129 · ABOUT 18 HOURS AGO

My local market here in San Francisco just stopped carrying 100% grass fed because of a recall issue. Even the whole foods nearby stopped. They still have beef from Five Dot Ranch http://www.fivedotranch.com/ which is grass fed but grain... (more)

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GiGiEats 0 · March 05, 2014 at 05:17 AM

I'd go for the grass-fed grass-finished. ALL beef is grass-fed to start...... And then moved on to grains to fatten them up quickly! Cows were NEVER meant to eat grains, thus are fed antibiotics for when they get sick. And you are what you eat. (more)

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by 0 · February 11, 2014 at 06:40 PM

Found it neat, thought you guys would enjoy it too. It's at http://solvingnutrition.com/do-you-know-the-real-nutrition-of-beef-in-your-diet/ (more)

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Methodician 0 · February 11, 2014 at 06:40 PM

I knew most beef muscle meat was roughly equivalent regarding micronutrients, but surprised to find that some of the cuts (according to that) really stand out! Whodathunkit?

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by 160 · February 03, 2014 at 04:30 PM

I'm curious if I am missing out any important fat sources. Most of my fats come from: -Coconut butter/oil -Nut butter -Avocados -Fish oil -Grass-fed beef, but this is usually lean and about 1-2 times per week I... (more)

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TheGastronomer 0 · February 03, 2014 at 02:49 PM

I am quite surprised olive oil isn't on your list. Even if it isn't your favorite you should at least consider using it. It is my favorite oil by far. Consider adding it to your list, the farther up the better. When choosing one, go for a... (more)

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by 287 · January 02, 2014 at 08:49 PM

Yesterday I fixed a whole beef tenderloin. It was life-changingly delicious. No questions about that. My questions involve the trimmings. I cut away all of the connective tissue and silverskin that would have cooked to be too tough. I now... (more)

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samc 0 · January 02, 2014 at 08:49 PM

Get a dog, he/she will love you for those bits. Otherwise slow cooking them is a winner, although I think I'd trim them first and use them raw in my stock/broth.

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by 0 · January 13, 2014 at 07:20 PM

I like to make beef tallow using supermarket suet as a fat source, but I always get slightly sick after consuming it. Never throw up, but want to sometimes and feel nauseous, slightly feverish, and occasionally dizzy when I eat it. My best... (more)

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ericribellarsi 0 · January 13, 2014 at 07:20 PM

MasterVycen, I agree with you that you should eat organic beef tallow, but you also need to eat grass-fed beef tallow if possible. Grain fed beef tallow is extremely high in omega 6 fatty acid, and puts a heavy strain on your heart in the long... (more)

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by 0 · December 13, 2013 at 03:17 AM

So I tend to make lots of beef tallow for calories. But I'm too lazy to chop off all of the bits of meat or bloody parts mixed into the fat before rendering. Is that alright as long as I use a cheesecloth later? My concern is that the fat is... (more)

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glib 0 · December 13, 2013 at 03:17 AM

If you make it with the wet method, the bloody parts and the fat will separate naturally when cooling.

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by 0 · November 27, 2013 at 02:15 PM

I am sensitive to eggs and nuts... so I live happily on meats, fish, veg, and fruit... and lots and lots of fats; grass-fed butter, MCT oil, avocado, and coconut. My question? I dislike poultry. I rarely eat pork as it is too hard to source... (more)

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Bukowski 0 · November 27, 2013 at 12:38 PM

In addition to what Matt wrote, too much meat introduces a lot of phosphate to your system. She should balance the phosphate with calcium (i.e. through dairy, leavy vegetable broths), otherwise she could be running into... (more)

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by 43 · February 11, 2014 at 01:15 PM

I feel like I can't cook beef…whenever I cook it on stove top it tastes gross…something about frying it that is bad? Grilled meat tastes great, and meat in soup…but fried is just blah! Maybe I am cooking it on too high of a heat ruining it?... (more)

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begob 0 · February 11, 2014 at 01:15 PM

Here's all you need to know: http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html Take away: season well before and allow to rest. Works for me. Also - for oil I use butter ghee.

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by 3277 · October 13, 2013 at 11:39 PM

From a hormone/antibiotic/pink slime perspective, what beef is healthier: Wendy's or McDonalds? (here in the USA) I think I heard some time back that McDonalds has ditched "Pink Slime", but I'll confess I don't recall the... (more)

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samc 0 · September 30, 2013 at 06:14 PM

The same corn fed beef would be my guess based upon what each company says. McD's has far greater buying power and control, that doesn't really mean much from our Paleo perspective however. The fresh vs frozen doesn't mean much IMO. btw - I... (more)

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by 233 · September 06, 2013 at 08:37 PM

I recently started eating raw beef, and I'm just wondering if anyone can relate to a recent experience of mine... I've found that I've lost the taste for cooked meat, even rare, entirely. I don't like it anymore. I don't like the way cooked meat... (more)

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Joe_23 0 · September 06, 2013 at 08:37 PM

I eat raw meat occasionally, and have heard some raw food folks make comments similar to yours. It never happened with me though, even after going a month without cooked meat. Cooked still smells and tastes good, and I prefer cooked for taste. ... (more)

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by 0 · September 06, 2013 at 10:03 AM

hi, i'm from Malaysia and started going paleo. However, the problem is, i can't find any grass-fed cows' fat, bones, organs. The only grass-fed beef here is lean meat, no fats whatsoever. This is because the meat is imported, so i guess they only... (more)

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by 5 · September 06, 2013 at 03:52 AM

I am a supplier of Grass Fed and Finished Beef, Lamb and Goat and I am trying to figure out which cuts of each of those animals are the best to suggest to clients that are on the Paleo Diet. I know that having some fat on the meat is best for this... (more)

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April_S_ 0 · September 06, 2013 at 03:52 AM

Gimme all your ribeyes.

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by 560 · September 04, 2013 at 11:22 AM

So let's say I just want to walk into Stater Bro's and buy some beef, whether it's pastured or not (I'm more and more grossed out though when it's not). What are some of the best (fattiest and tastiest) cuts? How about good bits for the tendons,... (more)

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breadisdead 0 · September 04, 2013 at 05:38 AM

A slow cooker is great if you love beef and are on a budget! I always have something going in my crock pot. My favorites are beef neckbones, which are dirt cheap, as well as beef back ribs. I also like the offal, beef heart is delicious, it... (more)

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by 0 · September 02, 2013 at 02:38 AM

Does anyone in Austin know of any places in town that fry their French fries in beef tallow (or a similarly paleo oil)?

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by 0 · August 30, 2013 at 06:58 PM

All the beef dripping I've seen sold here is in polypropylene containers.... (more)

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by 6629 · August 14, 2013 at 05:46 PM

So I had a 3lb piece of beef that was in deep freezer and left it out over night on the countertop for about 7-8 hrs. It was a solid block to start with and still cold when I put it in the crock pot where it will sit for 8 hrs on low, with... (more)

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glib 0 · August 14, 2013 at 05:38 PM

I buy only once a year, so I only eat the type of meat you are considering.

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by 10 · August 04, 2013 at 09:45 PM

I made about 1 lb of beef liver pate. It tastes exactly how it looks (like s***). I've found recipes for next time (soaking in lemon juice), but I have 1 lb of pate made that I can hardly swallow. Can I cook it or make chili out of it?

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breadisdead 0 · August 04, 2013 at 09:45 PM

No, you can't. Liver has to be rare. If you overcooked it it is ruined forever.

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by 228 · July 31, 2013 at 10:29 PM

I'm not talking about restaurants or processed freezer meats, I mean just plain cuts of meat lightly coated with coconut flour then fried(not deep fried though)in coconut oil or ghee in a wide saucepan(it's my favourite way to eat liver). Is it... (more)

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raydawg 0 · July 31, 2013 at 10:29 PM

I'd say yes, but there's a slight issue. If you use a good oil that won't smoke and isn't full of PUFAs, you'll be fine, the problem is that fried carbs cause the creation of acrylamide which is a carcinogen. I'm not aware of any studies done on... (more)