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Meat Questions

Meat

Paleo Questions

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by 5 · September 19, 2014 at 8:08 AM

Hey guys,    I was wondering what people thought about not eating prime cuts of meat everyday and instead having lots of eggs with a few strips of bacon.    I have fallen in love with eggs since starting paleo and I have... (more)

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andrew 0 · September 19, 2014 at 8:08 AM

Why not do egg based eating some days, offal on some days (liver, kidneys, heart, sweetbreads - wide range of nutrients in these) and fish or shellfish on some days. You'd be covering a very wide base of minerals etc with that and your usual veg /... (more)

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by 5 · September 15, 2014 at 1:54 PM

Its my understanding that burnt meat is carcinogenic and that conventionally raised meat is pumped with hormones antibiotics etc. but if you are eating pastured meats and wild game that isnt overcooked is it any different for these meats?

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TheGastronomer 0 · September 15, 2014 at 1:51 PM

Remember, correlation does not equal causation but a bunch of these epidimiological studies try to imply that correlation is causation (epidimiologists think too highly of themselves) but this is not how science works. Things need to be... (more)

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by 2049 · August 21, 2014 at 3:20 PM

What nutritionally are the differences between grass fed and grain fed meat?

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CD 0 · August 21, 2014 at 1:19 PM

Mark did a pretty good job summing it up (although I think he exaggerated the difference). http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz39koICcC4 (more)

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by 0 · July 21, 2014 at 10:00 AM

So I tend to bake lots of meat at once and then freeze it for later. However, before freezing, I put the baked meat in the fridge for a while. After that, I always find the liquid has jelled into what seems like gelatin. Would eating that be... (more)

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raydawg 0 · July 21, 2014 at 10:00 AM

I'm sure it's fine, though the overly brown bits may contain too many AGEs, it's not necessarily the case that exogenous AGEs are as dangerous as endogenous ones. Probably no worse, socially, that licking the plate, but from a health point of... (more)

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by 0 · July 20, 2014 at 4:51 PM

I tend to eat meat on Paleo by baking large amounts in the oven at once, then freezing so I can eat the results whenever I want. Before freezing, the cooked meat cools in my fridge. Thus, before finally going to the freezer, I always find lots... (more)

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by 0 · July 13, 2014 at 2:54 PM

Could I eat eggs, meat/chicken/salmon, avocado, butter, broccoli, kale and spinach and cover all the nutritional bases? Anything to add/remove/change? Berries and nuts, for example?

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glib 0 · July 13, 2014 at 2:54 PM

No. I would in fact make sure the butter is grass fed, to improve your low K2 intake. I would add some seaweed to counteract the goitrogenic effects of kale and broccoli, and I would eat at least a pound a day of your green veggies.

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by 247 · July 04, 2014 at 12:05 PM

So red meat - espcecially beef - is my cryptonite, it doesn't give me pain or cramps and doesn't have anything negative about it.But the most forms of jerky or salamis etc. are full of crap here (germany) and I'm a student, so I can't sit and boil... (more)

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raydawg 0 · July 04, 2014 at 12:05 PM

Buy a small crockpot (also known as a slow cooker), and buy meat in small quantities, infact you can get the thougher cuts of meat and the crockpot will make them nice and soft. You should also throw in some bones and joints in there, with some... (more)

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by 229 · June 22, 2014 at 11:41 PM

A female client of mine has been a pescatarian for 18 years. She now has low iron if she doesn't get regular injections. She would like to be able to get her iron from meat but whenever she has any chicken, beef, turkey, she gets diarrhoea 30 min... (more)

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Yuki 0 · August 24, 2014 at 5:31 PM

I wonder if she could handle eating liver? You get a lot more iron in a very small amount of meat, so it might be easier for her to handle. It's also more bioavailable than a pill. A lot of the time, I'll grind liver up and put it in a... (more)

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by 2302 · June 22, 2014 at 4:37 AM

I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)

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ivymcivy 0 · June 22, 2014 at 4:37 AM

The problem with most home cooks is that they are afraid to cook with high heat. The Maillard Reaction is what creates caramelization and flavor - even a rare steak needs a decent sear on it to be delicious. If you are afraid of heat, don't cook... (more)

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by 15400 · June 05, 2014 at 4:13 PM

Lately I have been using the same method for cooking meats, fish and poultry. But I am wondering - could it be carcinogenic just like grilling?Anyway, I have developed a very easy (for me) and flavorful method of cooking any kind of protein. Not... (more)

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CD 0 · June 04, 2014 at 2:22 AM

Yes marinading reduces the carcinogines (to almost nothing), brining does too. Only takes 10-15 minutes to get the affect (which is perfect because that's how long it takes to heat up a... (more)

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by 0 · June 05, 2014 at 12:31 PM

I'm guessing eating lots of meat, but what would be the easiest way to cook it?I know that the easiest way to cook vegetables is steaming, but what about meat?

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Matt_11 0 · June 03, 2014 at 3:43 AM

High protein is a waste. Sufficient protein is better. If you want to stay low carb then do high fat. Easy to do... Couple tbsp of olive oil plus lots of veggies with each meal.

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by 0 · May 06, 2014 at 5:15 PM

I did a complete 180 on my diet by eating Paleo at the beginning of April, and now 30 days in, I haven't seen much weight loss. I started at 170lbs, and now I'm about 165lbs (I still have a lot of fat to lose, especially at being 5'3). I meal... (more)

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eimearreclaimedhealth 0 · May 05, 2014 at 8:02 PM

5lb in 30 days sounds like a very healthy rate of weight loss. I understand your impatience as I am definitely a results now person but these things do take time. All I can suggest is you find some tool for focussing your attention away from... (more)

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by 25 · April 29, 2014 at 1:37 AM

I am currently 21 years old, and I tired of eating animal flesh. Pork, chicken, lamb, beef, fish, crab, and etc. As am I getting older the more I am turning away from eating animals. I have nothing against people that eat meat, as meat is a very... (more)

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lovesmatt29 0 · April 29, 2014 at 1:37 AM

Eggs.

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by 0 · April 21, 2014 at 1:16 PM

For all those interested. I have found a farm that sells meat Nation wide (UK). They haven't gone through the expensive process of labelling their foods organic. I have emailed them though and all animals are fed the correct food type IE beef... (more)

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andrew 0 · April 21, 2014 at 12:39 PM

I've read the list of what they send - but I wouldn't want 25 chicken breasts, I'd want 10 or 12 whole chickens. Similarly, I'd rather have 4 steaks and lots of other bits of meat with nice sinews and collagen-y bits to make stews and... (more)

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by 0 · April 11, 2014 at 4:55 AM

Hi, I'm having trouble finding sausages that don't have some form of sugar in them, but if it's one of the last ingredients on the list, is there enough sugar in there for it to really matter? Also, are there any other ingredients I... (more)

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samc 0 · April 11, 2014 at 4:55 AM

I avoid sugar, but I consider it minor as I can wrap my head around the concept. Diphosphates ? Can you follow this from Wikipedia ? I can't so I avoid things like this - basically processed foods are bad. ----------- Pyrophosphates are... (more)

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by 0 · April 05, 2014 at 3:22 AM

I consider myself mostly a crap cook, I never experiment as I usually balls things up and that's half why Paleo has worked so well for me purely because being so healthy is so simple...(Generally..) I'm looking to modify the tastes of... (more)

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Matt_11 0 · April 05, 2014 at 2:56 AM

Pick flavors you like. Try spices until you figure out which you like. Thyme, oregano, and cilantro are my go-to herbs. Paprika, cumin, black pepper are my go-to spices. Other go-to flavorants: garlic, ginger, fish sauce, tamarind,... (more)

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by 0 · April 04, 2014 at 7:06 PM

Hi all, 5.5 year vegetarian broke it off last week to go paleo. I began with some fish and have been buying grassfed beef/bacon/organic chicken etc... It's great and all but going to get expensive fast. At work (where I eat 50-75% of my... (more)

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CavemanAthlete 0 · April 04, 2014 at 6:02 PM

@TheGastronomer I completelyagree fat is good, especially from a healthy grass fed animal. Thought i would just incude a good description for people to get a better understanding. I love the tase of Buffalo but you have to be very careful... (more)

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by 0 · March 16, 2014 at 2:00 AM

I was previously a vegetarian for about 8 years and switched to the paleo diet about 2 years ago (so thankful for the change!). However, the majoirty of my meat intake consists of grass-fed turkey and chicken. The turkey has a considerable... (more)

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Matt_11 0 · March 16, 2014 at 2:00 AM

Nutritionally, chicken and turkey are nothing special. In fact, other than a little B12, they don't offer much more than plants in terms of nutrients (well, plants offer nearly everything but B12, so you could say they're pretty good). They're... (more)

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by 60 · March 15, 2014 at 2:40 PM

I just want to make it clear that this is not really an important question, and I am not agonising over it! I'm just curious. In terms of meat (I also eat eggs and oily fish such as sprats and sardines), I eat lamb, goat and beef. I vary... (more)

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Matt_11 0 · March 12, 2014 at 12:01 PM

No, chicken doesn't really offer anything unique, unlike fish (omega-3s), beef (iron and zinc), and pork (thiamine).

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by 777 · February 18, 2014 at 5:39 PM

What are some very high fat cuts of meat that i can look out for? I already eat pork belly/bacon, rib eye, sausages, and found some good fatty lamb legs recently aswell Most meat i see in the supermarkets is so lean so i'm going to... (more)

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PilatesGatekeeper 0 · February 13, 2014 at 11:27 PM

lamb and duck are pretty fatty, tongue is fatty, marrow and brain are mostly fat, and beef cheek is pretty fatty too (well, the beef cheeks I got were pretty fatty) but cheek is pretty tricky since you need to braise at a low temperature it for... (more)

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by 0 · February 19, 2014 at 3:24 AM

So I just finished my first week of paleo and I made the mistake of buying Italian sausage with nonfat Milk and and whey in it. I'm using it for dinner in a couple nights and I'm curious to think if you guys think I'll be okay using it or... (more)

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Laura_48 0 · January 27, 2014 at 10:06 PM

I'd eat it and just be careful when shopping next time

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by 287 · January 02, 2014 at 8:49 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 8:49 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 25 · December 22, 2013 at 4:28 PM

I usually go to Whole Foods, and buy my meat, but I am getting tired of it. I would like to get higher quality meat than Whole Food offers. So, I decided to do some research, and find some websites that produce, and distribute organic grass-fed... (more)

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Alan_11 0 · December 22, 2013 at 4:28 PM

I buy grass fed meat from http://www.txbarorganics.com/ . They have good products, and their shipping is not expensive. I highly recommend them.

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by 48 · December 06, 2013 at 2:03 PM

Conventional meat has an excess of hormones, right? So does that mean that natural meat contains hormones to? Do the levels in natural grass-fed meat not affect us as much cause they aren't excessive? I just want to know how hormones in meats... (more)

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TheGastronomer 0 · December 05, 2013 at 11:10 PM

In the U.S. hormones are illegal in veal, pigs and poultry, but legal in mature cattle and sheep. Hormones do occur naturally in meat, and concentrations are larger in animals given hormones than those which are not, but both kinds of meat will... (more)

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by 0 · November 27, 2013 at 2:15 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)