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Pastured Pork Questions

Pastured Pork

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by 568 · December 22, 2013 at 2:53 AM

What's the nutritional difference? How does the fatty acid profile differ? I'm sure someone can pull up a decent study - the USDA food database doesn't distinguish, of course.

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cavebiatchmofakkers 0 · December 22, 2013 at 2:52 AM

I can't help you with the studies but I am assuming that you're interested just to see if pastured products are 'worth it' for you, and you want to see if you can back it up with peer reviewed science. I don't know about any 'studies', but... (more)

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by 943 · January 20, 2012 at 3:15 PM

Pork, lamb, veal, chicken, obviously ground beef, even eggs -- is there a minority or a majority of folks who abstain from conventional meats? Is it expensive? Do you go as far as finding pastured bacon? What's your reasoning for doing this? ... (more)

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Craig_ 0 · January 19, 2012 at 6:10 PM

I only eat pastured meats. Is it expensive? It can be, sure. But it doesnt have to be. It really depends on who you are buying from, the cuts of meat etc. I buy all my meat from a farm that has a booth at my local farmer's market. Though I don't... (more)

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by 527 · February 25, 2013 at 10:12 PM

Where do Phoenix area paleo peeps go to fill their meat needs? I think I've figured out where to purchase beef and chicken. Pork is proving to be a bit more difficult to find, especially when trying to stay away from animals who are not fed soy... (more)

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Jeff_22 0 · February 25, 2013 at 10:12 PM

You can also go to Topline Foods. They offer all the basic proteins for a reasonable cost. They will either deliver it or you can pick it up at their place.

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by 10750 · September 08, 2013 at 8:51 PM

Last weekend, I bought my first whole shoulder of pastured pork, and did my own butchery to make many meal sized cuts from it. Hooray! The first thing I cooked down was all the bones that were in the shoulder with all the meat and cartilage that... (more)

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Sara_5 0 · April 29, 2011 at 11:34 PM

Cube it, serve it in a large spoon with a spring of whatever herb you think would best complement it. Call it an amuse bouche. If they like it, put a blob on the plate and let them have at it.

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by 1714 · April 25, 2011 at 9:04 PM

We have a source for farm raised pork along with our grass-fed beef. While I was cooking up a big ham steak the other day I wondered if, because this is anti-biotic free and theoretically the animals are better taken care of and live in cleaner... (more)

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tartare 0 · April 25, 2011 at 8:58 PM

Don't cook the ** out of your decent pork. you will make me cry. trichinosis is most commonly now found in bear meat. cook the heck out of your bear meat, or better yet, don't eat predators. pigs come across it from having eaten infected meat. (more)

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by 18236 · April 03, 2013 at 10:24 PM

This guy is like, the absolute authority on Grass-Fed beef. He lists everything, absolutely every single tiny little detail about everything... where the cut comes from, how it tastes, how to cook it, how not to cook it... etc etc. Everything is... (more)

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texasleah 0 · April 26, 2011 at 11:48 PM

Jack, so far everything that I have cooked has been delicious-ground beef, minute steaks, sirloin tip roast, ribeyes, and unbelievable buffalo tenderloin (omg $30/lb but fantastic). Today I cooked a GF Pork butt ham (smoked uncured) and it was... (more)

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by 20 · March 24, 2011 at 10:22 AM

Hi, I am purchasing a 1/4 of a pastured pig this Thursday. A friend and I are butchering it ourselves (she's taken a class and has done this a few times, it's my first time). I am more than comfortable with the roasts, ribs, shanks, and even... (more)

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Louisa 0 · February 24, 2011 at 8:46 AM

I just saw a Ray Mears Bushcraft program on air drying meat and wonder if you can use this method instead of salting (this was the way meat was preserved before the widespread use of salt as a cure)? Here is a page about smoking ham which may... (more)

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by 603 · November 17, 2010 at 2:52 PM

In Spain, Iberico pigs subsist on a diet of acorns. They are high in omega 3's and are some of the most sought after meat on the planet at around $50/lb. I've been trying to find pigs that are not grain fed and not $50/lb. Any of you guys have... (more)

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Alex_1 0 · November 15, 2010 at 2:33 PM

forestfed.com I haven't tried it, but they are definitely free-range foraging pigs.

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by 225 · November 22, 2013 at 3:17 AM

I'm hoping to find some quantitative info comparing pastured pork to conventional pork nutritionally. If you've ever seen such info, I'd be really interested to see it. If not, educated speculation is welcome. :-) Specifically, I'm wondering about... (more)

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glib 0 · November 22, 2013 at 3:14 AM

ah, no kidding. Pastured pork has an extra gear when it comes to taste. They will be excellent, so long as they can be outside and have a reasonably varied diet. The difference with supermarket pork is incredible.