Comments on: The Most Compelling Reasons Why You Should Switch To Grass-Fed Beef http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364 To educate, encourage, and inspire the world to start low-carb living Thu, 09 Feb 2012 23:48:00 +0000 hourly 1 http://wordpress.org/?v= By: em http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8730 em Mon, 19 May 2008 17:53:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8730 I live in Ireland and most beef here is grass-fed. Ironically the fat looks much yellower due to the cattle getting more beta carotene (IIRC) in this diet and consumers in other European countries think it looks unhealthy compared to the whiter fat of stall-fed cattle. I live in Ireland and most beef here is grass-fed. Ironically the fat looks much yellower due to the cattle getting more beta carotene (IIRC) in this diet and consumers in other European countries think it looks unhealthy compared to the whiter fat of stall-fed cattle.

]]> By: The Vitamin Tutor http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8729 The Vitamin Tutor Sat, 17 May 2008 19:56:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8729 I added a reply to your complaint, Jimmy. I hope our members' collective clout helps to hasten the correction.<br/><br/>Be well,<br/><br/>Harry, The Vitamin Tutor I added a reply to your complaint, Jimmy. I hope our members’ collective clout helps to hasten the correction.

Be well,

Harry, The Vitamin Tutor

]]> By: Jimmy Moore http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8728 Jimmy Moore Sat, 17 May 2008 16:33:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8728 Sure Mr. Fritz! Send away! My blog is locked again, by the way. Blogger has identified it as a "spam" blog again less than a month after doing it the first time. <a HREF="http://www.carbwire.com/2008/05/17/bloggers_robots_lock_livin_la_vida_lowcarb_blog_for_the_second_time_in_a_month" REL="nofollow">Click here</a> to learn more about how you can help unlock my blog so I can write new posts. Sure Mr. Fritz! Send away! My blog is locked again, by the way. Blogger has identified it as a “spam” blog again less than a month after doing it the first time. Click here to learn more about how you can help unlock my blog so I can write new posts.

]]> By: swatkins http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8727 swatkins Sat, 17 May 2008 13:38:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8727 Cheerwino, Thanks for the tip on the marinating. I have read a few books on Eades, but have missed this tip on improving Omegas. I wonder if the more of the omega's are in the actual visable fat, hence the trimming. I'll be giving this tip a try. Cheerwino, Thanks for the tip on the marinating. I have read a few books on Eades, but have missed this tip on improving Omegas. I wonder if the more of the omega’s are in the actual visable fat, hence the trimming. I’ll be giving this tip a try.

]]> By: mrfritznyc http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8726 mrfritznyc Sat, 17 May 2008 13:33:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8726 I've been buying ribeyes, strips, filets, and ground beef from US Wellness Meats for the past couple of years, they are great. I also recently tried out a hanger steak from them, it was damn good, and cheaper than other cuts too. I agree that grass fed has a more interesting taste, the only problem that that they can be tough and chewy. Sometimes very tough and chewy, esp. when cooked using conventional methods.<br/><br/>Fortunately, I just discovered a great way to cook them. As Dave said, low and slow is the key. Here's the lowest and slowest method of them all... Prep your steak using EVOO and seasoning (or whatever way you like to doctor up your steaks-marinades, rubs, etc), and put it in a vacuum bag (or just any bag if you dont have vacuuming eq.-just squeeze out the air as much as you can). Put it in hot water as close to 130 degrees as you can manage, and leave it there for an hour, or two, or eight... <br/><br/>this method is called "sous vide", or in big green egg grill forums, it's known as the "hot tub" method. Yes, some folks actually put their steaks in the hot tub for awhile. I use my rice cooker-which has been completely neglected since I started low carbing six years ago, hahaa. I set it on low, fill it with hot water, and let it cook all day while I'm at work.<br/><br/>(there's lots of ways to keep the water at the right temp. My rice cooker, set on low, is just right for steaks the way I like em, 130 degrees. You could also take a sturdy pan, heat up the water on your stove, set the oven to 130, and drop it in there. There is also some very fancy equipment available that will precisely control things like crockpots, rice cookers, etc. to any temp you want.)<br/><br/>Then fire up the grill (or the pan on the stove) as hot as you can get it, and sear the sucker on both sides about 90 seconds, and then you're ready to tuck into the most tender and most evenly cooked grass-fed steak you'll ever taste.<br/><br/>I've only dones this a few times, and it seems, so far, to work better with fattier cuts like ribeyes, but I am still conducting my "research."<br/><br/>btw, jimmy, I have a bunch of pictures of this entire process, if you're interested I can send them to you to post I’ve been buying ribeyes, strips, filets, and ground beef from US Wellness Meats for the past couple of years, they are great. I also recently tried out a hanger steak from them, it was damn good, and cheaper than other cuts too. I agree that grass fed has a more interesting taste, the only problem that that they can be tough and chewy. Sometimes very tough and chewy, esp. when cooked using conventional methods.

Fortunately, I just discovered a great way to cook them. As Dave said, low and slow is the key. Here’s the lowest and slowest method of them all… Prep your steak using EVOO and seasoning (or whatever way you like to doctor up your steaks-marinades, rubs, etc), and put it in a vacuum bag (or just any bag if you dont have vacuuming eq.-just squeeze out the air as much as you can). Put it in hot water as close to 130 degrees as you can manage, and leave it there for an hour, or two, or eight…

this method is called “sous vide”, or in big green egg grill forums, it’s known as the “hot tub” method. Yes, some folks actually put their steaks in the hot tub for awhile. I use my rice cooker-which has been completely neglected since I started low carbing six years ago, hahaa. I set it on low, fill it with hot water, and let it cook all day while I’m at work.

(there’s lots of ways to keep the water at the right temp. My rice cooker, set on low, is just right for steaks the way I like em, 130 degrees. You could also take a sturdy pan, heat up the water on your stove, set the oven to 130, and drop it in there. There is also some very fancy equipment available that will precisely control things like crockpots, rice cookers, etc. to any temp you want.)

Then fire up the grill (or the pan on the stove) as hot as you can get it, and sear the sucker on both sides about 90 seconds, and then you’re ready to tuck into the most tender and most evenly cooked grass-fed steak you’ll ever taste.

I’ve only dones this a few times, and it seems, so far, to work better with fattier cuts like ribeyes, but I am still conducting my “research.”

btw, jimmy, I have a bunch of pictures of this entire process, if you’re interested I can send them to you to post

]]> By: Cheerwino http://livinlavidalowcarb.com/blog/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/2364#comment-8725 Cheerwino Sat, 17 May 2008 12:10:00 +0000 http://livinlavidalowcarb.wordpress.com/2008/05/16/the-most-compelling-reasons-why-you-should-switch-to-grass-fed-beef/#comment-8725 Our local Whole Foods offers grass fed cuts. Also, they said the bison is pasture fed, too. Local independent butcher shops can also order grass fed for you. Our local chain New York Butcher Shoppe said they can get it.<br/><br/>To improve the Omega 6-to-3 ratio in regular beef, the Drs Eades recommend trimming the visible fat and marinating in olive oil and red wine for a day.<br/><br/>Guy Our local Whole Foods offers grass fed cuts. Also, they said the bison is pasture fed, too. Local independent butcher shops can also order grass fed for you. Our local chain New York Butcher Shoppe said they can get it.

To improve the Omega 6-to-3 ratio in regular beef, the Drs Eades recommend trimming the visible fat and marinating in olive oil and red wine for a day.

Guy

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