Synthetic meat producers claim nutritional, ethical, and environmental benefits. The media often repeats the claims. Are they misleading us?
If you want to lose weight, you want to include healthy, ideal protein in your diet.
So, what’s the secret to a great steak?
For one thing, you need to have a good sense of timing to cook it just right – but that’s no secret. The real trick to enjoying a super steak is having a great butcher, and having him or her nearby so your steak is fresh and never, ever frozen.
Medeiros Farms – Locally Grown Beef, Chicken, and Eggs
Here in Kalaheo we are lucky to have three talented butchers…or well they’re women so maybe they’re butcheresses? Anyway, they take care of the dirty work of turning those cute little guys we drive by on our way home (the cows) into pieces of food. Their tools are not all saws. One of the most important tools to creating tasty beef is time.
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I would like to thank you for literally saving my life. Back in February, I had to be hospitalized while on vacation in Phoenix with an A1C of 11% and had to start taking 2 types of insulin and 2 other meds. I read the Fatburn Fix in April, and followed the program to a tee, and I’m down by 15 pounds, 6.8 A1C, and only one once weekly diabetes medicine.
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There will be no beef until it’s time…
One of the dirty little secrets of the industrial beef industry is, after they’re done torturing cows by confining them into filthy concrete windowless boxes and forcing them to survive on feed that their digestive systems rebel against (causing chronic diarrhea), they follow this unnatural and inhumane practice with another one that’s just as bad or worse: tenderizing the meat with chemicals – sometimes injecting them into the cow’s bloodstream while still alive. This is all in the name of saving time. The cows get fat fast, just like you would if you ate nothing but corn and soy products (for reasons described elsewhere). Pumped full of antibiotics so they don’t die from all the infections they’re exposed to, they can be brought to slaughter weight in half the time of cattle raised on grass. And, because every second that passes by without product being produced is an unforgivable waste, rather than tenderizing the meat naturally, by aging it, they use chemical enzymes that break down protein.
Someone has probably written their PhD thesis on how aging versus chemical tenderizing makes a culinary difference, something to do with water loss over time. I know for sure that, when it comes to flavor, the steaks we get from Medeiros Farms – locally raised on Kauai grass and aged the old fashioned way – are out of this world. Compared to the grocery store’s they are…well, there’s no comparison. You have to try one and see what I mean.