HeyElliot's Blog

The problem isnt what the cows ate while they were alive its what happened to them after they were slaughtered.

Isnt that where beef picks up contamination? After or during processing?

These people who claim they are "healthier" thanks to grass fed cows have most likely been eating better all around. Veggies etc.

Elliot- we have switched our limited red meat eating to Bison only. It is leaner, more protein and iron. Costs more so we eat less. Michelle- where do you get your organic chicken? I am looking to maybe stock up and save some money??

This is all very interesting, but until the grocery stores start putting it in their stores we are really kind of stuck unless of course we buy a side of beef from them.

So glad I don't have to worry about any of this! Once a year we butcher our own beef, later in the year our own hog, we have farm fresh eggs and also butcher chickens a few times a year. Beyond that, all our vegetables, including potatos as well as some fruits are grown here also.

The most dangerous part of the cattle and beef floors where most of our meats are grown is not meat by products or corn......it's the steroids and large dose anti-biotics. A hog that used to take 180+ days to get to shipping weight now takes 90 days or less! Same principal applies to the beef industry. I'd be more worried about this than whether or not they are grass or corn fed......

corn feed means more fat less muscle... feedlots mean cornfeed, and less exsercise... grass feed means more exsercise and less fat more muscle, so prolly tougher meat...pros and cons

I also agree with Rosie.... Less Fat means tougher steaks....... When I buy Kansas City Strip at D J's meat market I also pick out a cut with a litle fat around it.... I know it will cook up so tender that you can eat it with a fork only..... You just have to resist the fat and leave it on the plate.......