Grass Fed Meat Benefits and Health Gains

Article by Andrew Lee

Grass Fed Meat Benefits and Health Gains – Health – Wellness

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A significant benefit from raising animals upon field is the fact that their products happen to be healthier for you. As an example, in contrast to grain fed meat, meat via grass-fed beef, bison, lamb and goats has significantly less total fat, saturated fat, cholesterol, along with calories. It also contains extra Vitamin E, beta-carotene, Vitamin C, plus a range of health-promoting fats, such as omega-3 fatty acids and “conjugated linoleic acid,” or CLA.

CLA is what is recognized as an essential fatty acid. It possess numerous benefits including anti-cancer along with fat-fighting properties. Studies have shown that CLA can actually reduce the size of tumors and it can reduce the risk of several types of cancers including stomach, breast, lung, skin as well as colorectal. CLA allows the body get rid of unwanted fat. It actually reduces body fat while conserving muscle tissue. It is really an amazing accomplishment. Many weight loss protocols help in making you lose weight, but not all weight is good weight to lose. You need to lose fat weight, definitely not muscle weight. When you continue a weight loss plan and lose muscle, you happen to be in fact setting yourself up for declining health and fat gain sooner or later! If you want to increase your CLA levels naturally and safely, then raw grass-fed dairy is among your best choices.

CLA can also enhance metabolic rate, lower insulin resistance, minimize allergic reactions associated with food, enhance the immune system and lower cholesterol in addition to triglyceride levels. The most effective way to raise CLA naturally is to add things like raw, grass-fed dairy products (items like grass-fed milk, cheese, kefir, whey, etc.) as well as grass-fed beef in your diet.

The most effective way of achieving the nutritional benefits of grass fed beef as well as at the same time attaining the benefits of organic beef will be consuming grass fed organic beef.Organic beef does have it’s regular advantages of no pesticide and fertilizer toxic contamination. It won’t possess artificial substances which includes hormones, GMOs in addition to antibiotics.Organic beef also has higher polyunsaturated fatty acid content because of organic feed, that is great for health.

Research shows that animals that are fed grains have an acidic environment inside their intestinal tract which enhance the population of E. coli presently there as well as causes them to be more acid resistant. When we eat grain fed meat, your digestive system can’t clean out these acid resistant bacteria and hence you become ill. Grass fed beef, on the contrary, doesn’t cause alteration of the E. coli bacteria and is for that reason healthy.

About the Author

If you would like to locate several high-quality grass fed meat products which are full of CLA then go to Grass Fed Beef HQ.

Use and distribution of this article is subject to our Publisher Guidelines
whereby the original author’s information and copyright must be included.

Andrew Lee



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Grilling Tips For Meat

Grilling meats is one of the easiest and most delicious ways to prepare them. There is just something about the sear lines and smoky flavor that makes people’s mouth’s water at the thought of grilled meat. That’s probably why restaurants so often use pictures of meat grilling in their television and magazine advertisements. Here are some of the top tips for grilling different kinds of meat.

Beef/Steaks
Meat should always be marinated in the refrigerator; never at room temperature for safety reasons. Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum. Aluminum will give a strange or metallic taste to the food. Marinate less tender steaks such as flank for 6 hours to 24 hours. Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat. Grill steaks over medium heat about 5 inches from the heat source. Turn once during cooking using tongs or a spatula. Do NOT use a fork, it could pierce the meat and allow juices to run out.
Cooking can take anywhere from 10 to 20 minutes, depending on thickness and desired doneness.

Ribs
If your ribs are frozen, place them in the refrigerator overnight to thaw. Do not thaw meats at room temperature or you risk getting food poisoning. On slabs of ribs, remove the membrane on the bone side to allow marinades to penetrate.
Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs. Both pork and beef ribs can be marinated for a couple of hours or overnight. Slow grilling over indirect heat in which the ribs are not placed directly over the heat source but to the side of it, with the lid closed, is preferred. Unlike other meats, such as burgers, you should turn the ribs frequently using tongs to allow for even cooking. Grill 1 to 2 hours, depending on rib type and grill.

Chicken
Marinate poultry pieces 30 to 60 minutes. If using tomato based barbecue sauce, brush on during last few minutes of cooking to prevent burning the sauce. Grill chicken over direct medium heat. An internal temperature for breast meat of 170 degrees and 180 degrees for legs and thighs is preferred. Estimate about 7 minutes per side for boneless breasts, bone-in legs about 20 minutes per side.

Ray Subs is a public relations expert who is working with Pete’s Grills. More information about Pete’s Grills can be found at
Pete’s Outdoor Grills

Beyond Organic Meat. KOL Foods Kosher, Grass Feed, Organic Meats

KOL Foods offers kosher, grass fed, and organic meat and poultry for those who wish for a spirtual and sustainability meat consumption connection. Devora Kimelman-Block shares her journey and passion in creating KOL Foods, a beyond organic meat company.
Video Rating: 5 / 5

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How a Butcher Cuts Beef: Know Your Meat pt1-2 1945 OPA color 15min

video for embedding at food.quickfound.net “On the inspection, grading, and butchering of beef.Beeves are inspected by Bureau of Animal Industry agents and graded Meat Inspection Branch agent. Explains the grading system (marbling, coloring, and, conformation) Describes, in detail, the butchering of a beef in accordance with OPA regulations Explains that meat, displayed in a retail store, mug be marked as to grade, price, and [World War II] ration points required.” Public domain film from the National Archives, with mild noise reduction applied. part 2: www.youtube.com from USDA fact sheet: www.fsis.usda.gov “Since 1910, the first year that statistics were compiled, Americans have been eating an average of 60 pounds of beef yearly. About 36 million cattle were inspected in 1997 alone by USDA’s Food Safety and Inspection Service. This translates into 64 pounds of beef per person in 1997… “Beef” is meat from full-grown cattle about 2 years old. A live steer weighs about 1000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman… Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may
Video Rating: 5 / 5

Indie Game Music HD: McLarty Party People (Chapter 7) Game: Super Meat Boy Composer: Danny Baranowsky Available at: dbsoundworks.bandcamp.com
Video Rating: 4 / 5

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Double Skateboard Fail – Hall Of Meat – Stephen Serrano

Featured on Failblog called “Double Skateboard Fail” Hall of Meats don’t always have to be the gnarliest slams. Sometimes they can be straight comedy. Become a fan on Facebook – www.facebook.com New videos daily at www.thrashermagazine.com
Video Rating: 4 / 5

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Meat Price Costing Software for Butchers – Review

Article by Mathew Forster

Meat Price Costing Software for Butchers – Review – Business – Product Reviews

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Butchers Meat Price Costing – Software Review

Butchers who need to know what profit they are making on their butchered cuts have a tough time because not all meat from a butchered carcase sells at the same price. Obviously premium steak cuts sell for more than meat used for ground meat.

Meat Costings Professional is a program that has just recently updated to windows from the successful DOS version originally written in 1987.

Using a very easy interface details of the carcase being butchered are entered, i.e. The gross weight, cost per lb or kg, and the name given to the carcase, say hind quarter.

Cut details from a block test are then entered, the name (fillet steak), the weight obtained, and the current selling price. Once this information has been entered the program calculates what profit you are making on the butchered meat. Fine. Now the really useful operations can be performed. Say the price of you meat from the wholesaler rises (or lowers) by entered the new cost price you can immediately see how your profit margin has been affected. If your margin has dropped below what you need for your business you can request a target profit margin. Once this has been entered the program works out what you need to sell your products at to obtain that margin. The selling prices are calculated proportionately so if cut A is twice the price of cut B this remains so.

But when you calculate the new prices some cuts may go over what you would like to sell at, say fillet steak rises to 10.79. You can modify this price to 9.99, hold that price and then ask for the required profit margin. This time all prices around the held price are adjusted. A really useful feature.Other features of the program include the ability to print prices lists, find out the cost prices for each cut and perform a quick stock check.

Priced at 49.99 GBP, or 79.99 USD the program is very affordable and will cover its initial cost very quickly.

Full details of the program can be found at

meat Costings Professional

About the Author

Mathew is a technical support advisor for Lakers Software cmb based in Cambodia. He has written many technical support manuals for computer programs in the past.

meat Costings Professional

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whereby the original author’s information and copyright must be included.

Mathew Forster



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Blame the meat industry for your man boobs

Article by Jeff Hamilton

The ScoopYou must be wondering where the hell did these man boobs really come from? I just want to shine light on some interesting facts. I hold a strong opinion that certain meats in the food industry can contribute to your man boobs. You can make your own call after reading this.Meat! Meat! Meat!Most of us in North America love our meat. A nice tasty steak on the grill seasoned to perfection will make your mouth water. Everywhere you turn there is a tasty burger, steak, taco; you name it and you can eat it. What most of us don’t realize is that a large portion of the meat industry uses hormones, in especially young livestock to increase the growth of animals in a short period of time. Guess what? You could be eating those same animals on a daily basis.Certain meats can kill your mojo!!Your man boobs can be caused by hormonal balances where more estrogen is being produced than testosterone. We as guys want the “mojo” not “nojo”

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