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  • Meat confusion

    Hi

    Been eating primal/paleo for some time and going good!

    I've presumed some meats are bad and not had them but recently wondered if I was right! Given they are meat makes me think they are ok but then they are often in packaging which is usually an indication of bad!

    Can some one tell me about the below (and add any you think I might like to know are ok!)

    Chorizo
    Salami and cured meats in general
    Corned beef

    Thanks guys
    UK PBer

  • #2
    Cured meat really varies, there will be good and bad specimens of every type. Since it's typically high fat I stick to the reputable local farms (big brands have too many additives). I prefer it more as a potent flavor garnish in a lunch salad or omelet--not a protein staple--mostly due to cost. My favorites are probably beef franks w/ sauerkraut, and liverwurst with mustard and pickles.
    37//6'3"/185

    My peculiar nutrition glossary and shopping list

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    • #3
      Thanks
      Pickle Pete interesting! Ta
      UK PBer

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      • #4
        I wouldn't make them a regular part of my diet because of the additives. Salami in particular I have issue with- it's in the same category as lunch meat for me. However there are certainly preserved/processed meats that are more natural. As a rule of thumb I would indulge in salami and the highly processed stuff infrequently. Corned beef is really just a cheap cut of meat brined in pickling spices so I wouldn't worry too much about that- I still would only eat it a few times a month at most.
        Love, peace, and bacon grease.

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        • #5
          Like picklepete said, quality will vary. You can try to find high quality versions if you want or just buy the high quality meat and make your own. I wouldn't sweat the nitrates:

          The Nitrate and Nitrite Myth: Another Reason not to Fear Bacon

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          • #6
            Chorizo is just a type of sausage. It's just spicy, if you eat pork go right ahead. Beef chorizo is available but I don't like it much.

            Salami and cured meats... Mark did a post about that a while ago. He had a lot of organic, high quality stuff and ate a lot of it, and it made him queasy. So I'd say the good stuff is okay once in a while but all the time? Probably not.

            Corned beef? I thought that was just beef cooked with corning spices. Are you talking canned? If so, read the ingredient list.
            Out of context quote for the day:

            Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

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            • #7
              Corned beef is usually cured with sodium nitrate. That's how it stays pink after it's been cooked. Again, I don't think that's a problem and I agree with everyone else that these meats should be occasional or condiments and not staples.

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              • #8
                Everyone: most helpful thank you! I was only looking at these as occasional treats and looks like I have permission! Ha ha

                Thanks again
                UK PBer

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                • #9
                  I stay clear of supermarket deli / cured meats.

                  The stabilisers & additives are unnecessary but I love ox tongue but can get it from my butcher that makes it's twice a week same with salt beef & pastrami .
                  Like others said use as a snack wouldn't have a meal from it


                  From London England UK

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                  • #10
                    Source is really important here. If it's your local butcher or really hand made in house, I would rather have it than supermarket steaks.

                    Additives are something to look out for, though nitrites aren't a big a deal as we used to think they were. Mark and Robb have both done some pretty of articles on nitrites. The deal breaker additives for me are wheat/gluten/derivatives (intolerant), preservatives other than salt/pink salt, meat substitutes (soy, TVP, MSG) and anything I don't recognize (and I am pretty good at ingredient label translation).

                    Basically just remember it's had a little more processing than is ideal and treat it like a treat. Prosciutto is one of the sublime things of life, but it takes me a month to go through a pack of bacon. I figure chocolate is primal, but you wouldn't want to make a meal of that either (well, maybe I would think I want to).

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                    • #11
                      They are all ok to me, along with bacon. Just make sure that it's not a bastardised shadow of itself full of things like soy and sugar other industrial filler.
                      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                      Griff's cholesterol primer
                      5,000 Cal Fat <> 5,000 Cal Carbs
                      Winterbike: What I eat every day is what other people eat to treat themselves.
                      TQP: I find for me that nutrition is much more important than what I do in the gym.
                      bloodorchid is always right

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                      • #12
                        Thanks guys very interesting indeed - as always with this forum! :-)
                        UK PBer

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                        • #13
                          Homemade corned beef is pretty easy - tons of recipes online. Ditch the saltpeter or whatever it is that keeps it pink and you're good to go. If you use beef tongue and follow a corned beef recipe, the result is melt in your mouth beefy delicious goodness.
                          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                          B*tch-lite

                          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                          • #14
                            Originally posted by JoanieL View Post
                            Homemade corned beef is pretty easy - tons of recipes online. Ditch the saltpeter or whatever it is that keeps it pink and you're good to go. If you use beef tongue and follow a corned beef recipe, the result is melt in your mouth beefy delicious goodness.
                            Thread jack; do you have any idea how to go about cleaning a tongue? They sell them at the street market in town, but they are all huge and furry looking. Recipes say to peel after boiling, but these look a little more gnarly than that.

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                            • #15
                              Originally posted by RittenRemedy View Post
                              Thread jack; do you have any idea how to go about cleaning a tongue? They sell them at the street market in town, but they are all huge and furry looking. Recipes say to peel after boiling, but these look a little more gnarly than that.
                              I've cooked beef tongue a few times. They really do peel pretty easily if you simmer them long enough. If there are especially gnarly spots near the base you can trim them off.

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