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Thread: Percent of grassfed/organic meat you eat? page

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    SunnyGirl's Avatar
    SunnyGirl is offline Junior Member
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    Percent of grassfed/organic meat you eat?

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    I'm new to PB. Day 1!!
    I live in a remote town (in Australia). Regular organic meat is hard to come by - mostly chicken. Grassfed is almost impossible.
    Just wondering if people eat only exclusively grassfed / local meat?
    If I eat the meat available from the supermarket - do I still opt for a piece that has fat? Considering the "quality" of the meat/fat - as in the omega ratios.
    Trying to make the best decisions with the options I have .

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    peril's Avatar
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    We don't have the enormous feedlots like the US. Much of our domestic beef and all of the lamb spend only a little time in feedlots on the way to slaughter. I wouldn't sweat it. However, I do like the grassfed scotch fillet from Aldi

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    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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    Kris T's Avatar
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    I recently found a local butcher that sells great meat....as soon as we eat the last of the meat bought at the grocery store, I will be switching to the butcher exclusively. Took lots of research, and visiting butchers, meat shops and talking to lots of people, but we found a great supplier of good meat. Even getting fresh turkeys for Thanksgiving!!

    Start looking and asking around. Never know what is out there until you look.

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    turquoisepassion's Avatar
    turquoisepassion is offline Senior Member
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    I buy cheap cuts of grassfed (beef ribs, beef neck, offal, very occasionally a pricier steak cut) so it encompasses over 60-70% of what I buy. The rest is "all natural" lamb/beef (no hormones and no antibiotics).

    The grassfed is from a butchershop. They don't even display the neck, bones, offal for the yuppie customers so one would have to ask for it. I suggest you finding a butchershop and ask them about neckbones... They are priced as bones for me but they have a decent amount of meat of them.

    I do eat BBQ and steak out at restaurants so I guess my intake of grassfed is actually around the 50% mark.
    Last edited by turquoisepassion; 09-16-2013 at 05:50 AM.
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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

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    sbhikes is online now Senior Member
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    I find wild salmon to be an easier and cheaper source of the good stuff. I did buy 1 steak yesterday for 12/lb, some ground elk for $7/lb and I sometimes get NZ lamb for $14/lb but in general if I want steaks, chops and chicken I get the cheap stuff and just try to go lean.
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    SunnyGirl's Avatar
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    Thanks for advice guys.
    Sadly only have one private butcher in town. Funny - they actually advertise on their website that they offer grassfed beef and chicken, however when I went to query they had none available and weren't sure when next load was arriving!!! Hence why grass fed is kinda of tricky to get. We have two major chain supermarkets - they both offer organic chicken. Quality!?? who knows, but it's my only option.
    So my query still stands - if I'm to buy lesser quality meat, am I best to cut fat off and make sure I cook in good oil /butter??
    I am lucky that I live coastal so I get plenty of wild fresh fish. 😃

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    DeltaCypher0's Avatar
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    About 1/3 of my meat is organic grassfed. I can only get organic, grassfed chickens. But the pork is labeled "all natural" due to no added hormones. My beef is the generic grain fed, hormone altered meat still. I rotate the beef and pork, and have chicken every other day. Sometimes I can access wild salmon, so I eat that maybe once a week at most. I think I do well.

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    DeltaCypher0's Avatar
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    Sunnygirl, Id eat a lot of the chicken and wild fish if I were you. Still get fatty cuts of meat because you do need fat for energy. Omega 3/6 ratios may be less than optimal, but youre way ahead of the game if youre majorly primal. Consider it a cheat meal if you eat grain fed beef.

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    turquoisepassion's Avatar
    turquoisepassion is offline Senior Member
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    I would get the lean cuts of the non organic meat (if it isn't organic either). The hormones and antibiotics tend to accumulate there. I would stick to beef & lamb because they are less affected by what they eat.
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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

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    I would say about 95%, due to the fact that I eat out occasionally at places that don't carry it. Most of my restaurants I frequent do carry a GF burger, but their steaks are usually conventional for obvious cost reasons. If you need a GF Ribeye to be happy, get a second job because it will be high dollar.

    My neighbor has a cow named T-Bone that will be slaughtered on Nov 4. I will be getting half, more than enough to make it several months. I have two turkeys, named Thanksgiving and Christmas, that are pecking away in my backyard pen as I write this from work I remember buying all of it from Whole Paycheck when I first started primal, so I appreciate this now.
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