Tag Archives: Beef

Weekly Round Up

7 May

All the whatever we tossed out in our optimized discussion group.

Paleo fast food wrap. Won’t tell you what’s in it or who ate it.

One of our members finds that high dose supplemental D3 helps tremendously to manage her asthma symptoms. Recently she added a supplement called astaxanthin at 4mg a day. Taking this dose she seems to be able to taper down her D3 whilst continuing to enjoy normal breathing! N=1.

The connection between sleeping and keeping slim. 

The price of obesity by the numbers.

Some claim fructose is the best liver energizer, while other say that it depletes cellular energy. 

The ethics of cheaply raised meat. 

Maybe cruises, especially ones claiming they are focused on diet and wellness, aren’t the best things for out waistlines. 

High levels of beta carotene in new news again. Very high levels may be dangerous. Too bad everything is fortified with it!

Julie’s chicken legs and kale. 

Dandelion is one powerful weed. 

A gorgeous sounding pate recipe!

Jenny’s pretty ferment.

More on lack of sleep and body mass: twin study.  

Interesting facts about flavour. 

Is jogging #chroniccardio? Science says it may prolong life.

If your bacon or cured meat “looks somewhat like those greenish glow on the back of the sh*t flies” maybe think twice before eating it. 

Making cocktails with kombucha may not be a great mix. 

Julie’s farmer’s market booty

Paleo can help you raise your kids to be remarkable? 

Perhaps soaking in ice water isn’t the only way to activate cold receptors.

Fructose and omega-6 packed foods may not all be the devil. 

GMO corn and obesity connection. 

More on bad Beta Carotene and its connection to leptin resistance. 

In France, eating is taught and palates are educated. 

Are humans still evolving like animals in the wild?

The protective effect of smoking?  

Congrats on the new house Julia! Nice celebratory bison ribs.

Weekly Round Up

8 Apr

What kind of krazy krap do we talk about in the HBP discussion group you ask? Here you go. You asked for it!

Amanda's amazing pork loin with spicy cranberry for $2.50 a serving!

Some beautiful food art for sale.

We all KNOW it’s an important topic, so here’s another piece about how maternal diet affects the health of babies.

Lustig was on 60 Minutes this week, and Alan Aragon responds!

Can mummies reveal the secrets to cure obesity?

Curious about what varying body fat levels actually look like? You may be surprised about what you find most attractive.

For the lacto-Paleos. Greek yogurt, strawberries.raspberries.blueberries., a bit o maple syrup.

Girls are cool and strong!

Researchers identify distinct metabolic responses to high & low GI carbohydrates in healthy, non-obese individual.

Superhuman Radio was a biggie for us this week with two Paleo interviews. Paul Jaminet gives another great interview and so does Robb Wolf .

Carly's cottage pie.

Is the U.S. obesity epidemic even greater than reported?

Julia's scallops!

Here’s a new and interesting egg recipe by The Domestic Man!

Saccharomyces boulardii is a beneficial strain of yeast, a probiotic, that appears to be medicinal.

An enzyme in saliva helps regulate blood glucose.

Amanda's crab cakes (ever need some Paleo catering? HBP cooks are amazing!)

“A secret of our industrial food system is that it pumps chickens with arsenic, caffeine, Benadryl and Tylenol — even illegal antibiotics.”

Robb Wolf has a great, tear jerking post on his blog.

Japan’s new love affair with wheat. 

J. Stanton posts a good read about nutritionism. 

Jan's Finnish herrings.

Monsanto threatens to sue Vermont?

Evidence that humans used fire 1 million years ago. 

Taurine is good. It prevents heart disease (in amounts you would get in your diet and not super dosing with pillz). A possible mechanism is that taurine inhibits non-enzymatic glycation and lipid peroxidation. 

Melissa McEwan’s part deux of her evolutionary biology series. 

Jan's Oxtail.

Antibiotics effect gut flora which screw up your vitamin producing bacteria, and more in this post by Dr. Ayers. 

Denise Minger’s adds a section to her blog just for vegans. Very helpful and interesting.

Interesting paper on the effects of saturated fats vs n-6 PUFA on liver fat. 

FED takes on Self Determination Theory.

Does Yerba Mate fix your funky leptin?

What’s in a Cow?

21 Dec

One of our cows?

My husband is an unemployed economist (oh, irony!), and money is tight.  One of the major (and legitimate) criticisms of ancestral diets is the cost.  It’s a hard thing to do on a very tight budget.  I spend a lot of time cooking and freezing, doing as much processing as I can, seeking out local deals, scrounging free produce from the farmers market that I work at, food pantries, and stuff from cans.  There is a lot of effort involved in this.  Because I feel that food is my medicine that prevents my illness from developing, I do not consider it an option to return to the less expensive, more convenient vegetarian grain-based diet that I ate before.  I thought as an informational post, I could talk a bit about our experience buying half of a cow.  it’s an experience that not a lot of people have these days, particularly from an animal that you know personally, and we were fortunate to have the opportunity to do it.

Our friends E and J are farmers in Vermont.  J’s brother is a dairy farmer, and a couple of years ago gave them three of his male Jerseys to raise for meat.  These three little guys lived fully on pasture, happy as clams with their little donkey friends keeping them calm.  I knew them.  My kids knew them.  In November, E asked us if we could like half of one of the guys, that they were going to market the following week.  Five of the six halves he sold to us and our friends, and the other half he was still looking for a buyer for.

Since everything happened very quickly, we had to make room in our basement on short notice and with short cash.  We had a half-full 5 cubic foot freezer already, and we bought a second freezer of the same size for $169.  It was less expensive to do this than to trade in the one small freezer for a larger one, and this way we can eat our way though one freezer and shut the empty one off in order to save money.

The steers went to market the Friday before Thanksgiving, and were ready to be picked up the week after.  The sides hung between325 and 360 pounds. This should yield 60% to 65% take home beef. For the sake of figuring out what your price per pound cost will be E used 60%.  Our cost was $0.55 per pound for cutting and wrapping.

                 $1.50 per pound for the hanging carcass; this is a standard way for selling sides of beef and is on the very low-end of the spectrum. E also had the guys doing the slaughter remove some extra fat and kidneys that are usually left on to add to the weight.
                 $20.00 – Slaughter cost $40 per animal.

Our cow? Thats my daughter in the blue.

When figuring a 60% return on the hanging weight this will come out to a price of $3.50 per pound for what we took home. Since 60% is low, we made out a little better than this.   Our half was 325 pounds, and we got just over 200 pounds of beef.  What exactly does two-hundred pounds of beef look like?  Well, I wish I took a picture, because it was pretty impressive but I was in a great hurry to get it all catalogued and into the deep freeze.  My husband drove up to Vermont to pick it up at our friends farm and when he pulled in the driveway, the entire back of our SUV, seats folded down, every inch covered with another cooler.
When you get half of a cow, this is what you’re looking at:
~48 packages of ground beef wrapped in 1.5# packages
~9 large top round steaks
~18 packages of shanks, three shanks per package
~3 bottom round roasts
~11 porterhouse steaks
~15 rib eye steaks
~4 eye of round roasts
~4 rump roasts
~5 sirloin steaks
~3-3# packs of stew meat
~3 london broils
~2 brisket
~3 chuck roasts
~5 short ribs (3# each package)
~3 t-bone steaks
~2 tenderloin
~2 shin bones

These are the three steers! They are actually watching my daughter have a tantrum but she is out of the frame.

The roasts are all about four pounds, and the steaks about one inch thick.  I did ask for any bones or organs that they could give me, but only was able to get the two marrow bones that I will use for stock.  Next time we do this, I think I will try harder for the liver, more bones, and more of the nasty bits that no one but me would want.  I would love the tendons, heart, liver, tail, and for some reason I didn’t get a flank or skirt steak which is too bad because I was planning on a big old Rouladen.

So far the meat has been delicious.  We have had a few packages of the ground meat in a sweet potato shepherds pie, meatloaf and meatballs, and I made BBQ pulled pork from the bone-in chuck roast.  Unfortunately not many people have the opportunity to ever eat meat this fresh, from animals who they knew personally.  We feel very blessed to have this much healthy, ethically raised, local food to feed our family, and I look forward to giving steak instead of cookies for hostess gifts this holiday season.
Next up: “How the hell did I end up with a deer neck, and what in god’s name do I do with it?”