The Kindest Cuts Of Meat
To become a more health-savvy meat consumer, you have to know what you’re reading., Here are some of the most common key-terms used and how to read them and learn their concepts.
• NO HORMONES AND/OR NO ANTIBIOTICS USED: Raised without growth -promoting hormones and/or antibiotics, buty not necessarily organic or grass-fed. Often less expensice than organic meat, this is a good choice when organic is hard to find or for shoppers on a budget.
•GRASS-FED ONLY: Cattle are fed gress instead of grain or corn, which results in meat that is leaner, lower in fat and calories, and higher in vitamin E and antioxidants. Grass-fed beef also boasts a healthier ratio of omerga-3 to omega-6 fatty acids. Hormones and antibiotics are rare but may be used.
• NATURAL: Minimal processing with no artifical additives.
• CERTIFIED HUMANE: Ensures humane treatment of animals. The animals are allowed to engage in their natural behaviors, and are rasied with sufficent space, ample fresh water, and a diet free from added antibiotics or hormones.
• USDA GRADES: These voluntary lables refer to how much marbling (or intramuscular fat) the meat has, as well as to color and maturity. The higher the grass, the younger and more tender the meat, and the greater the fat content. Prime tops the list and is found almost exclusively in restaurants, follwed by Choice, Select, and Standard. The designations can be misleading: It is almost impossible to find a USDA Choice cut of grass-fed meat, which by its nature is very low fat-yet a lesser grade may still be an excellent piece of meat.
• UNLABELED: A growing number of producers try to do right by their animals and the land, but for various reasons use no labels, orgainc or otherwise., If you have questions about what you are buying, ask your butcher, or contact the producer directly to find out how the animal was raised.
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Earthly Eating Recipe:
Spicy Beef and Tomato Couscous:
Serves 6
6 pieces dried tomato, chopped
3/4 cup chredded beef jerky
2 cubes (or 2 tsp.) vegetable bouillon
2 tbs. dried minced onions
1 tbs. dried chopped chives
1 tbs. dried parsley
1 tsp. cumin seed
1/2 tsp. dried minced garlic
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes
3 cups water
2 tbs. ghee “butter” (available at health food, or specialty stores that sell Indian food)
1 1/2 cups couscous
Shred jerky in the blender or food processor. Mix all ingredients except water, ghee, and couscous, and seal in a zip-top bag. When ever you want to use the mix, which is great while camping, just bring water and ghee to a boil in a medium saucepan. Mix in contents of bag, boiling for 8 to 10 minutes. Stir in couscous, cover and remove from heat. Wait 5 minutes for flavors to set, toss and serve.
Happy Eating!
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