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Old October 18th, 2003, 08:41 PM
M Shirley Chong
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Default low carb grains

jamie wrote:

Grass would be lowcarb. It's mostly fiber, which grazing animals can
digest as a carb. But grass-fed beef is lean and stringy. Cattle
are fattened on grain before slaughter.


Not if they are the right cattle.

A friend of mine raises Black Angus. He's been breeding for over 30
years for tenderness and he uses natural management techniques (no
feedlot, no hormones, no unnecessary antibiotics). His grassfed beef
is tender and full of flavour. Makes feedlot beef taste yuck and watery!

I used to buy my meat by the cow from him (I feed my dogs a homemade
diet) and usually bought "old" cows. These were cows that he was
culling for some reason (usually they weren't producing well,
sometimes they had undesirably temperaments) and they were 2-5 years
old. Every now and then I bought a steer. The meat, even from the
old cows, was so tender that I was never able to get a roast out of
the roasting pan intact. Steaks that could be cut with a fork, no
knife necessary. Hamburger that was naturally 95% lean. I was spoiled.

Then he moved 1500 miles away. sigh

The reason why most producers love feedlot cattle and why the beef
associations have promoted it so heavily over the years (implying
that it is the best) is because it's cheaper to produce. Cattle that
are tender living a normal kind of cow lifestyle tend to be on the
smaller side, like Black Angus. Smaller means less dressed weight.
Range or pasture raised cattle grow slower, so it takes longer to
get them to market weight.

Like many things, USAns have been convinced that the cheapest, low
quality beef is best. Sure, it's best... for the producers!

Shirley

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