• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

good and bad fats?

My understanding with respect to hormones is that steers are given some hormones via in implant under their skin, but it is actually a lot lower levels of hormones than an intact bull would have naturally. As for antibiotics, any modern food supply system in a western country do not allow cattle with anti-biotics in their system to be slaughtered for food and the government will do testing to verify this. Generally farmers want their cattle to be healthy so the do not pump toxins into them. There is a slight difference in the omega 6/omega 3 ratio between grass finished and grain finished, but it's not that important if you are avoiding industrial seed oils. All beef cattle (at least in north america) are raised mostly on grass, then fattened up with grains for a short time before slaughter. Where I live they don't use corn in the feed lots, so I don't know if corn finished beef is bad for you or not as I haven't researched it since I don't eat corn finished beef. I suspect it's probably ok.
 

Excellent and detailed info. Thanks!


Sent from my iPad using DCUK Forum mobile app
 
It's like grass fed or corn fed cows for butter.

Avoid the rubbish, the antibiotics, the steroids in any quantity, as the testing has quite a high threshhold, (unless you're a big factory beef farmer, or part of the big pharma, that sell them the drugs, or the big factory farming lobbyists) go for grass fed meat if you eat it, very occasionally.
Processed meat is about as toxic as you can get in the food chain.
(You can just go down to MacDonald for a burger if you want processed rubbish).
 
KevinPotts said:
Excellent and detailed info. Thanks!


Sent from my iPad using DCUK Forum mobile app
Click to expand...
You're welcome. Keep in mind I could be wrong. Like pretty much all things relating to diet, there are multiple opinions on every aspect, including CAFO beef. Mine is just one opinion.
 

No scurvy haha!
How many ounces would you say you eat? Just curious.
The problem I had with mostly protein and fat was increasing BS so I had to back protein down. Do you eat butter or any sauces or just the protein and fat that comes with it? You would be very simple to cook for.
I am one for 3 small meals and a few nuts in between. I could skip lunch as I am not that hungry but I would be extremely low calorie and after being malnourished, protein deficient and had muscle wasting pre diagnosis I have a fear in my head. Half an avocado BF with celery is very low cal. Then lunch is about an ounce of protein with the other half avocado and some veggies. Dinner is 2 or 3 oz protein with about a tablespoon of mayo and a salad. So. It a lot of calories there to cut. BTW i am not in the calories in calories out camp. I think the type of calories are far more important.

Thanks for replying
 
I do eat deli turkey and beef but they are both organic and the beef is 100% grass fed. The only other ingredient is sea salt and I do rinse some of it off. I do this because it also brings out the flavor of the meat more. I don't worry so much about sea salt but table salt I avoid

Maybe not perfect but certainly better than lots of things
 
I'm not sure how much I eat. 3 or 4 eggs and 3 or 4 strips of bacon for breakfast and a decent sized steak for dinner. I'll put butter on the steak sometimes. Sometimes I might have a steak for lunch as well on the weekend. I don't think I'd be easy to cook for since I like my steaks medium rare, which is not easy to do, judging from what I usually get at restaurants.
 
Those Home Bargain shops and, I think, Tesco, sell 5 packs of small pork scratchings which are just enough for a quick hit of porky salty goodness and aren't likely to break your teeth.
 
I hear you on the restaurants. I always order rare and occasionally it comes out mooing but usually medium which ok. Well done I send back now, especially with the price of steaks. Why ask if you're not going to cook it the way I answered. I got tired of eating shoe leather.
I actually cook a perfectly medium rare steak. I have a grill pan that I sear it on both sides then slide it into the oven at 425 and time it based on thickness. It took a while to master but I've got it. We rarely order steaks out based on exactly what you said and price. Not to toot my horn but mine are better haha. And cheaper. We will order burgers or I'll get a Caesar salad. Much safer as long as they don't cook my chicken medium rare. ( joke)
 

I agree. I never go to a restaurant for steak unless work is paying or I'm out of town. Restaurant steak is never as good as what I can grill at home, even at a high end steak house. And at a restaurant I never get the sides but have to pay the same as if I did.
 
Restaurant steak in the UK is ALWAYS appalling....thus I look forward to it when in the USA....or BBQ at home at this time of year.


Sent from my iPad using DCUK Forum mobile app
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…