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Post by Clive on Feb 1, 2010 12:56:59 GMT -5
That is a nice looking steak. And I believe the reason that the fat melted quickly is because of the omega-3 content. The omega-3 fatty acid has a lower melting point (and thus a much higher freezing point) than other more saturated fats. That is why cold water fish are a good source of omega-3's -they need the fat in their body to stay liquid and not freeze while they are swimming. The grass fed animals get some omega-3's from the grasses and so their fat would be much more liquid at lower temperatures than non-grass fed animals. I've had slightly high blood pressure all my adult life until the last few years. Never been able to lower it no matter what I have done including a totally veggie diet. As I get older, my blood pressure should be going up, but it's gone the other way. I only eat grass-fed, and as well as changing to other more natural foods, nothing else much has changed. I also know a person who has never had normal cholestoral levels until she started eating grass-fed. Interesting I think.
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Post by copperhead on Feb 1, 2010 16:37:24 GMT -5
It's the high levels of the omega 3s in the grass fed beef. They make the beef actually good for you, according to several studies. The feed lot cattle just don't have that good healthy stuff that the grass fed, free range cattle have in them. It's the same with free range, natural fed chickens and eggs. Just another reason to keep on doing what we're doing Clive, I still love your cows, please send me one....................P.J.
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Post by allmuxedup on Mar 8, 2010 17:30:51 GMT -5
I haven't looked at our meat vs. commercial meat. I haven't gotten near commercial meat since my first Dexter. (I ran out of Dexter beef & found a pound of hamburger in the deep freeze. It was still good & I wanted beef, so I made a meat loaf. It smelled so wonderful while it was cooking & I was really looking forward to it. I took one bit & threw the rest to the chickens. Haven't touched commercial beef since.) One thing that I've noticed is that Dexter beef (& I presume 'all' slow grown, grass fed beef) has had time to put flavor in the meat. Fast grown commercial beef might have size, but it doesn't have time to get flavor. It's my guess that its being darker has to do w/ it having more flavor.
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