Tag Archives: eating

Paleo

Paleo is the new modern word for eating, though it does mean ancient or olden times and yet here we are adopting this for it’s health benefits. It gives us an indication of what to eat and what to avoid, I am yet to adopt in full but we are moving over to it. I think if I am honest I need to cut down the alcohol and go to a glass of wine on the weekend rather than nightly.

One of the things I love about Paleo is it’s sensibility on lean Meats , and push towards grass- fed meats. we are lucky in that we do produce or own on the farm and sell direct into our closest city and looking to branch further in to kitchens and fridges.

We love a great Lamb, Beef or Chicken Roast on our house, nothing smells nicer than it cooking slowly in the oven, but sometimes it’s hard to even think about getting dinner. By the time we’ve done a days work and come in, the place can be cold, having a freezer full of meat is no comfort either.

So I like meals I call “quick and dirty” though I love cooking shows you can see the times allocated and those chefs produce fantastic meals in 2 hours – I don’t want to spend time away from family and sometimes getting meals is plain boring.

On a quick night – as I am an unprepared cook, I will pull meat out of the freezer and start the defrost option. We live a good distance away from shops so defrosted is only when i bring it home ready to be packaged and placed into the freezer. They are easy meals, with lamb, I’ll grab some loin chops or a shoulder roast, with beef it’s t-bone steak and when we get chicken it’s always a roast.

I’d love to read what you are doing with your meats, but here is a chart I found on the internet that tells us the Paleo way. I’ll do more research into what is healthy fats and get back to you all.

Okay To Eat Avoid
Fruits Dairy
Vegetables Grains
Lean Meats Processed Food & Sugars
Seafood Legumes
Nuts & Seeds Starches
Healthy Fats Alcohol

Roasting Beef

Are you like us? Grass-fed beef in the freezer or should I know say Paleo approved food source sits ready waiting for one of us to cook. It is mainly me in the house that cooks and it’s so boring sometimes I have to stretch my brain to think what it is I

a) feel like eating

b) feel like cooking

3) have a taste sensation for.

To me planning is an effort, once I know what I want to cook and eat then I’m fine and perhaps in writing this it is all about the planning. getting up one day of the week and writing down the cuts of meat we have and the meals I am going to cook with them. I wonder if there is any statistics in the world that tells you doing this is not only great for the mind, it’s great to help stimulate the waist line to be smaller? I do wonder perhaps if I know what I’m cooking and getting it organised early this will stop the 4pm open the fridge and hoover in all of the foods you know you shouldn’t have. A piece of cheese here, some crisps in the pantry there and generally not focusing on what I’m doing other than eating unnecessarily.

Here I am using google to look for a recipe in the Paleo Offering for tonight and I have come across Salisbury Steaks, never have I heard of this cut so I naturally click it open. Imagine my surprise when it’s really minced meat dressed up with a fancy name and a fancy recipe. I can happily and quickly make up the onion gravy – but I’ll have to give thought to the mince burger / Salisbury steak.

Looks like I’ll pull out a roast and do that with onion gravy.

Roast Per 500 grams

Cuts: Rib Eye / Scotch Fillet, Rump, Sirloin, Fillet/tenderloin, Standing Rib Roast, Rolled Rib Beef Roast

Temp: 200 C

Rare  15 -20 mins

Medium: 20-25 mins

Well Done: 25-30 mins

Cuts: Silverside (uncorned), Blade, Round, Topside, Eye Round, Oyster blade

Temp: 160 C

Rare: 20-25 mins

Medium: 25-30 mins

Well Done: 30-35 mins

Roast Beef

The ‘Ages’ of Lamb

Following my blog yesterday where I endorsed the virtues of Australian meat producers and abattoir, the beauty of life is that you can be proved wrong at any turn. All I really needed to do was google 🙂 but here is where our Australian Standards takes over. The difference between ‘Australian substitution (not that I advocate any substitution) is no horse meat. They just put older lambs in the place of younger lambs. To the lamb eater, there is a different taste, but some people liken this to the difference between grain fed to grass-fed. For those that wish to read about it, go to the following link. http://www.beefcentral.com/processing/article/2721

Here is where the line ‘mutton dressed up as lamb’ applies. Till I lived on a farm I had no idea there was a difference.

What is the difference between ages of lamb and what are their names?

1) Lamb; a  young sheep under 12 months of age which does not have any permanent incisor teeth in situ. The meat is firm textured but tender and the meat is pink to dark red in colour with a firm white fat covering, best on lambs that are 6 months to 8 months old

b) Prime Lamb: is a young lamb under 12 months of age that is raised purely for meat. The meat is firm textured and pink in colour with a white layer of fat covering. It will be tender to eat.

2) Hogget; a sheep of either sex having no more than two permanent incisors in situ, over 12 months old but not 24 months old. Hogget by definition “is overwintered lamb between about 12 and 18 months old” which means it has lived in a winter where food is abundant and they are well-kept and cared for. The meat is rich in flavour and with a firm texture, the fat covering is white and thicker than an under 12 month old lamb. This is meat that reflects its upbringing.

3) Mutton: a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in situ. This means that the sheep may be over 2 years old and the flesh is less tender and the meat is darker red in colour. The meat has a stronger flavour as it is older and contains a higher concentration of species characteristic fatty acids mainly due to connective tissue maturation, it is commonly used and recommended for use in casseroles and stews due to the ‘chewier meat’. The fat covering can be yellowish and stringy making it if cooked incorrectly quite horrible to eat.

With these in mind in the NSW meat substitution you can see how “mutton dressed up as lamb” is deceiving and a ‘rip off’ to the consumer. Our food inspectors are well versed in quality and the looks of the meat, so you should if you are purchasing meat to feed yourself or your family.

To my American readers, may not know of these terms as they are not recognised by American standards, mutton may be known but hogget will not be. These terms are recognised in Australia and Saudi Arabia as they have stricter meat standards than other countries. Americans may know these as Yearling Lamb – a young sheep between 12 and 24 months old.

What are the benefits of eating lamb? Is any “age” lamb bad for me? The short answer NO – as long as the meat it not ‘off’ and you prepare it correctly, it can provide nutritious and beautiful meals for the family and for entertaining. Here are some Healthy Stats for you

Calorie wise 3.5 ounce or .2 lb or 1 kilo serving of Lamb loin is only 6 calories more than an equal serving of salmon and approx 11 calories less per ounce, kilo & pound than beef.

Lamb & protein. A serving of lamb delivers 30 grams of protein, 54% of the daily recommended requirement for men and 65% for women.

what is a serving you ask? approx 50 grams in size

  • 1 Loin Chop
  • 2 Rib Chops
  • 1 Sirloin Steak
  • 1 Shoulder Chop
  • 4 Spareribs or Riblets
  • 1 Patty
  • 2 think slices of roast (cooked)

Lamb is rich in iron, zinc and vitamin B12

There has been reports that the niacin (vitamin B3) in lamb can provide protection against Alzheimer’s, promotes healthy skin and retards the risk of developing osteoarthritis.

Lean lamb, prime lamb and ‘hogget’  is a selenium-rich food”. A mineral which has been reported to raise mood levels from poor to good, selenium is further known for its antioxidant properties which boost the immune system and promote good health.

Happy, healthy eating.

mutton meat