Tag Archives: healthy

Is Paleo the best thing for Grass-fed Organic Meat?

I have been doing some research on the Paleo diet and if I look closely it’s something farmers have been on for many years. Most farmers eat what they produce and eat it organically even if they do not go to the trouble of getting certification. But in order to promote and assist the Paleo diet we must first look at what it is and why it’s so in right now.

The Paleo diet isbased on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit and excluding dairy or cereal products and processed food.

For a quick “do eat” and “don’t eat” see the chart below

EAT

  • Grass-fed meats
  • Fish/seafood
  • Fresh fruits
  • Fresh vegetables
  • Eggs
  • Nuts
  • Seeds
  • Healthy oils (olive, walnut, flaxseed, macadamia, avocado, coconut)

DON’T EAT

  • Cereal grains
  • Legumes (including peanuts)
  • Dairy
  • Refined sugar
  • Potatoes
  • Processed foods
  • Overly salty foods
  • Refined vegetable oils
  • Candy/junk/processed food

As we grow our own grass-fed meats I would like to know where are you getting yours from? 

Out of these two lists I can say we aren’t doing it correctly but we are better than some. we have limited fish / seafood, But I have dairy, milk in my tea and coffee, butter on my toast and we have potatoes. So I guess we are doing what all people do, we mix up our diet to suit our needs. Where we live it’s a 100km + trip to go to the shops, so if it’s not in the cupboard or on the shopping list then it’s not here nor does it get bought.

If you are anything like me, I can look at a recipe and want to cook it, I will even go as far as writing ingredients on the list, if I don’t have them and then forget why I have written them down.

I have found a 4 week Paleo Diet Challenge from the Body+ Soul by Irena Macri. If anyone would like a copy click the link or email me admin@bullysbeef.com.au 

If you decide to do it let me know how you go.

Left Overs

I love eating the Little Greenbush Poultry Chicken I find it amazing and there is so much meat on the bird that they are good value for money. Head over to their page and like it. For a family that want to provide good healthy food choices then this is what you need to look for when purchasing a paddock fed meat bird. It will not be thin like the others, as they are not crowded against each other fighting to get food. They will be wider than others, paddock fed get to roam around hectares of land, eating natural bugs, scratching for worms and this produces more meat on the breast and legs.

We had left over chicken the other night and I decided to pull out the pie maker, a sheet of puff pastry, frozen peas, fresh mushrooms, spring onions, chicken stock, 2 tablespoons of plain flour and a 1/4 cup of chicken cream. All of the ingredients I made sure was local or at the least South Australian, as producers we find it important to support other producers having a go.I made the short crust pastry as well.

The chicken was cold so I pulled it apart, I put the peas, chopped spring onion, chopped mushrooms into a bowl. Heated a fry pan put 2 tablespoons of plain flour 1 cup of chicken stock and 1/4 cup of cream mixed them till it thickened and poured it on top of the chicken and stirred it through.

If any one want the recipe please email me, it took approx an hour due to having the pastry sit in the fridge for 30 minutes. admin@bullysbeef.com.au

 

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

Is grass fed meat different to grain fed that everyone talks about?

According to Joanna Hay Editor from the Nourished Magazine published back in 2008 http://editor.nourishedmagazine.com.au

http://editor.nourishedmagazine.com.au/articles/health-benefits-of-grass-fed-beef – read the full article here

‘”Grass-fed beef, or beef produced from cattle finished on forage only diets, has been touted as a more nutritious beef product. There are a number of reports that show grass-fed beef products contain elevated concentrations of (Vitamin A,) Beta-carotene and alpha-tocopherol (Vitamin E), increased levels of omega-3 fatty acids, a more desirable omega-3:omega-6 ratio, and increased levels of conjugated linoleic acid (CLA)”

How do we define “grass-fed?” The cattle are on pasture, not in feed lots eating silage. They are also finished on grass, and do not eat grains at all. We don’t process animals in the winter or early spring, when they are only eating dry grass. Our animals are eating green grass right up to the time of processing. All of our pastures are free from the use of pesticides or other chemical treatments, and completely organic.

Our Angus Cattle and White Dorper lamb meet all the requirements of Standards Australia  with a preference for grass fed animals which are lower in fat and healthier for the consumer.We humanely raise excellent grass / pasture fed Beef and Lamb in the Upper South East of South Australia on our 5000 acre property “Caloundra Station”.Our Cattle and Sheep are free to roam in the pastures eating a mixture of Lucerne, Rye Grass, Clover and Veldt grass. These food stuff’s are naturally occurring and Lucerne being planted by us.

Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called “good fats” because they play a vital role in every cell and system in your body. Of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack. Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer’s disease

Believe it or not Americans use this on their websites, know what you are ordering, know what your family is eating. Here is Australia many restaurants love using “grainfed for 100 days”. This just means the animals have been placed in a feed lot and fattened up. The meat will taste different to grass fed free roaming animals.

Down load our order form and order today, you will LOVE the difference, healthy for you and your family,

read full article http://www.springhillbeefhamper.com.au/grass-fed-beef