Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. An underlined hyperlink denotes a sponsored, affiliate or Amazon Services LLC link from which I earn or have earned a fee. For more information, click here.
I absolutely adore Ron Swanson. But I dislike how little he understands what really constitutes good meat. (Buying half-thawed hamburger at the Food n' Stuff? Really?)
I used to think that “good meat” meant either “the best deal on the cheapest meat at the store” OR “the most mushy corn-fed steak possible.” Or, y'know, just…meat. I thought it was all the same.
Then, I learned that none of those qualifications would guarantee that:
- the meat I ate was from a reputable, safe source;
- the animal was treated properly or with compassion; or
- the animal lived in its natural environment at any point in its life.
Even if I DIDN'T care about basic animal welfare, I would still care about those things, because they have a direct impact on the nutritional value of the meat I eat. The more naturally an animal is raised, the more nutritious it is for me. To me, it's important that my meat is from an animal that:
- ate its natural diet
- was raised in its natural environment
- was not given added hormones or sub-therapeutic antibiotics.
What our animals eat – and the lives they led – is passed along to us in the form of inferior OR superior nutrition. As my husband'll tell you, I like to feel superior. So I choose the latter.
But this is a tough approach to take sometimes. This whole “grass-fed/pasture-raised/know your meat” thing is a relatively new movement; but luckily, it's becoming more accessible all the time. Good, healthy, naturally raised meat is becoming more common, more affordable, and easier to find thanks to sites like EatWild.com.
Common objections to this approach:
- grass-fed and pastured meat tastes different (gamey or tough)
- it's too expensive
I totally understand both objections, and first off, remember that you don't have to be 100% “perfect” all the time. There's no judgment here – just ideas. But if you happen to be into this idea, just try. Kick it around. Learn how to prepare grass-fed/pasture-raised meat. And as far as affordability? Well – just watch my video and see what I have to say.
(if you can't see the video, click here)
Have advice about making good meat affordable? Leave it in the comments!
Thanks for reading & watching!
Want more? Try my Email Exclusives!
Stay in the know & get exclusive subscriber-only goodies!