- 03-11-2012, 03:07 PM
Seeing as I always get my beef from a family friend that farms cattle I don't really have a nutrition panel to compare to. I was shopping today and found these "bacon wrapped beef filet's" and was just wondering if they would be very healthy. Goal right now is recomp
- 03-12-2012, 10:36 PM
- 03-16-2012, 03:13 PM
Get your macros set for each meal and then see if this fits. I'm betting it will.Know what's weird? Day by day, nothing seems to change. But pretty soon, everything's different. -Bill Watterson
03-16-2012, 03:23 PM
Send them to me and I will test them for you with a side of sweet potatoes and grilled asparagus. Oh, and a cold beer.
03-16-2012, 03:57 PM
03-16-2012, 03:59 PM
03-16-2012, 04:01 PM
03-16-2012, 05:11 PM
03-16-2012, 06:22 PM
It doesn't taste that good either...
A Comparison of Consumer Sensory Acceptance and Value of Domestic Beef Steaks and Steaks from a Branded, Argentine Beef Program
"When differences in tenderness and marbling level
were minimized between domestic, grain-fed (aged 9 d)
and branded, grass-fed, Argentine (aged 30+ d) beef,
consumers found domestic beef to be more palatable.
Although a niche market may exist for branded, Argentine beef, most consumers found domestic beef more
acceptable and were willing to pay more for domestic
Know what's weird? Day by day, nothing seems to change. But pretty soon, everything's different. -Bill Watterson
03-16-2012, 06:47 PM
03-16-2012, 06:50 PM
They are raised more naturally, free of pesticides, antibiotics and hormonesOriginally Posted by grngoloco
03-17-2012, 02:56 PM
03-18-2012, 01:14 PM
I can't comment on the safety...
Mass produced grain fed beef is what american's have been brought up on over the past 40-50 years. Thus, we are use to the taste of corn fed cows.
The meat from these animals does have more marbling and is more tender because the cows are (the feed lot cows) less active.
On the other hand, free range cattle are more active. Their meat is not as tender nor as well marbled (in fact, it is much leaner) because the cows are doing what cows naturally do - grazing and foraging for food. They are not held in small pens. But, with that increase in activity comes an increase in muscle fascia, tendons, etc. As a result, the meat is tougher.
Now, when it comes to nutrition, free range trumps grain fed any day. The fat profiles are much different:
grain fed is higher in saturated fat, trans fat, and omega-6 fatty acids.
Free range is lower in saturated fat and high in omega-3 fatty acids.
This shows the differences in fat content between beef kept in similar conditions but one fed grass silage (grass fed, not free range) and the other fed grain (what you typically get in the grocery store)
J Anim Sci. 2002 Jun;80(6):1556-63.
Grass silage versus maize silage effects on retail packaged beef quality.
O'Sullivan A, O'Sullivan K, Galvin K, Moloney AP, Troy DJ, Kerry JP.
Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork.
The effects of three preslaughter diets on heifer beef quality were investigated. Heifers (n = 45) were divided into three groups and fed for ad libitum consumption either maize silage, grass silage, or a 50:50 mixture of maize silage and grass silage. Meat quality was determined by measuring color, lipid oxidation, alpha-tocopherol levels, and fatty acid composition. Beef from the maize silage group had poorest color stability (P < 0.05), whereas beef from the grass silage diet had best (P < 0.05) color stability. The visual panel least preferred the maize silage group after 2 or more days of display, and lipid oxidation was significantly (P < 0.001) higher in this group compared to the 50:50 maize:grass silage and grass silage groups. There was a significant (P < 0.001) difference in the alpha-tocopherol levels detected in the meat from the three dietary groups. Alpha-tocopherol levels increased in the order: maize silage < 50:50 maize:grass silage < grass silage, at levels of 2.08, 2.95, and 3.84 microg/g meat, respectively. Fatty acid analysis indicated 18:3 was significantly (P < 0.001) lower in the maize silage-fed group than in the maize:grass silage and grass silage groups. However, 18:3 was significantly (P < 0.001) higher in the grass silage group than in the other two groups. There were no significant differences in all other fatty acids among the three dietary groups. It was concluded that beef from grass silage-fed animals had better overall quality in terms of color, lipid oxidation, and alpha-tocopherol levels than beef from maize silage fed animals.
PMID:12078737 [PubMed - indexed for MEDLINE]
Free full text
Nutr J. 2010 Mar 10;9:10.
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
Daley CA, Abbott A, Doyle PS, Nader GA, Larson S.
College of Agriculture, California State University, Chico, CA, USA. email@example.com
Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.
BrAsia Pac J Clin Nutr. 2006;15(1):21-9.
Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health.
Ponnampalam EN, Mann NJ, Sinclair AJ.
Department of Food Science, RMIT University, Melbourne, Victoria 3001, Australia.
The influence of feeding systems on the levels of functional lipids and other fatty acid concentrations in Australian beef was examined. Rump, strip loin and blade cuts obtained from grass feeding, short-term grain feeding (80 days; STGF) and long-term grain feedlot rations (150-200 days; LTFL) were used in the present study. The typical Australian feedlot ration contains more than 50% barley and/or sorghum and balanced with whole cottonseed and protein meals were used as feed for STGF and LTFL regimens. Meat cuts from 18 cattle for each feeding regimen were trimmed of visible fat and connective tissue and then minced (300 g lean beef); replicate samples of 7 g were used for fatty acid (FA) analysis. There was a significantly higher level of total omega-3 (n-3) and long chain n-3 FA in grass-fed beef (P< 0.0001) than the grain-fed groups regardless of cut types. Cuts from STGF beef had significantly reduced levels of n-3 FA and conjugated linoleic acid (CLA) and similar levels of saturated, monounsaturated and n-6 FA compared with grass feeding (P < 0.001). Cuts from LTFL beef had higher levels of saturated, monounsaturated,n-6 FA and trans 18:1 than similar cuts from the other two groups (P<0.01), indicating that increased length of grain feeding was associated with more fat deposited in the carcass. There was a step-wise increase in trans 18:1 content from grass to STGF to LTGF, suggesting grain feeding elevates trans FA in beef, probably because of increased intake of 18:2n-6. Only grass-fed beef reached the target of more than 30mg of long chain n-3 FA/100 g muscle as recommended by Food Standard Australia and New Zealand for a food to be considered a source of omega-3 fatty acids. The proportions of trans 18:1 and n-6 FA were higher (P<0.001) for both grain-fed beef groups than grass-fed beef. Data from the present study show that grain feeding decreases functional lipid components (long chain n-3 FA and CLA) in Australian beef regardless of meat cuts, while increasing total trans 18:1 and saturated FA levels.
03-18-2012, 01:23 PM
There's a richer, more earthy flavor to natural beef,,, I don't need to look at reports,, we all know anyone can find all the reports and literature they want to back up any claim they have. I have nothing to gain or lose,,, not buying or selling anything. I have eaten tons of argentenian beef. It has a special, unique flavor. I've also eaten well marbled prime beef with no flavor from feed lot cattle. Environment, nutrition, and general happiness of animals all effect flavor. I'm a deer hunter; head shot deer taste better than lung shot. The stress hormones from pain actually change the flavor of the meat.
03-19-2012, 12:30 AM
03-19-2012, 12:35 AM
Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.
So if you buy American grown, Organic beef. How is Argentinian beef cleaner and safer?
Know what's weird? Day by day, nothing seems to change. But pretty soon, everything's different. -Bill Watterson
03-19-2012, 01:53 AM
Our cattle are grass raised and grain finished. After many years of eating both, I like grain finished better than our grass finished. Yes, we have both.
NE Sandhills where fences divide land into 50 to 180 acre pastures. ATV's and horses are used to round-up and move cattle from pasture to pasture. The amount of grass available is the determining factor of where we graze. 13-17 acres per cow, calf pair about sums up grazing needs. Our cattle are just as "free range" as any in the world.
I thank you for the time you put into posting. I just want people to think about American beef in a different way. Any uninformed person will probably find beef like you describe at the local store. That same person can look for a local butcher or go online to find any type of beef they want. If you like/want grass fed, organic beef why go to Argentina to get it? Hope people don't get angry with me for pimping an American product every bit as good and available as an import.
P.S. Funny thing about the whole "this beef is better" thing. I eat as much wild game as I do beef/chicken/pork.
03-19-2012, 02:41 AM
As a fellow hunter myself, I agree with you there. I also like the taste of a whitetail over mule deer and a doe over a buck. This year we shot 7 deer for our freezer. Some people don't like the flavor of wild game, but I think its great.
03-19-2012, 08:41 AM
best bang for your buck is to buy a freezer and invest in a half cow.
03-19-2012, 08:57 AM
thanks for the link. !!!!Originally Posted by ZiR RED
GAME ON! MOVAH FUKAZ!
03-19-2012, 10:36 AM
As a whole Argentina does not use antibiotics or hormones in their beef,,, the mass majority of american beef can't say that ... is there good american beef? Of course ... but my preference is still Argentina,,, this opinion comes from my taste buds not from websites
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