By: wzrd1

wzrd1 — Wed, 24 Feb 2016 20:08:04 +0000

I will say, I do prefer organic food to inorganic food. ;)
That all said, how a meat animal is grown has impacts on that which is far more important to me than a small percentage of a specific type of fat – out of all of the fat on the animal, taste.
While I was in the Persian Gulf region, we had lamb and beef from Australia, Pakistan, Iran, Egypt, Syria and a few other nations that raise livestock. Due to the arid nation of the region, only some vegetables were locally grown.
Compared to US beef, the beef available there was exceptionally tasty, US beef is tasteless to me.*
So, I have to ask how we’re growing our beef and likely, it’s what the beef is being fed that impacts the taste.
Lamb is, as usual, quite good, regardless of where it is raised. The same is true of goat.
As I now infrequently eat beef and cannot digest beef fat, I’ll not experiment in the various types now hawked at my local supermarket.
But, I do wonder what the main difference is that impacts the flavor of the meat. Is it being grain fed? Shorter life to market? Insufficient DDT to flavor the meat?
OK, the last is a really bad joke. For background, DDT was banned for common usage when I was in my teens. Back when some people actually imbibed DDT to “prove it was safe”.

*I have a negligible sense of smell, to the point of having food poisoning quite a few times, as I was utterly incapable of smelling food that was off.

By: lysle bro

lysle bro — Tue, 23 Feb 2016 00:07:27 +0000

Absolutely first class discussion Thank you for the objective tone and clear reasoning. I would not have recognized coming from the same source as the prior cited work. Bravo. Let’s continue with more professional and highly informative approach. If they were all like this, I would even become a paid subscriber. LWB.

Comments on: Is Organic Beef “50% Healthier”?

By: wzrd1

By: lysle bro