Archive for January, 2016

Can Meat be a Health Hazard

Authors note: This article is intended for those who currently consume commercially raised meat (that includes chicken, fish, lamb, pork, beef…) and processed meat products.

Picture this: you are standing at the shelf of your local supermarket looking at the chickens and thinking “which one shall I buy?”. Does it really make a difference? You could buy two of those normal chickens for the same price as that free range organic one? In the following article I wish to outline some reasons as to why I recommend paying extra for a higher quality and ethical product.

Commercial Meat – a health hazard

Not all meat you buy is the same. Commercial meat production has sadly through greed and corruption turned a healthy product into a health hazard. Not to mention an animal welfare disgrace. This is far from an exaggeration. Commercial animals are kept in confined, cramped pens, given growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of disease from their conditions, and even fed products like genetically modified soy (mostly grown in Brazil at the expense of the Amazon rainforest) that given to humans in light of current research is very dangerous to health!

Antibiotics everywhere

Each year, in the U.S. alone farmers dump over 9 million pounds of antibiotics into the food and water supply of farm animals. This however is not intended to primarily fight or prevent disease but to fatten up livestock, which is sadly a side effect of the antibiotics (1). Grains (often contaminated with fungus or fungicides) are also used to fatten up livestock at the expense of the traditional and healthy grass feed.

Processed meats and cancer

A recent report from the Journal of the National Cancer Institute on the dangers of eating processed meats (including bacon, sausage, hot dogs, salami, ham, and smoked or cured meat) concluded that by adding 1 ounce of processed meat to your daily diet elevates your stomach cancer risks by as much as 38 %. The review looked at 40 years worth of studies on the relationship between these meats and stomach cancer (cited in www.mercola.com)

What about those dangerous saturated fats you ask?

Here are some “interesting” facts:

– Between 1910 and 1970: animal fat consumption decreased from 83% to 62%

– Butter consumption decreased from 18 pounds to 4 pounds per year

– Margarine, shortening and refined oils consumption increased 400%

– Today, CHD (Coronary Heart Disease) causes at least 40% of all U.S. deaths (2)

– The fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)

Could nature has designed a product like breast milk with so many saturated fats like butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the source of nourishment to ensure the growth, development and survival of children. Do you see the discrepancy in that? Unfortunately all the studies that point to saturated fat as the culprit put deadly man-made trans fatty acids in the mix.

To learn more on the truth of saturated fats and the real killer trans fatty acids I recommend you read my previous article “Fat facts: good guys or bad guys”. (2)

I hope this article has given you a strong enough reason to believe that paying extra as often as possible for a healthy, ethical, free range, hormone free and unprocessed meat product is really worth it.

Finally check out this short cartoon parody based on the Matrix Movies to see the truth behind commercial meat production: www.meatrix.com.

Your 3D Coach

Craig Burton

References

1 Wolcott, W. The metabolic typing diet, 2000, Broadway books.

2 Burton , C., Fat Facts – Good Guys or Bad Guys?, www.3dpts.com

3 Lancet, 1994, 344:1195

Craig Burton
http://www.articlesbase.com/health-articles/can-meat-be-a-health-hazard-211009.html

16 comments - What do you think?
Posted by mark - January 28, 2016 at 2:25 am

Categories: Quality Pork   Tags: , , , , , ,

Beef Ribs

Beef Ribs and Roasted Potatoes.

MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.

Duration : 0:10:27

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Posted by mark - January 21, 2016 at 12:16 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , ,

Quail, Veal Chops, Bread Pudding

Sweet and Sour Quail Peruvian

Style — Chef Stan Frankenthaler,

East Coast Grill, Boston MA

Veal Chops — Chef Gerard Crozier,

Crozier’s, New Orleans LA

Bread Pudding — Chef Richard Chamberlain,

Chamberlain’s Prime Chop House, Dallas TX

www.greatchefs.com

Duration : 0:22:30

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Posted by mark - January 19, 2016 at 11:19 pm

Categories: Prime Veal   Tags:

Cats – Bustopher Jones [with lyrics]

Cats
Bustopher Jones
with lyrics

Bustopher Jones is not skin and bones
In fact, he’s remarkably fat
He doesn’t haunt pubs – he has eight or nine clubs
For he’s the St. James’s Street Cat!

He’s the cat we all greet as he walks down the street
In his coat of fastidious black
No commonplace mousers have such well-cut trousers
Or such an impeccable back

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

In the whole of St. James’s the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white spats

My visits are occasional to the Senior Educational
And it is against the rules
For any one cat to belong both to that
And the Joint Superior Schools
For a similar reason when game is in season
I’m found not at Fox’s but Blimp’s
I am frequently seen at the gay Stage and Screen
Which is famous for winkles and shrimps

In the season of venison I give my ben’son
To the Pothunter’s succulent bones
And just before noon’s not a moment too soon
To drop in for a drink at the Drones
When I’m seen in a hurry there’s probably curry
At the Siamese or at the Glutton
If I look full of gloom then I’ve lunched at the Tomb
On cabbage, rice pudding and mutton

In the whole of St. James’s is the smartest of names is
The name of this Brummel of cats
And we’re all of us proud to be nodded or bowed to
By Bustopher Jones in white
Bustopher Jones in white
Bustopher Jones in white spats

So, much in this way passes Bustopher’s day
At one club or another he’s found
It can be no surprise that under our eyes
He has grown unmistakably round
He’s a twenty-five pounder, or I am a bounder
And he’s putting on weight everyday

But I’m so well preserved because I’ve observed
All my life a routine, and I’d say
I am still in the prime, I shall last out my time
That’s the word from the stoutest of cats

It must and it shall be spring in Pall Mall
While Bustopher Jones wears white
Bustopher Jones wears white spats!

Habe keinerlei Recht an diesem Song, dies ist auschließlich aus Spaß entstanden und alle Rechte den Uhrhebern vorbehalten.

Duration : 0:4:21

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Posted by mark - January 11, 2016 at 8:25 pm

Categories: Prime Mutton   Tags:

Tuff or chewe meat is it, raw over cook or just bad quality?

I hear chef Ramsay say it is chewe becuase it over cook, can that be or just not cook good.

I can take a cheap and tough cut of meat and cook it so it comes out tender. I can take a good and expensive cut of meat and turn it into shoe leather. There’s so many things to take into account. If I have a roast, I let it come up to room temp on the counter before cooking. I also let meat "rest" for about 15-20 minutes before serving. It gives it time to settle so that when it’s sliced, or cut into, all the juices don’t drain out from the meat leaving it dry. It’s a matter of knowing what cut of meat needs to be cooked in which manner for the best and most tender results. As for the "Chef," he is a pompous one IMO. You don’t see him eating cheap now do you?

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Posted by mark - January 10, 2016 at 6:28 pm

Categories: Cooking Quality Meats   Tags:

The WCRF says that ham can cause bowel cancer, does this apply to premium hams?

The WCRF (World Cancer Research Fund) has released a report saying that eating ham can cause bowel cancer. I’m wondering, does this just refer to cheap "processed" ham made from reconstituted meats, or does it also refer to premium hams such as serrano, parma, or any quality cooked/sliced ham?

It refer’s to Red meats and processed meats which are suppose to be responsible for causing Bowel cancer over long periods of time,
Hope this helps

Premium hams are also a risk if eaten in large amounts over prolonged periods

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Posted by mark - January 9, 2016 at 6:03 pm

Categories: Cooking Quality Meats   Tags:

Edwards Meats Wheatridge, Colorado

Edwards Meats Wheatridge, Colorado a Full Service Family run Meat Market with personalized service. For over 45 years and three generations Edwards meats has been a staple for the community. U.S.D.A. prime and choice aged beef, pork, poultry, fresh seafood, buffalo, elk, venison and a large variety of sausages are just a few of the selections available besides fresh produce and a lunch deli made to your liking. Just off 1-70 & Ward if you haven’t been you better get there. It’s worth the trip. www.edwards-meats.com

Duration : 0:0:58

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Posted by mark - January 7, 2016 at 5:16 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , ,

Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Posted by mark - January 5, 2016 at 4:50 pm

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , , , , , , ,