proteins

For those who have (wisely) chosen to consume animal proteins as a tasty and nutritious component of a rational, healthy eating plan, here are a few (fairly concise) thoughts on making the best red meat protein choices possible.

First, Let’s Clear the Deck of a Couple of Red Meat Protein Issues

One, there’s no question that the anthropological data overwhelmingly supports the fact that early man obtained a significant portion (some say up to 85%) of daily calories from animal foods. It’s also fairly clear that among other nutrients, it was protein and omega-3 fatty acid consumption that facilitated the development of the human brain as document in historical records. Despite what may be passionate arguments otherwise, human physiology appears to require animal-derived proteins to optimally develop and function, particularly when considering the simple math of nutrient and caloric density of various foods.

(For those who can’t conceptually separate issues regarding saturated fats from a discussion of red meat proteins, see discussion here on the Fat Paradigm.)

And of note, for many of us, making the best protein choices can’t be done without casting a responsible and thoughtful look at cost issues. A common criticism (and one not necessarily unearned) of popular ancestral eating philosophies (i.e. Primal and Paleo) has to do with the recommendations to eat organic, grass-fed meat.

Choosing these types of meat products, as opposed to the much more widely available CAFO (Concentrated Animal Feeding Operations) meats clearly does most often cost more, though there are fairly simple ways to address meat quality and cost concerns (like cow-pooling, or ordering meat in larger quantities). The principle clearly is to make the best choices you can within your budget.

Just Say No to CAFO

When speaking of proteins, beef cows in particular are grazing animals and are meant to eat various grasses, not grains and other substandard feeds in CAFO operations. In CAFO operations they’re crowded, often in filthy and what some would define as inhumane conditions, and fed grains and other feed products far, far from their historical diet. In addition, cattle (pigs and poultry as well) are often exposed to hormones (to speed growth), antibiotics due to their filthy living conditions, antacids due to the aberrant feed affects on their guts, and pesticides to control pest infestations.

The answer? Fairly simple – find and purchase grass-fed, pasture-raised red meat products. While it’s arguable grass-fed and grain-finished meat has a bit more marbling, it’s best to review with a grower / rancher how they manage split-feeding to ensure animals are primarily pasture fed and not finished with offensive grains or supplemental feeds.

For those with the inclination and access, the best quality red meat available on the planet is probably wild game harvested ethically and managed in a timely and careful way in the field. My son and his wife living in Montana harvest their own game and 90% or more of the red meat protein they consume is wild elk, venison, and bison.

Making the Best Red Meat Protein Choices

So what are the best array of red meat choices available to us today?

As noted above, the very highest tier of red meat quality would be the lean, tasty, omega-3-rich wild game animal ethically harvested and managed well in the field.

In terms of beef, the top choice would be 100% grass fed/pasture-raised stock from a local grower you can interact with personally. Cow-pooling, sharing a full animal or a side of beef is a great way to dip your toe into the water so to speak. Look around, regional cattle operations are a cinch to find on the web these days.

The next tier choice would be certified organic beef, which is often grass-fed and grain-finished, with the next level being conventionally-raised (likely CAFO) beef. IF budget constraints limited grass-fed beef options, limit fat consumption of CAFO animals as many of the toxins introduced in CAFO operations accumulate in fatty tissue.

In terms of pork, wild pigs are growing in popularity, and if you have the means to harvest one, by all means eat all from nose to tail. Pasture-raised pigs are much less common that pastured beef, but if you look around locally odds are you can find some (pig-pooling works too!).

Lamb is another great option, and at this point in time it appears that while American lamb is generally grain-fed during their life cycle, New Zealand and Australian lamb is typically grass-fed and tasty.

And while not common in much of the United States, here in Texas there’s a fair amount of goat meat produced. Goats are interesting in that they’re what a friend calls ‘very opportunistic browsers’, eating brush, weeds, various leaves (even shrubs), and grass. We have several sources of pastured goat available close by, and there’s more and more available online.

Where’s the Beef? (And pork, lamb, and goat)

Finding a local beef (and other red meats) producer aligned with these objectives can become something akin to a treasure hunt; some useful resources to search out local beef, lamb, pork, and goat in your area include:

Grass Fed Guide
Eat Wild
Ranch Meat

Upcoming posts will cover optimal choices for fish and seafood as well as poultry.