Why you really can afford Grass Fed Meat

Posted by on Sep 1, 2013 in Blog, News | 5 comments

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While the benefits of Grass Fed Meat are a given, the affordability factor is often used as an excuse for NOT consuming it. Now this is a Great 8 Fatty Food so I figured it was important to counter these claims in a measured manner. The measure I’m referring to is of course financial – because that seems to be the crux of the matter!

This visual quickly went viral on Facebook. I wonder would that have been the case if it focused exclusively on the health attributes of grass fed meat? Actually I don’t wonder at all. The answer is NO. Health isn’t really sold on facts you see. It’s sold (or more often stolen away from you) by the deflective, cloak and dagger marketing tactics of Big Food.

A grass fed beef farmer is an expert at rearing top class product. Selling it? That’s another issue altogether. He knows his ribeye is vastly superior to a feedlot reared steak. So do you. But this guy probably doesn’t advertise. You literally have to hunt down the best artisanal meat producers in your region. Chefs do it all the time (and we did it for the movie)!

Where to start? Just google “grass fed free range beef (town/city/region)” and take it from there. Of course that’s assuming you’ve adopted the 7 steps above and you really can afford grass fed meat now ;)





  1. I am off to Woodend Farmers Market in Victoria, Australia this morning to buy 10kg of grass fed meat and I heard about them through a Facebook post!

  2. I live in Mexico. Went to the market, looking for yellow fat on the beef. Most of the beef in a half a dozen stalls looked pretty white, but at one the fat appeared yellower. This stall was more decrepit. I compared prices for steak across the stalls and the yellow fat stall steaksmwere cheaper. Right then and there I knew that beef wasn’t feed lot corn finished. It turns out to,be tough as hell, so i just ordered a meat tenderizing tool from Amazon. Very tasty though when cooked up with onions, peppers and huitlacoche!

    • Great job David! FYI Kiwi fruit is an excellent, natural tenderizing tool used by a chef mate of mine. Rub it on, leave overnight = good to go.

  3. Lemon juice is also a great tenderiser.
    On TV a few years ago they took a piece of beef and cut it into the same size cubes. Kept one as the control
    Boiled one piece in water, I shrank a little and was tough
    Friday one it shrank a lot and was tough
    Roasted on, it almost disappeared,
    Boiled one with some lemon juice it grew in size because any sinuses in the meat were turned into a soft jelly and expanded. It was succulent to eat.

    Beating the meat causes the meat to release an enzime which then tenderises the meat.

    • The native American Indians also pummeled meat to tenderize it (to make pemmican)…and that was 200 years ago :)

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