Grass-Fed Beef, Healthy Meat

It's been two years since my hubby and I had been eating organic meat from free range animals. We found it healthier and lesser in fats. The beef we used to buy were grain fed but they were not given hormones or antibiotics. Last Tuesday we bought grass-fed beef and I learned that this meat is better because it offers more "good" fats, and fewer "bad" fats. It is richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. Furthermore, they do not contain traces of added hormones, antibiotics or other drugs. So here's the benefits of grass-fed beef:
1. Lower in Fat and Calories
2. Extra Omega-3s
3. Richest known source of another type of good fat called "conjugated linoleic acid" or CLA
4. Four times higher in vitamin E

Tips In Handling Fresh Meat

If ordering fresh meat, check the quantity ordered:

* Is packaging intact and seals not broken?
* Is the package visually acceptable - i.e. looks pleasant, no deterioration, colour acceptable and limited fat?
* Check the expiry date
* Is it labelled correctly?
* Check temperature readout from the vehicle should be no more than +1°C. Once delivery is completed, store immediately in the refrigerator.

Storage

* Keep meat in packaging and put into a B.S. tin and store on the bottom shelf and cover
* Raw and cooked foods must be kept separate
* Raw food is stored at the bottom of the fridge and cooked foods above on a higher shelf
* Ensure strict stock rotation and 'use within' dates
* Stock refrigerator shelves to allow cold air circulation
* Ensure that refrigerator is kept clean and sanitised at all times

Preparation

* Good personal hygiene is essential, wash hands before, during and after when handling raw meat
* Clean the work surfaces, equipment and utensils before starting
* Puncture and remove meat packaging. Note meat is vacuum-packed and on opening the film a slight odour is usually discernible, but should quickly disappear on exposure to air
* Allow meat to stand for 10 minutes, then use
* Minimise handling of raw meat
* Surfaces and equipment must be sanitised after use

Cooking

* All meat must be thoroughly cooked
* Roasting joints need to be sealed then cooked in the oven
* Minced and diced meat should be cooked as normal

Free Range, Organic Meat

My hubby went to pick up the other day the meat that I ordered from the coop that sells free-range and organic meat. Free range animals are never given growth hormones or antibiotics which is bad for our health. Their cows are all grass-fed and the chickens and turkeys are grain and vegetable fed

This free-ranged organic meat is an exceptional source of protein in your diet because it is free of antibiotics. Over half of the antibiotics fed to mass-produced farm animals including chickens and cows are identical to the ones administered to humans. As has been well publicized in the media, overuse of such antibiotics can lead to strains of bacteria resistance to the antibiotic, opening doors wider to the potential for human disease.

That's the reason I prefer to buy this kind of meat. One more thing is that these meat taste better than those bought in the stores. It doesn't have lots of fats too. I ordered chicken, beef and turkey meat and my hubby paid $120. I told him it will last us for more than a month. Our freezer is full of frozen organic meat now.