Reputation from Mesa_John - Carnivore Talk

Mesa_John got a reaction from Orweller in How Beef is Fed? 4 hours ago4 hr

After taking possession of our Beef last week, it has stirred a question in me. I was amazed at how deep red the color of the beef is, compared to grocery store beef, but even the 1/2 Beef we purchase last year. This beef is more the color of Elk Meat. This calf was on mama cow's milk, up to it's 11th month of life and then on a grass, cracked corn and silage diet for about 45 days before going to the processor. The rancher tells me the meat is so dark red for two reasons. #1. The calf if mostly grass fed. #2. The calf spent 6 months in the mountains, above 9,000 feet elevation.
The negative of this calf is that it will not grade Prime and probably not even Choice, but is likely Select. The Tenderloin we ate last week was spectacular, but the Ribeye we ate last night was about as tough as a Sirloin, but it just didn't have any marbling. There just isn't much marbling and there is very, very little fat on the Ribeyes. I suspect all grass fed beef is Standard or Select, not having a long Corn diet where the fat reserves are really built up.
But this got me to thinking..... I actually wonder how "healthy" prime grade beef is, where the fat reserves are built up on a Corn diet? In us eating that fat, I wonder how much of it clogs our arteries? And I wonder if grass fed is much more "healthy" for us to eat?
I suspect what some of you will say, with most of the very recent data and evidence coming out regarding Keto and Carnivore on the health of humans. But I think the question is a valid one.... There is so much negative about humans eating wheat and corn, so what's the effect of us eating Beef that has been gorged on wheat and corn?

Mesa_John reacted to Scott F. in How Beef is Fed? April 12Apr 12

Some of the fat you speak of is as much environment as it is the split between grass fed and corn fed. The cows in smaller pastures who are fed in the same spot most everyday don't travel much. No need to get too far from the food source. (i.e.. most pigs and chickens are caged/penned, and mobility is at a minimum.
On a much smaller scale I can visually see the difference in my chicken eggs between the ones that are free-range (a politically correct term meaning I simply can't catch them as they are wild-ass game hens) and the hens I have caged. The caged hens' yolks are more consistent. Same feed-same mobility. The 'free-range' hens' yokes differ week to week. The free-range hens are thinner and sleeker looking due to mobility.
I think the difference for us is minimal other than we pay a ton more once the terminology changes. I like fat as much as the next guy, probably more, and on occasion I will climb up the ladder and pay for the 'marbling' but not often. I like fat as much as the next guy, but I am cheap as all get out too.
I'm with Bob, we benefit tremendously from the filtration system of the ruminant animal.
Scott

Mesa_John reacted to Bob in How Beef is Fed? April 12Apr 12

The consensus in the carnivore community is.... minimal. Grass fed will have a slightly improved nutritional and omega-3 profile, but whether this makes it better than grain fed beef is questionable to some, negligible to others. Carnivore doctors and influencers will say if you can afford it, then buy it, because you are supporting your local farmer or regenerative agriculture and not throwing your money at the inhumane beef industry. BUT, if you can't afford it, don't sweat it. The grain fed stuff is going to still benefit you tremendously.
Now with chicken and pork, this is a somewhat different story. The ruminants have their multi-chambered stomachs, and detox the plants and grains so that the bad stuff doesn't become part of their flesh. Chicken and pork on the other hand are monogastric animals, and so those that are grain fed will have a much higher omega-6 content, which we generally want to avoid (which is why we shun seed oils).