realistic protein/fat in pastured meat?
blueimp
Posts: 230 Member
In some places I've been able to find reasonable options in the food database for pastured meat; pastured poultry seems to be a different matter. I generally cook pastured poultry with the skin on and bones in and use both the dark and white meats together for meals. I'm getting really tired of winging it and choosing items that don't really fit what I'm doing. The fat from pastured birds is healthy, so I'm not trimming all visible fat. If anyone can help I will be truly grateful.
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