Food Shopping with FIT Goat
FIT_Goat
Posts: 4,224 Member
I went food shopping today.
Mmm, ~40 pounds of beef, 6 pounds of bacon, ~6 pounds of lamb, 5 dozen eggs, and some butter and cheese. A bit pricey, but it will last me a few weeks. This represents all of my food for the next few weeks, unless we get something out of the house. This is what a carnivore's shopping cart might look like.
Mmm, ~40 pounds of beef, 6 pounds of bacon, ~6 pounds of lamb, 5 dozen eggs, and some butter and cheese. A bit pricey, but it will last me a few weeks. This represents all of my food for the next few weeks, unless we get something out of the house. This is what a carnivore's shopping cart might look like.
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do you prefer to buy grass fed meat?0
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vikashsinha wrote: »do you prefer to buy grass fed meat?
All beef is grass fed beef. If you're asking if I prefer grass-finished beef over grain-finished beef, no, I do not. I much prefer the taste and fat content of grain finished. The cheaper cost is another benefit.0 -
The reason I asked, many experts (Abel James, Dave Asprey and others) promote grass fed meat and butter. Not sure if it really matters. But its good to know that your success was not influenced by that0
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We were just talking about this in another thread. Sadly, the site is too broken, right now, for me to find it. It is my belief that those "experts" are just wrong on this topic. For example, while you might get fat with a higher percentage of omega-3 (or whatever) from grass-finished beef, you get an equal amount of omega-3 by grams eating the conventional meat (simply because it has more fat overall). There is far too much omega-6 in the Standard American Diet (SAD), which means the 6:3 ratio is way off, but the solution isn't finding foods with more omega-3. The solution is eating less foods that are crazy-high in omega-6. Those foods are plant-oils, seeds, nuts, and grains. Hmm, most of those are cut in a low-carb diet. You've removed almost all of the problem.
It's like going from being a smoker to being a non-smoker. You've already improved your health so much that you don't need to worry about wearing a face mask all day to filter the air you're still breathing. Insisting on grass-finished is the same as wearing that face mask. You went from 10% ideal (SAD), to 99.996% ideal (low-carb), and you're not worried about becoming 99.997% ideal (grass-fed).0 -
I wish there was a like button!0
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@FIT_Goat I would also like to say "like" or "thanks" for both the shopping cart and thoughts on Omega 3 n 6. I'd like to insert some over enthusisatic smiley emoticon or flowers but based on past experience know my post is likely to fail to post.. so please use your imagination0
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Do you also prefer to opt for organic stuff when you shop eg organic avacado, organic green leafy veg (i know FIT Goat) doesnt eat veggies
), or eggs. They are indeed more expensive , is it worth it in terms of the results you may have seen on yourself. Also do you prefer to shop at a farmers market versus chain grocery store such as traders Joe or wegmans? 0 -
Here's the other thread: http://community.myfitnesspal.com/en/discussion/10324422/grass-fed-vs-conventional-meat
I'll be the voice somewhat on the other side of the fence -- I do buy primarily organic and pastured foods. This isn't because pastured is better for weight loss or whatever, though (as I said in the other thread, it's not). I just like the taste better. When it comes to animal products, if it matters for overall health and quality, the bigger differences are likely in the poultry and pork products, due to those animals being omnivores and farther up the food chain (similar issue with toxin bio-accumulation as fish, as well as diet and environment that deviates more from their natural state). That said, I do it largely for the taste, as I like the taste of pastured animal products better overall (particularly beef, though I'm really more a fan of bison), and for the ethical/sustainability aspect of buying from local, sustainably-run farms.
Regarding plant foods, that's a bit more of a mixed bag. The plant foods we buy (moreso for my son and husband than me) are generally organic, largely because we go through a delivery service that focuses on local and organic foods. I generally don't particularly sweat over organic vs conventional, though. Any attention I pay is mostly toward the "dirty dozen" or the ones where you're most likely to be ingesting the insecticides and other chemicals they use in growing the produce that actually sits on the produce. These are usually things like lettuces and edible-skinned (and not scrubbable) produce. The notable exception is/was bananas, because in my experience, the organic ones lasted longer and tasted better. Other than that, there's not a whole lot of difference in the thick-skinned produce, since you're not eating the skin, where a lot of your direct contact with the chemicals comes from.0 -
I try to buy local as often as I can, to support my local farms, eat fresh seasonal veg and to minimize the exposure to pollution by minimizing the length of travel between the farm and my plate. However, Avocados and lemons won't be growing in Scotland anytime soon, so we get those from Spain. I do try to buy organic lemons as I'll toss a slice in my water and I don't want a pesticide covered rind in my drinking water, but I don't worry about the avocados as they don't tend to have much in the way of pesticide exposure. I always buy organic green leafy veg. No need for me to go to the Farmer's markets, I can go straight to the farms.0
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Like dragonwolf said, eating more towards the bottom of the food chain (small fish or those with least Hg2+ accumulation; shrimp, crab, sardines, salmon...rarely chunk tuna, no albacore despite having the best taste/texture). Organic only if it is on the "dirty dozen" (kale).
Fit goat = modern day T-Rex0 -
I cut most of that meat up today. The edge scraps from the beef were tossed in a bowl. I had about 400 grams of beef scraps. So, I cut up about 400 grams of the leg of lamb and tossed the 50/50 mix into my grinder. It made some absolutely awesome burgers. I only ate two of them (400g) and will bring the other two with me for lunch tomorrow.
Now, the real question is, "how do I log this?" LOL, I am trying to get better about logging. I promised my friend that we would both log everything for a month. I haven't been 100%, yet, and it can be from stuff like this. I guess I could call it the same as 80/20 ground beef. It won't be too far off.0 -
I so need to buy a grinder! I miss sausages. They are so high in carbs in the UK, they stuff them full of breading. They sell minced pork, but it's way too lean to make sausages, heck it's too lean to do anything with. I need to grind up my own mix.0
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Interesting! Thanks for sharing and for your thoughts on grass-finished vs grain-finished meat.0
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Great idea on the burgers. I got a meat grinder for Christmas, so the next time someone gives me bear meat or other game, I'm all set.0
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Our local butcher does a blend of half beef half bacon, if I had a grinder I'd be all over that0
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Kitnthecat wrote: »Great idea on the burgers. I got a meat grinder for Christmas, so the next time someone gives me bear meat or other game, I'm all set.
Can some one throw some more light on meat grinder. Of course you can buy ground meat at local butcher shop or farmers market. What would be the advantage of buying a grinder.
FIT_Goat how did you make burger out of lamb meat? Just curious. I love lamb. I dont think grass fed lamb is can be easily bought in the US0 -
I am pretty sure all lamb here is completely grass fed. I could be wrong about that, but I've never heard of them being fed grains to fatten them up.** How did I make the burgers out of lamb? Just cut the lamb leg up and threw it through the grinder. I mixed it with beef, but it would have worked fine with just lamb.
Some advantages, for me, are being able to grind my own sausage without fillers. I also buy large chunks of meat. When I cut it up, some of that meat will not make good steaks and there will be a lot of small bits that just don't have much practical purpose. I can take those and grind them into hamburger, which eliminates the waste. It also allows me to make my own ground meat mixes (like beef+lamb tonight) when the urge strikes me. The beef and bacon mix sounds awesome.
But, the real reason I bought it? That's a bit beyond what most people here would think of. I use it to make tartar. I know the machine is clean and can ensure the meat is handled reasonably well to reduce the risk. I like raw ground beef and raw lamb, especially with some salt and a raw egg yolk. I wouldn't feel comfortable eating most store-ground stuff raw. It was actually very hard for me to not just eat the burger mix raw tonight. In truth, I did eat about an ounce while grinding it. Now, in no way does anyone have to eat raw meat. I am on my own long strange trip.
**Edit: Further research suggests that many lambs are grain finished. I tend to buy a lot of NZ lamb (as it is just as common to see as domestic lamb), and that seems to all be grass fed.0 -
I would be concerned about buying store-bought ground meat due to the increased risk of contamination. I get ground meat from my farmers and trust that source. But I have long wanted a meat grinder because I have several friends who hunt and when I am presented with wild meat, I would like to grind some of it. I have bear meat in the freezer that would make very tasty meatballs or burgers. and since it is a tougher meat, it would benefit from being ground. I also make my own sausage meat.0
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**Edit: Further research suggests that many lambs are grain finished. I tend to buy a lot of NZ lamb (as it is just as common to see as domestic lamb), and that seems to all be grass fed.
I usually buy lamb or goat meat (mutton) from Asian Halal shop in PA. there are many in NJ area as well. they taste much better than the supermarket lamb packaged from australia0 -
Kitnthecat wrote: »I would be concerned about buying store-bought ground meat due to the increased risk of contamination. I get ground meat from my farmers and trust that source. But I have long wanted a meat grinder because I have several friends who hunt and when I am presented with wild meat, I would like to grind some of it. I have bear meat in the freezer that would make very tasty meatballs or burgers. and since it is a tougher meat, it would benefit from being ground. I also make my own sausage meat.
how easy/difficult it is to use a meat grinder? is it a bulky machine to be put on a kitchen table?. Do you pretreat them with salt pepper spices etc before you freeze them? lastly do you weigh them before you eat to assess your calorie intake?
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I am very envious of those who have local butchers and farm-fresh meat and eggs. I whole-heartedly believe in organic, grass fed, happy cows, but unfortunately my wallet can only afford GMO-fed, antibiotic-full, sick and tortured feed lot cows, so I will just eat what I can afford now and aim for cleaning that part of my diet once I get a better job, with a better paycheck. Don't let 'best' be the enemy of 'good'.0
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vikashsinha wrote: »how easy/difficult it is to use a meat grinder? is it a bulky machine to be put on a kitchen table?. Do you pretreat them with salt pepper spices etc before you freeze them? lastly do you weigh them before you eat to assess your calorie intake?
Mine is an attachment that goes on my wife's Kitchenaid Mixer. It doesn't take up much room, only as much as the mixer, which is usually in the cabinet. I wouldn't leave it on the table all the time, but you could. You can season the meat before you grind it. You just cut the meat up into bits (around 1 inch cubes work well), and drop them in the top. The grinder basically does the rest.
Typically, I don't track my food or count calories. I am tracking (roughly) for a friend, right now, but even that is only very rough estimates. I put my burgers in as 80/20 ground beef, which may or may not have been accurate. If I was going to try and make it right, I would weigh the fat and lean separately. Then I would grind them with the lean and fat bits spread as evenly as possible. Then I could weigh the final product with an idea of if it was 80/20 (or whatever). That's a lot of work. It's too much work for me.
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I've got the Kitchenaide attachment also. My kitchenaide is always on my counter top, but I only bring the grinder attachment out when I am about to use it. The last time I ground meat, I did chicken, and made the meat into sausage meat to wrap around eggs to make Scotch eggs. ( Chicken or turkey doesn't shrink as much when cooking, which might expose the eggs ) I think I weighed the whole thing after I cooked it, then subtracted the weight of the egg. I do weigh daily, but sometimes I just make my best guess. I made a few of them at once.0
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Kitnthecat wrote: »I've got the Kitchenaide attachment also. My kitchenaide is always on my counter top, but I only bring the grinder attachment out when I am about to use it. The last time I ground meat, I did chicken, and made the meat into sausage meat to wrap around eggs to make Scotch eggs. ( Chicken or turkey doesn't shrink as much when cooking, which might expose the eggs ) I think I weighed the whole thing after I cooked it, then subtracted the weight of the egg. I do weigh daily, but sometimes I just make my best guess. I made a few of them at once.
Ooh, great tip!
I need to look into the grinder attachment. I need to look into getting portions of meat that would feed a FIT_Goat.0 -
so kitchen aid is a good brand for food processing and grinding? Any particular model would you recommend?0
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I only have the Kitchenaide mixer, not the food processor. I've had mine for years. It's the one that has the lever at the back and lifts up to raise the beaters from the bowl, not the one that hinges and tilts back, lol, if that's any help. I used to do a lot of baking before I went low carb, and used to bake all our bread instead of buying bread, and after wearing out my old Osterizer , I needed something with a stronger motor, so bought the Kitchenaide and find it to be a good quality machine. I wouldn't recommend you spend too much if you are just going to use it as a grinder, which is mostly how I use mine now. It was cheaper for me to get the grinder attachment for a machine I already own than to buy a grinder. You could probably get a separate grinder for cheaper.
I probably have used my Vitamix more in recent years, but not as much since Keto.0 -
Kitnthecat wrote: »I only have the Kitchenaide mixer, not the food processor. I've had mine for years. It's the one that has the lever at the back and lifts up to raise the beaters from the bowl, not the one that hinges and tilts back, lol, if that's any help. I used to do a lot of baking before I went low carb, and used to bake all our bread instead of buying bread, and after wearing out my old Osterizer , I needed something with a stronger motor, so bought the Kitchenaide and find it to be a good quality machine. I wouldn't recommend you spend too much if you are just going to use it as a grinder, which is mostly how I use mine now. It was cheaper for me to get the grinder attachment for a machine I already own than to buy a grinder. You could probably get a separate grinder for cheaper.
I probably have used my Vitamix more in recent years, but not as much since Keto.
You have the professional series, then. The artisan series is the one where the head tilts. Either is fine, the only difference is the pro supports larger bowels and might be a bit more powerful, but I've never had an issue with my little Artisan. It's a workhorse.0 -
I'm so excited, I just realised that my KitchenAid emulsion blender comes with a meat mincing blade. I had totally forgotten! I'm excited to make my own sausage meat this weekend. Any tips on which cut of pork to use?0
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When we still lived in the UK I used these people for sausage making supplies/recipes etc. They have the things for making your own bacon to!!!!
http://www.sausagemaking.org/0 -
do burger patties and sausage taste better if you mince the meat yourself versus market products? I would guess so0
