Is he right?
It’s no secret that most agricultural greenhouse gases come from badly-managed soil and badly-managed cattle diets. Conventional cattle farming relies on monocropped corn to feed cattle. Monocrops wreak havoc on soil by robbing it of nutrients that a diversity of plantlife would otherwise provide. (Further, the barren land from the harvested corn releases carbon into the air, where it becomes a greenhouse gas). Cows don’t digest corn well, it’s not a natural diet for them, so they burp a lot. When they burp, they release methane, an extremely potent, heat-trapping gas.
Gates, who founded and chairs the clean energy tech fund Breakthrough Energy, is gravely concerned about this, which is why he has suggested we all need to hop off the beef-eating bus, and hop on the Impossible Burger and Beyond Burger for a plant-based meat ride. (And hey, these aren’t meats, even though we call them that. I mean, c’mon, I could sleep on a bed of rocks, but that doesn’t make those rocks a mattress.) These non-beef patties imitate the taste of a burger, and are touted as being a beef alternative. Or as Gates sees it, a beef replacement.
There are two key problems with what Gates proposes: One is the nutritional value of plant-based alternatives. Both the Beyond Burger and the Impossible Burger are loaded with salt — 370 mg in just one patty. That’s nearly a quarter of what should be your daily intake of sodium, according to the American Heart Association.
But there are more pressing concerns about plant-based meat than simply the amount of salt they contain. Chris Kresser, king of the Paleo Diet, points to SLH, a soy-based protein additive that is responsible for the beef-like taste and texture of patties in the Impossible Burger. It turns out, SLH is not FDA approved. The FDA hasn’t yet determined if people should be eating it. It may not be bad for us, we just don’t know yet. The Beyond Burger doesn’t contain SLH, but both brands have a list of ingredients as long as my forearm, and I’m not sure I’d want to be pushing that kind of food as a staple for the American diet, much less as a full-on replacement for beef. How will compelling billions of people to eat a steady diet of food with questionable ingredients going to save us?
But the other problem I see with Gates’ proposal is this: Despite the ruination caused by the cattle industry over the last several decades — and it has been severe — livestock are actually vital to a healthy planet. They are a necessary part of our ecosystem. Yes, we’ve massively tipped the balance of the ecosystem in one direction over the last several decades, but the answer isn’t to massively tip it in the other direction. That’s not balance, that’s a seriously rocking boat.
I’m a strong believer that regenerative farming will be the great balancer. Regenerative can do what tech cannot. As Bobby Gill, a leader in the regenerative farm movement puts it: “It’s not the cow, it’s the how.”
Regenerative farming focuses on soil health. Animals are allowed to eat what comes naturally to them — in the case of cattle, that’s grass — and they are grazed on a tight rotation. They don’t forage in one place too long before being moved to a fresh pasture with fresh grass. There are no pesticides. Everything is done in an organic, holistic way. This method works wonders. The plants grow back rapidly and get the the carbon out of the air and back into the soil, thanks to the miracle of photosynthesis. Meanwhile, they’re also naturally fertilized by the healthy dung the cows drop.
Humans are not bystanders in this biologiocal community. We are an essential part of the ecosystem. Livestock are an essential part of the ecosystem. We must repair it, not abandon it for a lab. In a balanced ecosystem, the planet thrives.
]]>Grass-fed cows live on grasslands, and eat mostly grass. Depending on the pasture they are grazing on, they may also be eating leafy foliage that will add beneficial nutrients to their diets. A grass-fed cow can take a farmer up to a year longer to reach slaughter weight then grain-fed cows. This means an extra year’s worth of food, care and labor.
Grain fed cows started their lives on the pastures, but once they grow older, they live in feedlots and are fed a grain-based diet, made with a base of corn or soy. Here they can be fattened up quickly before moving to the factory for slaughter.
Numerous studies have compared the nutrients of grass-fed vs. grain-fed beef and there is a consensus that grass-fed contains more beneficial nutrients, less total fat and therefore less total calories overall gram for gram.
Omega-6 fatty acids are a type of polyunsaturated fat found in vegetable oils, nuts, seeds and grass-fed beef. Omega-6 fatty acids are essential so you need to obtain them from your diet.
These fats are primarily used for energy. The most common omega-6 fat is linoleic acid, which can be converted into longer omega-6 fats such as arachidonic acid (ARA). ARA is used to produce eicosanoids which is known to be pro-inflammatory. Pro-inflammatory eicosanoids are important chemicals in the immune system. However, when too many of them are produced, they can increase inflammation and inflammatory disease.
Although omega-6 fats are essential, the modern Western diet contains far more omega-6 fatty acids than necessary. The recommended ratio of omega-6 to omega-3 fatty acids in the diet is 4:1 or less. However, the Western diet has a ratio between 10:1 and 50:1. Therefore, although omega-6 fats are essential in the right quantities, most people in the developed world should aim to reduce their omega-6 intake.
Grass-fed beef contains about twice as much Conjugated Linoleic Acid (CLA) as grain-fed beef. The main dietary sources of CLA are dairy products and beef.
CLA may help you lose a very small amount of body fat. Several studies show that CLA promotes slight weight loss when researchers compare it with placebo groups.
In one study, participants who took 1.8 mg of CLA for 12 weeks and went to the gym for 90 minutes three times per week reduced their body fat but not their body weight when the researchers compared them with a placebo group. The authors said that CLA might reduce fat deposition.
CLA’s may contribute to heart health as well. Atherosclerosis, or hardening of the arteries, is when plaque builds up in the arteries. This is a risk factor for heart disease. One 2018 study on obese mice suggested that taking CLA supplements could protect against atherosclerosis.
The major difference is Omega-3 fatty acid content with grass-fed. Grass-fed beef contains between 2 to 5 times as much Omega-3 as grain fed. If you look at percentage, that’s up to 400% more of omega-3 in Grass-fed Beef. The American heart association recommends 1000mg of omega-3 fatty acids per day.
Heart attacks and stroke are the leading cause of death in the United States. Studies have shown that Omega-3’s can improve risk factors for hearth disease. It is shown to lower triglycerides up to 30-40%, it can help lower blood pressure in those with high-blood pressure, it can raise your good HDL cholesterol and prevent blood platelets from clumping together, causing blood clots.
Omega-3 fatty acids can help reduce depression and anxiety, two of the most common mental health disorders. Interestingly, studies indicate that people who consume omega-3s regularly are less likely to be depressed. What’s more, when people with depression or anxiety start taking omega-3 supplements, their symptoms improve. There are three types of omega-3 fatty acids: ALA, EPA and DHA. Of the three, EPA appears to be the best at fighting depression. One study even found EPA as effective against depression as a common antidepressant drug.
There are many more benefits of eating grass-fed beef over grain-fed beef, including that grass-fed beef is generally raised on a farm using less herbicides and less pesticides. These eco-conscious farms tend to raise their meat in a more sustainable fashion, giving them less antibiotics and hormones.
When you purchase Raise America’s grass-fed beef you not only support your health but your economy. Our organic, grass-fed beef is free from hormones, antibiotics, GMO’s and is gluten free. You can be assured that when you feed your family with Raise America, you are providing them with healthy, nutrient dense, high quality beef.
Raise America’s grass-fed organic beef is born, raised and 100% grass-fed right here in the United States. By choosing Raise America, you choose to support American Farmers who utilize holistic management approaches to not only nourish cattle, but the environment, too!
Wagyu beef can cost up to $200 per pound and the cows can sell themselves up to $30,000. Comparatively Black Angus Cattle, which is considered the cream of the crop in the US and Australia, typically don’t sell for more than $3,000. Why does this beef cost so much? It has to do with production prices, Japan’s tight regulations and the global demand.
Kuroge, Japanese Black; Akage, Japanese Brown; Nihon Tankaku, Japanese Shorthorn and Mukaku, Japanese Polled. These cows are bread for their physical endurance, resulting in more inter-muscular fat cells that are delivered more evenly throughout their muscles.
The Japanese government has tight regulations to keep the value and quality of the meat intact.
How much meat can be yielded and the quality of the marbling fat. Only A3 – A5 grade is certified for sale in Japan and the higher the grade, the higher the price.
Wagyu beef has gained legendary status across the globe. This resulted in many myths and rumors including that the cows are fed beer and treated to daily massages.
Wagyu beef is raised differently in each region, but generally they are raised by a breeder until they are 10 months old where they will be auctioned off to a fattening farm. By the time the calves are ready for auction they can already fetch forty times a higher price than US cattle.
Fattening farmers will keep them in small pens and feed them a mixture of fiber and high energy concentrate made from rice, wheat and hay. They’re fed three times a day for almost two years until they are 50% fat. Only pregnant cows and breeding cattle are aloud of feed on pastures.
The length of the fattening process and the import prices of the concentrated feed increase the price of the beef. Over the course of the fattening period each cow will eat 5 tons of feed.
High marbling is the common goal for Wagyu beef.
one of the most expensive cuts comes from Matsusaka Wagyu from the Mie Prefecture. Made exclusively from virgin female cows it is highly prized for its tenderness. However, the best-known cut of Wagyu is Kobe beef which comes from the city of Kobe in the Hyogo Prefecture. It is made exclusively from steers or castrated bulls.
Wagyu’s popularity is growing world-wide but the domestic picture is quite different. the popularity of Wagyu is slumping slightly. In 2017 Japan imported more US beef over any other country.
The value of Wagyu has risen over 200% in the past 5 years. As Japans population ages, farmers are struggling to keep up with the global demand, raising prices even more. However, the high cost hasn’t discouraged international sales. in 2013 Japan exported 5 billion yen in Wagyu. last year exports hit 24.7 billion yen – $228 million.
Japan may have some competition when it comes to producing high quality Wagyu in the future. Countries like the US, Australia and the UK have been working on breeding their own Wagyu. They rely mostly on cross breeding at only 50% pure bread, but that may be changing soon.
In the UK the Wagyu Breeders Association now registers DNA verified, full blood Wagyu bulls and certifies authentic British Wagyu. New methods and increased regulation may result in a product as good as the original. Which means that soon there may be a lot more Wagyu that costs a lot less.
]]>The Carnivore Diet, or Zero Carb Diet, as it’s also known, is more restrictive than the Keto or Paleo plans — two other meat-heavy diets that are raging now. The Keto Diet, for example, permits up to 50 carbs per day, but if you’re following the letter of the Carnivore Diet, zero carbs are the absolute rule.
Carnivore dieters, however, risk consuming dangerously high levels of saturated fat and cholesterol, which both pose a very real threat of heart disease and cancer. But grass-fed beef may be the answer to that. Unlike grain-fed, grass-fed is notably low in both. And bonus, grass-fed is high in Omega 3, a very heart-healthy fatty acid.
Further, grass-fed cattle have higher levels of Vitamins E and C than their grain-fed counterparts. They also have higher levels of a powerful little molecule called Coenzyme Q10. CoQ10 is used by cells to make energy, and it’s also an excellent antioxidant. Early data show that grass-fed animals have far higher quantities of it than grain-fed.
But what grass-fed doesn’t have is as good for you as what it does have. Consider this: No pesticides, which means no nasty glyphosate (think Roundup), or other harmful toxins that are consumed by grain-fed cattle, such as fat-soluble compounds like atrazine. Atrazine acts like estrogen in humans, which can and does send our hormonal balance into a tailspin.
For quick weight loss, proponents of the Carnivore Diet say a no-carb plan will get you to your goal, and science backs them. A recent study by the National Institutes of Health compared the weight loss effects of four energy-restrictive diets, such as the Carnivore Diet. Results showed that participants who ate high-protein diets — 0.4 to 0.6 grams of protein per pound of body weight per day — lost significantly more weight and fat mass than those who ate less than that. Why not go with grass-fed to get you to your goal?
]]>If you’ve ever found yourself in this situation, don’t fret because we’re here to help! We will dive into the 4 main sections of beef, how cuts vary and the best way to cook them.
The cows that are reserved for butchering are steers and heifers. Steers are castrated males, whereas heifers are un-bread females. A heifer tends to taste sweeter and fattier.
When the animal is butchered, it is cut into four main part: The chuck, the rib, the loin and the round. Let’s dive right in, we’ll explain the different cuts, where they are located on the cows’ body and the best way to cook with them.
The chuck roast is a shoulder cut. It’s full of connective tissue and collagen so it’s a tough meat, but due to the constant movement of the muscle its packed full of flavor.
This steak is best prepared by slow cooking the meat, but you have to be careful because you run the danger of drying out the meat. Meat proteins dry out at 165 degree’s whereas connective tissue starts to break down at 195 degrees. The ideal methods of preparing this cut is souvi, a braise with a broth or to smoke it with a liquid. – Grind, Roast or Stew
This cut sits under the chuck roast and is packed with flavor. Perfect for a sear or to grill over high heat.
The Flat Iron cut lies under the scalpula. Next to the tenderloin, this is the second most tender cut, but it packs 10 times more flavor from the constant movement in this muscle.
This is the one cut of beef that will still taste good if cooked well done. So, if you have that family member that likes well done meat, and you don’t want to punish them for their preferences this is the cut to use.
This is an extremely unique cut; butchers tend to cut the chuck in a completely different way if they aim for this steak. This cut sits right on top of the club and is best served rare.
A very popular cut, best served medium to medium-rare due to the large amount of connective tissue you have to break down. The benefit of the bone-in is that it helps protect the ribeye part of the steak as you render the fat cap. It also ads a touch of flavor, but protecting the cut is the true benefit of having a bone.
An insanely flavorful steak, this cut gets its name because it hangs on the animal’s diaphragm. There is only one hanger steak cut on the animal. Cook this steak to perfection than cut out the long tendon inside for a consistent temperature.
This is a tougher piece of meat so it’s best cooked in the slow-cooker or smoked. There are three different cuts of short ribs.
English Cut – 3 bones, 2 inches long
Texas Cut – Single Bone, long cut of 5 inches
Korean Cut – Quarter inch across
Along the diaphragm, this cut make excellent tacos and goes well in marinades. The proper way to cut a Skirt Steak is to cut them into 3 large pieces, then cut against the grain, otherwise you’ll be chewing on them for a minute.
This is a premium cut because this muscle has not experienced much movement, making it super tender. This is where you get your filet mignon cuts from.
It’s the same muscle as the ribeye but it’s a leaner cut that tastes more irony. A definite crowd pleaser that’s best served rare to medium rare.
If it has the steak bone in it’s called a Kansas City steak.
Great for Marinades and a quick sear. Use tropical fruits like papaya and pineapple to marinade this cut to help the connective tissues break down. DO NOT let the tropical fruit marinade sit overnight, you’ll be left with steak mush.
This cut is known for its California barbecue. This cut is great for slow cooking grilling and smoking. It’s very versatile.
This cut is located at the top of the rump, a very lean and flavorful cut.
This cut has lots of connective tissue and collagen so it’s best cooked in a stew, braise or slow-cook.
Full of great flavor, this cut is best cooked using a souvi and grill. This cut is popular due to the Ossobuco dish.
Located on the front shoulder chuck section, the beef brisket comprises of 2 main muscles, the pectoral and the point. Smoke it together so that you get to enjoy the mouthwatering moisture from the gelatin. Cook this bad boy for 12 hours on the smoker at 225 degrees then wrap it until it hits 160 degrees to trap the moisture.
In conclusion, you don’t have to sacrifice quality when you’re on a budget. Turn to the working-class cuts like the flat iron (did we mention it’s the second tenderest cut) or teres major for high flavor steaks. Since these cuts have a lot of movement through the muscles, they are jam packed with flavor.
If you’re considering grass-fed, you are looking at leaner and gamier tasty cuts. That gamey taste is the omega-3 fatty acids that grass-fed beef is chock full of.
No matter what cut you choose from, shop at your local butcher to avoid the miss-labeling at grocery stores. You can also turn to Raise America for 100% American grown beef that is organic and grass-fed.
]]>Not to mention, it has spurred whole side industries of diet doctor blogs, how-to videos, cookbooks, and magazines, such as the inimitable The Keto Diet, which features such scrumptious recipes, you’ll forget you’re even on a diet.
The beef industry has, not surprisingly, put its muscle behind Keto in no small part by sponsoring studies promoting low carb diets (a.ka. the Shai-study, which had the financial backing of the pro-beef Atkins Foundation). But it’s impossible to know if beef has gotten a bump from the Keto diet. Are dieters eating more beef? Or are they simply cutting carbs?
The magic of the ketogenic diet lies in the way it tricks the body into thinking it’s fasting. By doing so, the body uses fat, not carbs, as its prime energy source. This process is ketogenesis. It drops ketones into the bloodstream, rather than glucose, to fuel the body.
But complications can arise from any diet, especially a rapid weight-loss diet like Keto, which is why grass-fed beef is going to be a far better option for dieters than grain-fed if dieters want to maintain good health. Here’s why:
A common problem for people first starting out on the ketogenic diet is coming down with the “keto flu,” which happens when electrolytes are flushed out of the system. Grass-fed beef, however, is rich with sodium, potassium, and magnesium — three key electrolytes — and can play an integral role in maintaining the delicate electrolyte balance during the initial weight loss phase.
Grass-fed also contains significantly higher levels of Vitamins A, K, D, E, and CLA, an Omega 6 which helps regulate metabolic rate and lower cholesterol. It’s also up to five times higher in Omega 3, a fatty acid responsible for heart health and cognitive function.
But it’s not just the beef, it’s the butter. A component of the keto diet is butter, and grass-fed butter has all the vitamins and mineral content of grass-fed beef, not the nutrient-poor butter of grain-fed.
And something any dieter will be happy with: Grass-fed has an overall lower protein/fat ratio than its grain-fed cousin, which means fewer calorie-intake from the get-go, without having to cut portions.
The diet is not all that new — it’s seen many iterations, including the Atkins diet of the 1970s, and was originally formulated in the 19th Century as a treatment for diabetes. It has since been used to treat epilepsy in children, and more recently to help with neurological conditions, such as ALS, Alzheimer’s, and even depression.
Keto is attractive to dieters because it’s structured, pretty easy to follow, and you don’t feel like you’re denying yourself in the food department. You’re not nibbling on rice cakes and lettuce. Quite the contrary, you get to eat beef. And lots of it. It is primarily a meat and dairy diet, with only 50 carbs allowed per day (about what you’d get from eating two apples). But stick with grass-fed to keep the nutrients while dropping the weight.
]]>Today these tried and trues are being heralded as a savior in the climate crisis, and one reason why is, carbon sequestration: Healthy soil is carbon-rich soil, which is one major effect of regenerative farming.
Decades of monocrops, tillage, pesticides — everything regenerative farming is not — has robbed the earth of carbon. Not only robbed it but helped dump it into the air instead, where many in this generation believe it harms the planet.
Carbon is, however, essential to soil health. It releases nutrients for plants, promotes healthy microorganisms, and generally acts as an immune system for the soil. Yet some of the world’s most exploited lands have less than 1 percent (averages vary widely with landscapes, but good, healthy soils carry more than 10 percent carbon).
If regenerative farming takes off, livestock could once again contribute to healthy soil, as they did in bygone days when bison roamed the Great Plains. The bison pooped as they grazed, and stomped the manure and other plants and grasses they tread upon into a virtual mulch, which fed the soil. Once they were removed from the grasslands, that ecosystem was lost. Rotational grazing, which mimics that old tradition, would help bring it back.
Carbon sequestration is an issue for debate among climatologists. There are more places it can be stored to clean the air of it, But carbon sequestration in the soil is a natural byproduct of regenerative farming — a win for the earth and a win for the Earth.
The two consumer segments, particularly “True Believers” and “Enlightened Environmentalists,” will inevitably be looking for some type of label claim or attribute regarding regenerative farming. As they represent 38% of the Natural and Organic food products purchased in the U.S., they are increasingly concerned — alarmed, even — about the environment and global warming.
As we often suffer from label claim overload — fair trade, gluten-free, Non-GMO, organic certified all on one package — it should be no surprise that the younger and older Millennials. Gen X, will inevitably be looking for food products that not only do not harm but actually give back to the environment. Regenerative farming cannot just be about branding and label claims, like the other certification that is printed all over our organic foods with impunity. It must be real, verifiable, and have a real impact. And as long as it is legitimate, consumers will be lining up for it.
]]>Depending how large their herds are, ranchers move their grass-fed cows once to several times a day across their grazing land. Allowing the soil to be trampled, nourished by the muck and droppings, and left to grow back strong impacts the soil in a healthy way.
Many ranchers are finding great benefits from using this technique, including soil health, increased ecosystem diversity, and cost savings. We’re going to look into why mob grazing is growing in popularity and why it is a successful regenerative agriculture technique.
A mob grazing rotation allows the grass-fed cattle to focus on a single section of the pasture for a specific amount of time, then move on to the next, and so on and so forth. Depending on the time of the year and the size of the pasture the mob re-starts the cycle roughly every 60 days. Each section of pasture is ideally a third trampled, a third eaten and a third left to grow by the end of its cycle.
With this practice you’re encouraging bigger root systems, which increase the amount of carbohydrates, proteins and sugars the forage produces. This is achieved by 100,000 pounds worth of stock trampling muck and cow droppings into the earth. With a thicker root system, the earth holds water much more effectively. It also helps to sequester some of the carbon that’s in the atmosphere into the earth.
Your average soil contains 2-3% organic matter. With regenerative grazing you can increase this amount up to 8-9% in as little as 2 to 3 years. This guarantees that the future generations will have fertile soil without having to rely on chemicals and fertilizers.
By creating thicker root systems, you create healthier, more nutrient dense flora. This in turn supports a larger diversity of plants, animals, and insects. With the increased ecosystem diversity, you welcome in a larger habitat for native birds, animals and plants to thrive in.
Not only do you support your eco-system, but you benefit from healthier grass-fed cattle. The wider range of plants that are consumed increases the variety of nutrients introduced into your cattle’s diet. Grass-fed Beef contains up to five times the amount of Omega-3’s than conventional beef.
The costs of feeding a herd of cattle is expensive during the winter months. Jason Miller, a farmer in southwest Idaho, introduced a multi-species cover crop forage mix to his farm and combined it with a mob grazing regimen that effectively worked for him.
He planted a cover crop that would germinate in the heat and stay green until they received a deep freeze. He calculated his winter feed costs, to feed 160 cows for 63 days. Each cow ate 30 pounds per day, meaning he would need 151 tons of feed. His hay costs would be $26,460.00. His costs to plant a cover crop forage mix was $2,700. Jason successfully saved $23,760.00 and created healthier soil by combining a cover crop with mob grazing.
The cattle industry takes a lot of blame when it comes to climate change, but if we start to adopt regenerative grazing techniques farmers can reduce their carbon foot print while increasing the fertility of their soil and the bio-diversity of their pastures.
What can you as a consumer do to help support the regenerative agriculture cause? Purchase your proteins from local sources. Purchase Grass-fed, Grass-finished beef from your local rancher. Regenerative agriculture is a team effort.
]]>Let’s go back in time. In the early 1800s, Bison roamed the plains of America and the ecosystem flourished. Grass was green and tall, rivers flowed throughout the lands and animals had plenty of food to eat. Flash forward to current America, and we are witnessing desertification spread throughout the plains of America. The removal of the roaming herds has had a devastating toll. This is where grass-fed beef comes into play.
Grazing cattle effectively fills the gap in the grassland ecosystem that the herds of bison have left behind, and this has been proven. The introduction of grazing results in nutrient rich soil, reduced erosion, healthy grass and much more.
View the results here: https://www.ncba.org/newsreleases1.aspx?newsid=7011
The health benefits of Raise America grass-finished beef are:
Why should I care about added antibiotics? Scientists and medical professionals are witnessing a growth in antibiotic resistant bacteria in American beef products. This is due to early introduction of antibiotics and allowing the bacteria an environment to adapt and become increasingly resilient.
What does this mean if I need medical treatment antibiotic resistant bacteria? It leads to medical professionals introducing treatment methods that can cause permanent damage on your body.
Beef being a “Product of America” is not what it used to be. As long as beef is further processed and packaged within the United States, the product can be labeled as a Product of America. This means there is no need to disclose where the cattle was originally born and raised.
With Raise America grass-fed beef, all cattle are born, raised and processed in the USA from American cattle farmers.
]]>$65.00
YouTube channel Bad Beast Barbecue reviewes the ThermoPro TP2- Wireless Remote Digital Cooking Meat Thermometer features a wireless transmitter that allows you to monitor your food up to 300 feet away. It has dual probes, which allows you to monitor both your food and the grill temperature at the same time or you could monitor two food types at the same time.
It has a large backlit LCD screen which makes Grilling in the dark easy, with a thick silicone casing to help protect the tool. It has an alarm alert for when it reaches it’s programmed temperature or timer, which you can set manually. It also has pre-set temperatures for 9 types of meat at various cooked levels.
It comes with a 3 year warranty if you register your device online. A brand-new sensor probe will be provided if your probe experience temperature reading problems, free of charge!
$89.99
Youtube Channel Eater put the Gourmia Electric Meat Grinder to the test using chuck mixed with some brisket for a nice 70/30 lean to fat ratio which is what you’re looking for in a good burger blend. Then a power challenge round with some chicken bones. The Gourmia came out on top. It produces high quality grind, has the ability to power through chicken bones with ease, well built and grinds through meat quickly.
It features a fast and efficient grinder that powers through the toughest slabs of meat for fresh, flavorful mince, sausage, and kibbeh. Included are 3 durable stainless steel blades for a variety of fine, medium, and coarse cuts. Designed with a heavy duty food tray, 3 way on/off/reverse switch, and dual safety switch. All parts remove for easy cleaning, and lock into place for sturdy operation. It includes a food pusher, kibbeh attachment, and sausage horn.
$21.99
YouTube creator John Hughes reviews the Xspecial Meat Tenderizer.
This product is very convenient and easy to use. It comes with an acrylic holder that you can place it back into once clean and dry. This makes it easy to throw into a drawer without having to worry about it being damaged or causing harm to your hands if you go to reach in.
It’s open knife design allows it to be cleaned thoroughly by removing the meat protein, blood and juices brought into the mechanism over use. Making sure this tools stays sanitary and safe over time.
The blades are made out of stainless steel and each one offers a precision point that is facing a different direction. This makes the maceration into the meat so much more effective.
Lastly this products offers a Unique Detachable design for Deep Cleaning that is also dishwasher safe. Making sanitization easy and thoughtless.
$223.95
YouTube Channel SORTEDfood has reviewed the Anova Culinary Sous Vide Precision Cooker, the world’s top selling sous vide machine. Easy to set-up but delivers outstanding results. The precision cooker links directly to their mobile app via Bluetooth, with over a thousand recipes and cooking preferences for a whole host of ingredients.
What is sous vide?
Sous vide is French for under vacuumed and is a method of cooking designed to give restaurant quality results. You put whatever you want to cook in a ziplock bag and cook it in a pan of water that remains at a constant temperature for a set amount of time.
This constant temperature ensures the proteins and ingredients don’t denature too much, thus leaving the inside perfectly cooked without overcooking the outside and retaining all that moisture. You tend to cook a lower temperature for a longer time in order to get very good results. But keeping that temperature consistent without a water bath or a sous vide machine is difficult to accomplish in a non-professional setting, until now.
YouTube viewer Sam Of Spades gave an excellent review:
“This gadget has definitely changed my life and that of my father. He’s disabled, has trouble standing for even a short while due to a spinal injury, but loves to cook and experiment with seasonings and tastes. This lets him do that. He can sit at the table, with all his things gathered, slice and dice and get everything just the way he wants then put the meal with the seasonings in a bag, submerse it in the bath, set the anova, and then just sort of forget about it until he’s hungry. This lets him do what he loves and gets him better results than he’d ever be able to get otherwise due to his disabilities.
One thing to note, however, after doing some research and trying it myself I can say with fair confidence that meats should not be cooked with butter using this method. All of the fats and “good stuff” that adds flavor, makes the meat soft, etc, will be attracted to the butter, meaning that the stuff that really adds flavor will be left behind in the bag instead of in your meat. If you want to have butter add it after you’re finished cooking.
Just do note that the back of the machine needs to be facing over the holder and mustn’t be facing over the hot water, excess steam can and does fool the sensor that’s on the back, often making it think it’s at temperature when it really isn’t. A lid can help with this or a using a bunch of little plastic “sous vide” balls to float on the surface of the water and act as a self-forming lid.”
YouTube Eater put 5 Culinary Torches to the test. Culinary Torches are always a great addition to the kitchen. From bruleeing crème brulee, torching a tomato for skinning to searing a steak, a culinary torch is a very versatile tool to have in your kitchen.
The difference between butane and propane. Butane is stored at a much lower pressure and it’s in a liquid state, so depending on where you’re storing your butane, it can affect the performance of the torch. Avoid cold storing temperatures. As apposed to propane which is stored in a much higher pressure so you get a much more intense heat.
Butane is much more convenient at home because you can just buy a canister of butane and refill your culinary torch.
Eaters recommended culinary torches:
$59.95
$124.00
Whether you enjoy beef ,chicken, fish, pork, or any other animal protein, the kitchen gadgets above will help you achieve the perfect piece of meat every time. Combine them to enjoy a restaurant grade steak in the comfort of your own home. With the sous vide you can achieve a tender, juicy steak and sear it after with a culinary torch. Serve and you family will think they’re eating an a high-end steak house.
]]>Do you have a favorite cheeseburger joint? Send it to us at info@raiseamerican.com and maybe it will be featured in our National Cheeseburger Day 2020 special.
Check out the original list by Thrillest: https://www.thrillist.com/eat/nation/best-burger-places-in-america
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