Meat, keep it real

Meat then. Does quality matter?

Yes, very much so. What we eat feeds every cell of the body. It’s the same with animals, of course. If you eat the flesh of an animal that has been raised on manufactured feed, as opposed to grazing outdoors year-round, then you are choosing a less nutritious food – apart from the potential welfare issues.

Better to eat less, but good quality, grass-fed/outdoor grazed, meat than an abundance of poorly farmed meat fed on an unnatural diet of grain.

Grass-fed meat has been shown to have much higher levels of nutrients, in particular Omega 3, whose many health benefits include its anti-inflammatory and immune-boosting effects. The western diet is generally deficient in omega 3 but has an abundance of Omega 6, largely from vegetable oils. Whilst Omega 6 is essential to us, the ratio of Omega 6 to Omega 3 in our diets is way out of kilter, sitting at about 10:1 when it should be around 3:1. Luckily people are starting to turn back to the good sources of Omega 3 such as grass fed meat and real butter.

Would you eat the meat from animals fed on dog’s muck? Ask yourself why that is? It’s because you think it will appear in their flesh. So why eat animals fed on artificial feed?

Same with eggs, would you rather eat the eggs of chickens kept crammed inside, never seeing daylight and living on a diet of processed food – no greenery in sight, or those of chickens who feed outdoors on a variety of natural greenstuff, grubs anything else they can lay their beaks on? Look at the yolks of natural-foraging chickens, they are yellower, it’s the same with the fat of grass-fed animals. The yolks and the fat are a reflection of the diet.

Once again, nature knows best.

Grass fed meat is more expensive, but meat is not essential to our diet. These days people eat way more meat than ever before; try thinking of it as a side dish rather than the main part of your meal, the majority of your plate should be vegetables and salad with a smaller amount of meat or protein and carbs.

Eat less, but better quality, meat.

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