UN urges global move to meat and dairy-free diet: Now we know what to do

[lapis]

The opposite, of course! :oo-->

http://www.guardian.co.uk/environment/2010/jun/02/un-report-meat-free-diet

TPTB have really been pushing an anti-fat, anti-meat message in the MSM the last few years. I guess we useless eaters aren't sickening and dying off quickly enough for their comfort?

[Phoenix]

Aryans (that is, Homo sapiens sapiens of wholly European ancestry) must have meat to retain their superior cognitive abilities. It's been a part of who we are for millennia. And it's once reason why we build civilizations.

I shall never give up meat or other animal products.

Attacking the carnivorous/omnivorous/Paleolithic aspects of diet has little to do with "environmentalism," and MUCH to do with genocide against the Aryan Race.

[cedarchopper]

Aryans (that is, Homo sapiens sapiens of wholly European ancestry) must have meat to retain their superior cognitive abilities. It's been a part of who we are for millennia. And it's once reason why we build civilizations.

I shall never give up meat or other animal products.

Attacking the carnivorous/omnivorous/Paleolithic aspects of diet has little to do with "environmentalism," and MUCH to do with genocide against the Aryan Race.


Except for the "glorious" dogma, LOL, I agree. All primitive societies have diets rich in animal products...the Native Americans ate a very nutrient dense animal based diet. The North America landscape was human groomed to encourage large populations of animals. A lot of the tribes were larger men than the Europeans as a result.

I'll stick with nutrient dense foods, they can have their no meat and dairy.

[Hatha Sunahara]

I like my meals to be 50% protein and fat, 40% vegetables, and 10% carbs by volume. Carbs are the cheapest by weight. They want to push us away from the premium foods and onto the cheaper stuff. We can't maintain our health on a carb rich diet. Too many of us tend to get type 2 diabetes and obesity from carb rich diets. Also when we consume trans-fats like margarine which is cheaper than butter. They're trying to convince us to eat cheap foods that make us sick. Slow genocide.

Hatha

[Ponce]

But Hata? remember that Monsanto will feed you, for your own good.......

[Mouse]

I will be eating fresh veggies from the garden, eggs from the chickens, meat from the pigs, hunting protein, and whatever else I can find. And if there's beef in the freezer, it's getting used up. There are hectares on hectares out in the flyover states where the land is really not suitable for growing corporate crops. Livestock love this land and that's what they eat. And that's what's for dinner.

These people are insane with this silly propaganda. They are looking to weaken the masses in the industrialized countries such that they would have no strength to run the machinery of revolution or rebuilding.

I have worked with a ton of indian veggie's and they are generally healthy, smart people. If you pulled out the rug from them, most are bare boned and would be struggling hard to do any physical activity within a day.

[Heavyweight]

Aryans (that is, Homo sapiens sapiens of wholly European ancestry) must have meat to retain their superior cognitive abilities. It's been a part of who we are for millennia. And it's once reason why we build civilizations.

I shall never give up meat or other animal products.

Attacking the carnivorous/omnivorous/Paleolithic aspects of diet has little to do with "environmentalism," and MUCH to do with genocide against the Aryan Race.
OMG, you are disturbed.

They are simply suggesting a better way to manage the planet's resources.

[oldmansmith]

The industrial meat industry is indeed a horror. Force feeding cows corn (which they don't naturally eat) makes their stomachs so acid that they need to give them antibiotic so they don't get sick and die.

However, grass fed cows make a lot of sense for the planet. Human's can't eat grass until it has been cycled through an animal. There are plenty of places on Earth that will support grazers but not agriculture.

[Bigjon]

The industrial meat industry is indeed a horror. Force feeding cows corn (which they don't naturally eat) makes their stomachs so acid that they need to give them antibiotic so they don't get sick and die.

However, grass fed cows make a lot of sense for the planet. Human's can't eat grass until it has been cycled through an animal. There are plenty of places on Earth that will support grazers but not agriculture.


Edit: Things change in 30 years.

We fed beef, and cows love corn. They are not forced into eating corn, they eat it as first choice before they turn to eating hay or corn fodder (silage). The antibiotics are used because of the confined quarters in large feedlots, has nothing to do with cows being sick from eating corn.

[jetgraphics]

The industrial meat industry is indeed a horror. Force feeding cows corn (which they don't naturally eat) makes their stomachs so acid that they need to give them antibiotic so they don't get sick and die.

However, grass fed cows make a lot of sense for the planet. Human's can't eat grass until it has been cycled through an animal. There are plenty of places on Earth that will support grazers but not agriculture.


What a load of bullsh*t. We fed beef, and cows love corn. They are not forced into eating corn, they eat it as first choice before they turn to eating hay or corn fodder (silage). The antibiotics are used because of the confined quarters in large feedlots, has nothing to do with cows being sick from eating corn.

Some interesting points on both sides of the issue:
http://en.wikipedia.org/wiki/Cattle_feeding

[Bigjon]

You joo-o-pedia article mentions limiting cows forage feed and I suppose some of the big feedlots did do this.

My dad's operation was strictly small time 100 to 200 head on feed at any given time. They always had all the roughage they could eat with hay being fed from separate feeders from the bunks used for silage and grain.

I really miss the kind of beef my dad used to produce. If you want to eat grass fed cows go ahead, but think old dairy cow, think tough, real tough and chew away and keep on chewing. Now swallow, not much taste, the fat is what produces the taste and you don’t have any on a grass fed cow.

[Ares]

You joo-o-pedia article mentions limiting cows forage feed and I suppose some of the big feedlots did do this.

My dad's operation was strictly small time 100 to 200 head on feed at any given time. They always had all the roughage they could eat with hay being fed from separate feeders from the bunks used for silage and grain.

I really miss the kind of beef my dad used to produce. If you want to eat grass fed cows go ahead, but think old dairy cow, think tough, real tough and chew away and keep on chewing. Now swallow, not much taste, the fat is what produces the taste and you don’t have any on a grass fed cow.


My uncle raises cattle, small time probably 100-200 head of cattle that graze on 200 acres of land. They are grass / hay fed. Best tasting beef I've had. Maybe it depends on the cattle? Not sure. He does raise black Angus cattle. Very lean meat hardly any fat left in the pan when grilling up the hamburger. The steaks are excellent and the fillet is to die for.

[Bigjon]

I guess it's a matter of taste, you can keep your grass fed beef and I'll take corn fed beef any day.

I guess one more thing I hadn't thought of, todays corn is mostly frankenfood corn, if a cow is given a choice between GMO corn and normal corn I would bet normal wins. I have no idea though as I've been away from farming for 30 years and don't really talk to any beef farmers. I do know that the guys who run our land put in some sweet corn that got cross pollinated with GMO and we had to throw it all away, really tasted awful.

[Ares]

I guess it's a matter of taste, you can keep your grass fed beef and I'll take corn fed beef any day.

I guess one more thing I hadn't thought of, todays corn is mostly frankenfood corn, if a cow is given a choice between GMO corn and normal corn I would bet normal wins. I have no idea though as I've been away from farming for 30 years and don't really talk to any beef farmers. I do know that the guys who run our land put in some sweet corn that got cross pollinated with GMO and we had to throw it all away, really tasted awful.



Good point, I hadn't thought about that either. I know all the corn fields around my parents home are all GMO. I'm assuming the soybeans are as well. I'm sure a cow could smell the difference as corn doesn't NATURALLY produce it's own pesticide, like GMO corn does.

What I mean by pesiticide is that the GMO corn has been created to resist insect infestation.

[sirgonzo420]

I guess it's a matter of taste, you can keep your grass fed beef and I'll take corn fed beef any day.

I guess one more thing I hadn't thought of, todays corn is mostly frankenfood corn, if a cow is given a choice between GMO corn and normal corn I would bet normal wins. I have no idea though as I've been away from farming for 30 years and don't really talk to any beef farmers. I do know that the guys who run our land put in some sweet corn that got cross pollinated with GMO and we had to throw it all away, really tasted awful.



Good point, I hadn't thought about that either. I know all the corn fields around my parents home are all GMO. I'm assuming the soybeans are as well. I'm sure a cow could smell the difference as corn doesn't NATURALLY produce it's own pesticide, like GMO corn does.

What I mean by pesiticide is that the GMO corn has been created to resist insect infestation.


See?

Even bugs don't like GMO shit!

[Ash_Williams]

Best beef I ever had was grass fed. Not tough or chewy at all. Of course it depends what cut you get as well. Any type of meat from the butcher is going to be superior to anything from the grocery store.

The most populous countries don't at a lot of meat as it is. If they keep growing they'll probably end up with a soylent green situation.

[sirgonzo420]

I believe the best beef I ever had was hemp-fed.

[horseshoe3]

I guess if someone is butchering old cull cows fed on old dry grass and calling it "grass fed beef", they would be tough and flavorless. Grassfed beef from young animals fed on green pasture and high quality hay is every bit as tender as beef from a corn fed animal of similar genetics. Plus, the grass fed animal will taste like BEEF - something that is mostly forgotten from the American palette. Modern grey mush masquerading as red meat is a poor substitute, but it's what the consumer is used to, so they assume it's good because they don't know any better.

Also, Bigjon is correct that cows prefer corn when they can get it. Children prefer straight sugar when they can get it. That doesn't mean either one is healthy or natural as a major part of the diet. It just makes them fatter quicker.

[Ash_Williams]

Plus, the grass fed animal will taste like BEEF - something that is mostly forgotten from the American palette. Modern grey mush masquerading as red meat is a poor substitute, but it's what the consumer is used to, so they assume it's good because they don't know any better.

Haha so true. I remember my first stack of burgers from my organic butcher shop. After a few bites the flavor hit and I was thinking "hey.. what is this... I know this taste... I've had it somewhere before ..... oooooh yeah, this is what beef used to taste like!"

When I see the cats gnawing on some animal they've caught, seeing that look of content chewing, I know they are getting the same flavor experience as a human eating real beef.

I get the organic grass fed steaks and finally these things taste as good as they look.

[Bigjon]

Best beef I ever had was grass fed. Not tough or chewy at all. Of course it depends what cut you get as well. Any type of meat from the butcher is going to be superior to anything from the grocery store.

The most populous countries don't at a lot of meat as it is. If they keep growing they'll probably end up with a soylent green situation.


Hearsay, I say. Did you see the cow on grass only? Did you pay a premium price, takes longer to get up to slaughter weight on grass?

[Bigjon]

I guess if someone is butchering old cull cows fed on old dry grass and calling it "grass fed beef", they would be tough and flavorless. Grassfed beef from young animals fed on green pasture and high quality hay is every bit as tender as beef from a corn fed animal of similar genetics. Plus, the grass fed animal will taste like BEEF - something that is mostly forgotten from the American palette. Modern grey mush masquerading as red meat is a poor substitute, but it's what the consumer is used to, so they assume it's good because they don't know any better.

Also, Bigjon is correct that cows prefer corn when they can get it. Children prefer straight sugar when they can get it. That doesn't mean either one is healthy or natural as a major part of the diet. It just makes them fatter quicker.



Have you fed cattle? How long to get a critter up to slaughter weight? What is your slaughter weight? What does good beef taste like? How do you order your steaks cooked?

[horseshoe3]

Have you fed cattle? How long to get a critter up to slaughter weight? What is your slaughter weight? What does good beef taste like? How do you order your steaks cooked?


I've personally been raising cattle for 20 years. My direct ancestors have been raising cattle on this land for 120+ years and for many centuries back east and in the old country.

It takes 24 months to get them up to our minimum slaughter weight of 1000#. We try to have them ready for sale in late may (26-27 months) so they have had about a month of green grass to plump up after winter hay. They are about 1100-1200 at that time. We butcher for ourselves in the fall when the weather is cool. They will weigh up to 1400 then. That is about as big as you want them because they start to get tough.

Good beef is hard to explain, but I'll try. It has hints of a smokey flavour. Kind of like the iron flavour in blood, but not as tangy. You get hints of the flavor in corn fed beef, but it is much more concentrated in grass fed. I cook my steaks medium rare. I don't go out for steak because it's hard to get one that's as good as what I raise.

[Bigjon]

Have you fed cattle? How long to get a critter up to slaughter weight? What is your slaughter weight? What does good beef taste like? How do you order your steaks cooked?


I've personally been raising cattle for 20 years. My direct ancestors have been raising cattle on this land for 120+ years and for many centuries back east and in the old country.

It takes 24 months to get them up to our minimum slaughter weight of 1000#. We try to have them ready for sale in late may (26-27 months) so they have had about a month of green grass to plump up after winter hay. They are about 1100-1200 at that time. We butcher for ourselves in the fall when the weather is cool. They will weigh up to 1400 then. That is about as big as you want them because they start to get tough.

Good beef is hard to explain, but I'll try. It has hints of a smokey flavour. Kind of like the iron flavour in blood, but not as tangy. You get hints of the flavor in corn fed beef, but it is much more concentrated in grass fed. I cook my steaks medium rare. I don't go out for steak because it's hard to get one that's as good as what I raise.


Well those answers surprise me, as I thought it would take at least 30 months to get to market weight without corn.

Last fall we took a trip to Montana and stayed overnight in Pierre SD. We went to a steakhouse somewhere out southeast of town highly recommended, very crowded and I had the native fare, grass fed steak a t-bone cooked medium rare and by my standards it was tough.

My dad used to go out with the trucker to Belle Fourche SD and buy feeders at the auction barn.

When I buy steaks I look for the marble and the same goes for roasts, well marbled is juicy and tender. I live in corn country, corn is what grows the best. If it were not for the corn distillers we would be burning our corn for heat as it was cheaper to buy corn than natural gas, propane or heating oil. People do a lot of complaining about high prices for grain, but have no clue.

[goldleaf]

I'm infusing grassfed genetics into my angus herd mainly bcause I don't have good corn ground.
We grew some open pollinated corn last year just to get the fields rotated back to alfalfa.I'm not
going to say grassfed is better because if you were to feed a group of cattle naturally raised corn,
hay and pasture it can't be bad. Its when they're shot up with growth hormones and fed strictly
corn, and most likely GMO at that, when you start having problems. Then, out comes the barrage
of antibiotics to ward off the sickness.

Its true that it does take longer to get a grassfed animal to market weight, about 24 months, more
or less. As long as that animal is continually putting on weight they will marble and be tender. If they
are allowed to go backwards or get sick, thereby not gaining, its a pretty good bet the meat will be tough.
If you can find a locker that will hang your beef for at least 2 weeks before cutting and wrapping it
will also help the tenderness issue

[horseshoe3]

Tenderness depends on 2 major factors. Genetics and continuous gain (goldleaf beat me to the punch on that one.)

Genetics will help determine marbling and also tenderness of the actual muscle fibers. The two often go together but not always. It is possible to have well marbled meat that is tough and you can also get very lean meat that is tender.

Continuous gain is probably more important than genetics. When a beeve loses weight, it goes into survival mode. This causes fat to be used up first, and then muscle loss occurs. When muscle loss starts, the structure of the fibers changes. The plump, well hydrated muscle turns into a slender fiber that has much more connective tissue aka grissle. When the period of weight loss is over, the connective tissue remains no matter how well the animal dos from then on. This is how you get a steak that is plump, juicy, well marbled and TOUGH.

Continuous gain is where corn holds a potential advantage in tenderness. It is very easy to keep an animal gaining on grain. If it's not gaining on grain, something is terribly wrong. With grassfed, however, there are only a few months out of the year when cattle would naturally be gaining weight. It would be quite natural for cattle to lose weight over the winter if not for domestication (and even with domestication it happens more than it should.) This is where good management comes in. In most of the US, it is possible to have some crop green and growing 9 months out of the year. Wheat in the fall and spring, brome in the early spring, turnips over winter. Even milo stalks in the fall and stem cured alfalfa in winter make better feed than most hay. The rest of the year can be covered with HIGH QUALITY hay. Following this regimine, grassfed beef can be just as tender as cornfed and with much more nutrients and flavor.

It's a lot more management intensive than just throwing out corn, but it results in a product that is at least as good or better. Where a lot of grassfed cattlemen go wrong is assuming that hay is hay, and that poor winter maintenance doesn't matter. It matters a lot.

[Ash_Williams]

Hearsay, I say. Did you see the cow on grass only? Did you pay a premium price, takes longer to get up to slaughter weight on grass?

I'm pretty sure it was grass-fed as I had met the farmer beforehand on an unrelated matter and he told me where he sold his meat. Yes there was a premium but it wasn't that bad and I don't really care if a steak cost an extra couple bucks as long as it's really good.

Good beef for me gives me this feeling around my teeth, it's hard to describe. With a good steak I have the feeling even a day later. It is very satisfying.

[keehah]

Don't worry all you beef eaters, the NWO promotes a new kind of eating beef. ;)

If as many claim we have a need to eat beef, I think less would be a good thing.

Ideally only eat mammal on special occasions, not as a regular toss back thing. We need to eat our meat and dairy less processed, as raw as possible to get all the unique enzymes and nutrients as well as directly so that our body is not forced to make as much. Processed meat products have lost much.

Ancestors of all races and cultures who utilized meat got the most gains from eating raw organs. Todays' man eating hotdogs is not keeping that tradition.

[Phoenix]

OMG, you are disturbed.

They are simply suggesting a better way to manage the planet's resources.


He is disturbed who thinks the "United Nations" has the interests of the common folk at heart.

An end to war for empire (most often by the United States) would certainly be the best "environmentalism" imaginable.

[StackerKen]

this thread made me hungry

[sirgonzo420]

this thread made me hungry


Me too and +1 applaud to try to balance your karma.

;)

[Tumbleweed]

BigJon next time you're in Pierre you should eat at the Chateau in FT. Pierre. You can consistently get good steaks there. It's owned by an old Jew and he won't tell where he get's his meat. He just says from a private source. It's a bar and lounge that a lot of ranchers and cowboys hang out at and they expect good meat. I've never had a bad steak there. It's just a little ways from the sale barn. There's a strip joint right next to it callled the Hopscotch that is always a pretty popular place for cowboys too. It smells like stale beer, cigarettes and sweaty arm pits. You can't miss it ;D








Have you fed cattle? How long to get a critter up to slaughter weight? What is your slaughter weight? What does good beef taste like? How do you order your steaks cooked?


I've personally been raising cattle for 20 years. My direct ancestors have been raising cattle on this land for 120+ years and for many centuries back east and in the old country.

It takes 24 months to get them up to our minimum slaughter weight of 1000#. We try to have them ready for sale in late may (26-27 months) so they have had about a month of green grass to plump up after winter hay. They are about 1100-1200 at that time. We butcher for ourselves in the fall when the weather is cool. They will weigh up to 1400 then. That is about as big as you want them because they start to get tough.

Good beef is hard to explain, but I'll try. It has hints of a smokey flavour. Kind of like the iron flavour in blood, but not as tangy. You get hints of the flavor in corn fed beef, but it is much more concentrated in grass fed. I cook my steaks medium rare. I don't go out for steak because it's hard to get one that's as good as what I raise.


Well those answers surprise me, as I thought it would take at least 30 months to get to market weight without corn.

Last fall we took a trip to Montana and stayed overnight in Pierre SD. We went to a steakhouse somewhere out southeast of town highly recommended, very crowded and I had the native fare, grass fed steak a t-bone cooked medium rare and by my standards it was tough.

My dad used to go out with the trucker to Belle Fourche SD and buy feeders at the auction barn.

When I buy steaks I look for the marble and the same goes for roasts, well marbled is juicy and tender. I live in corn country, corn is what grows the best. If it were not for the corn distillers we would be burning our corn for heat as it was cheaper to buy corn than natural gas, propane or heating oil. People do a lot of complaining about high prices for grain, but have no clue.