Mountain Exotic Gourmet™ Brand
Tibetan Yak Meat
The ultimate exotic game meat!
The newest, tastiest, and healthiest meat is now available!
Newest:This is a brand new exotic meat offering in North America!!
A Must Try!! Ya Gotta Try Yak, so You’ll Always Come Back!!!
Tastiest:This is a sweet and delicately flavored red meat. Yak is juicier than buffalo and elk, and
never gamey. It is lighter tasting than beef, never greasy. This all-natural premium lean meat
is never bland or mushy. This most desirable flavor and “feel” for discerning palettes
come from its lean tender meat and natural oils. Once you try Yak, you will always be back!!
Our Cryovac clear packaging extends shelf life and enhances freshness. You can taste the
sweet difference of our premium quality, aged meats; without the heavy chemical flavors from
growth enhancers, and environmental pollutants.
You will love it........ But only if you are willing to try it!!
Healthier to eat than skinless chicken and most fish!! Yes, that’s right!! This naturally ultralean dark red meat
(95% to 97% fat free overall) is very juicy due to it’s high percentages of Omega 3 oils, CLA’s (Conjugated Linoleic Acids ), Oleic Acids,and Stearic Acids, (35% higher than beef as a percentage of fats that are good for us). At the same time, Yak meat is very low in Palmitic Acid which is bad for us (30% less than beef as a percentage of fats, and 120% less than beef as a percentage of meat).
Yak remains higher in protein, solids, minerals, and vitamins than beef; while scoring much lower in saturated fats, cholesteral, triglycerides, and calories than beef !! NO additives, NO growth hormones, NO steroids, NO fed antibiotics, NO fed animal by-products, NO
artificial colors, NO chemical residues, NO mercury contamination (as in most fish),NOTHING ARTIFICIAL, yields an All-Natural meat without contaminants. High Rocky Mountain grazing on lush meadows, irrigated with pristine headwaters, raised by American families produces uncontaminated meat from pampered, unstressed animals. The health and longevity of the Himalayan Peoples are attributed to their eating Yak as their primary food source.
Environment Friendly Practices: Our grazing practices encourage enlarged and improved grasslands and native herb meadows, as well as reparation of all riparian areas. Our Yaks are raised under humane and even idyllic conditions by family ranchers who care for the environment and the animals. We pasture finish (no feedlots) and process locally (USDA inspected facilities and processing)!!
Mountain Exotic Gourmet™Brand © Copyright 2008 to 2018. All rights reserved.
DELYAKS™, WHYAKS™, Mountain Exotic Gourmet™, YAKMEAT™, WHYOU™, YAKS FAKS™, XTREMEAT™, XTREME BURGER™,
EXTREMEWICH™, ALL NATURAL NATURAL™; are trademarks of Desert End Ltd. Yaks.
(To order Yak meat please go to our web page, to the "Order Yak Meat" page. We can ship throughout the USA)
More Reasons to Eat Grassfed
According to a 2009 study* conducted by the USDA and Clemson University, grassfed beef is better for human health than grainfed beef in ten ways:
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. Better ratio of omega-6 to 3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease
In past issues of this newsletter, we've discussed the top 5 health reasons for eating grassfed beef. Today, we're going to talk about numbers 6 through ten, all of which have to do with fats.
We've been brainwashed into thinking that all fats are bad for us, but the truth is that fats are a necessary component of a healthy diet. The human body needs an array of fats in the right amounts to function and remain disease-free. Grassfed beef is one way to add those healthy fats to a balanced diet.
Omega 3 and 6 Fatty Acids are polyunsaturated fats that play an important part in growth and metabolism. They can't be synthesized by the human body, so they have to come from our diet. Both reduce inflammation, lower the amount of serum cholesterol and triglycerides, prevent excess clotting and reduce the risk of cancer.
While both Omega 3 and Omega 6 fatty acids are important individually, they also work in tandem and the ratio is critical. According to the National Center for Biotechnology Information, a typical Western diet can be excessively heavy on the Omega 3s – up to a 30:1 ratio – when the ideal is closer to 1:1. The proper ratio can reduce the risk of many chronic illnesses such as cardiovascular disease, cancer, asthma and rheumatoid arthritis.
Conjugated Linoleic Acid (CLA) is another potent weapon in the arsenal against chronic disease. CLA can reduce cancer, high blood pressure, cardiovascular disease, osteoporosis and insulin resistance.
Vaccenic Acid is a transfat that occurs naturally in ruminant animals, but unlike its synthetically-produced cousins, is important for good health. A recent study published in The Journal of Nutrition showed that vaccenic acid protects against artherosclerosis, a contributing factor in cardiovascular disease.
Saturated Fats (cholesterol, triglycerides and low-density lipoproteins – LDL or “bad” cholesterol) all play a significant role in heart disease and stroke.
The choice is clear – grassfed beef is the healthy way to eat.
* S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.”
Looking at the picture comparing Ground Yak meat (bottom right) with 2 ground beef samples (left side) and the Ground Bison meat (top right); we can see how much darker red the Yak meat sample is. Why is that?
All samples are 93% lean. All samples are from Grassfed and Grass finished animals. The answer is in the chemistry and health characteristics of the breed and their meat.
Yaks are high elevation, historically and genetically grassfed animals, with characteristic higher percentages of red blood cells; with higher percentages of minerals; including iron, copper, zinc, niacin, and B-vitamins; with higher percentages of protein; and lower percentages of unhealthy (white ) fats like Palmitic acid, cholesterol, and triglycerides. This healthy chemistry difference becomes visually obvious in the dark red appearance of the meat.
The healthy chemistry difference also becomes obvious in the fine texture and flavor of the meat. Yak meat is naturally juicy without those unhealthy fats, and because of the healthy CLA's and Omega 3's in this Yak meat. Yak meat is also sweeter and more delicately flavored than beef or bison, even under identical feeding regimens. Yak meat is naturally and genetically the healthiest and tastiest meat on the planet, bar none.
In blind taste tests, Yak meat is preferred over beef, Bison and Elk meats 9 out of 10 times. Try it, I dare you ! Once you go Yak, you won't go back !
Our Yaks are raised without added hormones, steroids, fed antibiotics, or grains; and they are free range, pasture raised, never confined to feeding pens. Our Yak meats are processed naturally without flavor enhancements, added water, sugar, salt, or mixed with any other meats or fats. Our Yak meats are suitable for people with meat allergies or are hyper sensitive to grain fed meats, or meats raised with hormones and steroids. Although our meats are not "certified organic"; we do raise our animals under organic standards. Yaks are available for Kosher and Halal processing standards. These are "clean" animals.
(To order Yak meat online, please go to our web page, to the "Order Yak Meat" page. We can ship throughout the USA.
Yak Ground comparison pic with Beef and Bison, with chemistry comparison
New Study Finds Beef in a Mediterranean-Style Diet Supports Heart Health;Yak meat expands on these health results.
Nathan Gill | June 13, 2018
Research released today by Purdue University found that following a Mediterranean-style eating pattern that includes lean red meats like lean beef is just as effective in supporting a healthy heart as a Mediterranean-style diet that limits red meats. This new research study adds to the growing body of scientific evidence demonstrating lean beef can be part of healthy eating patterns to support heart health and increase flexibility for healthy eating.
Specific findings from the new research, published in the American Journal of Clinical Nutrition, include:
Following a Mediterranean-style eating pattern including 7 to 18 ounces of lean, fresh red meat per week was shown to improve cardiometabolic disease risk factor profiles. Fresh meats were defined in the study as requiring no further preservation or processing beyond refrigeration or freezing; they are not cured, salted or smoked or include chemical preservatives.
Including 18 ounces of lean, fresh red meat per week as part of a Mediterranean-style dietary pattern was found to be more effective in lowering LDL cholesterol than a similar eating pattern that only included 7 ounces of lean, fresh red meat. The average American consumes 18 ounces of red meat per week.
Study participants following a Mediterranean-style dietary pattern including up to 18 ounces of lean, fresh red meat per week saw reductions in total cholesterol, LDL-cholesterol, and blood pressure.
“The most important takeaway from this study is that Americans trying to eat healthier can enjoy lean beef as part of a Mediterranean-style eating pattern and improve cholesterol and blood pressure,” said Shalene McNeill, Ph.D., R.D., executive director of nutrition research for the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “While this study focused on unprocessed lean red meat, research on processed meats in healthy diets is being planned because there are now many prepared meats, like lean deli roast beef, that are lower in fat and sodium.”
Taking place over a 16-week period, the study followed 41 overweight or obese adults who consumed differing amounts of lean red meat in Mediterranean-style diet interventions. The study was funded in part by the National Institute of Health’s Ingestive Behavior Research Center at Purdue University, the National Institute of Health’s Indiana Clinical and Translational Sciences Institute, the Beef Checkoff and the National Pork Board. These organizations had no role in in conducting the study, collection, analysis or interpretation of the data or writing of the manuscript.
Consuming a Mediterranean-style eating pattern is consistently associated with reduced risk of developing cardiovascular disease. It is often characterized by relatively high consumption of fruits, vegetables, whole-grains, nuts/seeds and olive oil.
Majority of Supermarket Meats Are Still Riddled With Superbugs
Grassfed Yak meats are extremely healthy meats to eat, especially for those people with allergies to steroids, hormones, and the unhealthy fats in all grain fed meat.
July 17, 2018
Despite strong warnings about the promotion of antibiotic-resistance, 80 percent of antibiotics sold in the U.S. are still given to livestock — not to treat acute infections but as a preventive measure, and as a growth promoter
When antibiotics are given, any bacteria that survive are now stronger and can more readily evade the drug the next time around
Tests conducted in 2017 on antibiotic-resistant bacterial samples collected from hospitals and nursing homes in 27 states revealed 1 in 4 samples contained genes known to confer drug resistance
Syphilis and gonorrhea are developing multidrug resistance. Drug-resistant UTIs are also on the rise, and antibiotic-resistant UTIs have been directly linked to the consumption of contaminated chicken meat
Eighty-three percent of supermarket meats are contaminated with fecal bacteria, and a high percentage of them were antibiotic-resistant. Chicken is particularly prone to contamination with not just drug-resistant bacteria but also other dangerous pathogens linked to lethal food poisoning
By Dr. Mercola
For a number of years now, researchers have warned we are headed toward a post-antibiotic world — a world in which infections that used to be easily treatable become death sentences as they can no longer be touched by available drugs. As reported by NPR July 2, 2018:1
”A woman in Nevada dies from a bacterial infection that was resistant to 26 different antibiotics. A U.K. patient contracts a case of multidrug-resistant gonorrhea never seen before. A typhoid superbug kills hundreds in Pakistan. These stories from recent years — and many others — raise fears about the possibility of a post-antibiotic world.”
In the video above, NPR explains how antibiotic resistance develops, and what can be done to stem the swelling tide of drug-resistant infections. Importantly, misuse and overuse must be reined in. Despite strong warnings, about 80 percent of the antibiotics sold in the U.S. are still given to livestock — not to treat acute infections but as a preventive measure, and as a growth promoter. This routine low-dose administration is a most dangerous practice, as it primes bacteria for resistance.
As explained in the video, when antibiotics are given, any bacteria that survive are now stronger and can more readily evade the drug the next time around. This is also why, when you’re given a course of antibiotics for an infection, the instructions will tell you to take the full course and not stop early. It’s important to eradicate all the bacteria before stopping, or else you risk developing an even harder-to-treat infection as surviving bacteria will have developed hardier resistance.
Highly Resistant Bacteria Are on the Move
Tests conducted in 2017 on nearly 5,780 antibiotic-resistant bacterial samples collected from hospitals and nursing homes revealed 1 in 4 samples contained genes known to confer drug resistance, and 221 of them, collected from 27 states, contained a particularly rare drug-resistance gene that confers a very high level of resistance.2,3
This hardy resistance gene was found in a number of different types of infections, including pneumonia, bloodstream infections and urinary tract infections (UTIs). Disturbingly, follow-up screening showed nearly 1 in 10 asymptomatic contacts tested positive for drug-resistant bacteria carrying this rare gene, which means it can, and likely has, spread to other patients who have come into contact with an infected individual.
The emergence and rapid spread of this new drug resistance gene is deeply troubling, as it can cause untreatable infections where supportive care is the only option.4 With intravenous fluids, you may recover as long as your immune system is strong enough. If your immune function is weak, the infection could turn lethal. It’s hard to fathom a situation where people are routinely dying from UTIs and pneumonia — both of which have for decades been easily treatable with antibiotics — but that’s where we’re headed.
Drug-resistant sexually transmitted diseases (STDs) are also on the rise, making STD infection a very serious concern, especially as prevalence has also sharply increased in recent years. In California, STD prevalence has increased by 45 percent in the past five years alone.5,6,7
Gonorrhea, Syphilis and UTIs Becoming Increasingly Resistant to Treatment
There’s now evidence showing syphilis and gonorrhea are developing pan-resistance, meaning they’re impervious to several different antibiotics. Drug-resistant UTIs are also on the rise, and the spread of antibiotic-resistant UTIs has been directly linked to the consumption of chicken meat contaminated with drug-resistant bacteria.
• Syphilis has developed resistance against azithromycin, the second drug of choice for this infection,8 and recent research9 shows both of the two main strains of syphilis have developed drug resistance. The Street Strain 14 (SS14), which is a newer strain, appears to be far more drug-resistant than the older Nichols strain.
A whopping 90 percent of the SS14 samples had drug resistance genes. The number of babies born infected with syphilis contracted from their mother has also quadrupled and, with it, stillbirths have spiked as well.10
• Gonorrhea is now resistant to all antibiotics that have been used against it — including penicillin, tetracycline and fluoroquinolone antibiotics — and is rapidly developing resistance against cephalosporins, the drug of last resort. Resistance to cefixime and ceftriaxone has already been reported in more than 50 countries.
As noted by Dr. Teodora Wi, medical officer of human reproduction at the World Health Organization (WHO),11 "The bacteria that cause gonorrhea are particularly smart. Every time we use a new class of antibiotics to treat the infection, the bacteria evolve to resist them.” In 2013, the U.S. Centers for Disease Control and Prevention (CDC) estimated about one-third of gonorrhea cases were resistant to at least one antibiotic. Between 2013 and 2014, cases of antibiotic-resistant gonorrhea suddenly doubled.12
• A form of E. coli known as extra-intestinal pathogenic E. coli or ExPEC is responsible for over 90 percent of UTIs,13 and DNA matching reveals many are caused by eating contaminated poultry.14,15,16,17 In other words, many UTIs are caused not through sexual contact with an infected partner but by zoonosis, meaning animal to human disease transfer.18,19,20 As early as 2005 papers were published showing drug-resistant E. coli strains from supermarket meat matched strains found in human E. coli infections.21
Of the 8 million UTIs occurring in the U.S. each year, an estimated 10 percent are resistant to antibiotics, making them life-threatening occurrences as the bacteria can travel from the bladder into your kidneys and onward into your bloodstream. Drug resistance has become common enough that doctors are now advised to test for drug resistance before prescribing an antibiotic for a UTI.
8 in 10 Supermarket Meats Are Contaminated With Fecal Bacteria, Many of Which are Antibiotic-Resistant
For a number of years now, tests have revealed meats are a source of drug-resistant bacteria, with factory farmed meats having the highest levels of contamination. This includes pork, beef and poultry. According to a 2017 report by the CDC, 22 percent of antibiotic-resistant illness in humans is linked to consumption of contaminated foods, and tests have shown ground beef from animals raised in concentrated animal feeding operations (CAFOs) is three times more likely to contain antibiotic-resistant bacteria than grass fed beef.22
This really is no surprise, since overuse of antibiotics in livestock is the primary driver of antibiotic resistance, and CAFOs routinely use antibiotics.23 Most recently, an Environmental Working Group (EWG) analysis of food testing done by the Food and Drug Administration (FDA) in 2015 reveals 83 percent of supermarket meats were contaminated with enterococcus faecalis (fecal bacteria), and a high percentage of them had antibiotic-resistant bacteria:24,25
• 79 percent of ground turkey samples were contaminated with drug-resistant enterococcus faecalis, 87 percent of which were resistant to tetracyclines, antibiotics deemed “highly important” by WHO, used in human medicine to treat bronchitis, pneumonia and UTIs; 73 percent of the salmonella found on ground turkey was antibiotic-resistant salmonella
• 71 percent of pork chops were contaminated with drug-resistant enterococcus faecalis, 84 percent of which were resistant to tetracyclines
• 62 percent of ground beef samples were contaminated with drug-resistant enterococcus faecalis, 26 percent of which were resistant to tetracyclines. One reason for the high contamination rate of ground beef has to do with the fact that it’s a mix of meat from thousands of animals.26 A single animal with drug-resistant bacteria can therefore contaminate large batches of meat
• 36 percent of chicken breasts, legs, thighs and wings were contaminated with drug-resistant enterococcus faecalis, 71 percent of which were resistant to tetracyclines; 1 in 5 strains of salmonella was resistant to amoxicillin, a type of penicillin, which as a class is designated as “critically important” in human medicine. Amoxicillin is the No. 1 antibiotic prescribed to children in the U.S.
Chicken Has Been Consistently Prone to High Levels of Bacterial Contamination
Over the years, food testing has shown that chicken is particularly prone to contamination with not just antibiotic-resistant bacteria but also other dangerous pathogens. Consumer report testing in 2007 found 80 percent of whole chicken broilers harbored salmonella and/or campylobacter,27 two of the leading causes of foodborne illness.
Retesting in 2010 revealed a modest improvement, with “only” two-thirds being contaminated with these disease-causing bacteria. Just 34 percent of the broilers tested clear of these two pathogens. The improvement didn’t last long.
In 2013, Consumer Reports28 found potentially harmful bacteria on 97 percent of the chicken breasts tested, and half of them had at least one type of bacteria that was resistant to three or more antibiotics. Salmonella contamination is of particular concern, as data suggests multidrug-resistant salmonella has become particularly prevalent.
And raw chicken has become a notorious carrier of salmonella, campylobacter, clostridium perfigens and listeria bacteria.29 Contaminated chicken and turkey also cause the most deaths from food poisoning.30
How to Protect Yourself Against Foodborne Drug-Resistant Pathogens
According to the EWG:
“Of the 14 antibiotics the FDA tested in 2014, salmonella had developed resistance genes to 13. E. coli developed resistance to all of them. This is concerning because the gene for resistance to an antibiotic — for example, tetracycline — can be passed from a resistant enterococcus indicator bacteria to a neighboring pathogenic salmonella bacteria, creating a resistant infection.
Currently, the FDA analyzes resistance trends in bacteria only for ‘combinations of medical importance,’ burying its head in the sand when it comes to how resistance spreads among bacteria.
We believe that bacterial resistance to a single antibiotic is superbug enough, and consumers shouldn’t have to wait for widespread, multiple-drug resistance and untreatable bacterial infections for the FDA to protect them. Now is the time for the federal government to get medically important antibiotics out of factory farms.”
In the meantime, what can you do to protect your health and that of your family? One obvious answer is to seek out the safest meat sources you can find. Your best bet is to buy directly from farmers who use antibiotics judiciously or not at all. Other tips include:
If you buy meat in the grocery store, become a savvy label reader. Topping the EWG’s list of “most reliable” meat labels is the American Grassfed Association’s grass fed label.31 Labels to be wary of include “no antibiotic residues,” “antibiotic free,” “no antibiotic growth promotants” and “natural,” as none fully reveal a company’s use of antibiotics.
Store meats away from fresh produce, thaw in the fridge rather than on the counter and avoid washing meats as this merely spreads bacteria around your sink and kitchen. Always cook meats thoroughly.
Avoid buying raw chicken as the risk of it spreading dangerous bacteria around your kitchen and cross-contaminating other foods is extremely high.
When eating out, ask if the meat was raised with antibiotics. Beef would probably be a safer bet than chicken, even if it’s not grass fed, just for the fact that chicken is so prone to so many different kinds of bacterial contamination, including foodborne pathogens and drug-resistant ones.
Ignorant Companies Like Sanderson Risk Human Health
A number of poultry producers have taken steps to cut down or eliminate antibiotics from their production, including Perdue, Tyson,32 Pilgrim’s Pride and Foster Farms. Perdue — which started cutting back on antibiotics in 2002 — clearly shows that meat can be profitably mass-produced without the use of antibiotics. The company also demonstrates that eliminating antibiotics can make the meat safer.
Perdue received the highest safety score in the 2010 Consumer Reports test33 mentioned earlier, which checked for the presence of salmonella and campylobacter in commercial chicken meat.
Fifty-six percent of Perdue’s chickens were free of both pathogens at that time, while 80 percent of Tyson and Foster Farms’ chickens tested positive for one or both bacteria. (Organic store brand chickens had no salmonella at all, but 57 percent still harbored campylobacter.) Even back then, Perdue’s exemplary success was attributed to its more stringent policies on antibiotics.
The only company that has refused to take any measures to curb their antibiotic use whatsoever is Sanderson Farms.34 Remarkably, the company decided to go public with its decision to continue using antibiotics instead, calling public health concerns about antibiotic-resistant bacteria “overblown,”35 claiming the antibiotic-free chicken trend is nothing but a marketing ploy devised to justify higher prices, and that not using antibiotics would be inhumane to the chickens.36
According to Lampkin Butts, president and chief operating officer of Sanderson Farms, “There is not any credible science that leads us to believe we’re causing antibiotic resistance in humans.”37 This stance is not only ignorant but also dangerous, and flies in the face of science. If you cause antibiotic resistance to develop in the animals, you’re inevitably causing it in humans. Literally millions of lives are at stake if we do not put an end to agricultural antibiotics.
Sanderson also tries to confuse people by pointing out that no commercially sold chicken, whether treated with antibiotics or not, will contain antibiotics by the time you buy it since the antibiotics must be stopped in time before slaughter in order to ensure the drugs are no longer in the animals’ system. However, this really doesn’t address the actual concerns about antibiotic use in chickens, because even if the antibiotics are no longer present in the chicken, the resistant bacteria ARE, and they are the primary problem.
The good news is that investors are now starting to apply pressure, urging Sanderson Farms to reconsider their use of antibiotics. According to Reuters,38 a proposal to end the use of medically important antibiotics for disease prevention in chickens “received the support of 43 percent of votes cast at the company’s annual meeting,” held February 15, 2018. That’s 13 percent higher than a similar proposal presented in 2017, when only 30 percent of investors voted to end the company’s use of antibiotics.
And PROFITS ???
In the Livestock Business, profits are anything but a sure thing. Oh sure, prices on beef have been higher than at any time in recorded history. And profits are as high as they have ever been for those who have been fortunate enough to survive the factors that brought about this aberration in beef prices and profits for the cattlemen; including extreme and extended drought, high forage prices, to name a few.
But how long will this cycle of high beef prices continue? Any experienced rancher knows it’s only a matter of time before the pendulum swings back toward lower prices and difficulty making profits at all. So what will you do with this short term profit windfall? Pay your taxes? Pay off the mortgage? Replace that aging equipment? All good ideas.
But think about plotting a new course for your future as well. Look at something that starts with what you are doing now and steers you in a slightly different direction. Think about investing in an add-on venture that can bring you extended profits and higher margins than your existing commodity beef operation, preparing yourself for those negative pendulum swings in commodity beef prices when profits get scarce.
In an article a while back from Cow-Calf Weekly E-Newsletter, Troy Marshall wrote about “Production Efficiency” in the beef industry. His opening remark was this, “Efficiency is not the way to success for the U.S. beef industry.” And he poses this question to you. “How much have the phenomenal efficiency gains of the past translated into increased producer profitability?” You have to agree that the answer is not very positive. At best the efforts have only produced incremental profits. While all around you, the processors, distributors, and retailers in the beef industry have all grown exponentially; and have gained more and more control over your business. Should you keep listening to them, telling you what to do to give them a cheaper product, usually at your own expense and peril when things do go wrong?
“NO!! You have the responsibility to make decisions to benefit yourself first, and the industry second!!” shouts Bob Hasse, a Colorado rancher with a new approach.
Troy goes on to say, “ …We’re just polishing yesterday’s apples in a marketplace that is demanding new products.”
WOW! How about that for a stark realization of the facts by a man who is a leader in the beef business?! Now, consumers more than ever are demanding a new healthier product.
Business consultant, Tom Peters, challenges you with this concept, “ Cutting costs is hard work, creating additional dollars is genius.”
OK, you think to yourself, “They’re right! ...but what genius opportunity is available to me to change my course, giving me permanently higher prices, and better yet permanently higher profits? …..creating additional dollars without the risk of losing my a_____ppetite ? How should I invest some of my current profits, to go in a new direction, using what I already know?
“Think outside the box!” comes the challenge from Bob Hasse, who wants to share his excitement and enthusiasm with all of you who have an ear to hear. “Think new product, think exotic, think higher carcass value, all with additional efficiency gains….THINK YAK!!”
Hasse is the owner of DELYAKS, a Yak ranching operation in Montrose, Colorado, concentrating on providing you with an investment opportunity, by opening up new markets for Yak meats. He has been raising Yaks for 14 years, has about 150 Fullblood Yaks, and has been marketing Yak meats for 12 years. Many Yak breeders are represented by Hasse in his marketing efforts. But he has a need to share with you. Hasse has developed an opportunity for you to get in on the ground floor of a new crossbreeding program designed to provide the American consumer with a new meat product they actually prefer.
This is it! The genius of creating additional dollars for you, the entrepreneurial cattleman, by providing the American beef consumer with a new product that he wants, and is willing to pay more for what this new product brings to the table.
Yak meats are being marketed directly to high end restaurants, health food stores, health spas, the best burger joints, and discerning health conscious individuals; through internet sales and word of mouth. Most sales are in larger metropolitan areas and resort locations; at prices comparable to quality game meats. Now these Yak meat products are coming to your area.
The flavor of Yak meat is very desirable to the American palate, with 9 out of 10 people in blind taste tests preferring the flavor of Yak to the flavor of quality grain finished beef. Many comments come back stating that Yak meat is the best meat they have ever tasted. Its sweet and delicate flavor is never gamey or greasy or over-powering, yet has its own unique flavor that delicately caresses the human taste experience. Once you try Yak, you’ll always come back.
If this flavor of the Yak meat wasn’t incentive enough, the health aspects of the meat are truly amazing, and actually put this meat into a center stage position, just at a time when commodity beef markets are set back from the BSE problem and on-going e-coli problems. Yak meat is an all-natural product, with nothing artificial added or injected during the raising of the animals or in the processing of the meat. No hormones, steroids, or artificial growth stimulants are injected into the animal. No animal byproducts or antibiotics or cornstuffs are added to the feed. No feedlot confinement or contamination is subjected to these nurtured, pasture finished animals. No artificial colors or preservatives are injected into the meat during processing. Yak meats are truly all-natural by nature, and don’t need all these additives to “improve” the flavor or consistency of the meat.
And Yak meat is one of the leanest meats available, comparable to wild elk, but without losing the juiciness that consumers desire. But even more important than those facts is that Yakmeat boasts of a fat chemistry that is healthier to eat than any other red meat, or skinless chicken, or even fish!! It is extremely low in saturated fats, especially in palmitic acid (a real nasty in most red meats), including cholesterol and triglycerides; while boasting a higher percentage of CLA’s and Omega 3’s, which we need and desire in our diets. And because Yaks are pasture finished with no feedlot exposure to grain-forced e-coli problems or fed animal protein induced BSE problems, there are no contamination exposure potentials.
Yak meat truly offers the ideal meat potential. Historically, the native peoples of the Himalayan Mountains in Tibet have had the longest lifespans as a group in all of recorded history. Their reliance on the Yak for their primary food supplies, including Yak meat attests to the health potential that Yak meat can offer our society today. And Yakmeat is endorsed by health food stores and fitness gyms for not only improving overall health, but also for building lean muscle mass.
OK, so Yak produces a very tasty and healthy new meat product that is growing in consumer demand here in America, and offers a real alternative to consumers seeking a high end healthy meat product. But you ask, “Is this just another exotic fad? If I invest in Yak breeding stock now, will I lose my shirt when the price of these exotics plummets; just like bison, elk, and ostrich?
“NO!!” assures Hasse as he challenges you to check the facts! None of those exotics; bison, elk, and ostrich; have built their animal values based on the quality of their meats, nor on the feed efficiencies of their animals. Their perceived values were based on breeding stock demand to grow their numbers to restore their historical presence on the land, or based on the aphrodisiac qualities of their antlers, or even for the value of their plumes and eggs.
Now, each of those exotics do boast of very good meat qualities. However, their primary purpose was not intended to be raised for meat production. And in each case, the costs for their specialized equipment and fencing are much higher than for commercial beef cattle and Yak handling: while their feed conversion ratios and efficiencies are seriously substandard to commercial beef production expectations, leading to higher production costs as compared to beef cattle.
Add those facts to this one. Consumer demand for the meats of those exotics hasn’t substantially developed since consumers prefer the taste of commercial beef to those exotic meats, and aren’t willing to pay considerably more for those exotic meat products. The preferred flavor of our Yak meats have broken through that consumer barrier. Yakmeat is desired by the American consumer even at considerably higher prices than commodity beef. Retail Yak meat prices range from $9 per pound for Yak ground burger to nearly $60 per pound for Yak Filet Mignon.
Now consider costs of production; bison, elk, and ostrich have no real economic foundation to lure you into raising them for meat purposes. Yaks give you every reason economically to invest in them for this new gourmet meat. With no additional investment in equipment or fencing, Yaks have the feed efficiencies and stocking ratios to save you money on the front end, compared to raising beef. Yak steers only require 6 pounds of forage to produce 1 pound of gain, while beef steers require 8 to 9 pounds of forage and bison require upwards of 12 pounds of forage to produce 1 pound of gain. And 4 Yak cows graze on the same acreage as one beef cow. Yaks will browse as well as graze and clean up your pastures better than sheep or even goats, so your pastures actually improve over time, instead of deteriorate. Yaks will eat a wide variety of herbs including the coarse grasses and weeds that beef cattle will leave behind.
“I like the possibilities,” you’re thinking, “but what is my role to be in this opportunity?” “You can buy a Yak cattle-breeding bull from me,” says Hasse, “ to breed your first calf heifers. I prefer your cattle to have the following characteristics: a larger cattle breed, docile, not spooky, not fence jumpers, having rapid growth characteristics, with naturally tender meat. Then work with me, whether you want to develop your own all-natural meat markets, or you want to raise your Yak crosses for me to buy back for my meat program, or if you want to raise animals for your own meat needs.”
At birth, your half Yak cross calf will weigh 40 to 50 pounds, eliminating calving problems, especially in your first calf heifers! At 5 days of age, that calf will be more disease resistant and cold tolerant than its mother, with no scours and no vet bills! Hybrid vigor kicks in for a very rapid growth rate so the animal can be butchered at 18 months of age, without feedlots, without grain, without expensive feed supplements, without e-coli problems, and without BSE problems. At slaughter, you have gained 25% in savings due to feed conversion efficiencies, stocking rates, absence of disease problems, lack of vet bills, and minimal handling. Then you will sell the animal to Hasse for beef market price, or keep the animal for your own use and your own marketing program. You may consider this to be a terminal cross, or keep the Yak cross heifers as replacements with twice the stocking rate of your existing cows. This is a win-win situation for you. You either earn more profits than you would have with lower costs than straight commercial cattle using existing facilities and expertise, or you keep the animals for superior stock replacement. You have eliminated first calf heifer problems, and you have hedged your investment bets by changing your operation incrementally. This is a real opportunity knocking, Hasse believes.
Once you go Yak, you won’t go back!
Check out a real opportunity for your existing ranching operation. For small acreage owners, raise your own quality all-natural meats and qualify for your ag tax status.
For more information, contact:
How CAFO Dairies Are Poisoning Hamburgers
Written by Dr. Joseph Mercola October 24, 2018
Salmonella Newport is strongly linked to dairy cows, which are routinely sold for meat when their milk production wanes. One reason for declining milk production, besides age, is subclinical Salmonella infection, especially S. Newport infection
October 4, 2018, the world’s largest meatpacker, JBS Tolleson, recalled more than 6.9 million pounds of raw beef due to possible contamination with Salmonella Newport
Products subject to recall bear establishment number “EST. 267” inside the USDA mark of inspection
A single hamburger patty can contain meat from more than 1,000 animals, so all you need is one sick animal to contaminate nearly unlimited amounts of meat, as it all runs through the same processing equipment and gets mixed together in gigantic batches
Unlike E.coli, Salmonella is not considered a hazardous adulterant in meat, and processors are not required to test for it. Any recall due to Salmonella contamination is strictly voluntary
Earlier this month, the world's largest meatpacker, JBS Tolleson, recalled1 more than 6.9 million pounds of raw beef processed in its Arizona facility due to possible contamination with Salmonella enterica of the serotype Newport, a more unusual strain of Salmonella.2 The recalled products were processed between July 26 and September 7, 2018.
According to the U.S. Department of Agriculture (USDA), "The products subject to recall bear establishment number 'EST. 267' inside the USDA mark of inspection. These items were shipped to retail locations and institutions nationwide." In all, the recall affects 49 different JBS product lines, including its grass fed beef sold under the Grass Run Farms name.3
The first reported illness linked to this Salmonella outbreak was reported September 19. Between August 5 and September 6, another 56 individuals in 16 states fell ill from eating the contaminated products. As noted by USDA:4
"Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps and fever within 12 to 72 hours after eating the contaminated product.
The illness usually lasts four to seven days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider …
FSIS [U.S. Food Safety and Inspection Service] is concerned that some product may be frozen and in consumers' freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase."
According to former USDA food safety specialist Carl Custer, this is the largest recall of ground beef related to Salmonella contamination ever recorded.5 But just how does the meat of 13,000 animals get contaminated with a pathogen like Salmonella in the first place?
Why Contamination Affects Such Large Amounts of Meat
The answer is quite simple. While many think of a pack of ground beef as being the meat from an individual cow, it's actually an amalgam of meat from many different cows — a single fast food hamburger can contain meat from more than 1,000 animals,6 and all you need is one sick animal to contaminate nearly unlimited amounts of meat as it all runs through the same processing equipment and gets mixed together in gigantic batches.
It's also important to realize that contamination is far more common than you might suspect — not just from potentially harmful bacteria but also drugs, including banned ones. As recently reported by Consumer Reports,7 drugs such as ketamine (a hallucinogenic anesthetic), phenylbutazone (an anti-inflammatory pain reliever) and chloramphenicol (a potent and dangerous antibiotic), are all found in the U.S. meat supply.
A recent Environmental Working Group (EWG) analysis of food testing done by the Food and Drug Administration (FDA) in 2015 reveals 83 percent of all supermarket meats — including turkey, pork, beef and chicken products — were contaminated with Enterococcus faecalis, i.e., fecal bacteria, and a high percentage had antibiotic-resistant bacteria.8,9
Sixty-two percent of ground beef samples were contaminated with drug-resistant Enterococcus faecalis, 26 percent of which were resistant to tetracyclines. Considering the high contamination rate, the fact that more people aren't sickened and/or killed on a routine basis is likely a testament to the efficacy of the human immune system.
Dairy Farm Identified as Source of Origin of Salmonella Infection
Knowing that it takes just one sick animal to contaminate enormous amounts of meat, the next question would probably be: Where did the sick animal come from and why was it allowed into the meat supply? According to a report by New Food Economy,10 the outbreak appears to have originated at a concentrated animal feeding operation (CAFO) for dairy cows. Joe Fassler writes:
"That's important, because dairy cows processed for meat turn out to be a kind of food safety blind spot … [D]airy cows sickened by Salmonella are more likely than healthy ones to be sent to meat plants for slaughter.
Once there, they're likely to be ground up and used as filler in thousands of pounds of beef, dramatically increasing their risk potential. Perhaps most surprisingly, there's no system in place to track or disarm this risk.
In fact, thanks to a quirk in food safety law, meatpackers aren't required to test for Salmonella. And even when it is present, the government can't really do anything about it — not even if millions of pounds of tainted product are at stake.
While we may never know the exact details of this outbreak, we can look to previous recalls for clues — and established facts point to a massive, ongoing food safety crisis hidden in plain sight."
Indeed, the Newport serotype of Salmonella implicated in this outbreak is strongly linked to dairy cows.11 They're a primary carrier of this rarer strain, and as early as 2002 the CDC warned drug-resistant Salmonella Newport in dairy cattle was a growing threat to public health.12At that time, the agency said S. Newport accounted for about 140,000 cases of salmonellosis each year, or about 10 percent of all cases.
An outbreak of S. Newport in ground beef that occurred between October 2016 and July 2017 has also been traced back to dairy cows.13"But how does Salmonella Newport get into dairy cows in the first place, and why is that strain so likely to end up in our hamburgers? This part of the story that has to do with biology, economics and regulation — and it's where things start to get very interesting," Fassler writes.
Sick Dairy Cows Get Sold for Meat
As explained by Fassler in his New Food Economy article, dairy farming is all about productivity. Each cow must be as productive as possible to make it worth keeping. Once a cow's ability to produce milk goes down, she will be culled,14 meaning sold for meat. However, while this is standard practice, it's an unfortunate one that significantly raises public health risks.
The reason why a cow's milk production goes down is typically due either to old age or illness — including Salmonella infection, and S. Newport infection in particular.
As noted in a promotional pamphlet15 by veterinary drugmaker Zoetis, one of the primary symptoms of subclinical Salmonella infection in cows is a drop in milk production, typically by about 2.5 pounds of milk per day. And, since only low producers are sold for meat, this means the ground beef you buy is far more likely to contain the meat of old or sick cows than healthy ones.
The reason dairy cows are typically used for ground beef specifically is because they're bred for milking and not for juicy steaks. Hence at least 20 percent of the ground beef on the U.S. market comes from culled dairy cows.16
"In this way, a strange kind of logic plays out across the industry: The sicker an animal is, the more likely it is to enter the food supply. Because when cows stop producing milk for any reason — whether it's due to age, stress or disease — we usually end up eating them," Fassler writes.
What's more, while Salmonella only poses a mild risk in milk, thanks to required pasteurization, meat is not pasteurized in the same manner. Many also enjoy their hamburgers on the rare side, which further magnifies the risk of infection.
Inadequate Sanitation Poses Severe Infection Risk
Unfortunately, infected dairy cow meat can even affect grass fed products, as evidenced in this recall. While CAFO meat really should not be used as filler in certified grass fed products, the infection may still spread via contaminated processing equipment, which by law must take place only once every 24 hours. As noted by Angela Anandappa, founding director of the Alliance for Advanced Sanitation:17
"When you have a six-week window where you have many, many different types of products implicated, it appears to be a sanitation issue. If equipment wasn't adequately cleaned, Salmonella could have taken up residence. That's very possible here."
Safety risks are further magnified by the fact that 80 percent of U.S. beef products are processed by just four slaughtering companies: Tyson Foods, Cargill, JBS USA and National Beef.18,19
With so much meat being processed by so few companies, any given outbreak is capable of affecting enormous amounts of product. As noted by Albert Foer, president of the American Antitrust Institute, "As you become more and more consolidated, with fewer and fewer redundancies, the opportunities for catastrophic breakdowns expand."20
Salmonella-Tainted Meat Is Not Considered Hazardous to Human Health
Another point of interest is the fact that Salmonella (unlike E. coli) is not considered a hazardous adulterant in meat, and processors are therefore not required to test for it. So, while rigorous cleaning and disinfection of processing equipment combined with testing for Salmonella could prevent many of these kinds of outbreaks, that simply isn't happening.
The reason for this is because Salmonella is typically destroyed during cooking, so if the raw meat contains the pathogen, it's not considered hazardous to human health.21
"Even if Salmonella-tainted product actually starts making people sick, the government has no legal recourse to force a company to recall it, or to punish a company for distributing it in the first place," Fassler notes. Indeed, meat recalls for Salmonella contamination are voluntary, and not required by force of law.
This is in sharp contrast to E. coli, which is legally considered an adulterant and must be tested for. Meat found to be contaminated with E. coli is illegal to sell. As a result, food poisoning resulting from E.coli have dropped by 40 percent since 1994, the year it became an adulterant under the Federal Meat Inspection Act.22
All of these factors are reasons to buy meat certified grass fed by the American Grassfed Association (AGA). By virtue of how the animals are raised, AGA-certified meats are far less likely to be contaminated with hazardous pathogens in the first place. AGA grass fed certification is also the only label able to guarantee that the meat comes from animals that:
Have been fed a 100 percent forage diet
Have never been confined in a feedlot
Have never received antibiotics or hormones
Were born and raised on American family farms (a vast majority of the grass fed meats sold in grocery stores are imported, and without COOL labeling, there's no telling where it came from or what standards were followed)
Two Pending Bills That Could Prevent Food Poisoning Outbreaks
Clearly, there's plenty of room for improvement when it comes to food safety. At present, there are two pending bills that could help American grass fed farmers and lower the risk of food poisoning that need your support:
• The New Markets for State-Inspected Meat and Poultry Act,23,24 introduced by U.S. Sens. Mike Rounds (R-SD) and Angus King (I-ME). This bipartisan bill would allow meat and poultry that have been inspected through state meat and poultry Inspection programs to be sold across state lines.
At present, 27 states have inspection programs certified by FSIS that meet or exceed federal inspection standards, but federal law still does not permit products processed at these facilities to be sold across state lines.
"It makes no sense that a local farmer should have to jump through extra federal hoops to compete … if they have proven the quality of their product at a federally-approved state facility. This commonsense legislation gives our state's agricultural sector more flexibility to expand its customer base …" King says.25
• The Processing Revival and Intrastate Meat Exemption (PRIME) Act,26 which would authorize states to allow sale of custom-slaughtered meat in-state. At present, small livestock producers are forced to drive long distances to have their animals slaughtered at slaughterhouses that meet federal inspection standards.
Small, custom slaughterhouses are not permitted to sell any of their meat. These facilities can only be used by the owner of the animal and their family members, employees, nonpaying guests and customers who have purchased an entire animal prior to slaughter through a share program.
The PRIME Act would allow farmers to sell meat processed at these smaller slaughtering facilities. While critics warn the bill might endanger consumers by permitting the sale of uninspected meat, advocates say it would make sustainably raised local meat far more affordable, as transportation of animals to slaughter is a significant expense when there are so few slaughterhouses available.
USDA meat inspection also has far from a blemish-free history. Meanwhile, sustainably raised grass fed animals are far less prone to disease in the first place, and since the animals would be processed in extremely small batches — perhaps just a few animals per week — any risk of infection would be contained to a very limited number of individuals buying meat from that specific animal.
Buying Organic and Local Is a Matter of Food Safety
As mentioned earlier, one of the best ways to ensure food safety is to shop locally from a farmer you know and trust. Most farmers are happy to answer questions about how they grow and raise their food, and will give you a tour if you ask them.
While many grocery stores now carry organic foods, it's preferable to source yours from local growers whenever possible, as many organic foods sold in grocery stores are imported.27 If you live in the U.S., the following organizations can help you locate farm-fresh foods:
American Grassfed Association (AGA) — The goal of the American Grassfed Association is to promote the grass fed industry through government relations, research, concept marketing and public education.
Their website also allows you to search for AGA approved producers certified according to strict standards that include being raised on a diet of 100 percent forage; raised on pasture and never confined to a feedlot; never treated with antibiotics or hormones; and born and raised on American family farms.
EatWild.com — EatWild.com provides lists of farmers known to produce raw dairy products as well as grass fed beef and other farm-fresh produce (although not all are certified organic). Here you can also find information about local farmers markets, as well as local stores and restaurants that sell grass fed products.
Weston A. Price Foundation — Weston A. Price has local chapters in most states, and many of them are connected with buying clubs in which you can easily purchase organic foods, including grass fed raw dairy products like milk and butter.
Grassfed Exchange — The Grassfed Exchange has a listing of producers selling organic and grass fed meats across the U.S.
Local Harvest — This website will help you find farmers markets, family farms and other sources of sustainably grown food in your area where you can buy produce, grass fed meats and many other goodies.
Farmers Markets — A national listing of farmers markets.
Eat Well Guide: Wholesome Food from Healthy Animals — The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy and eggs from farms, stores, restaurants, inns, hotels and online outlets in the United States and Canada.
Community Involved in Sustaining Agriculture (CISA) — CISA is dedicated to sustaining agriculture and promoting the products of small farms.
The Cornucopia Institute — The Cornucopia Institute maintains web-based tools rating all certified organic brands of eggs, dairy products and other commodities, based on their ethical sourcing and authentic farming practices separating CAFO "organic" production from authentic organic practices.
RealMilk.com — If you're still unsure of where to find raw milk, check out Raw-Milk-Facts.com and RealMilk.com. They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area. The Farm to Consumer Legal Defense Fund28 also provides a state-by-state review of raw milk laws.29 California residents can also find raw milk retailers using the store locator available at www.OrganicPastures.com.
Farm raised fish: The “untold” health risk exposed
by: Joy Jensen, staff writer | February 7, 2020
Head to the seafood counter at your local grocery store and you’re faced with a big choice: farm raised fish or wild caught fish.
You already know that certain types of fish, such as salmon, offer many health benefits. But, there are also the stories of health risks and contaminants that surround certain types of fish. And, while eating fish is often considered a healthy option, that’s not always true – especially if you don’t pay attention to the type of fish you take home from the store.
While shopper demand for tasty fish remains high, some of the world’s fish stocks continue to decline. So, some “experts” claim to have the answer: farmed fish. But is this really a healthy and safe choice?
One recent study discovered that farm raised fish have a fatty liver, leading to multiple negative health consequences and caused from a variety of factors we should find concerning.
Fatty liver in farm raised fish results in negative health consequences
According to researchers, fatty liver has become very common in fish raised on farms. When fish have a fatty liver, it reduces growth and can reduce their nutritional quality when we eat them, and even impair their immune response.
Although scientists haven’t figured out one definitive cause of fatty liver in farm raised fish, one of the biggest contributors is likely the unbalanced nutrition and excess energy intake that occurs as a result of overfeeding, foods deficient in essential vitamins, and a diet that includes excess carbohydrates and dietary fats.
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Researchers believe that one way to reduce the problem with fatty liver among farm raised fish is to focus on feeding them a more nutrient-balanced diet, keeping the water environment healthy, and ensuring the feed given these fish is fresh.
Additional health risks to eating the wrong kind of fish
Of course, beyond this new information showing that farm raised fish often have fatty liver, there’s plenty of other research that shows additional health risk to eating farm raised instead of wild caught fish.
One of the key differences between farm raised and wild caught fish is their nutrition. Wild caught fish usually has fewer calories and lower fat content than farmed fish.
When you eat this kind of commercially-produced fish, you have a risk of being exposed to persistent organic pollutants, which are found to be 5-10 times higher in farmed fish and have been linked to diseases like obesity and type 2 diabetes.
In addition, due to crowded conditions, farmed fish are pumped with antibiotics to keep disease away.
Unfortunately, eating large quantities of fish and meat packed with antibiotics contribute to diseases becoming antibiotic resistant. Studies have also shown that the contaminant levels in farmed salmon are higher than in wild caught salmon – which means that farm raised fish is likely to be higher in contaminants while wild caught options are considered to be safer overall.
No doubt, wild caught fish offers a more nutritious, safer option when you’re trying to add more fish to your diet. So next time you’re in the store picking out fish for dinner, skip the farmed fish and pay a little extra for the healthier, wild caught fish.
Sources for this article include:
The problems and health concerns of Farm Raised fish versus Wild Caught fish stem from the exact same problem.........the grains involved in feeding the Farm Raised fish, and the grains involved in feeding Grainfed yaks cause the very same fatty liver diseases in both species, cause the healthy fats to be replaced by unhealthy fats in these animals, causes gut issues in these animals from e-coli and salmonella infestations 100 times higher than in pasture raised grassfed yaks leading to leaky gut syndrome, and the grains are loaded with Glyphosate causing toxicity problems for all animals eating the grains and all humans eating these animals. The toxin concentrations multiply the higher up the food chain they get.
Guess who is at the top of the food chain !! You are !
Think about it !!! Bob, DELYAKS
Once reserved for the obligatory standard meal of "liver and onions," offal has taken the culinary world by storm. And for good reason...
Not only does offal - which includes organ meats, bones, trimmings and pretty much everything in between - provide rich tastes and unique textures to a wide variety of cuisines... it's also some of the most nutrient-dense food you could put on your plate.
Of course, for many people, the idea of "nose-to-tail" eating can be a bit off-putting.
But continue reading and I'll show you five reasons why you should be eating these superfoods, plus six simple ways to make them delicious (or sneak them into your meals without a trace!).
Offal: The Disease-Fighting Nutritional "Supplement"
Nutrient-dense organ meats provide a stark contrast to the calorie-rich, nutrient-poor diets most Americans consume today. In fact, gram for gram, organs provide greater nutrient density than any other food we consume.
A study published in Horticultural Science illustrates why this is so important. The study found that the nutrient density of vegetables and fruits has declined by as much as 40% over the last 50 - 100 years. This means that even if you're eating a whole-foods diet, free of processed foods, you're still not consuming the nutrients our grandparents did.
Nutrient deficiencies are a key factor in the onset of disease and age-related decline. Therefore, the optimal way nutrients should be consumed for safety and the most efficient use by the body, is in their organic form alongside a matrix of synergistic compounds.
The nutrients in organ meats are also those most commonly lacking in modern diets and critical for disease prevention and healthy aging.
Here are five key nutrients concentrated in organ meats and their biological roles (in brief):
Vitamin B12: This complex vitamin is vitally important for brain health, cancer prevention, heart health, mood, bone health and more. After the age of 60, the ability to absorb this nutrient declines, placing many people at risk for deficiency.
Selenium: An antioxidant micronutrient with numerous roles in immune, thyroid and prostate health, cancer prevention and more. Modern farming methods have depleted this nutrient in the soil, causing levels in the food supply to drop dramatically and leaving many deficient.
Choline: A vitamin-like compound essential for the health of cell membranes, nerves and neurotransmitters, brain health, heart health, liver health and cancer prevention (especially breast cancer). According to the Institute of Medicine, only 10 percent of Americans meet adequate choline intake levels: 425 mg/day for most women and 550 mg/day for men (and women who are breastfeeding).
Vitamin A: A fat-soluble group of compounds essential for vision, immune health, growth and development, gene expression, cancer prevention and more. Taken in isolated form (supplements), vitamin A can be toxic. Organ meats, specifically liver, provide the best natural source of this disease-fighting nutrient.
CoQ10: A fat-soluble antioxidant compound required for cellular energy production (ATP), heart health, brain health and more. (Note: While a recommended intake has not been established, you can see absolute amounts in the list below.)
Now take a look at how much you'll get in these organ meats. The amounts represented are the absolute amounts per serving and how that amount compares on a percentage basis with the established RDA or RDI, assuming one has been established:
Beef Kidney - 3 oz
Selenium- 143 mcg / 204%
Vitamin B12 - 21 mcg / 353%
Choline - 436 mg
Beef Liver - 1 oz
Vitamin A - 8,881 IU / 178%
Vitamin B12 - 19.8 mcg / 329%
Selenium - 10.1 mcg / 144%
Choline - 119 mg
CoQ10 - 1.1 mg
Beef Heart - 3 oz
Vitamin B12 - 9.2 mcg / 153%
Selenium - 33 mcg / 47%
Choline - 194 mg
CoQ10 - 96 mg
As you can see, organ meats are a highly concentrated source of nutrition. It doesn't take much to get major nutritional benefits!
They’re sourced from 100% grass fed cows that never receive antibiotics, steroids, or hormones.
How to Make Organ Meats Taste (Offaly) Good
If you're serious about getting more of these superfoods in your diet, and are looking to prepare them in the best way, consider investing in the comprehensive cookbook by Fergus Henderson - The Whole Beast: Nose to Tail Eating.
To broaden your palette and optimize your nutrition starting today, here are six simple (and sneaky) tips for including organ meats effortlessly and enjoyably in your everyday meals:
Grind: Take frozen beef heart or yak heart and carefully cut into chunks. Process using the grating blade on your food processor. Combine with grass-fed ground yak for a nutrient-enhanced burger, meatloaf, chili, meatballs or Bolognese sauce.
Puree: Add grass-fed yak liver to a food processor or blender and puree until smooth. Just like with heart, you can add pureed liver to meatloaf, meatballs, chili or Bolognese sauce. If you're new to the strong flavor of liver (or don't particularly enjoy it), start with 25% liver and work your way up. Mild-flavored livers - including yak, lamb and bison - can be used at 50% or even in a 1:1 ratio with great-tasting results. To make liver easily accessible for later use, scrape pureed liver into an ice cube mold (silicone works well for easy removal) and freeze. Once frozen, store portions in a zip-top bag or (better yet) an air-tight food saver bag. Then simply defrost the amount you need and add it to your recipe for a superfood boost.
Fry: Everything tastes better fried. And when you fry the healthy way - using nutrient-rich, heat-stable tallow, coconut oil or duck fat - you'll get rich, delicious flavor, and you'll increase your absorption of lipid-soluble vitamin A, to boot. Simply dredge ½ inch pieces of yak liver (soaked and patted dry) in a flour mixture (try a combination of arrowroot and coconut flour for a grain-free crispy coating). Then fry in a heavy-bottomed skillet with ¼ inch of healthy fat until golden, about two minutes. Flip and cook another two minutes, just until cooked through.
Marinate: While texture can be more of a challenge with organ meats, flavor can be greatly enhanced by marinating. Try Mediterranean (lemon, garlic and olive oil).
Soak: To make the taste of liver or kidney less pronounced, soak in 1 cup of coconut milk with 1 Tbsp. lemon juice or apple cider vinegar for a few hours or overnight. If you are liver-averse, choosing mild-flavored yak liver and soaking can make a big difference in the palatability.
Grill: As a muscle meat, heart can be grilled very much like your favorite lean cut of meat. Because it is very lean, be careful to not overcook. Liver can also be delicious when grilled and lends itself to a variety of flavorful marinades.
If you've tried eating organ meats before with no luck: Take heart - your taste buds, like all of the other cells in your body - are constantly regenerating. This means you can actually acquire a taste for organ meats, and may even find that over time you begin to crave their unique flavors.
Be adventurous and don't be afraid to experiment! By adding a variety of organ meats to your culinary repertoire you'll boost your intake of health-promoting nutrients the same way our ancestors did - with traditional superfoods!
To Your Health,
P.S. Liver in particular is famous for its “anti-fatigue factor.” It’s used worldwide by athletes and everyday individuals as a natural, long-lasting energy boost. Who wouldn’t love some extra (all-natural) energy?
Davis, D. Declining Fruit and Vegetable Nutrient Composition: What Is The Evidence? Hort Science Vol 44 (1) 2009
Linus Pauling Institute. Micronutrient Information Center. Vitamin B12. http://lpi.oregonstate.edu/infocenter/vitamins/vitaminB12/
Linus Pauling Institute. Micronutrient Information Center. Choline. http://lpi.oregonstate.edu/infocenter/othernuts/choline/
Linus Pauling Institute. Micronutrient Information Center. Vitamin A. http://lpi.oregonstate.edu/infocenter/vitamins/vitaminA/
Linus Pauling Institute. Micronutrient Information Center. CoQ10.
Rayman MP. The importance of selenium to human health. Lancet. 2000;356(9225):233-24
USDA SR-21. Nutrient Data.
Pinar Ercan, Sedef Nehir. Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion. Journal of Food Composition and Analysis. Volume 24, Issue 8, December 2011, Pages 1136-1140
Kamei et al., "The distribution and content of ubiquinone in foods," Internat. J. Vit. Nutr. Res. 56 (1986) 57-63.
Mattila, et al., "Coenzymes Q9 and Q10: contents in foods and dietary intake," Journal of Food Composition and Analysis 14 (2001) 409-417.
Ghirlanda, et al., "Evidence of plasma CoQ10-lowering effect of HMG-COA reductase inhibitors: a double-blind, placebo-controlled study," Journal of Clinical Pharmacology. 1993 Mar; 33(3):226-229.
Sears, Al, MD, The Doctor's Heart Cure: Discover the Simple, Easy, Enjoyable and Above-All PROVEN Plan to Lose Weight and Achieve a Shock-Proof, Disease-Resistance Heart - with Delicious, Natural Foods and Just a Few Minutes of Exercise a Day, St. Paul: Dragon Door, 2004, 133-146.