Not all "Grass fed" are certified "Organic."  The certified organic, grass fed means:

https://www.organicvalley.coop/blog/what-does-organic-mean/


Corn is most often genetically modified. 

The Carnivore diet today, seeks to eliminate GMO grains or grasses, no pesticides and synthetic hormones and pays the price for "pasture raised," 100% grass fed, and "Certified Organic"  meat and dairy.

That is not to say there is  no lying or phony bologna  going on.

Quote from: rp5x5 on May 31, 2021, 05:04:33 AMNot all "Grass fed" are certified "Organic."  The certified organic, grass fed means:

https://www.organicvalley.coop/blog/what-does-organic-mean/


Corn is most often genetically modified. 

The Carnivore diet today, seeks to eliminate GMO grains or grasses, no pesticides and hormones and pays the price for "pasture raised," 100% grass fed, and "Certified Organic"  meat and dairy.

That is not to say there is  no lying or phony bologna  going on.

People who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.

Quote from: Solar on May 31, 2021, 05:11:18 AMPeople who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.

I agree. 

I also think that grain fed, commercial, GMO, pesticide synthetic hormones, antibiotics, are making people sick and sicker.

I think the most deception is fake organic produce.

Quote from: rp5x5 on May 31, 2021, 05:21:34 AMI agree. 

I also think that grain fed, commercial, GMO, pesticide synthetic hormones, antibiotics, are making people sick and sicker.

I think the most deception is fake organic produce.

Cattle as well. I always warn people never cook rare. The ranch I worked at had some of the healthies stock, spoiled beyond belief, calm to the point the were zombie like, they loved attention and scratches behind the ears.

But when one would get sick we culled them immediately, called the vet who would load them up with all kinds of antibiotics and Ivermectin, probably 100 times the amount to kill a human, right in the rump, then we'd ship them off for slaughter.
If anyone got the cut of meat where we pumped vials of drugs into them, they would literally overdose on drugs.

But does anyone ever question their cut of meat? Never.
Cook the shit out of it, get the temp high enough to kill the Devil himself, and maybe, just maybe, you won't screw up your own immune system.

Quote from: Solar on May 31, 2021, 05:11:18 AMPeople who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.

Plus, "Heritage" seeds & breeds have little to no connection to the originals.
IMO, this movement is driven largely by Animal Rights Groups, such as PETA.

We have "Heritage Ducks" - the Drakes look like large Mallards, but cannot fly, they're too fat, the wings are too small compared to their larger bodies.  We've hatched at least 5 Heritage breeds, really, none of them resembled Mallards.   All of those breeds started with selective breeding to get where they are today.  Same goes for vegetables and plants - it's just feel good eating.

Finally, my step-dad, a Doctor, ate junk food his entire life, lived to 94 and often said "Organic is a myth, if it GROWS, it's "Organic". Changing your diet (Dieting), is more harmful than eating junk food."  He took a nap between 2-3 daily, because that's our natural body rythum, to have a short rest daily.  I'll take him at his word - we got all kinds of "Organic activity" going on, around my farm.

Of course the word "organic" has different meanings, then, during his day, when referring to today's usage: pesticide-free, synthetic hormone free, Anti-biotic free,  Grass-fed.  Pasture raised Non-GMO, animal feed or human food.

Quote from: Hoofer on May 31, 2021, 06:10:32 AMPlus, "Heritage" seeds & breeds have little to no connection to the originals.
IMO, this movement is driven largely by Animal Rights Groups, such as PETA.

We have "Heritage Ducks" - the Drakes look like large Mallards, but cannot fly, they're too fat, the wings are too small compared to their larger bodies.  We've hatched at least 5 Heritage breeds, really, none of them resembled Mallards.  All of those breeds started with selective breeding to get where they are today.  Same goes for vegetables and plants - it's just feel good eating.

Finally, my step-dad, a Doctor, ate junk food his entire life, lived to 94 and often said "Organic is a myth, if it GROWS, it's "Organic". Changing your diet (Dieting), is more harmful than eating junk food."  He took a nap between 2-3 daily, because that's our natural body rythum, to have a short rest daily.  I'll take him at his word - we got all kinds of "Organic activity" going on, around my farm.

Organic really means it's carbon based. The gasoline in your cars gas tank is organic. I wonder what the assholes think organic chemistry is about. It's basiclly the study and use of petro chemicals.

Quote from: dickfoster on May 31, 2021, 04:03:01 PMOrganic really means it's carbon based. The gasoline in your cars gas tank is organic. I wonder what the assholes think organic chemistry is about. It's basiclly the study and use of petro chemicals.

It's about redefining the English.  Creating confusion.  ...all done in the name of PC.  The new "normal", creating criminals out of people who just use common speech.

Quite frankly, I'd rather eat non-organic certified, it's cheaper, free of insect eggs and excrement, and the plants/vegetables are bigger and healthier.  And I'll stick with the so-called GMO foods, and  the products of selective breeding, like Tomatoes, Potables, Peas, Corn, Squash, Lettuce, etc., instead of the so-called Heritage BS.

Having heard crazy things from these Heritage ONLY folks, like the "real power is in the SEEDS" - I asked him what part of the APPLE he eats?   You know, he said... "We need to eat the SEEDS!"   His wife stepped in, "You're not gonna make me a widow, are you?".   Wifey & I had a good laugh!
These people who buy organic only... don't realize how frequently their suppliers CHEAT.

Most people would be shocked to discover just what is considered "Organic" compounds used on food.

https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&SID=9874504b6f1025eb0e6b67cadf9d3b40&rgn=div6&view=text&node=7:3.1.1.9.32.7&idno=7#se7.3.205_1601

Have you noticed, the push to switch Dog Food from meat + grains based ... to vegan?

My kids work at a top Irish Setter Kennel, the dogs are absolutely stunning, healthy, active, absent of parasites, shedding, scratching, sores, etc., beautiful movers.  The owner is raising a Gordan Setter, the most energetic dog in the whole kennel, non stop action, it's like torture to ask the dog to "sit + stay" - he does, well trained.  Her dogs have that brilliance in their coats, they just SHINE, like someone "washed and waxed" them like a show car!

What DOES she feed those dogs...?   Ground up, whole Chicken, with some pro-biotics sprinkled in.  Whole bird, fresh ground, RAW, through a meat grinder, wings, legs, carcass, bones, everything... grinds it all up, into the dish, and the dogs just LOVE IT.  She's also buying in bulk, cases of fresh chicken - says it's really not much more than premium dog food, but the results are so much better.  Yeah, I look at our Red Bloodhound's dull coat... the difference is obvious... he looks like he's continually sleeping off an all-nighter.


Next time, you're picking out dog food, look at the label, does it sound like meat, or something a cow, sheep or goat would enjoy - rice, corn, grass?   

I hear these Doggy food commercials... here's the ingredients of one of them:
"
Ruffgreens Ingredients
Rice Bran, Flaxseed, Organic Gum Arabic, Wheatgrass, Barley, Brewer's Dried Yeast, Organic Sunflower Lecithin, Parsley Powder, Blueberry Powder, Blackberry Powder, Strawberry Powder, Dried Mushroom Powder, Dried Aspergillus oryzae Fermentation Product, Dried Aspergillus niger Fermentation Product, Dried Trichoderma longibrachiatum Fermentation Product, Dried Pineapple Stem, Papaya, Dried Rhizopus Fermentation Product, Magnesium Glycinate Complex, Broccoli Powder, Spinach Powder, Kale Powder, Pumpkin Powder, Sweet Potato Powder, Sunflower Seed Powder, Kelp Powder, Dried Lactobacillus reuteri fermentation product, Dried Bacillus Coagulans Fermentation Product, Dried Lactobacillus acidophilus Fermentation Product++, Dried Lactobacillus brevis Fermentation Product, Dried Bifidobacterium bifidum Fermentation Product, Dried Lactobacillus fermentum Fermentation Product, Dried Bifidobacterium longum Fermentation Product, Dried Lactobacillus bulgaricus Fermentation Product, Dried Lactobacillus plantarum Fermentation Product, Dried Lactobacillus animalis Fermentation Product, Dried Lactobacillus delbruecki Fermentation Product, Dried Streptococcus thermophilus Fermentation Product, and Dried Lactobacillus casei Fermentation Product.

Each (7 g) serving provides: 1.1 g of protein and 1.6 g of fat. ++Lactobacillus acidophilus Fermentation Product is a DDS® product. DDS® is a registered trademark of UAS Laboratories LLC and used under license.

This product is intended for intermittent or supplemental feeding only.
https://ruffgreens.com/?gclid=EAIaIQobChMI0-2ZoqD38AIV9j6tBh00uwHsEAAYAiAAEgKU3vD_BwE
--------------
Remember when there were actors, trying to pronounce the "chemicals" off a food label, trying to suggest it was harmful?   I didn't buy into the styck of some actor failing to sound out MSG (that is was EVIL)...
But, on this one, like the Wendy's commercial, "Where's the BEEF!?"  Dried Pineapple Stem?  We throw pineapple stems & cores in the garbage.  This, IMO, sounds like the crap their feeding Milk Cows, peanut hulls & sawdust.

We useto feed our dogs meat scraps, and during deer season, they always ate well. 
What's going on here, where IS the beef?

Our dogs get canned chicken and tuna in oil on a regular basis (daily).  They also get beef meatballs and as a real treat the big dog loves hot dogs. 

Toy

I had a thick rib-eye steak last night---from Whole Foods.  Full 100% Grass, organic, etc. Graded USDA prime

It was tough, looked great, flavor good, but like eating commercial cow rump.

Sure going down hill at the markets right now.

Quote from: rp5x5 on June 01, 2021, 03:16:00 PMI had a thick rib-eye steak last night---from Whole Foods.  Full 100% Grass, organic, etc. Graded USDA prime

It was tough, looked great, flavor good, but like eating commercial cow rump.

Sure going down hill at the markets right now.

Unless you really screwed up cooking it you likely got took at the store. When I buy meat I look at what I'm buying and I don't mean their label.

Wow... When I buy steaks at the store, I go for the CHEAP stuff.

Salt the crap out of it, let it sit in the fridge (covered) for an hour, wash the salt off, re-salt, pepper it lightly, it's practically falling apart...and onto the grill.

Some friends of ours, the guys wife, got pissed when he asked, "They're just using a cheap grill, and their meat comes out better than a restaurant - you could use some grillin' lessons from him..."  (duck... incoming!)

I learned to cook from a paper restaurant cooking manual.  All timed & based on the thickness of the cut.  4 sides, 1 minute per 1/4" of thickness... if you got the right heat.  1&2 is the hot part of the grill, 3&4, for finishing (cooler area).  Knowing the heat of the grill, where the hotspots are, is essential.

Even when we do Pot Roast, it's the same process, but, I'll practically burn it 1/4" deep on the sides, then into the oven for 3-4 hours at 220-230, in a covered pan, a little bit of water added, with a little bit of Beef Bullion, onion, potatoes, carrots, mushrooms...  (getting hungry, thinking about it...).

There's no magic to it, once you know the grill, it's all watching a clock.
As far as the stuff on the Internet, I'll try it occasional, but all those BBQ sauces, tenderizers, rubs...  Gee, I hate to experiment on company!

Quote from: Hoofer on June 01, 2021, 04:24:32 PMWow... When I buy steaks at the store, I go for the CHEAP stuff.

Salt the crap out of it, let it sit in the fridge (covered) for an hour, wash the salt off, re-salt, pepper it lightly, it's practically falling apart...and onto the grill.

Some friends of ours, the guys wife, got pissed when he asked, "They're just using a cheap grill, and their meat comes out better than a restaurant - you could use some grillin' lessons from him..."  (duck... incoming!)

I learned to cook from a paper restaurant cooking manual.  All timed & based on the thickness of the cut.  4 sides, 1 minute per 1/4" of thickness... if you got the right heat.  1&2 is the hot part of the grill, 3&4, for finishing (cooler area).  Knowing the heat of the grill, where the hotspots are, is essential.

Even when we do Pot Roast, it's the same process, but, I'll practically burn it 1/4" deep on the sides, then into the oven for 3-4 hours at 220-230, in a covered pan, a little bit of water added, with a little bit of Beef Bullion, onion, potatoes, carrots, mushrooms...  (getting hungry, thinking about it...).

There's no magic to it, once you know the grill, it's all watching a clock.
As far as the stuff on the Internet, I'll try it occasional, but all those BBQ sauces, tenderizers, rubs...  Gee, I hate to experiment on company!

I hardly ever cook anything by time because there are too many variables for that to be very reliable. I cook most stuff, especially meat to temperature. A good insant read thermometer is a must have in my book.

I started cooking as a kid in the boy scouts over an open fire and went from there.