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Fat is Essential to our health
Have you ever heard the term “essential fatty acids”? These are fats that we must consume in our diet to survive, we cannot manufacture these essential fats ourselves. Let’s take a brief look at two fatty acids that you have probably heard about in the…
Conjugated Linoleic Acid – Power Fat
Most of us probably agree that fat contributes to the taste of beef. We can also appreciate that beef raised by grazing pasture for their entire lives will taste different from beef fattened in a dirt feed lot. But shouldn’t we avoid animal fat…
What is the relationship between flavor and fat?
Much of the following information comes from Mark Schatzker, author of the book “Steak – One Man’s Search for the World’s Tastiest Piece of Beef“. Using information from Mark we will try to answer the question, “What is the relationship between flavor and fat”? Previously we…
Does beef flavor come from fat?
Our earlier post (The taste of beef), pointed out that the USDA beef grading system is based largely on visible carcass fat, the best grade known as Prime. When the grading system originated (1920s), almost all beef had a much higher percentage of grass in their diet and harvested…
The taste of beef
In a previous post (A cow named grass-fed) it was noted that animals raised with a significant part of their diet as grass will have a taste quite different from corn-fed (conventional) beef. Why is this? Doesn’t USDA Prime labeled beef mean “taste great”? One would think that…
