I was watching that documentary on hamburgers that was on cable last night.
This guy from Texas was saying that if cows eat only grass, their fat is
yellow and yellow fat won't stick to your arteries. It is corn fed cows
that produce white fat which will kill you.

Is this guy full of it or is he onto something?

I would like to eat more red meat to get natural creatine in my diet... and
of course marbeled meat is tastier than the lean, lean stuff that you have
to cook medium or less to avoid it tasting like shoe leather. So, izzit
true... and, if so, where can I find beef with the yellow fat.

And please, no replies dealing with urine or such.

Thanks!



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dwacon wrote:

> I was watching that documentary on hamburgers that was
> on cable last night. This guy from Texas was saying that
> if cows eat only grass, their fat is yellow and yellow fat
> won't stick to your arteries.
> It is corn fed cows that produce white fat which will kill you.
>
> Is this guy full of it or is he onto something?

First, who was this guy? A cardiologist?
A guy who raises grass-fed beef?

If the latter, do you expect him to give you
a fair and balanced evaluation of the difference
between grass-fed and grain-fed beef?

The difference in color (if any) will be caused
by carotenoids and xanthophylls (oxidized
carotenoids) in the feed. Both grass and grain
have food value (calories), but not a lot of fat.
The fat is formed in the cow, mostly from the
carbohydrates in the feed.

Feed rich in fat can affect the ratio of saturated
fat (bad fat) to unsaturated fat (good fat) in
some animals. If anything, I would expect
the polyunsaturated corn oil from a corn-based
diet to result in more healthful ratio of saturated
to unsaturated fat.

I think he was referring to the fact that cows fed on lots of grass have fat
containing more Omega3 components (Google Grass Fed Beef).
What's interesting is it's believed the other fats from grass fed animals
are also richer in omega 3, like butter, cheese, etc.


" dwacon" > wrote in message
news:%FAye.148982$sy6.255@lakeread04...
> I was watching that documentary on hamburgers that was on cable last
night.
> This guy from Texas was saying that if cows eat only grass, their fat is
> yellow and yellow fat won't stick to your arteries. It is corn fed cows
> that produce white fat which will kill you.
>
> Is this guy full of it or is he onto something?
>
> I would like to eat more red meat to get natural creatine in my diet...
and
> of course marbeled meat is tastier than the lean, lean stuff that you have
> to cook medium or less to avoid it tasting like shoe leather. So, izzit
> true... and, if so, where can I find beef with the yellow fat.
>
> And please, no replies dealing with urine or such.
>
> Thanks!
>
>
>
> --
> I made magic once. Now, the sofa is gone...
> http://www.dwacon.com
>
>
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0527-0, 07/04/2005
> Tested on: 7/5/2005 2:52:51 PM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>

dwacon wrote:
> I was watching that documentary on hamburgers that was on cable last night.
> This guy from Texas was saying that if cows eat only grass, their fat is
> yellow and yellow fat won't stick to your arteries. It is corn fed cows
> that produce white fat which will kill you.
>
> Is this guy full of it or is he onto something?

Yes, definitely full of shit, or you don't hear well. Beef fat color
is mainly indicative of animal age... has very, very little to do with
feed. Veal typically has the whitest fat.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
>
> dwacon wrote:
>> I was watching that documentary on hamburgers that was on cable last
>> night.
>> This guy from Texas was saying that if cows eat only grass, their fat is
>> yellow and yellow fat won't stick to your arteries. It is corn fed cows
>> that produce white fat which will kill you.
>>
>> Is this guy full of it or is he onto something?
>
> Yes, definitely full of shit


I knew it sounded fishy -- but when you see people in their 90's saying they
eat 3 burgers a day for over 20 years and no heart disease... hmm...

Another segment of the documentary had a restaurant in Wisconsin that serves
butter burgers -- a cheeseburger with a huge dollop (like a couple inches)
of butter on top just before serving. These old gray-haired folks were
sopping up the melted butter like there was no tomorrow. The worst was this
place in Memphis that has deep-fried burgers in 90-year-old grease. That
sounds like the type of meal you order before going to the electric chair.
Chances are, you'd never make it to the chair...

For details on this documentary, http://www.hamburgeramerica.com/ -- it is
still running on cable and is definitely going to influence my travel
plans...

:-s


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On 2005-07-05, dwacon > wrote:

> This guy from Texas was saying that if cows eat only grass, their fat is
> yellow and yellow fat won't stick to your arteries.

> So, izzit
> true...

What do you think? Given that clogged arteries are about the biggest
diet related killer around, if it were true I imagine feed lots would
be ghost towns and grazing land would shoot up to Wall Street real
estate prices about a week after the public got wind of it. Sounds
like grass rancher bull to me.

nb

http://www.eatwild.com/nutrition.html

There is credence to the presence of extra omega 3 fats in grass fed beef.
Read up on it!

What's interesting is it's believed the other fats from grass fed animals
are also richer in omega 3, like butter, cheese, etc.

Trans fats are hugely responsible for rising cholestorol. In addition, trans
fats come
primarily from veggie fat. Heat veggie fat to smoking and you create trans
fats.
Hydrogenated oils in snack foods are from veggie fats.

Heat butter to smoking... and you've created burned butter.



" dwacon" > wrote in message
news:%FAye.148982$sy6.255@lakeread04...
> I was watching that documentary on hamburgers that was on cable last
night.
> This guy from Texas was saying that if cows eat only grass, their fat is
> yellow and yellow fat won't stick to your arteries. It is corn fed cows
> that produce white fat which will kill you.
>
> Is this guy full of it or is he onto something?
>
> I would like to eat more red meat to get natural creatine in my diet...
and
> of course marbeled meat is tastier than the lean, lean stuff that you have
> to cook medium or less to avoid it tasting like shoe leather. So, izzit
> true... and, if so, where can I find beef with the yellow fat.
>
> And please, no replies dealing with urine or such.
>
> Thanks!
>
>
>
> --
> I made magic once. Now, the sofa is gone...
> http://www.dwacon.com
>
>
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0527-0, 07/04/2005
> Tested on: 7/5/2005 2:52:51 PM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>

On Tue, 5 Jul 2005 14:52:46 -0400, " dwacon"
> connected the dots and wrote:

~I was watching that documentary on hamburgers that was on cable last
night.
~This guy from Texas was saying that if cows eat only grass, their fat
is
~yellow and yellow fat won't stick to your arteries. It is corn fed
cows
~that produce white fat which will kill you.
~
~Is this guy full of it or is he onto something?
~
~I would like to eat more red meat to get natural creatine in my
diet... and
~of course marbeled meat is tastier than the lean, lean stuff that you
have
~to cook medium or less to avoid it tasting like shoe leather. So,
izzit
~true... and, if so, where can I find beef with the yellow fat.
~
~And please, no replies dealing with urine or such.
~
~Thanks!

There's an article in the NYTimes today, Wednesday the 6th, about the
difference in fat in grain-fed and grass-fed beef.

maxine in ri

"maxine in ri" > wrote in message
...

> There's an article in the NYTimes today, Wednesday the 6th, about the
> difference in fat in grain-fed and grass-fed beef.


Details, please?


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On Thu, 7 Jul 2005 16:20:04 -0400, " dwacon"
> connected the dots and wrote:

~
~"maxine in ri" > wrote in message
.. .
~
~> There's an article in the NYTimes today, Wednesday the 6th, about
the
~> difference in fat in grain-fed and grass-fed beef.
~
~
~Details, please?

http://www.nytimes.com/2005/07/06/di...tml?oref=login

In her San Francisco kitchen one afternoon, she was experimenting with
two hefty T-bones, a barbecue grill and a hot pan. The point was to
show the difference between a steak from a steer that was finished
with grain and one that had eaten pasture all its life.

The grain-fed steak was a good one, from Niman Ranch. The grass-fed
beef was from Western Grasslands, a cooperative of Northern California
ranchers.

On the grill or in a hot sauté pan, the difference in performance was
marked.

The chemical composition of the fat from cows that eat no grain is
different. The fat feels lighter in the mouth and cooks faster because
the melting point is lower.

The trick, Ms. Des Jardins said, is to cook that steak more gently.
Don't sear the meat as hard as you might a grain-fed steak. Don't cook
it directly over the highest heat on the grill. If you prefer to cook
a thick steak about 10 minutes a side, cut the time to seven minutes.
Grass-fed meat cooks in about 30 percent less time, and it can
overcook before you know it. Those who like their meat much past
medium will be out of luck: grass-fed beef tends to lose most of its
moisture when beyond a pink center.

Side by side, both T-bones were delicious. The more conventional,
grain-fed steak had the beefy rich fatty taste most Americans savor in
a steak. Grass-fed beef can be less reliable, in flavor and in
texture. From the grill, the grass-fed T-bone had a more complex and
subtle flavor than its grain-fed counterpart. But from the sauté pan,
it lost some of its delicacy and tasted gamier.

"maxine in ri" > wrote in message
...
> On Thu, 7 Jul 2005 16:20:04 -0400, " dwacon"
> > connected the dots and wrote:
>
> ~
> ~"maxine in ri" > wrote in message
> .. .
> ~
> ~> There's an article in the NYTimes today, Wednesday the 6th, about
> the
> ~> difference in fat in grain-fed and grass-fed beef.
> ~
> ~
> ~Details, please?
>
> http://www.nytimes.com/2005/07/06/di...tml?oref=login
>
> In her San Francisco kitchen one afternoon, she was experimenting with
> two hefty T-bones, a barbecue grill and a hot pan. The point was to
> show the difference between a steak from a steer that was finished
> with grain and one that had eaten pasture all its life.
>
> The grain-fed steak was a good one, from Niman Ranch. The grass-fed
> beef was from Western Grasslands, a cooperative of Northern California
> ranchers.
>
> On the grill or in a hot sauté pan, the difference in performance was
> marked.
>
> The chemical composition of the fat from cows that eat no grain is
> different. The fat feels lighter in the mouth and cooks faster because
> the melting point is lower.
>
> The trick, Ms. Des Jardins said, is to cook that steak more gently.
> Don't sear the meat as hard as you might a grain-fed steak. Don't cook
> it directly over the highest heat on the grill. If you prefer to cook
> a thick steak about 10 minutes a side, cut the time to seven minutes.
> Grass-fed meat cooks in about 30 percent less time, and it can
> overcook before you know it. Those who like their meat much past
> medium will be out of luck: grass-fed beef tends to lose most of its
> moisture when beyond a pink center.
>
> Side by side, both T-bones were delicious. The more conventional,
> grain-fed steak had the beefy rich fatty taste most Americans savor in
> a steak. Grass-fed beef can be less reliable, in flavor and in
> texture. From the grill, the grass-fed T-bone had a more complex and
> subtle flavor than its grain-fed counterpart. But from the sauté pan,
> it lost some of its delicacy and tasted gamier.

I grew up eating home butchered, grass fed beef from my uncle's in
Wisconsin. No thanks. Moose was better. Commercial beef was better.
Venison from Pine county was almost as good. You yups can spend big
money for bad meat if you want. I can even hook you up with a guy that
will raise a steer for you on grass or whatever you want him to feed it,
for as long as you want to feed it. Killing and cutting can be arranged
through a place in the local small town. Of course, not much grass in
winter, so you would need to think about what kind of hay or other feed
to use. He can't do very many, so get your dibs in early.

del cecchi