Yellow fat

[Ben]

Re: Yellow fat: Nature's grass-fed indicator.

It seems to apply to grass fed beef but as others have pointed out it is questionable when it comes to other meats, corn fed chicken for example is especially yellow.

 

[LQB]

Re: Yellow fat: Nature's grass-fed indicator.

I get tallow from Wellness Meats and it is supposed to be grassfed and it is a light yellow color.

Same here, and the fat should be yellowish. US Wellness maintains that all their beef is grass-fed and grass-finished.

 

[theos]

Re: Yellow fat: Nature's grass-fed indicator.

I get tallow from Wellness Meats and it is supposed to be grassfed and it is a light yellow color.

Same here, and the fat should be yellowish. US Wellness maintains that all their beef is grass-fed and grass-finished.

I have tallow from them too. Maybe my eyeballs aren't discerning enough.

 

[LQB]

Re: Yellow fat: Nature's grass-fed indicator.

I get tallow from Wellness Meats and it is supposed to be grassfed and it is a light yellow color.

Same here, and the fat should be yellowish. US Wellness maintains that all their beef is grass-fed and grass-finished.

I have tallow from them too. Maybe my eyeballs aren't discerning enough.

I think the shade of yellow will depend on what grasses they were finished on and in what season.

 

[grini]

Re: Yellow fat: Nature's grass-fed indicator.

Well, we had pigs and as a kid I watched the whole process. From killing, removing hair from the skin, hanging and removing all that is inside the pig, and I can tell you that fat was always white. Our pigs were eating everything, vegetables, rotten fruits, non-GMO corn, grass...

Psyche is right when it comes to chickens, their fat is yellow. I was looking at and cleaning a lot of dead chickens when my mom was on a killing spree.

I was repeatedly told that the worst looking chickens are the best ones, and yellowish. The chickens of the farmer have always yellow fat.

Sometimes a color that is perceived as 'white' could be spotted different from another 'white' with a more yellow hue only comparing them close together. Maybe it could be that imperceptible at first sight? Or perhaps the main difference comes with the consistency of the meat, concerning pigs and cows.

I really don't know what an healthy pig would better eat here. Many would say to give 'em a lot of wild acorns and chestnuts, while the wild boar in addiction of that eats also tubers, bulbs, larvae, worms and small vertebrates.

Yes, I can't say that it was white as snow, but it was white :) Today I asked my grandma about this and she said white or creamy-white color... creamy-white color, hm, I think that is my 'white' color.

Well, I would say, give pig everything you have, except grains.
When brother and I were kids, before or after school we went into the field in search of dandelion leaves with buckets and little knives. Pigs really enjoyed in it, so we had to go very often into the field.

 

[3DStudent]

Re: Yellow fat: Nature's grass-fed indicator.

I get pork from the US wellness meat , it does give whitish or little brownish lard . when I got beef tallow from US wellness meats, that was little yellowish.

The lard I've gotten from USWellness was always white, both the fat drippings after baking the pork and their tubs of lard. But I'm skeptical about it being grass fed. They just introduced some pork sausage here and it says "Their diet is 100% vegetarian which includes corn and soy." And it says they come from Missouri.

And I have one package of their plain ground pork and it says it's from Missouri too. So I wonder if it's the same "batch" and they just add spices and stuff to the sausage.

Some better sources look like Good Earth Farms and Caw Caw Creek.

 

[darksai]

Re: Yellow fat: Nature's grass-fed indicator.

Reading what's been said, and around a bit, it seems it may only apply to beef (to which I'm quite sure it does seeing as it's one of the motivations for grain-finishing cows). My apologies for being a bit too hasty with posting*. Pure beta-carotene is actually reddish in color so it seems that it takes a lot of grass eating to show visibly in the fat (assuming it can show for a given species) so that alone could by pork fat isn't really yellow. Also, some/most animals may simply not store it in their fat at all like cows seem to do and it passes through their system instead (cows do have four stomachs after all) so it's possible that it's only seen as definite yellow in beef because cows are the only animals we eat that can extract much that beta-carotene out of their food.

I asked her about this today. According to her, More marble color (whiter) the fat it is, it is more grain fed. She is also saying more grass fed, less fat in the meat and more reddish the meat is. Though there could be a factor of breed, she still thinks that more yellowish , more grass fed. This is for beef.

The first article I linked says this as well, presumably because they get more exercise according to them.

My butcher swears he raises his veal 100% organic and they also have white fat, and a lot of it too. So I dunno.

100% organic is not the same as 100% natural (or grass-fed, specifically). As said above, grain-fed cows are fattier, quantitatively, which is why it's they're fed grains in the first place (profit by weight). You might want to do a little investigating into exactly how he raises and feeds his livestock.

(*Mod(s): Could you please change the title to just "Yellow fat" and perhaps add a comment to my first post saying that it may only apply to beef otherwise it may be misleading to some readers. Thanks)

 

[emilien512]

Re: Yellow fat: Nature's grass-fed indicator.

I am living in NL and have never seen any yellow fat in store (for any type of meat) except inside chicken legs (very small amounts) and Foie Gras which I get from France.
After reading this topic, I realized that indeed the yellow fat has a better taste and that I can eat as much of it as I like. White fat tends to fill me up quickly and can give me the need to puke if consumed in excess and the taste becoming awful.

 

[theos]

Re: Yellow fat: Nature's grass-fed indicator.

The lard I've gotten from USWellness was always white, both the fat drippings after baking the pork and their tubs of lard. But I'm skeptical about it being grass fed. They just introduced some pork sausage here and it says "Their diet is 100% vegetarian which includes corn and soy." And it says they come from Missouri.

The pork from USWellness meats isn't grass fed. So you're right.

Grass-Fed GoodnessIn 2000, U.S. Wellness Meats as we now know it was born.

Today, the company is a thriving family-owned business still run by its founding families. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits by chefs, health experts, professional athletes, and many others. In addition, U.S. Wellness Meats has joined with like-minded small family farms across the country to expand its offerings to include grass-fed lamb, bison, and goat, as well as grass-fed butter and cheese, free-range poultry, honey, organic nuts, and other wellness products.

 

[LQB]

Re: Yellow fat: Nature's grass-fed indicator.

The lard I've gotten from USWellness was always white, both the fat drippings after baking the pork and their tubs of lard. But I'm skeptical about it being grass fed. They just introduced some pork sausage here and it says "Their diet is 100% vegetarian which includes corn and soy." And it says they come from Missouri.

The pork from USWellness meats isn't grass fed. So you're right.

Grass-Fed GoodnessIn 2000, U.S. Wellness Meats as we now know it was born.

Today, the company is a thriving family-owned business still run by its founding families. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits by chefs, health experts, professional athletes, and many others. In addition, U.S. Wellness Meats has joined with like-minded small family farms across the country to expand its offerings to include grass-fed lamb, bison, and goat, as well as grass-fed butter and cheese, free-range poultry, honey, organic nuts, and other wellness products.

This is from the US Wellness site on their pork:

How do I know that your pigs are treated well?

The pork we carry is Compassionate Certified Pork. This excellent certification is third party verified to ensure accuracy. Among numerous requirements, the animals are not allowed to be given any growth stimulants or hormones, antibiotics are prohibited, a vegan diet is fed and outdoor access is available. In the event that an animal requires antibiotics, the animal is treated but removed from the program. The animals are allowed outside as often as they want. Larger pigs may be outside more than smaller pigs which is weather driven, as cold weather is harder on smaller pigs. The animals have full bedding available at all times; slot floors and gestating crates are not allowed. Ozark Mountain Pork is the coop of farmer-members who raise the pigs. Heritage Acres buys the pigs from Ozark and markets the pork.

I was also told that pigs were not fed GMOs or soy but I think its worth it to keep asking this question as feed prices continue to rise.

 

[seek10]

The lard I've gotten from USWellness was always white, both the fat drippings after baking the pork and their tubs of lard. But I'm skeptical about it being grass fed. They just introduced some pork sausage here and it says "Their diet is 100% vegetarian which includes corn and soy." And it says they come from Missouri.

The pork from USWellness meats isn't grass fed. So you're right.

this is the email I got more than year back from USwellnes for my enquiry.

All of our pork products are compassionate certified, meaning they spend most of their days outside, weather permitting. Our pork comes from Heritage Acres which is a group of small, local Missouri farmers providing the finest quality, antibiotic-free pork.

Please let me know if I can be of any further assistance!

_http://heritageacresfoods.com/Heritage%20Acres.html says

When you buy from Heritage Acres you’ll help individual farmers stay on the land they love, which means they can continue to produce the special artisan processed, ABF never ever pork raised with natural grains.

_http://www.heritageacresfoods.com/Producers%20Care.html

Raised with Care
Each of our family farms use humane animal handling practices. Our hogs are fed natural grains, and never receive antibiotics or other unnecessary additives.

It looks they are grain fed, though not sure of high lighted sentence before.

 

[seek10]

I was wondering about specific problem I was facing particularly last week.

When I eat inflammed food, I get very tired that needs hour or so sleep. To avoid the unknown, my food exclusively contains grass fed beef from local farmer or US welssness meat pork ( though I always felt that "it is too good to be true" w.r.t US wellness Pork) with pork lard ( to avoid beef tallow or costly grass fed ghee ) and salt ( nothing else). Of course broth. If it is get pork shoulder, slow cook for 7 hrs and consume it in next 5 days. Before I tried this, didn't felt big impact, but last week, I have episodes of extreme tiredness/sleep atleast twice after eating. I wondered what is the problem is as nothing else going on and mind is also ruminating more. I observed this couple of weeks back, so I started eating pork only alternate days . but last week, I consumed every day as it is normal when I cook large batch of pork shoulder.

This discussion making me think, Are they feeding more grain than summer time feeding as the hogs needs to be inside in winter?.

Another thing is how did I miss this before ?. I don't remember seeing this grain fed comments before, so not sure when they updated their page. I hate to be finding this now. another observation is , I used to have tough time to get pork bacon from them , but used to get beef bacon easily. but last 2 times, I see the opposite.

Thank you 3D raising this issue and showing alternate locations. I will eliminate pork completely for some time and see how it goes.

Trust worthyness is the issue that is becoming tough, as the food situation becomes worse, it will be more. My local farmer who buys cattle from other farmers to butcher and sell says "she can't trust other farmers whether they are grass fed only as she finds differently from grain". Not sure whether she is saying to sell the current meat she already had or she is really honest. As of now, she sounds honest to me as she consistently maintained pork can't be raised without grain, how ever small it is.

 

[LQB]

Trust worthyness is the issue that is becoming tough, as the food situation becomes worse, it will be more. My local farmer who buys cattle from other farmers to butcher and sell says "she can't trust other farmers whether they are grass fed only as she finds differently from grain". Not sure whether she is saying to sell the current meat she already had or she is really honest. As of now, she sounds honest to me as she consistently maintained pork can't be raised without grain, how ever small it is.

I think what she is saying is that most farms do not have the amount of range land to eliminate the grains, so at least some grain sup is required. For example, White Thunder Organics ranges their pigs over huge areas, and they still give free-choice grains. But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

BTW, have you tried marinating the pork overnight in ACV/lemon juice/olive oil before cooking?

 

[seek10]

Trust worthyness is the issue that is becoming tough, as the food situation becomes worse, it will be more. My local farmer who buys cattle from other farmers to butcher and sell says "she can't trust other farmers whether they are grass fed only as she finds differently from grain". Not sure whether she is saying to sell the current meat she already had or she is really honest. As of now, she sounds honest to me as she consistently maintained pork can't be raised without grain, how ever small it is.

I think what she is saying is that most farms do not have the amount of range land to eliminate the grains, so at least some grain sup is required. For example, White Thunder Organics ranges their pigs over huge areas, and they still give free-choice grains. But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

BTW, have you tried marinating the pork overnight in ACV/lemon juice/olive oil before cooking?

No, I just apply salt and let it sit in friz for 1/2 hr and fry. I heard frying olive oil produces poison, is soaking in olive oil safe ?. Or left over while cooking is small enough to be not dangerous?.
Initially I used to use ACV, but recent months I stopped that too. I can start back ACV.

 

[LQB]

Trust worthyness is the issue that is becoming tough, as the food situation becomes worse, it will be more. My local farmer who buys cattle from other farmers to butcher and sell says "she can't trust other farmers whether they are grass fed only as she finds differently from grain". Not sure whether she is saying to sell the current meat she already had or she is really honest. As of now, she sounds honest to me as she consistently maintained pork can't be raised without grain, how ever small it is.

I think what she is saying is that most farms do not have the amount of range land to eliminate the grains, so at least some grain sup is required. For example, White Thunder Organics ranges their pigs over huge areas, and they still give free-choice grains. But Ted Slanker (Slanker meats) allows absolutely no grains fed to his free-ranging pigs. Pork from him is dark meat (as it should be) and the flavor is excellent.

BTW, have you tried marinating the pork overnight in ACV/lemon juice/olive oil before cooking?

No, I just apply salt and let it sit in friz for 1/2 hr and fry. I heard frying olive oil produces poison, is soaking in olive oil safe ?. Or left over while cooking is small enough to be not dangerous?.
Initially I used to use ACV, but recent months I stopped that too. I can start back ACV.

Some folks are definitely sensitive to uncured/unmarinated pork. You might try the marinate overnight and check your reaction. I just rinse the marinate off and pat dry before cooking.