The cholesterol information alone can be life changing.
Animal wise, I'm in a urban setting, but I would love sheep or cattle for the milk.
When I think of goats, I think of escape artists who devour anything and everything.
Pack goats do fascinate me, but that's for another thread.
Geese are often overlooked as grass-fed animals.
I've heard their harvest age coincides with their most annoying behavior.
I am holding out for retirement ducks, Muskovey in particular.
They are said to taste like beef, but we don't eat animals we know, so I'll make do with eggs.
I feel like duckweed is probably pretty balanced on the omega3/6 ratio.
I wonder what is the best way to preserve meats for a carnivore diet?
e seems like an obvious choice, as does salting.
Drying and smoking also seem OK.
Canning is a relative modern form of preservation.
Hard to beat freezers for preserving nutrition.
Is preserving meat in vinegar a thing?
What about a lacto ferment😅
Clearly some sort of fermentation happens when beef is aged.
This leads me to a question I've had for a long time.
Do all cultures bleed their carcasses, and if so, why?