Zero Carb – What Type of Meat Do I Get?

I’ve been scrolling through comments and there have been a number of questions about what type of meat I’m eating.  Sorry, I don’t get to them all, I’m super busy and there are a lot of comments. They’re great to read but I’m too slow to keep up!

A couple of things:

  1. I try to buy antibiotic/hormone-free grass-fed beef as much as I can. Ribeye is my favorite, but I’ll also eat blade roasts (they’re fattier), and ground beef. Grass-fed beef is really expensive so I’m not always eating grass-fed. Sometimes it’s grain-finished.
  2. I always avoid antibiotics in meat.
  3. All this being said, I haven’t had a bad reaction to grain-fed beef with antibiotics/hormones. When I went to Europe it was hard to tell what was in the meat. I didn’t have a reaction to any of it, even though some of it tasted awful. I don’t have a reaction to grain-fed beef either. If I go to a restaurant and order a steak, chances are its grain-fed and has antibiotics, and it doesn’t make me flare.

I guess my suggestion would be: Shop around, look for a butcher at cheaper prices. Farmer’s markets are great. We shop with Mennonites on the weekend and they have inexpensive beef that’s grass-fed (although not always) and antibiotic/hormone-free. If the price is a huge issue and a game-changer, it’s better to just eat more meat even if it’s grain-fed with antibiotics, than to not eat more meat. Theoretically, the grass-fed antibiotic-free meat is better for you (and it makes sense that it would be) so that’s what I try to eat, but I honestly haven’t physically noticed a difference between that and grain-fed with antibiotics. 

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32 Comments

  1. You can’t avoid antibiotics in poultry, unless you are willing to buy organic poultry which is prohibitively expensive.

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