Conjugated Linoleic Acid (CLA)

Conjugated Linoleic Acids (CLA)

Last month we opened the discussion about the true cost of your food with a comparison of Omega 3 content in grass-fed meats versus commercial meat, revealing that grass-fed is by far the better bargain. This month we take the same approach with the emerging nutritional star, Conjugated Linoleic Acid.

Conjugated Linoleic Acid (CLA) may prove to be one of our most potent defenses against cancer. Tests in laboratory animals have shown that even a small amount of CLA added to the diet greatly reduced existing tumor growth. In a Finnish study, women with adequate CLA levels had a 60% lower incidence of breast cancer. A Utah State University scientist suggests that you may be able to lower your risk of cancer by simply adding these grass fed products to your daily diet: 1 glass of whole milk, one ounce of cheese, and one serving of meat.

Grass-fed products contain 3-5 times the CLAs of industrial product. Let’s again take the midrange multiplier of 4 and compare the cost of CLAs in the competing products.

Your CLAs cost $1.44, $1.09 and $4.99 at JVF against the grocery cost of $5.77, $4.37 and $19.97.

That difference in cost is so dramatic that it should be viewed in chart form.

The Comparative Cost of Nutrition

Cost of CLA per gram of beef

So when you shop, remember: don’t shop for cheap, shop for nourishment and you will end up with the best price available.

Well-raised food brings good health to your table. Jolie Vue brings it to your door.

Next month? We tell you how only 6 ounces of grass-fed beef satisfies so much of your daily nutritional requirements. Just 6 ounces, folks. You will be impressed.

Ground Meat, The Superior Meal

Occasionally - but only occasionally - we get a question about the amount of ground meat included in a given monthly box, whether that be beef or pork. We suspect the unmentioned inquiry is based on a feeling that ground meat is ‘cheap meat’ and so we must be loading our boxes with ‘the cheap stuff’ instead of steaks, roasts and pork chops. So let’s put the issue on the table and talk it out. We hope the following puts it all in perspective for you.

Perhaps the most compelling question for the customer is where does ground meat come from? Another way of saying “isn’t it cheap because it is made from the poor portion of the beeve or porker?”

First and foremost, ours doesn’t come from worn out, drug and hormone infested cows headed for Burger King’s griddle. And it is not shipped and handled in 3 different plants 5 different times, each handling adding to the risk of food poison. Ditto our ground pork. Those are big differences, folks, and gives 1 of the many reasons why our ground is prime stuff.

Meat that will be ground from our beeves comes from all of the prime sections of the beef or pork; it may be from the traditional steak portions (rib and loins), or the chuck (shoulder) or the round (hips) or the ribs. So when the butcher is cutting steaks and he gets to the end of the rib section and there is ribeye meat left that is too small to form a steak, he moves that remainder to the meat grinder. Ditto the round or the shoulder, or in the case of pork, the hams, chops or Boston Butts. Include in these categories meat that is too close to the bone to form a cut. It too is trimmed and set aside for grinding. In short, the ground is not cheap at all, but every bit as prime as any of the standard cuts.

The superior nutritional qualities of ground meat actually makes it a first choice for your diet. How is that? Because the butcher also combines the superior fat of our animals with the protein to be found in ‘the lean’ or muscle of the animal. We all talk about the benefits of Omega 3's and conjugated linoleic acids in grass-fed, free range meats. Guess what - those superior nutrients are only found in the fat of the animal, and that fat is most prominent in our ground meats. So you eat a steak one week and you get the superior proteins but very little fat. The next week you eat a ground steak and get a proper dose of Omega 3s and CLAs. But if you were to eat only one cut from the beef or pork, the ground meats are probably your best choice because you are getting the best blend of proteins, fats, and the valuable anti-oxidants, vitamins and minerals in one package.

Our last but not least reason for choosing the ground meats - flexibility in the kitchen. Because of the many ways you can cook ground beef, most of them quick and easy, Honi and I choose ground meat for dinner more than any other cuts. It takes no time to form it into a chopped steak, fry it in the skillet and eat it as is...or put it on a hamburger bun all dressed up...or smother it in onions...or break it up and cover it in Paul Newman’s spaghetti sauce served over pasta...or a meat loaf or meatballs...or add vegetables and broth for a delicious soup. The list seems endless  All of this is true for ground pork as well as beef. The pork is fabulous in any of these cooked forms - or you can do a half and half beef and pork for another change of taste.

So there you have it. Ground meat should be your first choice among meats.   It truly is the best choice - when it comes from Jolie Vue Farms.