Meat to choose

Meat to choose

What kind of meat should I choose?
Is it a production area? Is it a brand after all? Of course, neither is!
Many Japanese people still misunderstand that "brand meat = safe and delicious meat" as represented by the meat rating, but meat is not a place of origin or brand, but above all, it is "how it is raised". ..
Choose meat that is grazing freely in the vast nature and is grown on naturally growing grass or self-mixed feed that is not genetically modified.
If you grow up like that, you will need less antibiotics and hormones, and many producers will not take medication.
Although there are still few in Japan, there are still livestock farmers who are particular about cattle and pigs and do their best to raise them with feed and grazing.
Aussie beef and New Zealand beef also have grass-fed beef grown solely on grass.

The same is true for chicken eggs.
The yolks of chicken eggs grown in a form close to nature, such as open flat and free-range, have a beautiful lemon yellow color.
Also, in the fall and winter, it is worth reviewing deer, pheasants, wild boars and other game meat.
Since I eat natural foods, I don't have to worry about the feed of livestock, but nowadays there is a problem of radioactivity.
In the case of Jibie, the concentration of radioactive contamination tends to be high because we eat natural foods, so we must consider the place of origin.

I also personally recommend lamb and horse meat.
These are high-protein and nutritious meats because they have elements that make it relatively difficult to use hormones and medicines.
When searching for safe meat on the Internet, keywords such as "flat breeding", "natural feed", "grazing cow (pig)", and "grass fed (grazing breeding beef)" are likely to be hit.

And the most important thing is to thank the creatures who give us their lives, to never waste the ingredients, and to give our bodies to the plants when they die. Is it not?