It doesn't get much better than that. We love Country Archer's commitment to artisinal, hand-crafted jerky. If you're gluten-free, you probably realize how difficult it is to find a pack of jerky that isn't made with soy sauce.
Luckily, Country Archer's original flavor is completely gluten-free thanks to using tamari instead of soy sauce. Like Field Trip, Country Archer eschews nitrites and nitrites of every kind—both artificial and natural.
There's more protein in this bag compared to other jerkies on this list, but there are also fewer ingredients. Think Jerky makes their chef-crafted dried meats with the fewest, natural ingredients they can. Yes, this jerky is high in protein and low in fat, but we're calling Chef's Cut's bluff when they claim they use "only the finest real ingredients—just like you would find at your favorite steakhouse.
And if you're steering clear of nitrites, heads up. This jerky contains nitrite-containing celery powder. For perfectly-portioned, tender jerky not that excessively chewy stuff , grab a bag of Lorissa's.
Low in sodium and sugar, and packed with protein, this grass-fed beef jerky is a keto dieter's dream. Grass-fed beef is rich in healthy omega-3s and CLA. CLA, or conjugated linoleic acid, isn't as present in grain-fed cattle because the CLA comes directly from the grass. This fatty acid contains a group of chemicals that provide a wide variety of health benefits, including improved blood sugar regulation, maintenance of lean body mass and reduced body fat. Raw and undercooked meat may contain harmful bacteria.
USDA recommends not eating or tasting raw or undercooked ground beef. Use a food thermometer to check that they have reached a safe internal temperature. Are there people who are more at risk from eating ground beef that is undercooked or mishandled? The very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food.
The symptoms of foodborne illness — such as diarrhea or vomiting, which can cause dehydration — can be very serious. Safe food handling practices at home or anywhere food is served is especially important for those in the "at-risk" group.
Are microwaved hamburgers safe? Yes, if they were cooked properly to destroy harmful bacteria. Since microwaves may not cook food as evenly as conventional methods, covering hamburgers while cooking will help them heat more evenly. Turn each patty over and rotate midway through cooking. Allow patties to stand 1 or 2 minutes to complete cooking. Is it safe to partially cook ground beef to use later? The partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
Can I refrigerate or freeze leftover cooked hamburgers? How should they be reheated? If frozen, it should keep its quality for about 4 months. Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.
Why does ground beef release a lot of "juice" while cooking? In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking. The same thing happens after ground meat is frozen at home.
What causes ground beef patties to shrink while cooking? All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater the shrinkage.
Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product. How can consumers handle ground beef safely in their homes? When meat is ground, more of the meat is exposed to the harmful bacteria. This preserves its freshness and slows the growth of bacteria. In every step of food preparation, follow the guidelines of the Food Safe Families Campaign to keep food safe.
Check your steps for food safety by following four basic rules — Clean, Separate, Cook, and Chill. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family. Wash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don't spread bacteria.
Don't cross-contaminate. Even after you've cleaned your hands and surfaces thoroughly, raw ground meat can still spread illness-causing bacteria to ready-to-eat foods-unless you keep them separate. To avoid cross-contamination, keep everything clean. In , the USDA started the National Organic Program, which include the standards that strongly underlie environmentally sustainable practices addressing chemical, pesticide, fertilizer and drug use. These practices include:.
The concept of sustainability is evolving into a broader concept of regenerative : production that not only minimizes harm to animals, the environment, workers and public health, but optimizes benefits in each of those areas by replenishing the land to complete the circuit. The better the soil, the better the root structures; the better the pasture, the more nutritious for animals and the less need for pesticides, fertilizers and other inputs.
But regenerative systems go beyond soil to include other environmental, animal and worker health and welfare practices. Raising truly sustainable beef means that animals graze on pasture and are not confined.
Regenerative practices maximize the beneficial relationship between herds and grassland and can improve soil health and the quality of the pasture — reducing the need for supplemental feedstocks. Regenerative pasturing principles call for animals to be concentrated in one area until they have eaten the grasses down, as well as turned up the soil with their hooves and left their manure to compost.
They are rotated to another pasture while the spent pasture absorbs the nutrients left behind in the turned up soil and the grasses regrow. Practiced properly, this technique can improve and regenerate the soil and grassland. Along with improved grassland and healthier meat, raising ruminant animals this way allows them to eat what they naturally eat, reduces the need for medical care, decreases the stress and discomfort experienced during transport and crowding and allows animals to exhibit their natural behaviors — including that most essential behavior of eating grass.
In short, raising cattle on pasture measures up to the highest levels of animal welfare practices. Until we have better regulations that change the way most of our beef and other meat is produced, the ability to shift demand is in the hands of those who are buying: consumers, institutions, retail outlets, schools, hospitals and more.
There are many reasons to decrease how much beef you eat. If nothing else, beef is a resource-intensive, inefficient food: only one percent of gross cattle feed calories is converted into calories humans can eat, and only four percent of the protein cattle eat becomes protein humans can eat. Consuming less beef overall can also mean spending your beef dollars on more sustainably produced, better quality meat, instead.
To put a more positive spin on it: the less beef that needs to be raised, the better that beef can be — meaning fewer environmental impacts with healthier results for animals and people. Beef labels are complicated. There is no one label that comprehensively accounts for if the cow was raised entirely on pasture, if that pasture was sustainably maintained, if the animal was well treated and if the workers were fairly treated and compensated.
As a result, consumers must decide what factors are most important to them and then seek out the appropriate label. The USDA Organic label has among the strongest standards for environmental sustainability, including prohibiting synthetic fertilizers and industrial pesticides, as well as stringent standards for percent Organic feed. The Certified Naturally Grown label, started by farmers who did not want to go through the organic certification process, has similarly high sustainability standards, but does not include third party certification, as with USDA Organic or the Animal Welfare Approved by AGW labels.
Higher than both of them is the Biodynamic label which would be our very top pick if it were more widely available. Though it is not widely available, the Food Justice certification is a comprehensive label for social justice in farming and requires farms to be certified organic as a prerequisite.
To learn more about the many labels you might find on your beef, which ones are useful and which are less so, visit our Food Label Guide guide. Knowing what different cuts and grades of beef are will help you make the most of the meat you buy. The best grassfed beef will come from animals that grazed as much as possible on diverse pasture. Both an overcooked tenderloin and an undercooked chuck roast will be tough and less than tasty.
This is especially true for leaner grassfed meat. A general rule is that the more active the part of the cattle the cut is from, the longer and slower it needs to cook. These cuts can be cooked quickly. Hip, shoulder, legs, neck — meat from these areas of the animal need to be slowly roasted or braised to allow the tougher connective tissue cook down and become tender. Despite the challenges, more and more farmers are raising beef using sustainable practices.
Ethical consumerism — individual people making better choices when they purchase beef — is a great starting point, but working towards better regulations and practices industry-wide is also important.
Will Harris raises cattle and other animals on land his great-grandfather started tending in He ditched the chemicals and began working the land, much as his great-grandfather had, following sustainable practices that benefitted the soil, the animals, the people who worked the ranch and the people they fed.
White Oak Pastures is now a model of sustainable farming in the US. And rather than slaughter at the typical 12 to 15 months, Dan allows his cattle to graze for around three years, allowing for fully marbled, highly nutritious beef. These high standards have earned Gibson the seal of approval from third-party certifier Animal Welfare Approved, based on his care and concern for his animals and quality product.
While there are huge problems with the system by which most of the beef on the US market is produced, there are clear solutions at our fingertips.
Some of those solutions are in the hands of farmers — like the ones we mention here. Some of these are in the hands of consumers — such as eating less industrially-produced meat and supporting the producers who are modeling better practices.
Some solutions are in the hands of policymakers. Change is on the horizon, and we all have a role to play in getting us there. Introduction View the PDF version of the report. From cattle raised in clean and healthy conditions, primarily grazing on pasture. From cattle raised without hormones or other drugs using antibiotics only to treat sick animals.
From cattle allowed to display natural behaviors. From cattle raised by independent farmers who have fair access to processing, distribution and retail markets. Produced with the least possible negative impact on the environment. From animals on well-managed, biodiverse, pasture-based systems and fed a forage-based diet.
From animals transported and slaughtered humanely, including pre-slaughter stunning. Transported and slaughtered humanely with minimal stress and suffering, and in facilities that pay the utmost attention to animal health and welfare. Butchered and handled carefully and safely. Processed by well-trained workers making a livable wage, working at safe speeds and without injury. Tasty and nutritious. Pasture Management Most of the millions of beef cattle that end up in feedlots start out life on pasture, on one of the thousands of farms around the country that manage small herds.
Terms to Know. Here are ways that this stress affect cattle:. Cattle Feed Cattle are ruminants and graze on grass and other forages plants that grow alongside grasses. Animal byproducts, including poultry litter and animal waste. Better Animal Welfare Options There are options for eating better beef. These include: Providing adequate space for animals to graze and engage in natural behaviors. Providing adequate animal waste management; on pasture, manure is naturally composted into the soil, improving soil quality.
Awesome sauce! Both men have had successful careers since , but from a purely rap standpoint, Com takes it. Check out this good retrospective on the beef. Winner: Common. This is for the gray-haired heads too busy driving their children to basketball practice to check for new hip-hop. Winner: Draw. Books and articles some more credible than others have been written on the topic of the Pac-Biggie beef and the yearslong East Coast-West Coast rap war that culminated in their murders.
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