A stunningly interesting episode.

After listening to this I’m assuredly going to have to look around online for a proper purveyor of frozen beef now. I’ve read several of the studies on the general health benefits of grass fed beef over cornfed, which it terrifically unnatural in the first place.

Frozen meat from the summer slaughter season for the winter months may be just the ticket to a higher quality product. (Though admittedly, they’re right on taking the proper precautions for the freezing/thawing processes as this can make all the difference.)

I find it interesting that the economics of the situation don’t help to better drive this process in the market. While the podcast mentions companies like Whole Foods attempting to educate their customers, I certainly haven’t come across this idea previously, and I typically go out of my way to consume this type of information.

The tough part of the process is determining when the product was frozen, as I’m sure many processors may just as readily freeze their excess winter slaughter. I checked in a local high end grocery store today and found a few types of frozen grass fed beef, including one from New Zealand, but the packaging didn’t indicate when it was frozen or even by whom in the process. There was only an obscure future date which I could only take to be either a “sell by” or “consume by” date as it wasn’t otherwise marked. If purveyors want to improve their position in the market, providing this type of data would be helpful, though I suspect it’s more in their interest not to indicate anything at all unless bulk purchasers and distributors like Whole Foods pressure them to do so. Perhaps the majority of the demand in the market (and specialty pricing) stops at the words “grass fed”?

Be sure to click through to the notes and additional resources for the episode.


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