$5 off Marked Pack Price of Grass Fed Beef Scotch Fillet (Eg. 500g Pack Now $8.49) @ ALDI [VIC]

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• 

  jv on 06/10/2013 - 22:58

  -3

  Isn't "Grain Fed" better?

  • 

    tonester on 06/10/2013 - 23:02

    +2

    no

  • 

    sk3iron on 07/10/2013 - 00:29

    +1

    http://chriskresser.com/why-grass-fed-trumps-grain-fed

  • 

    Telios on 07/10/2013 - 00:41

    +1

    Normally I hate all the wank surrounding 'organic' and 'pesticide/steroid/antibiotic' free.

    But Grass-fed animals are better for both the animal (healthier and happier), and the beef has a better nutritional profile as well (many times higher in Omega-3 when grass-fed).

    Grains are popular with farmers because they are cheap, easy to store/transport and bulk-up animals much faster than grass…however they leave the animals with poorly balanced intestinal flora and generally worse off health-wise.

    Also, I was always of the 'Season just before cooking' Steak school, but after reading that article I might have to convert.

    I felt I had a decent understanding of culinary science, but I am skeptical of salt 'loosening' proteins…

    • 

      jv on 07/10/2013 - 01:44

      I thought lemon juice broke down the proteins…

      • 

        Telios on 07/10/2013 - 02:54

        Apparently citric acid sorta works. But the base of citric acid seems to work best.

        Citrate, the conjugate base of citric acid is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.

        Which is more along the lines of digestion.

        I know for certain bromelain does, which is in Pineapples, hence why its used in certain marinades.

        But Salt breaking down proteins…

        After some poking around there are some indications that salt acts as a 'tenderizer' but the file is inaccessible due to the US Government furlough blah: Salt - US Geological Survey - http://minerals.usgs.gov/minerals/pubs/commodity/salt/myb1-2…