Cuts of meat from TF perspective

[laohaire]

I'd like to know from a TF perspective (as opposed to an "all saturated fats are bad for you" etc. perspective) what cuts of meat are the most and least valuable in terms of nutrition.

This is of course assuming that the meat is overall high quality - pastured beef, compost-fed pork, etc., not CAFO meat.

For example, cube steak is a cheaper cut from the farm we buy from. Is it low nutritional quality? Does TF see (pastured, abx-free etc) ground beef as a good source of nutrition? Where are we on pork chops, ham steak, pork ribs, etc.?

[spughy]

I think generally, cuts with the bone in and cuts with a lot of cartilage and fat are healthier. (They are also tastier.) Cuts suited to "low & slow" cooking... Organs and the other "nasty bits" are good too.

[isaoma]

Our 'meat guy' told me to buy cuts of beef in proportion to what you'd get from a whole animal. That way you don't create waste and your sure to consume all the differing types of nutrition offered by an animal. Our meat guy was a TF'er BTW.

[laohaire]

Originally Posted by isaoma

Our 'meat guy' told me to buy cuts of beef in proportion to what you'd get from a whole animal. That way you don't create waste and your sure to consume all the differing types of nutrition offered by an animal. Our meat guy was a TF'er BTW.

That makes sense. To start with, I guess I'll just try all different kinds rather than eating the same cuts always - then I'll learn the proportions in more detail.