For our family, buying organic, grass - fed and pasture raised meats is a first priority,
since conventional meats are often much higher in pesticides, antibiotics and unhealthy fats (and lower in Omega - 3s and CLA).
Not exact matches
Since beginning to evaluate animal protein production alternatives that may even prove to be environmentally sustainable (see my posts on carbon - farmed
meat Part I and Part II), inexpensive, industrial, widely - available,
conventional meat is increasingly a no - go for me.
I have
since substituted this for flour in other recipes and could not tell the difference, leaving me to recommend using Carbquik as a replacement for flour in many
conventional recipes such s batters or breding for
meats, etc..