Anyone know why Meat smelled like off Mielie Pap

[rouxtjie]

Or to put it blunt, we are scavengers. Through the eons we learned to make do with anything that is edible. Just have a look at some of our cousins in the game parks. Baboons just love to look for titbits in our rubbish etc. Chimps sometimes attack their rival tribes and eat them.

Agree, if it a calorie, smash it, that is in our dna...hunter / gatherers / scavengers.

[rouxtjie]

I like raw bacon.

oooooo I draw the line at pork and chicken....worms and all that. hahahhaha

 

PS actually love parma ham, that is raw bacon...in-a-way...

[Caerus]

Off course our bodies evolved to eat meat. Our huge brain size compared to other hominids are a direct result of the change in our diet due to the nutrient dense animal protein source. We developed along a total different path to true carnivores like the cats and wolves, so to say that we are not supposed to eat meat because we do not have true canines is bullocks.

Then why do we still suffer the ill effects from eating to much meat?

[Sniffie]

I am really glad that I can buy my meat directly from a farmer locally and it is all free range. Paying R45/kg for lamb and beef. Pork is R30/kg :thumbup: :clap:

The average producers prizes for this week are; R28,15 for super beef and R44.30 for super lamb. You must make a loan and buy all his free range lamb at R45.00! You can sell it at double the price. I say again the man is not making a cent of profit at these prizes.

[Caerus]

oooooo I draw the line at pork and chicken....worms and all that. hahahhaha

 

PS actually love parma ham, that is raw bacon...in-a-way...

But why? If we were designed to eat meat, whatever it is, this would not have any effect on our bodies.

 

Again, the ham has been cured and processed.

[rouxtjie]

Then why do we still suffer the ill effects from eating to much meat?

Because evolution hasn't caught up with our fat slob lifestyles...150 years ago(in evolution terms is nothing) you had to go out and hunt your meat, by either tracking them and moving with the herds of animals, in doing so we burnt huge amounts of calories thus negating the fact the we are consuming calorie dense food(meat). Risk rewards...and all that

[hayleyearth]

yip, they inject the meat (not just the wors) with water based mixture to increase the weigth. Thus you get less actual meat for your bucks.

 

Thus it is actually cheaper in some ways to go to a trusted butcher and buy meat from there rather than from PnP, Spar, WW and so.

[Wayne Potgieter]

oooooo I draw the line at pork and chicken....worms and all that. hahahhaha

 

PS actually love parma ham, that is raw bacon...in-a-way...

I don't mind worms...they help you lose weight

[rouxtjie]

But why? If we were designed to eat meat, whatever it is, this would not have any effect on our bodies.

 

Again, the ham has been cured and processed.

Besides the parasite threat...I dont like the taste, but here is the kicker, if I am very hungry, I will eat it, no problems, my body will get nutrients from it and I will have a full belly, thus I am designed to eat it....surely my body will reject it if I wasn't supposed to. Take a starving cow as an example or starving lion....No matter what, the cow cannot extract nutrition from a piece of meat(vegetation) and the lion cannot extract from the grass around him(carnivore)...I can, thus I am suppose to eat it.

[rouxtjie]

I don't mind worms...they help you lose weight

They make great pets too...

[hayleyearth]

They make great pets too...

 

they expensive to have though!

[rouxtjie]

they expensive to have though!

I hear you but the "arse scraping on the ground" trick ala spaniel floor shuffle, is a great party trick.

[Wayne Potgieter]

I hear you but the "arse scraping on the ground" trick ala spaniel floor shuffle, is a great party trick.

BWAAAA HAAA HAAA...you owe me a keyboard.

[Big H*]

I don't mind worms...they help you lose weight

 

..... and provides bait when you fish

[Plentipotential]

Ok, as maize and cattle farmer I will try to add some perspective.

"Off" mielie pap will have a sour smell. Are you sure that is what you smelled? I have never heard of or experienced something like that. Possible in any way that your domestic worker spilled some porridge or maize meal on the stove before you cooked the meat? You say it was stewing beef, was it only meat or did it still have bones in it? Was it lean or quite fatty? The reason I ask is because if the cold chain since slaughter has been broken at any stage, even only for an hour or so meat especially with sawn through bones start to spoil quickly. (You can prove this for your self by leaving some beef with plenty of bone, like shin, in the fridge alongside a clean cut like rump. The shin will start to "smell" after only a day or two while the rump will stay fresh much longer.) Warm raw fat also picks up aromas of other stuff in it's vicinity more quickly than lean cold meat. What an animal ate during its life, especially the last 3 months before slaughter, will determine the taste, and most of this taste lies in the fat. That is why karoo lamb taste different from freestate and both taste different from natal. The fatty acids in the fat of animals is where a lot of the flavour lies and these are quite volatile. This is what you smell the instant that steak hits the grill.

 

Grass fed vs grain fed: I would guess that 5% or less off beef consumed in SA are pure grass fed. Why? Short answer economics. As cattle farmer it makes sense to sell my calves as soon as they can be weaned to a commercial feedlot. In doing so I am shortening the inter calf period, I carry a lot less risk, and I can keep more cows per hectare. That is why genuine grass fed beef will be much more expensive. On the other hand grain fed does not mean that the cattle only eat corn flakes. Cattle are ruminants and even though yellow maize form part of the ration used by most feed lots they also need a lot of roughage in the form of grass hay or silage.

 

The colour of fat are not so much determined by grass fed or grain fed. It is determined by breed, and to a lesser extent age off an animal. (As a rule of thumb whiter = younger and older more of a creamy or darker hue of white) Classic example of the breed thing is the butter like yellow of the jersey's fat. (By the way if you like your biltong fatty, jerseys makes the best biltong of any breed and that is a fact!) The fat of grass fed beef from the green Natal midlands will most probably be quite yellow, while the fat of beef from the Kalahari or Namibia might be whiter than the fat of beef from a feedlot using yellow maize as energy. Consumer research done by the Red meat producers organization has shown that the SA consumer prefer white fat over yellow and this is taken into account by the different beef stud farmers in the selection of breeding material. The different rations of different feedlots will certainly play a role in the colour of the fat, so I would guess that beef from a feedlot in Mpumalanga where yellow maize is used as energy in the ration should be more yellow than beef produced in the Natal midlands where bergasse (edit spelling?), a by product of the sugar cane industry is used. If the feedlot that your local butcher gets his carcasses from is close to a brewery chanses are that at least a part of the energy component in the ration are dried distillers grain. So next time if your steak has a hint of Castle Lager it might not be your imagination or intoxication! It might actually be true.

 

Great reply, appreciate you taking the time to write it

[Sniffie]

Then why do we still suffer the ill effects from eating to much meat?

Who said we are suffering ill effects from eating meat? The ill effects suffered by modern humans are caused by a diet rich in processed carbs. I will give you just one example; The Inuit people of Alaska eat a diet that is 80% saturated fat and 20% protein, with only trace amounts of carbs. (Not a lot of green stuff around when the ground is covered in snow all year) They don't only survive but they thrive on this diet. The lean parts of the walrus carcasses are fed to their dogs. They go for the big pieces of brown fat that they mix with the lean bison meat. This is eaten raw. They are so healthy that there is no recorded cases of modern life style diseases like cardiovascular disease or diabetes. They also don't get scurvy at all as the walrus fat and bison meat provide them with ample vitamins and minerals. The only time of year they get sick is in spring when their stash of walrus fat and bison meat mix are finished and they are forced to live from snow rabbits. The meat is lean and do not offer any vitamins. Then they have scurvy symptoms. Do yourself a favour and google rabbit poisoning, very interesting.