A recent survey found that the number of people moving away from meat diets in the last year has exceeded precedent years however currently, 86% of the British population still consumes meat regularly. Knowing the importance of eating good quality meat, where it is sourced and what it is fed are all essential in safeguarding the quality of what you consume. After all, you are what you eat, literally.
Most mass meat production facilities do not put animal welfare first and really only produce meat for the sake of producing food. You should not be consuming from these sources.
Happy Source means Healthy Meat
Sickly and stressed animals, as often found in mass production farms, can be expected to be highly gorged with antibiotics and other drugs to keep them “healthy” however consuming large quantities of meat regularly with antibiotics can be very unhealthy. When it comes to healthy biltong, M-EAT! sources directly from 4 farms that produce the best quality meat. These farms put animal welfare first and even have vets on staff. We wouldn’t have it any other way and you’ll be happy to know that all our beef comes from fully traceable prime cattle from certified UK farms.
Good old grass-fed beef
M-EAT! uses premium GRASS-FED beef. What does this mean? It means our meat animals are free to roam and feed as they please. It means they are not consuming food that is processed or grass that is covered with pesticides.
To add to that, grass-fed meat contains fewer calories which is a huge benefit when trying to control your overall calorie consumption. It contains more healthy fats such as omega-3 which helps in the prevention of heart attack, stroke, depression but also promotes focus. If you’re following the keto diet, and have had the keto flu then you’ll know a thing or two about low electrolytes and how grass-fed meats are the perfect source of the three essential electrolytes (potassium, magnesium and sodium) you need to replenish.
How to choose good quality meat
Biltong beef should come from good quality meat with the following characteristics:
The first and most basic observation that can be made when buying meat is to check the colour. There should be no discolouration in the pink colour of the meat. Green-ness at the joints or any blotches are a sign that the meat has not been handled properly. Dark brown or purple tones means that the animal was old or the meat is spoiling.
Look for the Food Safety Standards label. It’s the best way of knowing if the meat has passed the criteria which ensures that it is safe for consumption.
Check firmness and smell. These are two of the best tell-tale signs of meat that is not fresh as well as checking the colour. Poke it and prod it. If it doesn’t bounce back to its original form, then be cautious of its consumption. Firmness is a sign of freshness.
Finally, if it smells bad then it’s likely that it’s not fresh. There are no two ways about it.