WOW. Just read all that stuff you linked. I can't believe how I have been persuaded by the birdseed brigade, on so many points, one of which is that eating beef is a very inefficient way to get protein, based on how much grain they need to eat, etc. I never saw a rebuttal of that until now (article bashing the ethical superiority of vegetarianism). I can't believe Denmark is taxing butter, eggs and meat; it's a nightmare. You can see it beginning in US too, with a sugar tax on beverages (I think it was defeated), which would lead to a fat tax inevitably. They need to rein in diabesity, no doubt, but I fear they will do it precisely as Denmark did, which set a precedent, and attack the same foods. The Paleo message, no, actually I should say "basic science" is not getting out to the public.
Funny, odd story. I tried to buy grass-fed beef at a kosher market, and the owner, a vegetarian (?) had it, BUT, he mixes it with grain-fed beef, not distinguishing between them. Aghast, I asked why and he responded that his customers just care about kosher. I tried to tell him he is wrong and that he should put out grass-fed separately, but he would not believe there is a market for it. How can a butcher think that? He has the grass-fed and mixes it. So, I do not have anywhere to buy grass-fed beef right now.

Sorry to bother you again, but I am having trouble figuring out which are the fatty cuts of beef; what do you recommend? All the sites I find are biased towards lean, and I have not been a beef eater for decades, so I really don't know beef. I ate maybe four hotdogs a year. I cannot afford the best, marbled cuts, which is what I see in researching this. I am looking for the cheaper, fatty, cuts. I think it's complicated because tougher cuts require more involved cooking, so perhaps you can point me to an article by someone where this is gone into a bit? I regularly go to India, where they, for good reasons, don't eat cows, given that, after it has given you curd, milk, and ghee for many years, it is heartless then to eat it as soon as it cannot give milk. But, your argument is so convincing look at me now!I might foray into goat now that I have said this. Do you think highly of goat, because I reckon it might priced lower than beef, but I never thought about it. There must be a reason no one eats it though. There's no McDonald goat burger, after all. Your article on veggies rotting in the gut, not meat, has pushed me further away from my usual fare. To think of animal fat as good is as far from my intuitions as conceivable. Lean meat is as far as I thought I could go, but I am getting convinced of the fat argument, almost to my utter disgust. Even Atkins never stressed animal fat, only protein, so this is radical. I have never seen animal fat spoken of in positive terms until this site, and I am still digesting it, so to speak. It don't go down easy.
Thanks for this incredibly evocative site.

I am wondering if the cattle these days have been bred for less fat just like the manipulation of crops?

I bought and prepared chuck steak, which was not bad, but I wonder if it would have been more fatty in the past?

Thanks.

Thanks. I had to google what tri-tip was! I buy meat at a supermarket, where it is pre-packed. Do people ask that department to cater to their personal wants on-the-spot? I am not aware of this. I am new to the red meat world, having eaten poultry exclusively my whole adult life.

Great! I think I will.

What cut of beef do you think McDonald's uses? It never occurred to me before. All this red meat is affecting my brain; I have never even thought about this. Might as well ask what cut would Hebrew National use in franks?

I snack less now at night. But, in the morning it is more difficult. I eat eggs, but at work I find myself hungry, and I can't think of a meat snack I could eat at the time of day. end up with nutbars, etc. Wish I could stymie my need to over-consume when at work in the mornings.

Does anyone make their own mayo? It is impossible to buy pure olive oil mayo, but it sounds tricky to make it. For use exclusively with tuna.

"When we eat animal proteins in the traditional ways (for example, eating fish head soup, as well as the muscles, or “head-cheese” as well as pork chops, and chicken-foot soup as well as drumsticks), we assimilate a large amount of glycine and gelatin. This whole-animal balance of amino acids supports all sorts of biological process, including a balanced growth of children's tissues and organs.

When only the muscle meats are eaten, the amino acid balance entering our blood stream is the same as that produced by extreme stress, when cortisol excess causes our muscles to be broken down to provide energy and material for repair. The formation of serotonin is increased by the excess tryptophan in muscle, and serotonin stimulates the formation of more cortisol, while the tryptophan itself, along with the excess muscle-derived cysteine, suppresses the thyroid function.

A generous supply of glycine/gelatin, against a balanced background of amino acids, has a great variety of antistress actions. Glycine is recognized as an “inhibitory” neurotransmitter, and promotes natural sleep. Used as a supplement, it has helped to promote recovery from strokes and seizures, and to improve learning and memory. But in every type of cell, it apparently has the same kind of quieting, protective antistress action. The range of injuries produced by an excess of tryptophan and serotonin seems to be prevented or corrected by a generous supply of glycine. Fibrosis, free radical damage, inflammation, cell death from ATP depletion or calcium overload, mitochondrial damage, diabetes, etc., can be prevented or alleviated by glycine.

Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory."

May I ask what "Paleons", if you will, make of this intriguing argument, particularly that eating only muscle is unbalanced and also, not what our ancestors ate? Not that I want to do this, but, for logical consistency...