**This post is part of the Get Real series. Please remember that this is meant as a learning community. We know that many of you are passionate about what you do and we want you to express that, just please do so in a way that will be an encouragement and aid to others making a transition. We want this to be a “safe space” for participants to learn. For that reason, we reserve the right to delete any comments that are not handled in this manner.
Can you believe we’re five months into our Get Real Series? This month I believe is just as important as all the other months but stands out like the fruits and vegetables from April.
Beef and Pork are hot topics when it comes to transitioning to a real food lifestyle. Both are cornerstone proteins in the American diet and hard to decipher what is best for you and your family. If you have been living under a rock in the past few months, you missed the big controversy surrounding “pink slime”, or ammonia treated beef, being used in ground beef in fast food and grocery shelves. The outcry for removal was amazing and several large chains committed to stop using “pink slime” or have restated they never used it in the first place.
And that’s just for ground beef. Some other topics we will cover include:
- Choosing the best cuts and best quality beef?
- And what about pork?
- Is it safe to use conventional?
- Where can you find natural raised meats locally and online?
- Do you remember what was shown regarding conventional beef and pork processing from our Food Inc Movie week? We plan to help answer all that and more.
We’re going to dig deep with the help from Vanessa of Chefdruck Musings. She’s a french foodie and a mom who cares about what she puts on the table for her family! Welcome Vanessa by taking a look at her site or checking her out on Facebook. Until Sunday, let us know what questions you have about beef and pork below or on our Facebook page!