Meat

Eat Meat, Get Fit

It’s that time of year. The holidays are over, and lots of people are taking efforts to shed off the pounds gained from, eh, enjoying the festivities.

Now I’m sure some of you see that subject line and think “here he goes again, talking about how meat isn’t bad for you”. The fact that meat is quite nutritious is another blog post altogether. Here I want to specifically point out how meat, that is to say fat and protein, will not derail any weight loss goals you may have.

To understand what I’m getting at here, you have to understand the relationship macronutrients (carbohydrates, protein, and fat) have with our bodies. Or, more to the point, how do these macronutrients affect weight gain or loss?

The first thing we need to consider is how and why do we gain weight to begin with? As Gary Taubes points out in his book Why We Get Fat: And What To Do About It, we humans either gain weight, or have trouble losing it, when our pancreas secretes elevated levels of the hormone insulin into our blood stream, and the insulin in turn tells our fat cells to store fat as opposed to burning it for energy. This is known as insulin response.

All of the food we eat is comprised of at least one of the three macronutrients mentioned earlier, fat, protein, or carbohydrates (that is what makes them food). The obvious question here is what foods, or which macronutrients have the biggest effect on insulin response? The answer is simple. Carbohydrates. When you consume carbohydrates, your body converts them to sugar. I’m sure we all understand that sugar is not compatible with weight loss. The more sugar you consume, the less likely you are to burn any body fat, even when exercising. This is because your body considers the dietary sugar to be the most immediate energy source, and will burn the sugar instead of body fat. As the saying goes, if you want to burn fat, you’ve got to stop eating sugar (of any form).

Here’s the good news, protein has very little affect on insulin response, whereas fat has NO affect at all!

As per usual, we ask that you don’t just take our word for it when it comes to matters such as these. By all means check our facts. This stuff is important, and is worth the time it takes to become educated. If we are indeed in the midst of an obesity epidemic, then knowledge about weight gain and weight loss will better equip all of us to make sound decisions when it comes to what we put in our bodies!

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What Exactly Is Prime Rib?

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The Holiday’s are upon us, and it’s time to talk ‘Prime Rib’!  It is by far the most requested cut of meat for holiday dinner parties and the like.  So what’s the story here?  Let’s dig in.

So, what is ‘Prime Rib’, anyways?  The word Prime is in reference to the USDA grading scale. Prime being the best, then Choice, then Select.  This scale is based solely on intramuscular fat density, or “marbling”.  Rib is in reference to the cut itself.  So, ‘Prime Rib’ is a Bone-In Ribeye Roast that is densely marbled.  Now for the catch, not all Bone-In Ribeye Roasts (aka Standing Rib Roast) being sold as Prime Rib are actually ‘Prime Rib’.  I’ll explain.

First off, Prime beef is not cheap.  So, anyone telling you that you can get all you can eat Prime Rib for $13, isn’t really selling Prime Rib.  Sure they’re selling Ribeye, but there’s no way it’s Prime at that price. In this way, Prime Rib has sort of become like Kleenex.  It doesn’t matter what brand of tissue you’re using, it’s still Kleenex.  So, be sure and ask if what you’re buying is prime rib, or ‘Prime Rib’.

Now onto the obvious question.  Do we sell Prime Rib?  We prefer to sell Grass-fed/finished Beef. Well what does that mean, right?  When cows eat grains, it fattens them up.  This is how dense marbling is achieved. So, since Grass-fed/finished cows never eat corn or soy or any type of grain, they don’t tend to be excessively marbled the way Prime beef is.  For this reason, Grass-fed ranchers don’t even bother to pay the USDA to grade their beef, as it would not add value.  So be weary of anyone claiming their Grass-fed beef is Prime.

I hope that clears the air a little on Prime Rib versus Standing Rib Roast.  Here is the pricing break down.  You can place your order here.

Grass-fed/finished – $20/lb0

Newport Pride ‘Prime Rib’ – $18/lb

Certified Angus Natural Beef (Grades Choice and above) – $16/lb

Please bear in mind that while the Certified Angus Natural Beef and Newport Pride Prime Rib do have a grain finish on them, none of these animals have been administered hormones or antibiotics.  We fully stand behind the quality and care these operations take.

 

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Dry-Aged Beef = Real Value

Dry-aged Ribeye VMC

We know what you’re thinking.  Why does some of the beef look so… different?  Looks can be deceiving, and in this instance, that is most certainly the case.  

Our beef looks different than what you may be used to because it is ‘dry-aged’.  Well, what the heck does that mean?  Here’s some perspective. 

All beef is aged.  Freshness is really only something to be concerned with when it comes to ground beef, but that’s an entirely different conversation.  Back to aging beef…

There are two ways beef can be aged, ‘wet-aged’ which is what 99.99% of all meat retailers prefer to buy and sell.  And ‘dry-aged’ which is what we prefer to buy and sell.  The difference may surprise you.  

Wet-aging is quite simply the process of cryovac or vacuum sealing a cut of beef directly after it is cut off of the carcass.  This process is most common because, and this is very important, it causes the cut of meat to retain moisture.  Why does that matter?  It matters because meat is sold by the pound.  Wet-aging allows the seller to pass on this moisture to you, the consumer.  So, when the cut of meat is weighed, the moisture retention affects the total weight.  Quite simply, you’re buying water.  

Well, what about dry-aging, then?  I’m glad you asked.  Dry-aging is the exact opposite of wet-aging.  You see, dry-aging induces moisture evaporation.  Do you see where I’m going with this?  Over the aging period, which with our beef is around 21-29 days, the whole carcass can lose as much as 12% of the total weight due to, get ready for it, moisture evaporation.  What does that mean for you?  Keep in mind, meat is bought and sold by the pound.  Since our beef has been dry-aged, and a great deal of the moisture has evaporated, when you buy beef from us that is what you are buying, BEEF, not WATER.  And isn’t that the reason you came into the store to begin with?  But wait… there’s more! 

Since much of the moisture has evaporated from our beef, this affects the flavor in a massive way.  What you are tasting when you eat beef from us is… you guessed it… BEEF!   And as it turns out beef is delicious.  

So, while our beef may appear to be unappealing, remember that dry-aging has incredible value for you, the customer, in terms of price and flavor.  

 

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Location

  • The Ventura Meat Company
  • 2650 E. Main Street
  • Ventura, CA 93003

Contact Us

  • PHONE: (805) 667-9159