Thread: Arsenic in Our Chicken?

Grass fed implies a more open-range and healthier animal. Doesn't have to be that way, of course, you can stick a steer in a pen and force-feed it grass just like they do with corn, but if nobody's pulling a fast one a grass fed cow is going to be more "natural" than a corn-fed one. If that "natural" floats your boat, then you know which way to go.

All that said, I agree that a nice hunk of corn-fed Iowa beef is darned yummy. I doubt I'd turn down a steak even if you told me the cow was a card-carrying Commie who thought lightsabers weren't cool and wanted to retire the A-10. I am a whore for beef.

-dale

Sigh. Time to hit the Prime Rib place again. ............... drool.

It don't bother me none...

I don't eat chicken.

i thought you ate fried chicken, man!

Originally Posted by astralis

i thought you ate fried chicken, man!

If I HAVE to eat chicken, it would be deep fried, preferably KFC, extra crispy, and skin. I avoid chicken if I can possibly help it.

My in-laws have a flock of turkeys that practically live in their front yard. Its all I can do not to drop some corn up there for a month and............

Originally Posted by dalem

Grass fed implies a more open-range and healthier animal. Doesn't have to be that way, of course, you can stick a steer in a pen and force-feed it grass just like they do with corn, but if nobody's pulling a fast one a grass fed cow is going to be more "natural" than a corn-fed one. If that "natural" floats your boat, then you know which way to go.

All that said, I agree that a nice hunk of corn-fed Iowa beef is darned yummy. I doubt I'd turn down a steak even if you told me the cow was a card-carrying Commie who thought lightsabers weren't cool and wanted to retire the A-10. I am a whore for beef.

-dale

A good elk or deer tenderloin wrapped in bacon makes beef pale in comparison. The elk I get are definitely free range. The deer are semi free range/semi drunk off their asses from fermented winery grapes.

I've never had elk - I would definitely try it.

-dale

A good elk or deer tenderloin wrapped in bacon makes beef pale in comparison.

the flavor is more complex than beef, sure. elk braised in red wine reduction, yum.

but sometimes there's nothing better than simplicity, ie a hunk of prime dry-aged steak with some salt and pepper, grilled with garlic and olive oil. damn.

What a hack piece.

Originally Posted by astralis

http://www.nytimes.com/2012/04/05/op...r-chicken.html

Arsenic in Our Chicken?

By NICHOLAS D. KRISTOF
Published: April 4, 2012


“We were kind of floored,” said Keeve E. Nachman, a co-author of both studies and a scientist at the Johns Hopkins University Center for a Livable Future. “It’s unbelievable what we found.”

Wow,you mean that both of YOUR studies showed the same thing? I'm shocked

Big Ag doesn’t advertise the chemicals it stuffs into animals, so the scientists conducting these studies figured out a clever way to detect them. Bird feathers, like human fingernails, accumulate chemicals and drugs that an animal is exposed to. So scientists from Johns Hopkins University and Arizona State University examined feather meal — a poultry byproduct made of feathers.

So instead of using feathers plucked from the chickens to get an accurate sampling, you sampled a processed product that uses those feathers?

Since Arsenic occurs naturally in soil and water, did you check the plant that makes the feather meal as the possible source of the arsenic?

Or if the levels in factory chickens were higher that that found in Organic or Free Range chickens?

I'm betting no. Especailly since you didn't actually test any chickens.

One study, just published in a peer-reviewed scientific journal, Environmental Science & Technology, found that feather meal routinely contained a banned class of antibiotics called fluoroquinolones.

Not all articles are peer reviewed, according to the ES&T website. Only the research section. Since they did not quote the article, we don't know.

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Come back when you have something.

Originally Posted by astralis

the flavor is more complex than beef, sure. elk braised in red wine reduction, yum.

but sometimes there's nothing better than simplicity, ie a hunk of prime dry-aged steak with some salt and pepper, grilled with garlic and olive oil. damn.

Dry aged requires quite a bit of infrastructure, 20-30 days of aging as opposed to wet aged which is in a bag for half as long.