Steve on the Hierarchy of Protein

As with everything in life, there’s a good-better-best when it comes to protein. Much like the houses we live in, the cars we drive and the clothes we wear, purchasing choices are based on goals, needs and desires. Screen Shot 2015-09-02 at 4.17.08 PM

When I’m craving a juicy steak and I’ve got a grill nearby, I choose a grass-fed bone-in rib eye. In the dead of winter when I’m on the stovetop, it’s grass-fed ground meat. When entertaining a large group, I’ll make my famous sausage and peppers and skip the roll.

For me, Steak-Ground Beef-Sausage is the good-better-best of fresh beef protein choices. I view my on-the-go protein choices in the same good-better-best way.

GOOD: PROTEIN POWDER
Screen Shot 2015-09-02 at 4.18.51 PMHigh quality whey powders are better than skipping protein all together. When shopping, check the deck for fewer ingredients and steer clear of any that include soy. The best brands will tout non-GMO and hormone free right on the label. Others claim to be “naturally sweetened,” but ingredients like maltodextrin and xanthan gum are anything but natural. Of course, the better brands are bigger bucks. I like to go old school and eat my protein rather than drink it!

BETTER YET: MEAT STICKS
Screen Shot 2015-09-02 at 4.19.37 PMI love PaleoStix made the old fashioned way. We dry, smoke and spice our meat to safely preserve it without using additives. Our Stix are clean and delicious pure protein.

Some companies add water to their meat sticks to add weight. This scrupulous practice is commonly referred to as “pennies from heaven” since it is an inexpensive way for the manufacturer to boost net weight and net profit. You won’t get watery Stix from Steve’s PaleoGoods.

Starches can also be added for preservation and flavor enhancement. Vinegar and lactic acid are other popular preservatives. When in doubt, check for ingredients that you can’t recognize or pronounce.

BEST: WHOLE MUSCLE MEAT JERKY
Screen Shot 2015-09-02 at 4.20.14 PMThe meat for our PaleoJerky is sourced from New Zealand, where grass grows year round and does not require chemical treatment. Our cows are pasture raised, grass-fed and never receive hormones or antibiotics. Ever.

Handcrafted in very small batches, we consider trimming, spicing, marinating, curing and roasting an art form. Our unique vacuum package preserves our jerky while keeping it moist, and eliminates the need for preservatives and additives.

When our competitors process meat by tumbling, grinding and blending various parts, the moisture level increases, protein loss intensifies and the full profile of aminos and omegas degrades. Start off with a piece of raw meat that has 30g of protein per 3oz, and after chopping and processing, you might be left with half the original protein content at best.

By law, if meat is chopped, ground into paste and formed into bite sized pieces, you won’t see the words “beef jerky” in the ingredient deck. This is a popular practice because it’s fast, cheap and profitable. You’ll find the words “beef jerky” in all our ingredient decks, because that’s what we make…. jerky made from whole muscle sirloin cuts of beef for a difference you can taste!



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