~By Wendy Zangari
If you are going to eat meat, this is the best meat to eat. It is the alternative to the meat you are eating now if you are in fact eating meat.  What you do not know is what is in the meat you are eating or how it was treated while being prepared, or the living situations of these animals.  The public isn’t told these things, also a lot of restaurant owners have no idea if the animals they are serving are free ranged or how they were prepared prior to being delivered.
Every single place I have gone to this week, even the Super Markets, have no idea about any of these things, the owners do not know what the animals they are serving, are fed, they have no idea if they are humanely treated. These people do not know, how can this be?  How can people buy meat for their businesses and not know anything about the product or the farm they came from?  This baffled me.
Last night my husband decided to use our Ghost Radar tool on our Xoom Tablet.  He had turned this off prior to going to sleep and then when we woke up this morning the Ghost Radar had recorded words that apparently ghost had said. It said something about Dan, writer, buffalo, author and Greg looked it up and found this article about Dan O’Brien and his buffalo that he treats with utter respect, he does not drag them into a slaughter-house, this is done humanely in the field.
If you are going to eat meat, eat healthy.  We cannot endorse how these animals are treated in most businesses anymore, just to save the industries money. We need to stop buying meat from the stores, if they have no idea where it is from or how the animals were treated, walk away. Buy it somewhere else until they do know and give you the answer!  We cannot buy products we do not believe in!  We need to know where our food comes from, how it is prepared, how it is treated, etc. We need to go back to caring about what we feed ourselves, rather than going along with the sheeple and just accepting the ways of the world. We can change that, if we stop buying these products, the companies will go out of business, I have provided for you an alternative, take it or leave it, but just know, we are all being lied to here. All of us, we thought that the world cared about each other, the government took care of us and they knew what was best for us. Well, NO LONGER!  WE, ALL OF US, must stand up and face the fear straight in the face and say to these people, we will not stand for you poisoning us any longer!  WE WILL NOT STAND FOR IT!!
Now I would like you to read on, to let you know what your Government allows and accepts, there is no USDA, they all work for “The Man”, whoever that super star person is, they will be knocked off their pedestal when no  money will be coming in from this movement. Karma is not fun as I experienced that yesterday, but these people will experience it ten fold for pulling the wool over societies eyes, NO MORE!  LET’S TAKE A STAND!
I was watching a video on meat glue last week, here is an article as well as a video on meat glue. You will be alarmed! Would you feed your children this?
Industry-Wide Use of Meat Glue Sticks Together Scraps of Meat To Sell You Prime Cuts
Submitted by Lois Rain on March 29, 2011 – 6:30 pm

http://healthfreedoms.org/2011/03/29/industry-wide-use-of-meat-glue-sticks-together-scraps-of-meat-to-sell-you-prime-cuts/

Did you know your meats contain meat glue? Just one more way food producers can sell more, while lowering the quality of what you consume. If it’s so harmless and miraculous, why didn’t we know about it before? It’s not on labels because technically it is not part of formulation of the product. That’s a giant stretch. It is not harmless…and yes, you are actually ingesting it all the time!

It creates a type of franken-meat in that it allows butchers to use the undetectable glue to piece together scraps of meat into a seamless full meat cut. England banned use of Thrombin coagulant last year. They found it mislead consumers to think they are getting a prime cut for their money, and also the original glue was made from cow and pig blood, something they didn’t think was wise in restaurant meats.

When multiple pieces are globbed together, bacteria have a better chance of growth. “If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,” said Keith Warriner who teaches food science at University of Guelph.

The EU recently brought back the use of the new glue, Thrombian, or Transglutaminase, right along with Australia, Canada and the US. The FDA, of course, deems it GRAS (generally recognized as safe). The meat preparers in the video below need to wear masks when using it because, “It’s dangerous s—.”

It’s hush-hush because meat preparers are afraid to lose their suppliers and customers.  The next time you buy natural and organic meat, it wouldn’t hurt to ask about its use.

~Health Freedoms

Meat Glue: It sounds utterly repellent; like some pre-industrial, rustic adhesive, but it’s actually a fine, tasteless powder that looks like icing sugar and is it makes meat and other proteins stick together like super glue. If your eating meat, chances are you’re eating or have eaten the glue at some point.

http://d.yimg.com/nl/australia/site/player.swf?vid=24472661
This sort of thing has been a boon to the food industry, which can now treat all sorts of proteins like meat or fish as just another material to be processed, but in the hands of molecular gastronomists it’s become a way to manipulate food in a way that would have been previously impossible. It’s possible, for example, to make tenderloin rolls wrapped in bacon that hold together perfectly without the need for twine or toothpicks. So what kind of glue is it exactly?
Produced as Activa by Japan’s Ajinomoto Company, it’s scientific name is “transglutaminase” and it belongs to the family of clotting enzymes which are eight in number.
Thrombin is a coagulation protein which together with the fibrous protein fibrin can be used to develop a “meat glue” enzyme that can be used for sticking together different pieces of meat. It can be made from blood taken from either cows or pigs.
Less than a year ago, the European Parliament had voted to ban bovine and porcine thrombin. The House said the meat glue has no proven benefit for consumers and might mislead them instead.
The Parliament estimated that there is “a clear risk that meat containing thrombin would find its way into meat products served in restaurants or other public establishments serving food, given the higher prices that can be obtained for pieces of meat served as a single meat product”.
But two weeks ago, all but one of the European Union nations voted in favor of using Thrombian, or Transglutaminase (TG). They now join other developed nations such as the U.S., Canada, and Australia who approved the product.
The Swedish government’s recent approval of the use of Thrombian prompted the Swedish Consumers’ Association and politicians to join together to criticize this approval.  “We do not want this at all–it is meat make-up,” Jan Bertoft of the Association told IceNews, a daily Icelandic newspaper.
“The problem is that Thrombian-enhanced products look like real meat.  It is the dishonesty in it that makes us think that it is not okay,” said Bertoft.  For example, pork tenderloin can have numerous small parts fused together to produce what will appear to be a full fillet.
According to blog, Cooking Issues, Meat Glue is commonly used all the time, primarily to:
• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like lamb and scallops
According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe).
Health Canada approved the product. However, the glue also raises food-safety issues, says Keith Warriner, an associate professor of food science at the University of Guelph, in a phone interview from his office. If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined.
Yet another innovation is “modified atmosphere packaging”, the widespread practice of filling meat packaging with adjusted levels of oxygen and other gases. The gases can keep meat from losing its fresh-looking red hue. Shiv Chopra, an Ottawa food-safety expert and retired Health Canada scientist, said in an e-mail that the technique is “dangerous” because it may prevent shoppers from seeing when meat has gone bad. UBC’s Allen agreed: “This can be misleading to consumers.”
Invariably, industry justifies use of these so called meat glues because they are used only during processing and resist declaring it in the label obviously maintaining that it is not a part of the formulation of the product. While technically they are correct, the fact still remains that the so called processing aid stays right there in the final product.which certainly requires declaration for the information of the consumer.
If the idea of fish slurry or chicken puree glued together with an enzyme isn’t appealing to you, use it as motivation to learn more about where your food comes from. Try shopping from farmer’s markets more, so that you know who has grown your vegetables, or raised your meat if you eat it. Although between the chemicals, pollutants, cruelty and maybe reconsider what it means to eat meat at all.
This is the right way to treat animals that are being prepared for eating, if in fact you eat meat, plus the nutritional information on Dan O’Brien’s Buffalo meat is better than chicken, has almost half the fat of chicken. Please be careful not to let the Government and USDA poison us further. Also, it is very interesting that the USDA is also telling on themselves. Looks like disclosure is upon us because there are not enough employees to do checks on their facts and they end up making themselves look bad.
Grass Fed Benifits & Nutritional Information
Native grasses are loaded with Omegs-3’s and are found in abundance in grass-fed buffalo. The Nutritional benefits of a diet high in omega-3’s include; cancer prevention, lowering of cholesterol, and reducing inflammation. learn more

Wild Idea Buffalo Meat Nutritional Composition

Based on 100 grams (3.52 ounces) of RAW product:

Meat Source

fat g.

calories

chol.

* WIB Ground Buffalo 92% Lean

4.60

128

54.8

Grain-Fed Ground Buffalo

15.93

223

70

Other Grass-Fed Ground Buffalo

7.21

146

55

Grass-Fed Ground Beef

12.73

192

62

Grain-Fed Ground Beef

15.00

215

68

Ground Pork

21.19

263

72

Ground Chicken

8.10

143

86

Ground Lamb

23.41

282

73

source: SDSU Analytical Labs & www.nal.usda.gov/fnic/foodcomp

Wild Idea Buffalo Practices
http://wildideabuffalo.com/
Owner, author, rancher, and biologist Dan O’Brien, began his restoration efforts on his ranch in 1997. To accomplish this he returned the native herbivore, bison to their homeland, the prairie, and started using natural practices in raising them. Dan’s vision continues to grow and Wild Idea Buffalo Co. is now affiliated with other like mind ranchers that meet Wild Idea’s criteria and philosophy, including Native American ranchers and The Nature Conservancy herds.
Wild Idea Buffalo ranchers:
  • Let their bison mature on native grass pastures.
  • Never inject their bison with antibiotics or hormones.
  • Respectfully, and humanely harvest their buffalo in the field, causing zero stress to the animal.
  • Wild Idea Buffalo animals are, *Never confined, *Never trucked, and *Never see the back door of a slaughter plant.
Wild Idea bison graze over thousands of acres of prairie and move over the plains much like their ancestors did before the homesteader’s plow and corporate cattle ranching forced them to near extinction. Wild Idea bison herds are the beginning of Great Plains restoration, and are producing many beneficial results, including:
  • An increase in the bio-diversity of wild plants and animals.
  • A positive impact to the Great Plains eco-systems
  • Contributing to the comeback of a sustainable living environment.
  • An alternative to present-day ranching models.
  • Produces the finest tasting and healthiest red meat money can buy
  • Gives caring Americans an alternative to the questionable red meats available in stores.
By demanding grass-fed only buffalo, you are directly participating in the restoration and of the Great Plains and the revival of the great large-scale buffalo herds.  Together, one bite at a time, we can make a difference!
Dan O’Brien
Dan O'BrienDan O’Brien is an owner of the Cheyenne River Ranch just west of the Badlands National Park and North of the Pine Ridge Indian Reservation. He lives & shares his life on the ranch with his partner Jill Maguire, and their old friends Erney Hersman & Gervase Hittle.
Dan has been a wildlife biologist and rancher for more than thirty years. He is also one of the most celebrated falconers in America today and was a prime mover in the restoration of peregrine falcons in the Rocky Mountains in the 1970s and 80s.  
Dan is one of the most powerful literary voices on the Plains. Described by the New York Times “as a writer with a keen and poetic eye…” His novels are, The Spirit of the Hills, In the Center of the Nation, Brendan Prairie, The Contract Surgeon and The Indian Agent and newly released in September 2010, Stolen Horses. Dan’s memoirs on falconry include, The Rites of Autumn and Equinox, which are  intimate and revealing explorations of his life-long search for wildness on the Plains. Dan’s other non-fiction book, Buffalo for the Broken Heart, explores the history of his ranch and the conversion from beef to buffalo. Buffalo for the Broken Heart was chosen as One Book South Dakota in 2009. Dan is currently working on a children story and a sequel to Buffalo for the Broken Heart.
Dan is a two-time winner of the National Endowment for the Arts individual artist’s grant, a two time winner of the Western Heritage Award and a 2001 recipient of the Bush Creative Arts Fellowship.
In addition to writing, Dan divides his time between, working on the ranch, teaching ecology and writing, running Sustainable Harvest Alliance and serves on the Black Hills branch of TNC.
Environmental Commitment
Wild Idea Buffalo Company’s environmental commitment incorporates the big picture. Our vision is that The American Great Plains could recover from the abuses of industrial agriculture and again become a sustainable eco-system. Our relationship to the land makes this vision a reality.
Prairie Restoration:
Prairie Restoration is the core of Wild Idea Buffalo Co. By returning buffalo to native pasture the land is massaged back to a healthy state. The buffalo’s presents benefits the entire suite of Great Plains species, both flora and fauna, because they co-evolved to thrive on the immense prairie grasslands.
Respect for Specie Diversity:
I have dedicated my life to wildness, and we at Wild Idea Buffalo Co. have a great respect for specie diversity. It is
more than the great noble bison that roamed the prairies in vast numbers. It’s the birds and mammals and insects and grasses and woody plants and even the worms and microbes that all work together to form a stable and sustainable ecosystem.
Carbon Footprint:
By caring and healthfully managing our grasslands, a manager begins to impact even the atmosphere. Millions of square miles of healthy grasslands pull the carbon from the air and transfer it to the rooty world far below the feet of the moving buffalo. Imagine the billions of cubic feet of oxygen, respired to sustain our world. It is commonly accepted, but hardly acknowledged, that native, deep rooted Great Plains grasses take more greenhouse gasses from the air than the Amazon rainforest. A carbon audit of Wild Idea’s management and production model, strongly suggests that properly raised buffalo meat can be delivered to American homes with a net negative carbon footprint. We try not to get caught up on meaningless marketing slogans that ease consumer’s consciousnesses about the carbon footprint of our eating habits. The idea is that these concepts are supposed to guard against the production of excessive greenhouse gasses in the entire production of the food we eat. We must consider the effects of irrigation, the impact of monocultures, and the net loss of sequestered carbon when the land is changed from perennial native grasses, to annual farm crops.
Wild Idea Buffalo Company thinks a lot about the big picture. Concern over declining specie-diversity is not only concern for the declining populations of the high profile species such as the black footed ferrets, wolves, grizzly bears. Perhaps equally tragic is the decline many species of warm season grasses, scores of ground nesting bird species, dwindling stocks of amphibians, and the microbial universe below the grass. We at Wild Idea Buffalo Company agree with the notable Great Plains thinker, Daniel Licht, “…bio-diversity ….is a worthy societal goal…”

© 2011 – 2013, Ready For The Shift. ™ Wendy & Greg Zangari, All rights reserved. Permission is granted to copy and redistribute these articles on the condition that the content remains complete and in tact, full credit is given to the author(s), and that it is distributed freely.

« »