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Date: | Sun, 7 Jul 2002 22:24:13 -0500 |
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----- Original Message -----
>The grain-fed suet, she said, was harder
> and chalky; the free-range suet was softer and more yellow in
> color. I would bet the house that the free-range suet is
> consideraly higher in MUFA, especially oleic acid.
Mary's message snagged my attention, too. This past week I was talking to
one of the local cowboys, who is a ranch manager for a very commercial
operation, about raising a grass-fed beef for us. I was impressed by his
considerable knowledge of this subject. (And thankful that he didn't regard
me as a crackpot.) He was telling me that grass-fed beef slaughtered past a
certain age/weight is called a "hard-boner." He said the bones and marrow
are heavier and denser and the fat yellow. I asked him why the fat was
yellow and offered my own answer, from chlorophyll. He said he didn't
really know but always figured it that way himself. I don't know if any
of this applies to buffalo, but I would think there might be a parallel.
Theola
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