Agree on most, but a couple tweaks:

- Your butcher might know the type of cow and age, but not what it was fed with. Get a freezer and buy half a cow from the farmer directly. Easy this days. This way you'll have the best quality for an incredible price.

- Olive oil is the best to consume raw, but it has a fairly low oxidation point leading to free radicals. Tallow and guee has the highest so probably best for cooking.

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