People tend to complain about the cost of grass-fed beef and other high quality food, but I recently bought aged, grass-fed Angus from Sun Prairie Beef in Yuma, Colorado for $3.60 a pound. The catch: it was the bits box. The bits box--my order was for back ribs, cheek, tongue, shank and soup bones--has actually been a great deal. I've cooked everything but the soup bones, and it's all been better than supermarket beef. In fact, my new favorite cut is tongue--a favored part for hunter-gatherers and a delicacy in some cultures. I threw it in the pressure cooker for an hour with water, tamari and pepper and had a wonderful dinner an hour later. Just peel off the skin when it's done; it has the texture of meatloaf and tastes like a roast, but moister. I had leftovers, too: the tongue weighed 3.11 pounds. And it made the best beef broth I've ever had. The cheek had a unique texture--the fat turned soft and creamy in the pressure cooker. It tasted a little gamey, but so
Do-it-yourself health. Low-carb, mostly evolutionary.