The Best Animal Protein for Nature, Health, Economy

In my teens, I lost my palate for flesh after killing our chickens and butchering the cow our neighbor raised to share with us. Wild game was somewhat more enticing yet, as an adult, I became veganism for environmental reasons, only sometimes missing wild game and (when pregnant) cured pig. The most prevalent question during those 16 years was, “Are you getting enough protein?”

“Yes!” I assured everyone. I truth, I didn’t know until I began my graduate program studying science and nutrition. Only then I understood the critical role of protein in the body’s short- and long-term functioning. Simultaneously, I volunteered in our local food system, which guided me toward meal and purchasing habits reflecting my knowledge of the body, nutrient-density in different meat, and where to procure the best quality products in our community.

In a nutshell: Focus on plant-based protein. If you eat meat, purchase from the most sustainable sources, ensuring the products you buy and consume benefit the local economy, environment, and your body.

Sound idealistic, expensive, and inconvenient?

First, plant-based proteins like legumes, nuts, and seeds tend to require fewer resources, offer significant amounts of nutrients, and are affordable (even organic). Note that many legumes are pesticide-laden, which challenges many communities, Earth, and your gastrointestinal tract. In Idaho and across the Northwest, many farmers grow beans and lentils, so keep your eyes out for small farm labels at your grocery store and at farmers markets.

Second, a small reduction in meat consumption – both in portion size and frequency – can significantly reduce the impact on the environment by saving grain, water, and other natural resources. Meat raised without pesticides and hormones is clearly a better option (studies are finally catching up with logic) for agricultural workers, the environment, and your body than commercial, mass-produced animals. Pork production has less impact on climate than beef yet consumes three times the amount of land and emits three times more carbon emissions than beans.

Third, the animal’s diet is pivotal to the concentration of nutrients (and chemicals) in the meat we consume. Cows eating grass and wild plants produce meat with less saturated fat and more omega-3 fats, vitamin E, flavonoids, and carotenoids. 91% of pigs in the United States are raised indoors on large-scale farms, given growth enhancers, and consume primarily grains like corn, soy, and wheat. Chickens raised on their natural diet (bugs, plants) and supplemented with grains provide meat with more nutrients and fewer additives, toxins, and pesticides than chickens raised indoors on just grains (soy, corn) like “Vegetarian-fed” chickens. “Organic” chickens also may eat only certified organic grains unless also pastured on an organic farm.

In the Wood River Valley where I live, I purchase meat and beans from these amazing local farmers:

King’s Crown Organic Farm.

o   What: Grass-fed, grass-finished heritage breed beef raised on organic pasture and without supplementing grain. Also, red beans!

o   Where: Buy straight from farmer, Nate Jones, at Wood River Farmers Market.

Wood River Ranch.

o   What: Grass-fed, grass-finished beef. Not certified organic, yet “all-natural”, meaning if there is any need for antibiotics for the cow’s health, the cow is removed from the herd.

o   Where: Buy from farmer, Katie Zubia, at Wood River Farmers Market. or eat at CK’s, Café Della, and Smiley Creek Lodge.

Agrarian Harvest.

o   What: A variety of beef, pork, chicken, and beans (black, white, pinto) raised as close to Mother Nature’s standards as possible. Not certified organic but better than almost anything else out there.

o   Where: Directly from farmers John and Becky Klimes at Wood River Farmers Market.

I encourage you to seek out sustainable farmers raising animal protein in your own area. Sometimes, small grocery stores and health food stores carry local meat. Nowadays, we can order online, though that does increase the carbon footprint so order in bulk to save on packaging.

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REFERENCES

Jain, R., Bronkema, S. M., Yakah, W., Rowntree, J. E., Bitler, C. A., & Fenton, J. I. (2020). Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef. PloS one, 15(2), e0229340. https://doi.org/10.1371/journal.pone.0229340

Pighin, D., Pazos, A., Chamorro, V.,  Paschetta, F., Cunzolo, S. et al. (2016).  A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal. doi: 10.1155/2016/8681491 Retrieved May 3, 2020 from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4771914/

Ahmad, S., Rehman, R., Haider, S., Batool, Z., Ahmed, F., et al. (2018). Quantitative and qualitative assessment of additives present in broiler chicken feed and meat and their implications for human health. Journal of Pakistan Medical Association, 68(6),876-881. Retrieved April 12, 2021 from: https://pubmed.ncbi.nlm.nih.gov/30325904/

Ponte PI, Rosado CM, Crespo JP, Crespo DG, Mourão JL, Chaveiro-Soares MA, Brás JL, Mendes I, Gama LT, Prates JA, Ferreira LM, Fontes CM. Pasture intake improves the performance and meat sensory attributes of free-range broilers. Poult Sci. 2008 Jan;87(1):71-9. doi: 10.3382/ps.2007-00147. PMID: 18079453.

Park, H.S., Min, B., Oh, S.H. (2017). Research trends in outdoor pig production - A review. Asian-Australasian journal of animal sciences, 30(9), 1207–1214. DOI:10.5713/ajas.17.0330. Retrieved June 1, 2021 from: https://www.animbiosci.org/journal/view.php?doi=10.5713/ajas.17.0330

Kim, H.J., Nam, S.O., Jeong, J.H., Fang, L.H., Yoo, H.B., et al. (2017). Various levels of copra meal supplementation with β-Mannanase on growth performance, blood profile, nutrient digestibility, pork quality and economical analysis in growing-finishing pigs. Journal of animal science and technology, 59, 19. DOI:10.1186/s40781-017-0144-6. Retrieved June 1, 2021 from: https://janimscitechnol.biomedcentral.com/articles/10.1186/s40781-017-0144-6