Do Elephants Eat Cows For Protein?

By far, the most base demand I hear is:

"If I don't eat meat, or as much meat, where do I get my protein?" Sound familiar?

Aged Beef Steaks

Let's cut to the chase - the protein chase. I'm a uncomplicated kind of girl so I ask uncomplicated kind of questions. I don't do complicated - complicated confuses me and the last thing I need is to be more confused. That's a scary thought.

Do Elephants Eat Cows For Protein?

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Best

Rate This Product :

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Feature

• A package of 16 ounces
• Highest quality boneless beef steaks; USDA certified organic
• Product of USA

New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Overview

In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only.

Customer Reviews

*** Product Information and Prices Stored: Feb 11, 2012 13:38:39

Just for grins and giggles, let's have fun with protein and see if my base sense speaks to your base sense.

8 Very uncomplicated Protein Questions:

#1 base Sense Protein Question: "Do elephants eat hamburgers?"

As you know, protein is for growth, among many other things. Like the increase of muscles. Have you ever heard of an elephant, giraffe, ape, cow, or horse eating hamburgers, chicken, fish, or even protein drinks to get adequate protein to grow great, big muscles? No, of procedure not.

If elephants can eat plant foods to get plentifulness of protein, so can we with our relatively minute muscles and bodies.

#2 base Sense Protein Question: "Do elephants have to mix and match plant foods to get a 'complete protein'?"

Oh, yeah, right. I can just see it now. An elephant making sure he eats just the right plant foods to get just the right combo of proteins. I don't think so.

My brain says: If they don't have to mix and match, neither do we.

#3 base Sense Protein Question: "But aren't we distinct from elephants?"

Good question. Yes, elephants are a wee bit distinct than us. No, duh, as the kids say. But this is the base sense point:

If a small variety of plant foods can provide the right quantity and potential of protein requisite to grow and contend a great big mammal like an elephant, then isn't it logical that plant foods, and a much larger variety at that, can provide population with adequate protein to grow and contend our relatively minute muscles, bones, tissues, and organs?

My base sense says, "Yes." What does your base sense tell you?

#4 base Sense Protein Question: "At what time in life do human beings need the most protein?"

Okay, so you can't quite wrap your brain colse to the fact that elephants and humans can be compared--that can be a big leap--elephants to people. That's fair enough. So I'll tell you what--let's talk about just people--little people, as in babies.

Our cute minute babies tell the whole protein story. See for yourself.

Again, what is the purpose of protein?

You've got it! Growth. When do we grow the most? From the ages of 0 to 2. Right?

What is the very best food for 0 to 2 year olds? Mamas' milk.

How much protein do you suppose is in mama's milk? 15%, 25%, or 30% protein? Guess again.

This may knock your socks off, but human milk contains only 4.5% to 5% protein--that's all.

If 4.5% to 5% protein is plentifulness of protein to meet the growing needs of babies, then that same estimate of protein, and even less, is plentifulness for us big people. We've stopped growing.

#5 base Sense Protein Question: "How much protein is in an orange?"

Hang on. Shock factor coming. An orange has 8% protein. Whoa! Isn't that unbelievable? An orange with 8% protein?

Remember, rapidly growing babies only need 4.5% to 5% protein. At 8% protein, oranges not only have adequate protein, they easily have an plentifulness of protein.

What about other plants?

Spinach: 49% protein

Broccoli: 33%

Cauliflower: 26%

Romaine lettuce: 36% (imagine that much protein in that watery, green stuff!)

Corn: 11%

Kale: 22%

Cucumber: 24%

Potato: 11%

Carrot: 10%

Cantaloupe: 9%

Grapefruit: 8%

Berries: 7%

Tomato: 16%

Almonds: 13%

Pumpkin seeds: 17%

Brown Rice: 8%

Oats: 15%

Kidney beans: 26%

Looks to me like we get plentifulness of protein from eating plants.

We don't "have to" eat animal protein, which also comes with a lot of fat, cholesterol, extra calories, extra weight, extra diseases, and extra heartache. In fact, we don't even have to eat beans, tofu, or any other higher protein plant foods to get adequate protein.

Fruits and vegetables have plenty. Interesting, don't you think?

#6 base Sense Protein Question: "But isn't meat protein first-rate to plant protein?"

In a word, "No." That is a faultless myth that has been perpetuated for almost 100 years. No matter how much this boggles our brain-washed brains, meat protein is not first-rate to plant protein. The amino acids, or construction blocks that make up protein, are just the same either they come from a plant or animal.

Protein is protein is protein is protein, no matter what the source. If we eat adequate food (not a question in the U.S.), we get adequate of the "right" protein--even if the food sources are just plants.

#7 base Sense Protein Question: "But don't I need more protein for impel and energy?"

Okay, back to our friend, the elephant. Where do elephants get their impel and energy? Not from eating cows or protein bars, that's for sure. An elephant's power comes from plants - that's all there is to it.

Our best source of energy doesn't come from protein at all - it comes from carbohydrates found in whole, unrefined plant foods, like fruits and vegetables. Fruits and vegetables capture the sun's energy and then generously pass it on to us.

The core energy we have (or don't have) today comes from the plant foods we ate (or didn't eat) - yesterday; not the so-called energy protein bar or steak (or that dark, liquid brew) we ate today.

#8 base Sense Protein Question: "How much protein does the World health society recommend?"

Good thinking. The Who recommends, not exactly a coincidence, the same estimate of protein that is found in human breast milk: 4.5% to 5% protein. Remember, oranges have 8% protein.

Is the protein fog beginning to lift a bit? There are lots of true experts out there, way, way smarter than I, who agree:

Plants provide us with plentifulness of protein for first-rate health and fitness - it's as uncomplicated as that. Bingo bango.

You may pick to eat beef, chicken, fish, and protein drinks, but you don't "have to." Aren't we lucky to have the gift of choice? What's not so lucky is that many of us forget that consequences succeed choices--sometimes immediately and sometimes many years down the road.

Good choices beget good consequences; bad choices, especially day after day bad choices, beget painful consequences.

It's your body and your life. You have the expected power to feed your body and your life or the power to deplete your body and your life.

Will your very next bite feed you or deplete you? It's your choice.

Do Elephants Eat Cows For Protein?Prime Dry Aged NY Strip Video Clips. Duration : 6.93 Mins.

Boning out and portioning a prime dry aged 179 or NY strip. Knife Used: Sakai Takayuki Grand Chef 150mm Hankotsu 12" Cimeter

Tags: PCC, plainfield country club, kitchen skills, cooking, breaking down beef, dry aged beef, ny strip, deadmau5, nero, dubstep

Five excellent Red Wine and Food Pairings

Food and wine pairing is something that some people take very seriously. While the excellent blend of a particular dish with a particular wine can be a marriage made in heaven, with the flavors of each perfectly complementing and highlighting the other, a poor pairing can be a disaster, clashing, bringing out awkward flavors and just naturally development each suffer. If you are serious about your food and wine, as I am, then risking destroying a supper policy or the enjoyment of a fine wine is serious business!

That being said, should you be afraid of wine and food pairing? No. The fact of the matter is that there rarely is any one excellent blend of food and wine. For any one dish there may be dozens of wines that would pair very nicely with it. With a minute practice, sense and know-how you can pretty really predict which wines will highlight a dish and which will detract from it.

Aged Beef Steaks

To begin with, drink what you like to drink with what you like to eat. Don't force yourself to drink a wine you wouldn't ordinarily like to drink just because it is theoretically supposed to be best for a given cuisine. Also, in normal it is best to try to pair wines with foods that have a similar level of flavor intensity. In other words, a richly flavored red wine may not be the best match for a delicate filet of sole. Try to pair wines in such a way that the flavors of the wine or the dish are not fully dominating so that the other suffers in comparison. Beyond these basics, experiment a bit. It helps to make some educated guesses about what will work and what will not. That is where this record comes in. I hope it will give you some ideas as a beginning ground to make wise food and wine pairing choices.

Five excellent Red Wine and Food Pairings

Here are a few superior and very basic food and wine pairings for red wines. Understanding these basics, along with some sense with them, will help you to learn why safe bet wines work well with safe bet foods so that you can start to make your own pairings that make sense. For white wine pairings, see the companion record "Five superior White Wine and Food Pairings".

Steak and Cabernet Sauvignon:

Steak is about as hearty a flavor as you can get! Wimpy wines will not stand up to a good steak very well. Likewise, Cabernet Sauvignon based wines, such as California Cabernets and Bordeaux are ordinarily full-bodied wines, with ample power, buildings and tannin. These great wines can overpower lesser dishes. A well-marbled, naturally grilled steak has an plentifulness of fat and protein to buffer the power of the wine, cutting and softening the hard tannins of a young red. This allows the fruit and other complexities to stand out. This is a superior blend that rarely disappoints!

Lamb and Bordeaux

Lamb is another red meat which can have bold flavors, often a big gamier than beef. Bordeaux and lamb can be an outstanding blend for this reason. However, there are many distinct cuts of lamb and distinct ways to get ready it. Some cuts and preparations are not ideal for Bordeaux or other Cabernet-based wines (see below). For pairing with Bordeaux, look for the more refined and naturally ready cuts such as loin chops, rib chops and a rack of lamb. These superior dishes can be a divine pairing with Bordeaux. More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.

Lamb and Provençal Red Wines

The other face of lamb is a bit more rustic, less refined. Grilled loin chops or leg of lamb with garlic, rosemary, cayenne and other Southern French seasonings can be wonderful. They are warming, rich and hearty. Less "refined" than a roasted rack of lamb, but they are so soulfully satisfying that they can be predominant dishes in their own right. However, some of these spicier and more rustic flavors and textures can be a bit much for a more refined full-bodied wine like fine Bordeaux. These Provençal flavors and aromas call for similar gamey, aromatic and spicy flavors in the wine. A excellent blend is wines from the same region. In fact, most cuisines in Europe have grown up over the ages to accompany the wines made nearby, or visa versa. Provençal red wines, in particular Bandol and Chateauneuf-du-Pape, are ordinarily meaty, rich, chewy and also aromatic, infused with the scents of the hillsides of the south of France. Often called the Provençal garrigue , this scrubland is full of the scents of wild rosemary, lavender, thyme and other local herbs and spices. The flavors in the wine can mirror and stand up to the aromas and flavors in these rich lamb dishes.

Stilton and Port

Stilton is one of the superior blue cheeses. Coming from England, Stilton has a rich, creamy texture and a pungent, salty flavor. Port is a red fortified dessert wine from Portugal's Douro Valley. At first glance, it doesn't sound like a pungent, salty blue cheese should have anything to do with a sweet red wine. However, Port and Stilton is one of the most superior wine and food pairings you can find! The sweet, richness of the wine perfectly balances the salty, creaminess of the cheese. This pairing is often served towards the end of a dinner, whether just before the dessert policy or in its place. And for an even great pairing, enjoy this blend in the winter, sitting next to a warm toasty fire in your fireplace!

Chocolate and dessert Wine

I contain this as a "classic" wine and food pairing because it is a much talked about one. However, this pairing tends to cause much more controversy than many others. Traditionally it has been felt that a dark, rich and sweet red wine like Port, which can have coffee and chocolate-like nuances to its flavor on its own, is the only wine that can stand up to the dark, rich flavor of chocolate. However, many wine lovers will argue that chocolate is really too strong a flavor for any wine, that chocolate bests speaks for itself and should not be paired with any wine, or maybe just with a small cup of rich coffee as an accompaniment. However, this can vary depending on the type of chocolate and the type of dish. Even some full-bodied, dry red wines have been known to pair well with less-sweet versions of dark chocolates. A much lesser known pairing is a wine from the south of France called Banyuls. Banyuls is a beautiful appellation which produces a fortified wine which is similar to Port in many respects. distinct grapes are used but it produces a somewhat similar rich, alcoholic, sweet red wine which is often served after dinner. Something about the more roasted ability to the fruit and the fruitiness that comes from Grenache and other other grapes employed seem to stand up to chocolate quite well.

Well there you have it, five superior food and wine pairings to get you started. Try them out. Try to recognize what it is about the wine and food that compliments each other. Pay attention to what the wine does to the flavors of the food and visa versa. By construction your palate's sense with food and wine you will be great able to come up with new wine and food pairings in the future. Enjoy!

Five excellent Red Wine and Food Pairings