Many people have dropped meat from their diet, a decision that fits with their personal values.
If we are going to eat meat, we want to ensure that animals are farmed responsibly and that meat is sourced sustainably and ethically. We want to know the animal has been fed a diet that is appropriate to its species. When you consume the red meat of a grass fed animal versus a grain fed animal, the quality of meat is totally different. Farmers have known for a long time, that the way to fatten up an animal for sale is to feed it grain. It appears to do the same thing to humans!
In addition, our hunter -gatherer ancestors respected the meat of the whole animal and ate it in its entirety (tip to tail). We tend to eat the ‘big muscle meat’ on the animal, disdaining the more nutrient-rich organs (heart, brain, liver, kidneys) and bones.
An ideal way to get some of those nutrients into your body is to make a bone broth or stock. It’s easy to do and can live in your fridge or freezer as you use it up in all kinds of ways – in soups, casseroles, curries, stews – anything that needs liquid.
The broth or stock is simply made by adding animal bones to a large pot (chicken, beef or lamb) some very roughly chopped veggies (e.g. carrots, celery, onions, leeks) a few herbs of your choice, salt and pepper and filling the pot with water.
Bring to the boil and then simmer for up to 8-24 hours with the lid on – the longer the better. Strain, store in some glass containers (like pyrex) in the fridge and freeze the rest in containers.
Now you have some delicious and nutritious broth on hand to cook with, or even to drink in a cup!