Nutritional Gold We've Been Trained to Avoid

Hi Friends,

Somewhere along the way, we got bamboozled into thinking the leanest cuts of meat were automatically the healthiest. We've let Big Ag convince us that meat stripped of all its natural fats and nutrients is somehow better for us. They've got us afraid of the very fats that carry the nutrients our bodies desperately need.

Well, I've got some test results that still blow my mind every time I look at them.

A few years back, we sent our meat to Dr. Doug Bibus – one of the world's top omega-3 experts who studied under Dr. Ralph Holman, the scientist who actually coined the term 'omega-3.'

What he found made him double-check his equipment.

Yes, our pasture-raised chicken breast contains 107mg of omega-3s – that's 4 times more than conventional. But here's where it gets really interesting: our dark meat – those thighs and drumsticks everyone's been avoiding – is where the real nutrition lives. Our thighs tested at 397mg of omega-3s per serving. That's nearly 4 times what you get from the breast.

You know what's happening here? Those thighs and drumsticks we've been told to avoid? They're nutritional goldmines. When chickens hunt bugs and peck at forage on fresh pasture, they pack those omega-3s right into the darker meat.

Here's the thing that gets me more excited than a pig finding a fresh acorn: research from Nature shows that omega-3 levels are like a report card for everything else good in your meat – when omega-3s are high, so are vitamins, antioxidants, and those flavor compounds that make your taste buds sing. It's all connected, just like everything on the farm.

It's like we've been throwing away the treasure to keep the box.

These cuts are packed with vitamins, antioxidants, and the flavor compounds that make your taste buds sing.

And don't even get me started on our pork. Those "fatty" pork chops everyone's been avoiding? They deliver 741mg of omega-3s – up to 13 times more than conventional pork. When animals eat their natural diet, that fat becomes medicine.

Meanwhile, studies show over 90% of Americans don't get enough omega-3s. Harvard researchers ranked omega-3 deficiency among the top preventable causes of death – up to 96,000 deaths annually.

It's time we stopped fearing fat from properly raised animals. Our ancestors knew that the whole animal – including those "fattier" cuts – provided the nutrition we needed.

Your taste buds (and your health) will thank you.

Your farmer,
Cody