Audit a URL →

Sign in Sign up free

Loading…

Weekly · Sunday Morning

Five longevity claims.
Worth your time.
Every Sunday.

Last Sunday

Rapamycin extends mouse lifespan 9–14%
NAD+ precursors reverse aging in humans
Blue-light glasses improve sleep quality
Walking 10 min after meals blunts glucose
Verdict change — caffeine half-life downgraded

5 audits·1 verdict change·0 affiliate links·Every Sunday

Joining 1,247 readers — founders, MDs, and longevity-obsessed people who fact-check their own health decisions.

Browse

Decisions Claims Content Creators

Product

Audit a URL Sunday roundup API (soon)Pricing

About

FAQ Methodology Editorial Standards Corrections Press & brand RSS feed

Legal

Terms of Service Privacy Policy DMCA

Finally, something serious in this space.
Because we actually read the papers.

© 2026 Whalespan. Independent, evidence-graded longevity.

How I Find the Healthiest Grass Fed Steak — Whalespan

Content›Video›How I Find the Healthiest Gr…

How I Find the Healthiest Grass Fed Steak

Paul Saladino16m · 2025-01-17

Claims Made

29

Claims Supported

28

Support Rate

97%

Support rate

28 of 29 claims supported

28 supported1 partial / not

Claims from this content

20

✓Well SupportedPork fat from pigs fed corn and soy can contain 10-15% or more linoleic acid, compared to wild pigs with around 4-5%.◐Partially SupportedGround beef is a preferred muscle meat due to its fat content, affordability, and flavor.◐Partially SupportedShopping at a whole animal butcher shop provides access to organs and bones, which are used in a proprietary blend called 'The Unstoppable' containing 5% heart and 5% liver.◐Partially SupportedA butcher makes sausage from scratch using pure, non-GMO, corn and soy-free pork, ground and seasoned in-house with whole spices, and uses Danish hog casings.Partially Supported

Discussion

Native comments, Twitter mentions, and Reddit threads about this content — surfaced together so the conversation isn't fragmented across platforms.

M

Share your read of this content…

Posting publicly as you · linked to your social profiles

Sort by:

AV

A. Volkovreader

4h

Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

NP

N. Park

2d

Would love a "what would change this verdict" RSS feed. Sign me up if it exists.

◐

Commodity cattle are typically raised to 16-18 months and finished on corn and soy, while grass-fed beef can be raised to 48 months or older.

◐Partially SupportedPastured, corn and soy-free pork is better than conventional pork, even if it contains some grains.

◐Partially SupportedBavette steak is the most popular cut for carne asada.

◐Partially SupportedTraditional sausage casings like Danish hog casings are a valuable organ with unique benefits when consumed.

◐Partially SupportedBacon made from pork belly of corn and soy-free, properly raised animals is available at this butcher shop.

◐Partially SupportedPastured pigs have a more varied diet than commodity pork.

◐Partially SupportedBrahma cows have less intramuscular fat compared to grain-finished cattle, resulting in leaner meat.

◐Partially SupportedThe dark color of grass-fed beef indicates higher nutrient content compared to commodity beef.

◐Partially SupportedGround beef exclusively from Arizona grass-fed animals, ground fresh daily, offers value at $8 per pound.

◐Partially SupportedBeef from grass-fed animals aged 4 years and up develops a big, rich, robust flavor and contains abundant nutrition.

◐Partially SupportedDry-aged beef develops complex flavors such as earthiness, nuttiness, and cheesiness after 30 days of aging.

◐Partially SupportedPork can be dry-aged for up to 21 to 30 days for tenderness and flavor.

◐Partially SupportedDry-aged beef has a substantial yield loss, making it more expensive.

◐Partially SupportedDry-aged beef is more tender due to enzymatic breakdown of tissue.

◐Partially SupportedPork is generally best consumed fresh, although dry-aging is a viable option for certain cuts.

◐Partially SupportedOutside skirt steak has a richer, more 'organy' flavor than inside skirt steak if the animal has been hung for one to two weeks.