Are we being deceived about grass-finished labeling?

PS

Paul Saladino14m · 2024-03-30

Claims Made

29

Claims Supported

20

Support Rate

69%

Support rate

20 of 29 claims supported

20 supported9 partial / not

Claims from this content

13

Well SupportedThe @eatlineage meat stick is made from 100% grass-fed beef, liver, heart, sea salt, and vinegar.Not SupportedThe speaker avoids preservatives like lactic acid, nitrates, and celery powder in meat snacks, as well as black pepper, due to potential gut irritation.Partially SupportedAir-drying meat retains critical stabilizing enzymes, unlike cooking or dehydrating which typically requires preservatives.Partially SupportedA new air-drying method was invented to develop a consistent, high-quality meat product.Not Supported

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A. Volkovreader

4h

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

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N. Park

2d

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

Consuming traditional cured or preserved meat products can lead to symptoms like thirst, dry mouth, joint aching, and histamine-related reactions in sensitive individuals.

Not SupportedMost meat sticks are cured with significant amounts of salt and preservatives, leading to a salty taste and feeling unwell after consumption.

Partially SupportedBeef heart and liver, when sourced from grass-fed animals and prepared simply with sea salt and collagen, can taste like a meat stick and are beneficial for health.

Partially SupportedAir-dried meat products show no microbiology activity, spoilage, rancidity, or nutritional degradation after 12 months of accelerated testing.

Partially SupportedAir-dried meat snacks processed at temperatures not exceeding 78°F do not require preservatives.

Not SupportedMany companies in the meat industry do not verify their supply chains or visit farms, leading to the acceptance of 'grass-fed' labels without scrutiny.

Partially SupportedTraditional meat snacks like salami and jerky often require significant amounts of preservatives and salt.

Partially SupportedMeat sticks are air-dried for five days.

Partially SupportedThe meat stick is preserved using vinegar.