forever young naturally eating

Look for a butcher who sources locally and chalks up which farmer (and even which field) the stock comes from. A good butcher often makes his own sausages or buys them in from artisan producers. He will be able to recommend particular cuts and offer meat that is in season, such as game and spring lamb, and tends not to offer prepacked portions: vacuum-packed meat doesn’t look or taste so good. Free-range beef also contains a good amount of antioxidant selenium. Organic farmers usually keep fewer animals per acre and so their animal husbandry tends to be better. Artificial hormones and other additives are banned. This leads to better-tasting meat. If you are concerned by the expense, opt for cheaper cuts for stewing and other forms of long cooking, or eat less. Try game, such as rabbit, pheasant and quail, which tend to be free range.