Steak color variations are a result of oxidation, a natural process where oxygen interacts with myoglobin in the beef. This can cause the meat to change from red to purple, gray, or other colors, and it’s unrelated to the cow’s diet.
It’s ironic that Paul is attributing this color change (and subsequent nutritional desirability) to grass, considering he’s publicly dismissed the nutritional value of vegetables and often demonizes them on social media.
I know that Paul has made the claim that cattle can absorb nutrients from plants but… human beings are omnivores – we are able to garner nutrients from BOTH vegetables and meat sources.
Regarding Paul’s points on regenerative farming… I’m cautiously optimistic. However, without proper regulation, there’s currently no accountability for farms using terms like organic, regenerative, or restorative.
This post is misleading nonsense.
#shorts
