When muscles are heavily worked, they hold more oxygen, which gives the meat a red color. Chickens are flightless birds, so their breasts are not red, but their legs, which they use, are “dark meat.”

You can, but you will need to be very careful, and we recommend that you avoid it for the first several months. Red meats contain a high level of meat fibers (gristle) which hold the piece of meat together, preventing you from separating it into small parts when you chew. The gristle can plug the outlet of your stomach pouch and prevent anything from passing through, a condition that is very uncomfortable.

When muscles are heavily worked, they hold more oxygen, which gives meat a red color. Chickens are flightless birds, so their breasts are not red, but their legs, which they use, are 'dark meat'.

You can, but you will need to be very careful, and we recommend that you avoid it for the first several months. Red meats contain a high level of meat fibers (gristle), which hold the piece of meat together, preventing you from separating it into small parts when you chew. The gristle can plug the outlet of your stomach pouch and prevent anything from passing through, a condition that is very uncomfortable.

In order for your body to get enough iron and zinc, lean red meat should be eaten 3-4 times per week. If you do not eat red meat then high iron replacement foods (nuts, beans, and spinach).

No. Lean beef and skinless white meat chicken are comparable in terms of fat. There are 19 cuts of beef that fall between the skinless chicken breast and skinless chicken thigh in terms of total fat, and twelve of these cuts have, on average, only one more gram of saturated fat than a comparable three-ounce serving of boneless, skinless chicken breast.

Hereditary hemochromatosis (HHC), or iron overload, is an inherited disorder that causes the body to absorb two to three times the normal amount of iron. Over the years, the excess iron builds up in the vital organs, joints and tissues where it can cause a number of debilitating and potentially fatal conditions such as liver and heart disease, diabetes, impotence and arthritis.

Yes. However, it would be difficult and impractical for one to supplement with Creatine through natural foods, because the foods contain low amounts of Creatine for the most part. For example, one pound of raw round steak contains about 0.9 grams of Creatine, some of which is lost in the digestion process, and some may also break down during the cooking process.

After 4 weeks plus of wet aging, the beef is vacuum packed in state of the art cryovac vacuum packaging. This airless environment ensures high quality and long shelf life in your freezer. Meat will arrive at your door cryovaced in well insulated styrofoam shipping containers. [back to top]

When we eat meat, it creates toxins in our body, makes us sick, and makes us crave addictive substances. This is why we want coffee, dessert, alcohol, and tobacco after a meat meal. The slaughter process is unsanitary and poorly regulated, so meat is often contaminated with dangerous bacteria. Animals raised for meat are given toxic feed, antibiotics, and hormones that remain in their meat and contaminate our food.

In response to customer demand, EVO has developed a large bite version of our popular EVO Red Meat formula. This product is ideal for any medium to large breed adult dog.

Whitsunday Provisioning can make basic changes to the package to suit most special requests, however if you have many changes, the Self Select option may be more suitable.

Red meat can be implemented into a heart healthy diet twice per week. Recommended lean cuts include: "loin" or "round" or ground beef that is 90 or 95 % lean. For a more detailed response please read my article: "Can Read Meat be incorporated into a Heart Healthy Diet?"

Bison meat is great tasting and great for you! Most people say bison is the most flavorful meat they have ever tasted, with a sweeter and richer flavor than beef. It is not 'gamey' or wild tasting. Bison meat is naturally flavorful and tender. On a cost comparison, bison falls into the gourmet category at your supermarket or meat market. The value of bison is what you get, not what you pay.