We live in Texas, right? Home of the Longhorn STEER! Fort Worth STOCKYARDS!
If you can't get a hunk of meat here, where can you?
Dallas is known for its steak houses and there are several really great restaurants that offer clean, carnivore-friendly entrees.
There may be a small voice speaking inside your head, telling you that too much red meat should not be a part of your healthy diet. Remember, it is the quality of the meat, the "clean-ness" of the fat, the appropriateness of the diet fed the animals and the organic nature of the soil in which that GRASS is grown that determines the effect of the meat in your body. Fat is not bad...BAD FAT IS BAD!
For those of us who are fast oxidizers and need more protein, and a denser protein at that, get ready to make those dinner reservations! And try not to drool on your computer as you read this...bad manners. This is about GOOD FOOD!
AL BIERNAT'S
Al's is a Dallas institution and rightfully so. The most important thing to know is that this staff will bend over backwards to give you the food you want cooked the way you want. My thanks to manager, Victor Hugo, for his time in answering questions.
Both the lamb and the elk (yes, ELK!) are free-range and grown in Colorado. The salmon is WILD, not farm raised. During season, Al's brings in Copper River Salmon, as well as Keenan River Salmon. The beef is not grass fed, but the quality is top of the line for commercially raised, coming from Allen Brothers, one of the finest purveyors in that industry. There is also a Kobe/Angus 10 ounce Filet Mignon that is mouth-watering.
Al's Salad (a signature dish) is a delectable mix of hearts of palm, avocado, shrimp and crab in a Russian dressing. Coconut sorbet is a good way to end the meal...the Coconut Cream Pie is fabulous, just not gluten-free!
THE GRILL ON THE ALLEY
You may go on-line and print a copy of The Grill's Gluten Free Menu. Manager James Shull tells me the restaurant has worked with the Gluten Intolerance Group to create a menu that complies with gluten-free principles and is available for lunch and dinner.
The Australian Rack of Lamb is delicious. Lamb is one of the few meats you can assume is grass (not corn) fed no matter where you are dining. Although the salmon is not wild, the farming method is not the traditional one of small pens, close to shoreline, with feeding practices that are literally garbage. All trout and mahi mahi are WILD fish. The catfish is farm raised.
BOB'S STEAK AND CHOP HOUSE
At Bob's, the full Rack of Lamb is one of the best meals you will have anywhere. Period.
You may ask for a plain carrot, but the signature glazed carrot is so delicious...consider it dessert!
Cold Water Southern Australian Lobster Tails are WILD and wonderful. Roasted Duck is a treat. The salmon is farm raised. Steaks are prime, but commercially grown.
Sides, as in all these restaurants, may be ordered "your way"...steamed, lightly sauteed, the aim is to please. All desserts are made in house, but are not gluten-free.
GOOD FAT...BAD FAT
Good fat means the animal has been raised on a diet that is right for that animal's stomach...without antibiotics, growth hormones, chemicals, pesticides, fungicides. Eating good fat creates a higher sense of satisfaction, higher satiation. This means YOU EAT LESS, BUT YOUR BODY RECEIVES MORE NUTRITION. If you are eating meat that is not raised in this manner, you are getting bad fat. This means you should eat less, but you will probably eat more...it is less satisfying and has less nutritional value.
WHAT IS 'GRASS FED' AND WHY DOES IT MATTER?
Commercially raised food animals are not fed diets that mesh with their "metabolic" type. Cows, game, lamb and poultry are animals that - in their natural habitat - forage for food, eating IN THE FIELD, FREE-RANGE. Genetically, their stomach and body systems are engineered to function best when fed that natural way. This is the slow way. Profits are not made in the commercial food industry the slow way. These animals are fed corn, which puts fat on fast, but cannot be properly digested by their genetic stomachs. So the animals do not thrive. They then get growth hormones to get them to market before they get to sick, antibiotics to treat what diseases the diet has created and we haven't even talked about the soil in which the corn is grown...poisoned with fertilizers, chemicals, pesticides and fungicides. The fiber and fat of the meat from these animals is filled with the same toxins in the diets and the fields. Watch "Food, Inc."...you really never will look at food the same way again. EAT GRASS-FED, GRASS-FINISHED whenever you can.
CONTACT INFORMATION FOR THESE FINE ESTABLISHMENTS...
Al Biernat's 4217 Oak Lawn Avenue 214-219-2201 www.albiernats.com
The Grill on the Alley 13270 Dallas Parkway 214-459-1601 www.thegrill.com
Bob's Steak & Chop House 4300 Lemmon Avenue 214-528-9446
www.bobs-steakandchop.com
FYI: Classic pork is filled with nitrates. Go to AHZ Health and Wellness Coaching (on Facebook) to read the newsletter on Salt...
...The body needs to make cholesterol - it is the precursor to the production of all steroidal hormones (estrogen, progesterone, testosterone).
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