Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => Hot Topics => Topic started by: PaleoPhil on February 09, 2010, 10:21:53 am
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I found this that might be of interest to Canadian pemmican eaters:
"For the Canadian pemmican lovers, there is a website I found recently that sells pemmican based out of Toronto Ontario ( he said they'll be moving to St. Catharines in a few months). It's called Canawa. I can post a link if anybody wants, but a google search for the name works.
I e-mailed the company asking for more details. Ken explained that it is made very dry, with no preservatives, so there shouldn't be problems with mold. He does not use suet though. It is muscle fat, so it is quite soft at room temperature. The meat may be dried at too high a temperature, as he stated it surpassed gov't standards to ensure safety.
The website also claims to make their product from grass fed beef. I haven't ordered any because I make my own, but for those that don't have the time, it looks like the real thing, and it's a reasonable price. $20 for 350gr. ( about 12 oz. ) I don't have any affiliation with this company, and I don't know anyone who has ordered through them. He can only ship within Canada at this point."
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How is $20 for 12 ounces a reasonable price? That's over $26 per pound.
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How is $20 for 12 ounces a reasonable price? That's over $26 per pound.
Your not paying for water. Lean meat is about 75% water and I think fat is about 15%
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How is $20 for 12 ounces a reasonable price? That's over $26 per pound.
Yeah, I'd like to know what he's comparing it to, but I haven't heard of other sources of pemmican in Canada, so he's probably screwed. :(
I make my own, so I just worry about the price of lean steak and suet, and it's too much work for me too make it more than occasionally anyway.
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What is the comparative percentage of meat vs. fat in pemmican?
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Traditionally 50/50 by weight.
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If you look at nutritional density, pemmican is about 3 times more dense than fresh fat meat, so the price is not bad and maybe even do-able for those who actually need it.
Especially since they get grass-finished fat, which I cannot.
But the stuff I make is raw, and I don't know about theirs.
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$27 a pound seems like a pretty good deal when you consider the time spent making it. I would easily pay that amount if I could get some good quality pemmican. I was even thinking of soliciting some of the members here for some pemmican. It just seems like a huge headache to make. Perhaps if I had a grinder I could do it but the time saving is huge.
Also, 1 pound of pemmican has about 3000 calories so more than enough for an average day.
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I wrote Canawa, asking about the meat processing temperature, and here is the reply:
"Yes the beef has been above 104F. In fact it has been above the temperature required by the the legal regulators."
So it is not raw. Pity.
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Perhaps it's not legal to sell raw jerky so he has no choice.