The best types of animal protein to eat (in order).
In this monologue the speaker shares a personal “cheat‑sheet” they keep on their refrigerator that ranks animal proteins and fats by quality. They argue that bison is marginally superior to beef steak, followed by ground beef and lamb. The speaker emphasizes the exceptional nutritional value of pasture‑raised pork—especially when the pigs are fed a diet free of corn and soy—drawing on their own experience raising over 100 pigs on a regenerative farm. They contrast this with industrial pork, which they deem a poor choice unless cost constraints force it. For those on a tight budget, the speaker recommends inexpensive cuts of pasture‑raised pork and learning to cook them, positioning pork as a high‑quality, affordable protein source compared to alternative options like soy‑based or insect‑based patties.
