Lincs Prime

23/04/2024

Why NOT choose Lamb this week.

Lamb is a nutritious and flavourful protein source, and it's healthiness depends on various factors, including how it's prepared and consumed.

Here are some considerations:

Nutrient Profile: Lamb is a good source of high-quality protein, essential amino acids, vitamins, and minerals. It is rich in nutrients like iron, zinc, selenium, and B vitamins, including B12.

Fatty Acid Composition: Lamb contains unsaturated fats. It's higher omega-3 fatty acids than most other lean red meat.

Calorie Content: Lamb can be calorie-dense, so portion control is important if you're watching your calorie intake.

Preparation Method: The healthiness of lamb can be affected by how it's prepared. Grilling, roasting, or broiling are generally healthier cooking methods compared to frying. Avoiding excessive use of unhealthy fats or high-calorie sauces contributes to a healthier dish.

Trimming Visible Fat: Trimming visible fat from lamb cuts can reduce the overall fat content and calorie count.

Source and Quality: The quality of the lamb, including how it was raised and processed, impacts its nutritional value. Traditional Dry hanging for a minimum of 1 week will greatly impact the value for money that you get from the lamb and the taste, texture and cookability. Combined with opting for grass-fed or pasture-raised lamb may provide a better nutrient profile.

Moderation: Like any food, moderation is key. Consuming a variety of protein, vitamin, and mineral sources, including lean meats, fish, poultry, vegetables and fruits, contribute to a balanced diet.

Give us a call or message to find out more about our quality Lamb cuts and choices.
https://lincsprimefresh.store/all-lamb/

17/04/2024

Why do we eat and need to eat meat?

Meat was the original ‘brain food.’

The modern human brain is far larger than that of other primates and three times the size of the one possessed by our distant ancestor Australopithecus, the predecessor of Homo. But those big brains come at a cost in that they require tons of energy to operate. Our brains consume 20 percent of our body’s total energy. Compare that to cats and dogs, whose brains require only three to four percent of total energy.

Meat, played a critical role in boosting energy intake to feed the evolution of those big, hungry brains. “Some scientists argue that meat is what made us human,”

When ancient hominins subsisted exclusively on fruits, plants and seeds, they expended a lot more energy on digestion. Millions of years ago, the human gut was longer and slower, requiring more effort to derive limited calories from forage foods. With all of that energy being spent on digestion, the human brain remained relatively small, similar to other primates today.

Compared to foraged fruits and plants, Zaraska says, meat is a “high-quality” food — energy dense with lots of calories and protein. When humans began adding meat to their diet, there was less of a need for a long digestive tract equipped for processing lots of plant matter. Slowly, over hundreds of thousands of years, the human gut shrunk. This freed up energy to be spent on the brain, which grew explosively in size.

When humans began cooking meat, it became even easier to digest quickly and efficiently, and capture those calories to feed our growing brains. The earliest clear evidence of humans cooking food dates back roughly 800,000 years ago, although it could have begun sooner.

Marta Zaraska is a well known science journalist who has been published in the New Scientist, the Atlantic, Discover, and Washington Post.

​Her first book titled, "Meathooked: The History and Science of Our 2.5-Million Year Obsession with Meat" was published in 2016. The book and chosen by the journal Nature as one of "the best science picks" in 2016. Meathooked has been translated into at least 5 languages other than English.

Get all the best meat and freshest fish delivered to your door by Lincs Prime Fresh

https://lincsprimefresh.store

Call 0800 6 696042

10/04/2024

I was asked recently why fish should be fresh!! Here is my answer:

The freshness of fish is crucial for several reasons, mainly related to flavour, nutritional value and food safety. Here are some key reasons why it's important for fish to be fresh:

Quality and Flavour: Fresh fish generally has a firmer texture, moistness, and a better flavour compared to older or improperly handled fish. The degradation of fish quality begins soon after the fish is caught, and factors such as length of supply chain, temperature, storage conditions, and handling practices significantly affect taste and texture.

Nutritional Value: Fish is a valuable source of essential nutrients, such as omega-3 fatty acids, protein, vitamins, and minerals. The nutritional content of fish starts to decline as soon as it is caught due to enzymatic and bacterial activities. Consuming fresh fish ensures that you get the maximum nutritional benefits.

Texture and Appearance: Fresh fish has a vibrant appearance, and a distinct smell of the ocean. As fish age, the flesh will become dull and slimy, and the odour may turn unpleasant. These changes can affect the overall dining experience.

Cooking Performance: Fresh fish cooks more evenly and retains its natural juices, resulting in a more enjoyable and u meal. The texture and moisture content of the fish contribute to the success of various cooking methods, such as grilling, baking, or frying.

Sustainability: Consuming fresh fish promotes sustainable fishing practices. It encourages responsible harvesting and discourages the wastefulness associated with discarding fish that are no longer suitable for consumption.

Food Safety: Fresh fish is less likely to harbour harmful bacteria, parasites, or pathogens that can cause food borne illnesses. As fish ages, the risk of bacterial growth increases, leading to potential health hazards for consumers.

To ensure the freshness of fish, it's essential to purchase it from reputable sources, with as short a supply chaIn as possible, it must be stored properly at the right temperature, and consume it or freeze it within a short period. Proper handling and adherence to food safety guidelines contribute to a positive culinary experience and support sustainable fishing practices.

For the Freshest Grimsby Fish delivered next week call 0800 6 696042

https://lincsprimefresh.store

08/04/2024

I was asked recently why fish should be fresh!! Here is my answer:



The freshness of fish is crucial for several reasons, mainly related to flavour, nutritional value and food safety. Here are some key reasons why it's important for fish to be fresh:



Quality and Flavour: Fresh fish generally has a firmer texture, moistness, and a better flavour compared to older or improperly handled fish. The degradation of fish quality begins soon after the fish is caught, and factors such as length of supply chain, temperature, storage conditions, and handling practices significantly affect taste and texture.



Nutritional Value: Fish is a valuable source of essential nutrients, such as omega-3 fatty acids, protein, vitamins, and minerals. The nutritional content of fish starts to decline as soon as it is caught due to enzymatic and bacterial activities. Consuming fresh fish ensures that you get the maximum nutritional benefits.



Texture and Appearance: Fresh fish has a vibrant appearance, and a distinct smell of the ocean. As fish age, the flesh will become dull and slimy, and the odour may turn unpleasant. These changes can affect the overall dining experience.



Cooking Performance: Fresh fish cooks more evenly and retains its natural juices, resulting in a more enjoyable and u meal. The texture and moisture content of the fish contribute to the success of various cooking methods, such as grilling, baking, or frying.



Sustainability: Consuming fresh fish promotes sustainable fishing practices. It encourages responsible harvesting and discourages the wastefulness associated with discarding fish that are no longer suitable for consumption.



Food Safety: Fresh fish is less likely to harbour harmful bacteria, parasites, or pathogens that can cause food borne illnesses. As fish ages, the risk of bacterial growth increases, leading to potential health hazards for consumers.



To ensure the freshness of fish, it's essential to purchase it from reputable sources, with as short a supply chaIn as possible, it must be stored properly at the right temperature, and consume it or freeze it within a short period. Proper handling and adherence to food safety guidelines contribute to a positive culinary experience and support sustainable fishing practices.

Call NOW to have your Fresh Grimsby Fish and Lincolnshire Meat delivered to your door by industry experts: Lincs Prime Fresh Ltd "Why Compromise"

0800 6 696042

Since 2004 we have supplied the finest Lincolnshire meat and fish in affordable amounts delivered to your door on a pre-arranged basis at a time that suits you.

01/04/2024

Sad Reality 😢 🥀

26/03/2024

High-quality red meat is the best and most valuable source of essential nutrients when consumed as part of a balanced and varied diet. Here are some of the potential health benefits associated with high-quality red meat:
1. Protein: Red meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.
2. Iron: Red meat, especially beef, is rich in heme iron, a form of iron that is more easily absorbed by the body compared to non-heme iron found in plant-based sources. Iron is crucial for transporting oxygen in the blood and preventing iron-deficiency anemia.
3. Zinc: Red meat is a good source of zinc, an essential mineral that plays a role in immune function, wound healing, and DNA synthesis.
4. Vitamins: Red meat contains various vitamins, including B-complex vitamins such as B12, B6, niacin, and riboflavin. Vitamin B12 is especially important for nerve function and the production of red blood cells, and it is primarily found in animal products.
5. Creatine: Red meat is a natural source of creatine, a compound that plays a role in energy production and is important for muscle function. It is commonly used as a supplement by athletes and those engaged in high-intensity physical activities.
6. Satiety: The high protein content in red meat can contribute to a feeling of fullness, helping to control appetite and support weight management.
7. Omega-3 Fatty Acids: While fatty fish is a more significant source of omega-3 fatty acids, certain cuts of red meat, particularly grass-fed varieties, can contain higher levels of these essential fatty acids. Omega-3s are known for their heart-healthy properties.
8. Conjugated Linoleic Acid (CLA): Grass-fed red meat may contain higher levels of CLA, a type of fatty acid that has been associated with potential health benefits, including anti-inflammatory and anticancer properties.

It's important to note that red meat does offer these nutritional benefits, choosing high-quality, lean cuts is more beneficial still. Overconsumption of processed and cheap fatty red meat has been associated with certain health risks. A balanced diet that includes a variety of protein, vitamin and mineral sources should include lean meats, poultry, fish, vegetables and fruit, is recommended for overall health.

FOR YOUR SUPPLY OF HIGH QUALITY PROPERLY PREPARED LOCALLY SOURCED RED MEAT, POULTRY AND FRESH GRIMSBY FSH GIVE US A CALL ON 0800 6 696042
VISIT THE WEBSITE @

Since 2004 we have supplied the finest Lincolnshire meat and fish in affordable amounts delivered to your door on a pre-arranged basis at a time that suits you.

25/03/2024

I was asked recently why fish should be fresh!! Here is my answer:

The freshness of fish is crucial for several reasons, mainly related to flavour, nutritional value and food safety. Here are some key reasons why it's important for fish to be fresh:

Quality and Flavour: Fresh fish generally has a firmer texture, moistness, and a better flavour compared to older or improperly handled fish. The degradation of fish quality begins soon after the fish is caught, and factors such as length of supply chain, temperature, storage conditions, and handling practices significantly affect taste and texture.

Nutritional Value: Fish is a valuable source of essential nutrients, such as omega-3 fatty acids, protein, vitamins, and minerals. The nutritional content of fish starts to decline as soon as it is caught due to enzymatic and bacterial activities. Consuming fresh fish ensures that you get the maximum nutritional benefits.

Texture and Appearance: Fresh fish has a vibrant appearance, and a distinct smell of the ocean. As fish age, the flesh will become dull and slimy, and the odour may turn unpleasant. These changes can affect the overall dining experience.

Cooking Performance: Fresh fish cooks more evenly and retains its natural juices, resulting in a more enjoyable and u meal. The texture and moisture content of the fish contribute to the success of various cooking methods, such as grilling, baking, or frying.

Sustainability: Consuming fresh fish promotes sustainable fishing practices. It encourages responsible harvesting and discourages the wastefulness associated with discarding fish that are no longer suitable for consumption.

Food Safety: Fresh fish is less likely to harbour harmful bacteria, parasites, or pathogens that can cause food borne illnesses. As fish ages, the risk of bacterial growth increases, leading to potential health hazards for consumers.

To ensure the freshness of fish, it's essential to purchase it from reputable sources, with as short a supply chaIn as possible, it must be stored properly at the right temperature, and consume it or freeze it within a short period. Proper handling and adherence to food safety guidelines contribute to a positive culinary experience and support sustainable fishing practices.
CALL NOW FOR YOUR NEXT DELIVERY OF FRESH FISH AND LOCALLY SOURCED MEAT. 0800 6 696042

Since 2004 we have supplied the finest Lincolnshire meat and fish in affordable amounts delivered to your door on a pre-arranged basis at a time that suits you.

25/03/2024

High-quality red meat is the best and most valuable source of essential nutrients when consumed as part of a balanced and varied diet. Here are some of the potential health benefits associated with high-quality red meat:

1. Protein: Red meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.

2. Iron: Red meat, especially beef, is rich in heme iron, a form of iron that is more easily absorbed by the body compared to non-heme iron found in plant-based sources. Iron is crucial for transporting oxygen in the blood and preventing iron-deficiency anemia.

3. Zinc: Red meat is a good source of zinc, an essential mineral that plays a role in immune function, wound healing, and DNA synthesis.

4. Vitamins: Red meat contains various vitamins, including B-complex vitamins such as B12, B6, niacin, and riboflavin. Vitamin B12 is especially important for nerve function and the production of red blood cells, and it is primarily found in animal products.

5. Creatine: Red meat is a natural source of creatine, a compound that plays a role in energy production and is important for muscle function. It is commonly used as a supplement by athletes and those engaged in high-intensity physical activities.

6. Satiety: The high protein content in red meat can contribute to a feeling of fullness, helping to control appetite and support weight management.

7. Omega-3 Fatty Acids: While fatty fish is a more significant source of omega-3 fatty acids, certain cuts of red meat, particularly grass-fed varieties, can contain higher levels of these essential fatty acids. Omega-3s are known for their heart-healthy properties.

8. Conjugated Linoleic Acid (CLA): Grass-fed red meat may contain higher levels of CLA, a type of fatty acid that has been associated with potential health benefits, including anti-inflammatory and anticancer properties.

It's important to note that red meat does offer these nutritional benefits, choosing high-quality, lean cuts is more beneficial still. Overconsumption of processed and cheap fatty red meat has been associated with certain health risks. A balanced diet that includes a variety of protein, vitamin and mineral sources should include lean meats, poultry, fish, vegetables and fruit, is recommended for overall health.

15/03/2024

Because I am having a nice piece of Best Lamb Shoulder over the weekend:

Lamb is a nutritious and flavourful protein source, and it's healthiness depends on various factors, including how it's prepared and consumed. Here are some considerations:
Nutrient Profile: Lamb is a good source of high-quality protein, essential amino acids, vitamins, and minerals. It is rich in nutrients like iron, zinc, selenium, and B vitamins, including B12.
Fatty Acid Composition: Lamb contains unsaturated fats. It's higher omega-3 fatty acids than most other lean red meat.
Calorie Content: Lamb can be calorie-dense, so portion control is important if you're watching your calorie intake.
Preparation Method: The healthiness of lamb can be affected by how it's prepared. Grilling, roasting, or broiling are generally healthier cooking methods compared to frying. Avoiding excessive use of unhealthy fats or high-calorie sauces contributes to a healthier dish.
Trimming Visible Fat: Trimming visible fat from lamb cuts can reduce the overall fat content and calorie count.
Source and Quality: The quality of the lamb, including how it was raised and processed, impacts its nutritional value. Traditional Dry hanging for a minimum of 1 week will greatly impact the value for money that you get from the lamb and the taste, texture and cookability. Combined with opting for grass-fed or pasture-raised lamb may provide a better nutrient profile.
Moderation: Like any food, moderation is key. Consuming a variety of protein, vitamin, and mineral sources, including lean meats, fish, poultry, vegetables and fruits, contribute to a balanced diet.

15/03/2024

OK SO WHAT SHALL WE POST ABOUT TODAY......DON'T GET ANY FEEDBACK ANYWAY SO COULD EASILY POST RUBBISH LIKE THE VEGANS DO!!!!!
Here is the general one about the importance of meat to the development of the human race and the whole reason vegans have a choice....bless them :-)

Meat was the original ‘brain food.’
The modern human brain is far larger than that of other primates and three times the size of the one possessed by our distant ancestor Australopithecus, the predecessor of Homo. But those big brains come at a cost in that they require tons of energy to operate. Our brains consume 20 percent of our body’s total energy. Compare that to cats and dogs, whose brains require only three to four percent of total energy.
Meat, played a critical role in boosting energy intake to feed the evolution of those big, hungry brains. “Some scientists argue that meat is what made us human,”
When ancient hominins subsisted exclusively on fruits, plants and seeds, they expended a lot more energy on digestion. Millions of years ago, the human gut was longer and slower, requiring more effort to derive limited calories from forage foods. With all of that energy being spent on digestion, the human brain remained relatively small, similar to other primates today.
Compared to foraged fruits and plants, Zaraska says, meat is a “high-quality” food — energy dense with lots of calories and protein. When humans began adding meat to their diet, there was less of a need for a long digestive tract equipped for processing lots of plant matter. Slowly, over hundreds of thousands of years, the human gut shrunk. This freed up energy to be spent on the brain, which grew explosively in size.
When humans began cooking meat, it became even easier to digest quickly and efficiently, and capture those calories to feed our growing brains. The earliest clear evidence of humans cooking food dates back roughly 800,000 years ago, although it could have begun sooner.