If prior to your garden you were mostly eating "industrial" meat, I'm not surprised at all. Home-grown in good dirt veggies have far more micro-nutrients and far fewer nasty chemicals in them which makes me feel more satisfied with less. Last week I cooked a ~6lb Muscovy and we got 10 "people" meals out of it, and about 4 cups of bone broth and 2+ cups of rendered fat which I can use in baking. Ducks have a fairly high ratio of bones to meat, but the bones get composted or bio-charred to support healthy vegetable growth (veggies do like calcium and phosphorus which bones contain).
Since I started my garden 3 years ago, I have managed to cut down my meat consumption by about 70 or 80 percent. I even feel much healthier.
Specifically they have certain minerals and vitamins that are easier for humans to absorb. Both Vit D and Iron are more absorb-able from animal sources than plant sources for most humans. The catch is that they also tend to have a more distinct flavor, so I can't just "substitute" it for ground meat as I can the duck breast - the cheep seats would notice and cheep loudly!
I also find offal meat tacos to be more filling than muscle cuts and usually they come as street tacos much smaller even forgoing the cheeses. I believe nose to tail is an important part of sustainable meat use and it seems in much ive read that the organs often are more nutrient dense. Maybe that's why they seem more filling.
Rebecca Crone wrote:When you mentioned the nuts it reminded me that walnuts were used by a friend of mine to mimic ground meat in a vegan reciepe. It wasn't meaty but was good so I could imagine them mixing well with meat.
Has anyone tried jackfruit? Its a popular vegan meat substitute. I've never tried but maybe it and mushrooms are food fillers.