Know Thy (Cattle, Hog, Chicken) Farmer

First of all, if you haven't read The Omnivore's Dilemma, go buy or borrow the book and do so. I believe it's even out in paperback. Then take some notice of the Farm Bill and it's incredible propping up of factory farms which produce cheap, yet E. Coli , growth hormone and antibiotic-ridden meat. Note Gristmill's latest post about concentrated animal feedlots (CAFO's) receiving subsidies to supposedly improve their environmental performance.

Steve told me the other day that one of his climbing buddies' aunt and uncle recently returned to the United States after living in Switzerland for 30 years. Despite being active and not changing their diet (still eating meat and dairy), they have gained weight since moving back. Fattier meat and bigger portions, anyone?

In the sense of true cost, it pays to go organic, antibiotic and hormone-free and pastured with your meat. And if you live in Charlottesville, you can buy it at Whole Foods, Rebecca's, Cville Market or The Organic Butcher. Am I forgetting anyone?

[Ann steps down off her soap-box]

1 comment:

Steve said...

Industrial beef has more fat, more calories, and fewer omega-3's than grass finished beef. That's one reason people gain weight on the American diet. Not to mention grass finished beef tastes better. This from

Grass finished beef has 1/4 the amount of fat as industrial (feedlot) beef! Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals and four times the quantity of vitamin E. In fact, the longer a cow spends in a feedlot, the fewer Omega-3's it will have.

I think Rebecca's has grass-finished beef don't they?


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