this post was submitted on 12 Oct 2023
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Yeah the fuckery that they pull when they list things as grass fed and free range is vile. Then they make a profit on top of it because they barely change anything but charge premium prices for the fancy label.
I'm lucky to have a beef farm in my state that ships locally and actually follows the spirit of grass fed up to grass finished in sprawling pastures. They also do individual slaughter. For eggs we've got a few locals that bring them to the farmers markets on Sundays. Beef is like a once a week thing for us these days and it's usually just ground beef. Chicken and fish are our biggest sources of protein now. I don't really do pork anymore. Can't find any that's remotely close to ethically sourced which is abysmal considering how intelligent pigs are. So I just stopped buying it.
Also, and I'm fully aware this could just be some kinda subconscious bias, but I swear the meat and eggs taste SO much better than the stuff from the grocery. Eggs especially. The yolks are so vibrant and hardly break when being fried. Even the shells seem stronger and less likely to shatter into tiny annoying bits.
Here's my reason for trying to eat a little more beef than that. If I'm giving "lives lost" any value, you can't beat cows for calories per animal death. It beats a lot of plant-based foods. And I do have local beef, though it is not fully sustained like local chicken is... which is why I eat more chicken and seafood as well. Not to mention, even though beef around me can be ecologically sustainable, it will not remain that way if too many people eat it because it needs to be supplemented by import. So some beef = good. More beef = less good.
We actually have some ethically sourced local pork, too. I guess it's nice living in a farming area of my state, despite not living in a farming-state. The butcher's pork section is always small, but he's got some.
Not really a subconscious bias. They are fresher, and preservation techniques often have not been started on them. If you eat an egg that has never been refrigerated, of course it's fresher. (or the opposite, lol)
The seafood my family fishes is right off a boat, generally only a couple hours harvested. After the fishermens' cut, the best stuff goes to a couple local restaurants and seafood markets, and the rest are frozen and shipped. Yes, you can taste the difference. I never liked scallops until I tasted "the real thing" off a boat.