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Do You Notice The Costs Of Your Food Purchases?

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grumpyrom


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Why someone would want lean beef for grilling or roasting is beyond me...to each their own I guess. The whole point of buying well marbled steaks and roasts etc. is to add tenderness and flavour, without that fat rendering away as you grill you end up with a tough flavourless piece of shoe.

I've considered splitting a side of beef a few times, but it's always the inability to pick out my cuts that has prevented me from doing so. If I'm picking up a box of random wrapped meat I have no idea what the steaks and roasts inside look like untill I get it home and unwrap it. Also, what about stuff like aging? If you buy a side of beef has it already been aged? Steaks aged less that 21 days are crap.

eViL tRoLl

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Has anyone read this book yet:
http://www.eatinganimals.com/

grumpy old man

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Never heard of it before now. You recommend it? What about it appeals to you?


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grumpyrom

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Meh. I'd love to see better regulations regarding the way livestock is raised, treated and slaughtered even if it meant an increase in the cost of meat but there's no way in hell I'd ever stop consuming it because of a book. I know very well from first hand accounts of people who have worked at factory slaughter houses what the conditions are like, it's a horror show. Doesn't stop me from buying pork chops for dinner.

LivingDead

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grumpyrom wrote:Meh. I'd love to see better regulations regarding the way livestock is raised, treated and slaughtered even if it meant an increase in the cost of meat but there's no way in hell I'd ever stop consuming it because of a book. I know very well from first hand accounts of people who have worked at factory slaughter houses what the conditions are like, it's a horror show. Doesn't stop me from buying pork chops for dinner.

I dont think we need any more regulations.

Imagine what it would be like if people had to slaughter their own food. LOL its a horror show... What do you expect? The animals are being slaughtered... I'll tell ya, slaughter houses of today are far more humane and sanitary that those of the past.

Might I suggest, a nice tofu/portabella mushroom steak.


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grumpyrom

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Big difference between slaughtering a single pig ( which I witnessed anually as a child) and slaughtering on the level at a slaughter house. I spoke with some guys from Maple Leaf at a safety course I took and it amazed me the quantities involved. One guys job was to gut a pig every 8 seconds, the entire rendering was done in 7 minutes meaning that workers would still be cutting warm twitching meat. That is a horror show by any definition compared to what I saw growing up.

Does knowing this change my atitude towards eating meat? Not really. Do I think there could be improvements to the ways animals are raised and slaughtered? Yes. But thats just my personal opinion.

LivingDead

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grumpyrom wrote:Big difference between slaughtering a single pig ( which I witnessed anually as a child) and slaughtering on the level at a slaughter house. I spoke with some guys from Maple Leaf at a safety course I took and it amazed me the quantities involved. One guys job was to gut a pig every 8 seconds, the entire rendering was done in 7 minutes meaning that workers would still be cutting warm twitching meat. That is a horror show by any definition compared to what I saw growing up.

Does knowing this change my atitude towards eating meat? Not really. Do I think there could be improvements to the ways animals are raised and slaughtered? Yes. But thats just my personal opinion.

FYI, in order to sustain the worlds population food needed to be industrialized, including slaughter houses.

Really, what is the difference between killing a pig every 8 seconds or killing a pig every 10 min? You are still killing a pig inorder to sell the meat so that people can eat.

Of course there could be improvements to the way animals are raised and slaughtered, but it just isnt going to happen and I for one do not want to pay more taxes for more regulations.

When it comes to food, you have some choices. You can buy industrialized food at your supermarket, or you can pay a bit more and shop at a small local vender who slaughters his own animals raised on wild grasses. I've purchased meat from local farmers, it sure was yummy in my tummy. I also use to hunt for my own meat, Moose/Elk/Deer, prarie chicken(grouss. I dont have the time to do that anymore, maybe when my kids get older i'll take it back up.

Back to regulations, IMHO there are enough regulations we dont need any more.


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"The problem with socialism is that eventually you run out of other people's money." -- Margaret Thatcher


http://www.youtube.com/watch?v=YGL8CiUtXF0
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JT Estoban

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grumpyrom wrote:Why someone would want lean beef for grilling or roasting is beyond me...to each their own I guess. The whole point of buying well marbled steaks and roasts etc. is to add tenderness and flavour, without that fat rendering away as you grill you end up with a tough flavourless piece of shoe.

I've considered splitting a side of beef a few times, but it's always the inability to pick out my cuts that has prevented me from doing so. If I'm picking up a box of random wrapped meat I have no idea what the steaks and roasts inside look like untill I get it home and unwrap it. Also, what about stuff like aging? If you buy a side of beef has it already been aged? Steaks aged less that 21 days are crap.

Can't win for losing 'eh.... F*%kit, next time I'll keep my comments to myself.


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