By: Sangermaine
This just goes to show that hard-working job creators are being strangled by regulation and need the boot of Big Government off of their neck.
View ArticleBy: slogger
This is why I buy my meat here. Cheaper than a grocery store, better tasting, and I can see the cows roaming the adjacent pasture as they're waiting to be slaughtered.
View ArticleBy: oneswellfoop
This has been featured on the McClatchy Newspaper Group's McClatchyDC.com site (as well as its Twitter feed) for the last week. It's been providing me with good reading (and appetite suppression)....
View ArticleBy: KathrynT
If you buy it by the quarter, fancy hippie beef isn't actually more expensive than industrially raised stuff at the grocery store. Our beef, cut and wrapped, ends up costing us about $4/lb. If I was...
View ArticleBy: FJT
That "bladed" beef makes me furious. Yeah, I just read that myself. Are there any restaurants that would go as far as to report whether their beef has been mechanically tenderized? Are there...
View ArticleBy: melissam
Buying a half or quarter of beef or pork is cost effective, but only if someone can afford the upfront cost. My family doesn't find it cost effective for the amount of beef and pork we eat, but my...
View ArticleBy: box
As I constantly tell vegan friends, I will not apologize for being omnivorous, nor will I stop. Do your vegan friends constantly ask you to apologize for eating meat and then to stop eating it? Because...
View ArticleBy: polymodus
Just two weeks ago I was at a Michelin-starred restaurant that served a perfectly shaped médaillon of sturgeon. Looking at the split in the grain I immediately suspected that it wasn't a whole piece of...
View ArticleBy: TheWhiteSkull
Free-range, grass-fed. Locally raised and locally slaughtered. Ethical beef is also safe beef. Yes, it costs more, so make it a special occasion kind of thing. It tastes much better anyway.
View ArticleBy: eugenen
Is there a consensus re whether the likes of the Niman Ranch people significantly alleviate these problems? That sort of mid-range, somewhere-between-factory-and-mom-and-pop stuff's ubiquitous around...
View ArticleBy: lstanley
Buying a half or quarter of beef or pork is cost effective, but only if someone can afford the upfront cost. My family doesn't find it cost effective for the amount of beef and pork we eat, but my...
View ArticleBy: seanmpuckett
That "bladed" beef makes me furious. Received wisdom for decades has been that whole muscle chops are largely safe if washed and cooked to a brown "sear" no matter how red it is inside because...
View ArticleBy: Capt. Renault
And today, as every day, I become more convinced of the genius and prescience of Upton Sinclair.
View ArticleBy: Devils Rancher
Blood meal is a dry, inert powder made from blood used as a high-nitrogen fertilizer and a high protein animal feed. I had figured it wasn't just put down the drain, but I hadn't thought of fertilizer....
View ArticleBy: Seamus
As I ate my pronghorn guisada last night, I thought about this. I am glad that I have been able to get myself almost completely off the factory farmed meat. It tastes better and I know from where it...
View ArticleBy: Potomac Avenue
I was most interested in the section about the ways the industry is trying to control the debate nationally about beef and meat.
View ArticleBy: koeselitz
hwyengr: “Wild deer still could have CWD, which is the equivalent of mad cow disease. I'd feel even more squeamish about that, because there isn't even the illusion of random testing and sampling for...
View ArticleBy: nTeleKy
Wild deer still could have CWD, which is the equivalent of mad cow disease. I'd feel even more squeamish about that, because there isn't even the illusion of random testing and sampling for hunted...
View ArticleBy: Myeral
This really is a very well presented and thoroughly researched report. For a city news outlet, rather than a national one, it's even more impressive.
View ArticleBy: Miko
Foodborne illness is a dramatic risk. But even if it's a low low risk, it still doesn't make the conditions, the economics, the labor issues, the food-security issues, the environmental issues, the...
View ArticleBy: R343L
So, despite the risks talked about in this report (which is really kind of amazingly good both in content and web design), foodborne illnesses are way down over the last decade, according to the CDC.
View ArticleBy: limeonaire
I stopped eating shrimp after the BP oil spill. After reading even part of this, I think I might have to stop eating most beef, too. I'm not to the point where I'll stop eating chicken and pork,...
View ArticleBy: Miko
Long Island Grass-fed BeefFind a Farmers Market - Long Island Farmers BureauEat Wild NYRustic Roots Delivery - Organic Grass Fed Delivery in New York and Long IslandLong Island FreshLong Island...
View ArticleBy: melissam
I'm in a position where I'd love to buy hippie beef but I have no idea where I'd even find it. Here in the wilds of Long Island, we have neither ranches nor farmer's markets, and even at the...
View ArticleBy: Andrhia
I'm in a position where I'd love to buy hippie beef but I have no idea where I'd even find it. Here in the wilds of Long Island, we have neither ranches nor farmer's markets, and even at the...
View ArticleBy: sebastienbailard
You know, there are good evolutionary reasons to be squeamish about animal carcasses. From when we were hunter-gatherers on the savannah, tracking of a flock of corgettes by their spoor or chucking...
View ArticleBy: Miko
Even E. Coli is "natural." Hell, cyanide is natural. You can Google for the different "by-products" of meatpacking derived from blood. Cow's blood is used for feeds, to process into amino acids,...
View ArticleBy: Chocolate Pickle
Total pulled-from-thin-air guess.... it wouldn't surprise me if it went back into cattle feed. That's against the law in the US. My pulled-from-thin-air guess is that it's used for flavoring in dog food.
View ArticleBy: any major dude
I stopped eating beef when I read that George Bush's answer to suspected mad cow outbreaks in the U.S. was to just scale back testing. Haven't read anything about Obama reversing that policy.
View ArticleBy: Miko
I want to know why the farmers' market beef I bought in Seattle was the gnarliest, toughest, gristliest meat I've ever bought. Couple possibilities. One is definitely product quality, so do pursue...
View ArticleBy: blue t-shirt
Why do the comment threads on meat articles always devolve into lengthy lists of sanctimonious proclamations? Fifty folks stating where they source their beef is not much of a conversation.
View ArticleBy: the_artificer
Space Coyote: "There is lots of land and more underemployed, ambitious young people who are considering farming and know that doing it the conventional way isn't an option. The demand column and the...
View ArticleBy: melissam
I want to know why the farmers' market beef I bought in Seattle was the gnarliest, toughest, gristliest meat I've ever bought. As in, take a few bites and throw the whole shebang out. Not even my...
View ArticleBy: thelastcamel
I want to know why the farmers' market beef I bought in Seattle was the gnarliest, toughest, gristliest meat I've ever bought. As in, take a few bites and throw the whole shebang out. Not even my...
View ArticleBy: Space Coyote
Oil isn't getting cheaper, corn isn't going to be something you can feed a head of beef without making it sick and needing to be pumped full or antibiotics. There is lots of land and more...
View ArticleBy: Miko
"Natural" I see all the time and there are few standards for that.Grist on "Natural."
View ArticleBy: melissam
6. Consumers either continue buying conventional beef ("I can't afford that fancy stuff") or else buy the premium stuff and call it a day ("I'm doing what I can") Yes, but the whole quibble you had was...
View ArticleBy: Scientist
Well, fair enough. We could probably have more small ranches in Vermont and New Hampshire and western Massachusetts and it wouldn't hurt anyone. It would be nice to have more agriculture in that part...
View ArticleBy: Miko
Much of the Northeast is very heavily settled and it's a fairly small region of the country in general with very high land values. Right, and yet there is tons of open land. Just tons of it, though you...
View ArticleBy: Scientist
I completely understand where you (melissam, KathrynT, Miko) are coming from, and the points you make are totally reasonable. I would quibble a bit with the scenario you outline, melissam. I realize...
View ArticleBy: Miko
it uses even more land per cow than industrial ranching does. This isn't really a problem, it's an opportunity. Here in New England, we have loads of excellent pasturage that was abandoned for the...
View ArticleBy: gilrain
For immediate release to the poor: There is no longer enough sustainably raised beef for everyone. In our generosity, we, the rich, have decided to sacrifice our own health by reserving the remaining...
View ArticleBy: KathrynT
And bear in mind before pointing out that local beef isn't always that expensive that buying by the quarter requires things like a deep freezer (impossible for many poor urban apartment-dwellers)...
View ArticleBy: melissam
The solution is not for everyone to go out and buy safe, delicious, ethical beef, simply because there is not and never will be enough of that to go around at anything remotely resembling current...
View ArticleBy: joecacti
"I'm the king of Kansas City, no thanks, Omaha, thanks a lot." --couldn't be helped.
View ArticleBy: Scientist
And bear in mind before pointing out that local beef isn't always that expensive that buying by the quarter requires things like a deep freezer (impossible for many poor urban apartment-dwellers)...
View ArticleBy: Scientist
I know we've had this discussion before but I think this bears pointing out: The problem with the "just buy your beef in bulk from a responsible local rancher" solution is that it doesn't really scale....
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