With industrialization we know now, we hear, and sometimes we taste that the meat could be better, and healthier.
Bacterias, hormones, and corn-fed meets are more common than ever.
And it’s maybe the time, to return to a culture where we eat meat, one day a week, to help the system.
With my ethic, I would say so…
Before we can buy vegan Beyond Meat or even Elk meat in all part of the globe, some knowhow has to be followed.
Buying local, at the butcher, is the only way, to eat clean and delicious meat.
Here is how you should shop now:
- Hello, I would need this piece of meat, grass-fed, from your local farmer, please. Is it from the animal’s back part? Since when do you have it? Perfect, give me two, please!
The distribution of meat in our shops and supermarkets is now divided into 3 qualities.
Quality 1, the top:
The back of the animal, the best part, is only for the butcher and is pricey. The only guarantee of quality, since it’s a small supply chain and with fewer middlemen. So from the farmer to the abattoir and to the butcher.
Small delivery = easier to keep it clean from bacterias and fresher.
I suggest you select a meat, with a marble texture since fatter is testier.
Quality 2, the average:
The middle of the animal, that’s the “OK” meat for supermarkets where the price is good for a massive distribution and the supply chain then, can assume big quantities orders. Don’t expect here to have the best meat. The Butcher has it already.
Now, the risk of contamination by bacterias (ex. listeria) is higher since meats from different producers are confined in the same transportation and risk to contaminate themselves by contact. Or because that meat is centralized, before distribution.
The mass distribution is the real challenge for the meat business, from all those aspects.
In this meat quality, you can find animals fed with corn and packed under a roof with no exercise, and this has bad consequences on your health and your gut.
To avoid those risks, going for certification labels, could guarantee you a plus. Bio, Red Label, controlled origin, for example, but we stay in quality 2 meet, anyway.
More information on https://www.pbs.org
Quality 3, the low-quality one:
the parts between 1 and 2, that’s the negligible meet often used for industrial meal preparations, all meals with additives, fast food, but you can find them everywhere.
Be careful, they are at the butcher or at the supermarket for the same reason, their low price tag.
Be careful to identify them. Here the margin can be surprising sometimes and the taste will be disappointing!
What about hormones, antibiotics, and lack of nutrients then?
In the industrial supply, the only way to produce more and faster is to use hormones and antibiotics. The first one to get bigger animals and faster and the second one to protect animals parked in big quantities, under a roof. Antibiotics are to keep viruses and bacterias away.
If the antibiotics or hormones are in our plate, studies show that No, …at least in negligible quantities.
I wonder why, then, hormones are prohibited in Europe? Again, buy local!
The same hectic supply chain, with those leaving creatures, is challenging also for the nutrients. Freezing meat kills vitamin E, and on average 60% of other vitamins.
Hey! In what world do we want to live in? A society, where we try to feed unnecessary increasing amount of meat to everyone (we don’t need meat to live healthier), despite the fact that we lower the quality and increase risks of outbreaks? Is that so?
The ethic should play a role, and as consumers, we should eat less meat, to have better products and more respect. Don’t you think?
Do you know, you can buy your meat online. More and more? To have more choice and buy directly from farms around you, Amazon is proposing meat to buy. It is maybe a good solution for quality and to have a direct connexion with farmers? Who knows…
Leave me your comments.