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Aneirin -> RE: The myth of 'Free Range' (11/25/2010 6:21:24 PM)
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quote:
ORIGINAL: RapierFugue
quote:
ORIGINAL: allthatjaz
I think its good that you pointed this out Lat. Meat animals sometimes need a human voice.
I think its a shame that the final part of that document was about becoming a vegan because there are other alternatives. If the consumers put enough pressure on the way our meat is farmed instead of allowing themselves to be misguided by labels, then perhaps these farmers would sit up and listen to what the consumer wants.
So long as you're able to pay the premium for that, of course. Many aren't.
The price of meat in the UK has rocketed the last few years - a decent rib-eye steak, for example, is now past the £16 a kilo mark. And lamb is (for domestic meat) into the £12-15+ a kilo bracket, depending on type and quality.
That's a shedload of money for not much meat.
Odd you say that, but I have been forced to go vegetarian, for I cannot afford meat, and fish, that is too expensive too, and there is no way I will eat the erm animal product mechanically recovered shapes in bread crumbs as befits my financial status. My theory is it costs to dump the left overs, so some bright spark thought it would be good to cover it in bread crumbs to hide it's texture and sell it to the public as wholesome food, oddly the majority of which is aimed at kids.So my maxim with food is if it doesnt look like a cut of meat, it is reformed whatever and if it is covered in bread crumbs stay well clear. So as a meat lover I am now vegetarian purely through cost and respect for my digestive system, but now and again, I will reat myself to a nice big steak, cook it rare with garlic and black pepper and serve it up with boiled baby new potatoes and a mediterranean salad, my favourite dish and if I am being really flash, a nice bottle of chateau neuf du pape goes down a treat.
But of meat that sits there on the supermarket shelves, ever notioced the nice red colour to lure one into the idea the stuff is fresh, well, that is a red dye that is added, for meat that has been dead how long, is not red, it is a browny colour, usually the meat one finds on offer, because no one will buy it, because they believe the colour should be red, brown is not appetising and some think it is going off. So with the water they inject to plump out the meat, add to that a dye to make it look fresh, beware supermarkets as they are the biggest scamsters out there, they are controlling the market, not the farmers.
My diet though largely vegetarian is more akin to an Asian or African diet, well the diet of the poor I suppose, for it largely rice and durum wheat based, cous cous, pasta, pollenta and the like. But one thing I have noticed with my diet, is my digestion has become better and I feel better, so maybe the forced vegetarianism might not have been a bad thing after all. But out for a meal tommorrow, the dance group xmas party annd there I surprised myself, from the menu, I have ordered vegetarian, well, it is Turkish cuisine, egg plant yum yum.
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