• psud@lemmy.world
    link
    fedilink
    arrow-up
    7
    arrow-down
    12
    ·
    edit-2
    1 year ago

    I live in Australia near our mountain pastures. The meat supply is a mix of local grass fed and finished beef and lamb, and grain finished beef from up north

    The grass finished meat has a healthier fat balance and tastes better

    I always ask butchers where my meat was raised and how it was finished as that affects the ethics and flavour. I agree with you that meat raised on grain is wasteful.

    Where’s the waste in what I buy? They drink from mountain streams, they eat grass. Most of their meat goes to human food, most of the rest goes to pet food, the skin becomes leather

    When I cook more meat than I can eat, the extra goes in the fridge and I eat it for the next meal

    On the relevant subreddit (which hasn’t moved to Lemmy) I have heard it’s easy to get grass finished beef in the US too

    • LinkOpensChest.wav@lemmy.one
      link
      fedilink
      arrow-up
      6
      arrow-down
      1
      ·
      1 year ago

      I live in a ranching state (South Dakota) where beef is processed locally, and it’s nearly impossible to get grass-fed meat. Sure, some of it is labeled “grass-fed” with a drastically higher price point (unsustainable for most people), but the whole industry is so corrupt and ethically bankrupt that it’s a meaningless label, just like almost anything else you buy here.