Where Does Your Burger Come From?
Last month I wrote a post on the organic dairy debate, posing the question of is it really worth the price to drink the more expensive organic stamped milk. I personally don’t drink a lot of milk but, like many Americans, buying organic everything at the store definitely does not fit with my current budget.
Today though, I’d like to talk a little bit about organic meat. I’m sure most of you have wondered where exactly your burger or chicken wings are coming from at least once in your life.
Well maybe you should. To be honest here, I never really wondered about my meat until I read the book Fast Food Nation in college and then watched movies such as Food, Inc and Super Size Me. After doing some research you might say I became even a little obsessed with where my meat came from. I shunned brands such as Perdue and Tyson and even went through a strict vegetarian phase, filling my grocery cart with tofu and lentils instead of chicken and pork (let it be known that I do love bacon now—very much).
Since that phase in my life, I have started to eat meat again. But now I make sure to read exactly where it’s coming from before I buy. And I always buy organic. Here’s why.
First of all, non-organic cattle can still consume gelatin, fats, oils, poultry and poultry by-products, rendered pork protein and rendered horse protein. No thanks. Call me disillusioned, but I prefer to think of my cows and chickens happily roaming around in tall, sweet grass and taking naps under afternoon sun. I also like to support local agricultural businesses whenever I can. Organic meat is more expensive, but I’d rather make sacrifices in other areas so I can afford my once monthly meat purchase.
What about you?