The New York Times recently published an article linking red meat to cancer and heart disease. Fast Company posted an infographdepicting the same. Pink slime has caused a national outcry. Yet it’s not all red meat that we should fight, but meat from poorly raised animals.
It used to be that cows could roam freely, feeding on grass and taking their time and space to grow. When the animals matured, farmers would walk them to the local butcher shop where we would pick up our daily protein needs. Then came refrigerated transportation, meatpacking factorization (think The Jungle), corn subsidies, and antibiotics that made the entire process cheaper, faster, bigger, and less about the quality of the food we eat. It brought cheap meats to Americans, but at what cost? Beef transformed from a locally-sourced seasonal food to something we make from mixing foodcoloring and mush (and no matter how happy it looks, it’s not right). Here are 10 reasons why we should go back to sustainably raised, grassfed beef.