Posted on 01/01/2017 4:02:47 PM PST by Mariner
(dpa) - There was once a Hereford cow that ate "100 per cent grass" in the green, green meadows of Ireland. Its demise was painless. Its meat was dry-aged for three weeks to give it lots of flavour.
You can also check every detail of its history by using a smartphone to scan the QR codes affixed to its package at the newly opened Meat Market store, a top-tier meat emporium in Hamburg, Germany. And it's eye-poppingly expensive.
"Lots of people have had enough with the mistreatment of livestock and scandals in the meat industry, like when horsemeat is passed off as beef," explains Meat Market chief Oliver Winter.
"They have a right to know what's on their plates," adds Winter's business partner Georg Sotmann.
Transparency, traceability and animal rights are the ideals that set their business apart from a regular butcher's shop. The meat at their store comes from animals slaughtered under as little stress as possible - one at a time with an electric shock to the head.
(Excerpt) Read more at dpa-international.com ...
Yup.
Off to the left of this image are the south facing picture windows that let the sun heat the shelves in the winter time.
Recycled thermal windows.
It’s not 100% ethical beef unless it’s from fartless cows.
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