For me, a complete and efficient use of the animal would include moving some of it to pet food. I don’t want to consume lungs, eyes, brains, hearts etc, liver and kidneys, maybe.
I don’t know what goes into pink slime or meat glue but I know I can enjoy a piece of meat without them. That’s the way I want it. I’ll pay for it that way.
I don’t know what goes into pink slime or meat glue but I know I can enjoy a piece of meat without them. That’s the way I want it. I’ll pay for it that way.
Pick up a cookbook from 50+ years ago and you'll find (under the "Meats" section) information on how to deal with "variety meats" (also known as "offal" -- the lungs, tripe, kidneys, etc.). I'm thinking specifically of Rombauer's The Joy of Cooking in its 1975 and 1943 editions.
Eating seemed to be done more in moderation then. Thumb through these cookbooks and find recipes for croquettes, gelatin salads, light sandwiches, etc. Today food seems to be presented in extreme religious terms, either monastic or decadent, nothing in between.
But those modest meals of the past DID deal with the less mentionable parts of the beast and thought nothing of it. How is scrapple made? Aren't sausage casings made from intestines? Isn't gelatin made from boiled bones?
I can still remember when the grocery store would sell soup bones cheap, and unusable bones and other meat refuse were made available for pets. Now people are trying to get their pets on vegetarian diets!
So now, ironically, along with "whole foods" and organic produce, we also have genetically modified plants and engineered foodstuffs that are extruded and sprayed with flavor and baked to a crisp texture. Yummy.
I think the nation's mental attitude towards food is swinging between wild extremes. People are either dieting or are stuffing their faces until they become morbidly obese. The local bus line has installed extra-wide seats on its coaches to accommodate ample bottoms.
I agree with you on all counts. I’d rather pay the higher price for the higher quality.
” I know I can enjoy a piece of meat without them. That’s the way I want it. I’ll pay for it that way.”
That’s all good. As long as products are honestly labelled, you can pay more for the more premium cuts and etc.
But I don’t think the meat companies are “bad” for using all of the cow.