Forums >Health and Nutrition>Healthy??? cooking advice/recipe???
#2867
Run to Win25 Marathons, 17 Ultras, 16 States (Full List)
Good Bad & The Monkey
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
flatland mountaineer
I think they'd be happy with that. So long as the grass was pesticide/herbicide free & the lard was from an animal raised on said organic grass. See, I'm ok with the organic thing...no milk & wheat though? I think I'm going to go make a glass of chocolate milk & ponder this for a bit!
The whole world said I shoulda used red but it looked good to Charlene in John Deere Green!!
Support Ethanol, drink the best, burn the rest.
Run for fun? What the hell kind of recreation is that? quote from Back to the Fut III
Are you talking dairy cattle or beeves? If beeves, what slaughter weight do you work with, and at what age do they reach 600lbs and slaughter? And what about antibiotics?
Never TMI and we have spoken loads about farm politics and the change from America's rural roots to specialization and feedlots quite a bit around here over the years. From what you posted, it appears that about 2/3 of the beeves' lives and over half their weight comes from the feedlot, which primarily feeds (commodity?) corn and other leftover grains (like from breweries). This relatively unnatural diet and stressful setting, which to be sure is specialized, can make for unhappy cattle that get sick, produce excess methane and other gasses and require antibiotics that a beef living its entire life in a more natural setting may avoid. Had the beef lived in the pasture, it would eat grass, and its patties would nourish the grass. There would be no inputs or outputs, just happy and relatively healthy cattle. Interestingly, as we have moved away from our rural roots, so too has our agriculture.