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9 votes
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The world of wagyu beef is confusing. Here's what you need to know about how to cook wagyu beef at home.
6 votes -
Denmark's industrial pig farms are stunningly productive, but there is another side to their success
5 votes -
Icelander livestreams ten-year-old McDonald's cheeseburger – Hjörtur Smárason bought his McDonald's meal in 2009 to see how long it would take to decompose
13 votes -
Can you turn a grape into a "meat berry"? - Tissue recellularization
2 votes -
Headline Whiplash: Red meat is good for you now? (Research meta-review)
4 votes -
Meatless meat is becoming mainstream — and it’s sparking a backlash
15 votes -
Is anyone else interested in (or actively pursuing) meat from more ethical and sustainable sources?
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a...
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a little more pricey, unless you buy in bulk (e.g. 1/4 to full cow at a time), but I think it's worth it in the end.
I'm looking to share sources of info and network of producers/farms in this regard. Allan Savory has the Savory Institute which I found to be a good start. Though FYI there have been back-and-forth essays written about the criticism and defense of these practices (too many to post here but easy to find in the two above links).
I found one local family-operated farm that practices e.g. "organic" (in this case no herb/pest/fungi-cide) farming (crops for the animals), legitimate free-roaming chickens and sustainable land management that allows soil and ecology equilibration (reducing fertilizer use and subsequent runoff). Plus, buying and directly supporting local farmers and ranchers is always a plus!
EDIT: I foresee this thread being hijacked towards a discussion about how "meat is bad" and how we eat too much meat etc. I am being narrow here because I want to be pragmatic, rather than opine on global economics and dietary needs.
15 votes -
Scientist who discredited meat guidelines didn’t report past food industry ties
8 votes -
In Greenland, Thai restaurants serve whale skin sushi and reindeer pad krapow
7 votes -
Meat isn’t evil, it’s how we raise it, how it’s prepared, and what it’s eaten with
9 votes -
The schools where meat is off the menu for climate reasons
8 votes -
How Texas barbecue found a home in rural Sweden
7 votes -
You might not want to eat bugs. But would you eat meat that ate bugs?
15 votes -
Is a meat-free diet really as healthy as vegetarians claim?
6 votes -
Shalt thou eat an Impossible Burger? The definitions of "halal" and "kosher" are being challenged by new food technology
9 votes -
Impossible at home
8 votes -
A taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and others
12 votes -
As a proposed ban of foie gras makes its way through the New York City Council, duck farmers and animal rights activists are scrambling to make their respective cases
9 votes -
We put a “sin tax” on cigarettes and alcohol. Why not meat?
15 votes -
America is obsessed with beef. But it has no use for hides, so leather prices plunge
9 votes -
Finland urges EU to consider banning Brazilian beef over Amazon fires
25 votes -
If we want to save the world, we have to eat less meat
22 votes -
This is the beginning of the end of the beef industry
15 votes -
Currently, slaughterhouses in the US are allowed to process a maximum of 1,106 hogs per hour. Pork producers want to do away with the speed limit and reduce the number of federal inspectors.
9 votes -
If we all ate enough fruits and vegetables, there'd be big shortages
12 votes -
Coleslaw kissed by fire: Grill, smoke or ember-roast cabbage to make this traditional side dish the star of the barbecue
6 votes -
Beyond Meat is working on fake bacon and steak
11 votes -
Socialist People's Party wants a debate on whether it should be legal to produce and sell French delicacy foie gras in the EU
8 votes -
Vegetarian protein is just as 'complete' as meat, despite what we've been taught
25 votes -
Beyond Meat has hit the ‘short-squeeze trifecta’ as borrow fees keep soaring
18 votes -
Would you eat a burger made out of CO2 captured from the air?
9 votes -
So far cultured meat has been burgers – the next big challenge is animal-free steaks
6 votes -
Mississippi is forbidding grocery stores from calling veggie burgers “veggie burgers”
21 votes -
Will Impossible Burgers be the norm for Gen Z?
20 votes -
In defense of the salmon burger
4 votes -
Impossible Burger shortages hit White Castle and Red Robin
11 votes -
Sausage expert guesses cheap vs expensive sausage | Price Points
9 votes -
Empire of meat
2 votes -
Is meat bad for you? Is meat unhealthy?
10 votes -
American bull - The story of American beef is like the story of the nation as a whole: a mashup of history and myth, bloody and contested
6 votes -
The rise of meatless meat, explained: Nine questions about meat alternatives you were too embarrassed to ask
8 votes -
Impossible Foods’ rising empire of almost-meat
7 votes -
The aesthetic case for fake meat: Eating vegan meat substitutes is more than the ethical choice, it’s the delicious one.
12 votes -
The meatless Whopper’s ‘Impossible’ goal: To save the planet
7 votes -
To cook a steak, first you must unlearn what you have learned
12 votes -
Can food choices reduce greenhouse gas emissions?
5 votes -
Behold the beefless ‘Impossible Whopper’
23 votes -
Lab-grown meat and ancient grains – what will be on the menu in 2050?
3 votes -
The US government has redefined “pink slime” as ground beef
16 votes