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.