TN: The Virtual Tasting #4 (August 13, 2020)

[Brad Kane]

originally posted by MLipton:

(I eat very little red meat, mostly fish and game. The red meat I do eat tends to be pork, venison and lamb)

Mark, just a reminder from the National Pork Board that pork is "the other white meat."

 

[mark e]

originally posted by Jayson Cohen:

originally posted by Jonathan Loesberg:

originally posted by Jeff Grossman:

originally posted by Jonathan Loesberg:
But there are also local providers of beef.

Beeves are much harder to raise than pork, lamb, birds. The one source I know has sold them off.

I can buy local grass fed beef around here. Up to now, I have only bought lamb that way.

I agree with VLM that chicken, pork (and lamb) are all (relatively) better for the environment. My point there, was that the cruelty entailed in factory production of chicken and pork (veal too), even for ardent non-vegetarians like me, makes finding alternatively produced sources of those meats (or at least normally farmed sources) almost a moral imperative, at least if one believes that while killing and eating things is the course of nature, there is no necessity to torture them during their lifetimes in order to do it. In this sense, at least, going to the supermarket in France is considerably less fraught.

Does anyone know if we can believe the labeling?

Frequently you can't. A good resource for checking on this is The Cornucopia Institute. For example, their organic chicken scorecard . Lots of "fake organic" here with a one or two chicken rating.