Canada, 24th February 2021: In the present day, the message to consume less meat is coming very loud and clear. Too much meat is not good for the health; its production is the major contributor to global warming, and feeding the grains to animals worsens world hunger.
There is even less to like with the supermarket in the price-driven proven promises of getting the cheaper food which squeezes the farm animals and the farmers.
And there is no surprise that the meat we eat makes a growing demand for the better quality of meat. There is a vigorous rise in the price of meat but, according to a survey, it was found that half of the people are willing to pay more for meat if it was healthier, tastier, and produced to higher animal welfare standards or which supports the farmers.
Supermarket versus butcher
The butcher has been moving upmarket in the range and in quality, and these products are no more expensive than the supermarket. The butchers may also help you choose the less popular cuts and cheaper of the meat, which is often unavailable in the supermarkets and maybe cooked slowly to prepare affordable and flavorful meals.
Buying direct from the farmer or the farm marks the guarantee of short supply chains and cutting out the middle-men wrestling at a low price. The local food suppliers might help by telling you who is the best meat shop near me.
Decoding the buzzing words:
Organic: The organic standards are defined by law, and farmers and processors should be certified by an approved organization. The organ farms don’t use chemical pesticides or fertilizers, and antibiotics are not permitted. It also provides high levels of animal welfare where the animals may go outside for the part or all their lives.
Free-range: The pig and the chicken can go outside for the part of their lives. The varied environment allows it to exhibit more of its natural behaviors than the intensively produced pigs and chicken. The free-range chicken typically contains less fat than the commercially grown reared chicken, and it is well tastier.
Outdoor reared/bred: It refers mainly to the pigs born in outdoor space and then brought indoors for the fattening after weaning, i.e., outside bred or spend around half of the life outdoors before being reared.