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Ethical Meat Spurs a New Breed of Foodie

January 28, 2010 on 2:32 pm | By Amy in Consumer Buying Power, The Big Picture 1 Comment

Meat carverPeople who eat meat are putting aside their cookbooks to explore the very beginning of meat preparation—slaughtering and butchering. OregonLive.com’s recent article “Conscious Carnivores, Ethical Butchers are Changing Food Culture” is a great look at the burgeoning movement to get really hands-on with your meat.  People are signing up in droves to learn to butcher meat themselves and to learn about the slaughter process so that they can be assured their meat really comes from humanely raised animals. Of course, this is music to our ears—AWA has long advocated for the highest birth-to-slaughter standards and believes people should be well-educated about every step of the production process. Thoroughly knowing how meat gets from farm to table is the responsibility of everyone who enjoys a grassfed hamburger or pastured bacon.


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  1. Yes! I love this. I continue to be amazed (or more appropriately, appalled) by folks celebrating Thanksgiving and other holidays, or any normal day for that matter, by eating animals that were treated so horribly. Similar to diamond engagement rings…when people were losing their lives to mine diamonds. Spreading the word is key so folks can cast their votes by NOT buying meat from animals that were treated badly.

    Comment by stacy — March 4, 2010 #

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