Aneke said:
Hello, History,
My reply might not fit in exactly with the questions you've posed, but I've muddled through similar ethical issues. I'm kind of a lurker on the forums and trying to get over feeling self-conscious, so here it goes.
Hi, Aneke,
Your post is great! Thanks so much for responding.
[quote author=A]I'll tell you up front that our cattle are not organic. They're currently certified all-natural. It's my dream and goal to move to organic/grass-fed. We're going through some restructuring on the business end and basically trying to avoid going broke. Change can't happen overnight, no matter how much I wish it could![/quote]
Understood!!
[quote author=A]Anyway, in the world we live in, if you really want a product, you must be prepared to search it out and pay for it. I would love to see shelves full of organic, grass-fed, quality assured meat at every grocery store. I would love even more if each label said what ranch the meat came from, and where it was processed. (As of now in the USA, beef packers won't even label country of origin!) [/quote]
No kidding. It's insane!
[quote author=A]The best you can do is go to ground zero. Find someone who raises what you're looking for. I think I've seen _http://www.eatwild.com/ recommended on the forums--it lists grass-fed producers whom you can contact directly. Depending on where you live, you can ask around at health stores and farmer's markets. [/quote]
I have a house in an area known for its locally produced meats and produce. This is not a problem for me at all and not really what I was after in my post but again thanks so much because I'm sure this is great information for those that don't have the kind of access we do. :)
[quote author=A]Once you find an organic/grass-fed producer, you can ask them about their practices before buying. Most likely, they take their animals to small local packers who process only a few a day. This is the most ethical situation, IMO. No crowding and it's over as quickly and painlessly as possible.[/quote]
I will say here that animals 'know' when they are in a facility intended to take their lives. The work by Temple Grandin, for example, acknowledges that fact. It may be quicker in some smallish facilites but there is still fear, raised cortisol levels, etc., and death in a slaughter house is never completely painless. I am not advocating not eating meats but I do think these issues deserve discussion here.
http://grandin.com/
I am still in the process of understanding 2D, 3D, 4D, etc., and I must be upfront and state that I have considerable concern, if I understand correctly, that other animals are considered soulless, but putting that aside for a moment, and to get back to my original question/concern, I'm still wondering how it is ethically reconciled by the members here and how it fits in with the other information about consciousness/responsibility/internal/external consideration discussed here to eat other animals that have been subjected to terror in the final moments of their lives and, maybe even more significantly for us, as the predators/eaters, what those stress chemicals and 'negative vibrations' do to our own bodies upon consumption.
[quote author=A]A practical option is to buy in quantity, as in a whole or half beef. You could see about visiting the ranch, and also the packer. That way you know for sure where your animal is coming from. As a producer, I probably won't go out of my way just to sell you a package of burger. But if you're going to buy a whole animal, you'll get taken much more seriously. ;)
[/quote]
Absolutely! And that's how it's done in my area for a lot of people with the money to have such a "luxury".
Keep up the good work on your farm! :D
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Edit: quotes