All Meat Is Not Created Equal
It’s tempting to think – especially when your hard-earned money is on the line – that all meat is more or less the same. At one time or another, we’ve all scanned the refrigerated shelves of our closest grocery store for the best price we could find. Price, we’ve been told, indicates how good of a deal we’re getting, and we all want the best deal. Besides, a steak is a steak and chicken is chicken, right? Not so fast. There’s more going on behind the counter than meets (or meats) the eye. First, let me tell you about some of the past and present problems within the meat industry, and then I promise to share some good news.
One of the largest issues meat is facing today began in 1970 – although at the time it was seen as the solution by many. As the demand for meat grew in the 1960s, production and price began to be viewed as the only valuable metrics. Whoever could produce more meat and sell it for less would be king – or at least co-king. The US government began actively subsidizing those companies, meaning that as long as facilities kept production up, they could lose money and the government would make up the difference. The local butchers and ranchers that were in and around every community either assimilated into this agreement or were slowly but surely pushed out of business by conglomerates and corporations who had bought and sold their way to the top. While this kind of narrative isn’t unfamiliar to most of us, and even accepted as how business works by others, it’s not without consequences.
Initially, consumers – unless, perhaps, they knew one of the affected livestock producers or meatpackers personally – were thrilled. Supply was catching up with demand, and demand showed no signs of slowing down. In response, every supermarket created additional space for delis and meat departments. Rows of identical, neatly wrapped chicken breasts, pork chops, and T-bone steaks were available at prices an increasing number of shoppers could afford. Meat became the main course and found its way into every meal of the day. Although economists and environmentalists at the time warned of the inevitability of dire consequences, they were largely ignored. Their arguments about sustainability and the impact of a steady diet of mass-produced, cheap meat on our health and the planet seem like common sense today, but there were decades where nearly everyone looked the other way. Two of the rare exceptions were farmers and ranchers.
Few people have a better understanding of what it takes to raise healthy animals. Factory farming is fundamentally a process of mass-production. Because of that, their industry will always argue for more animals housed per square foot – along with extra antibiotics to keep them well enough in those cramped quarters. In this environment, quantity is everything. On the other hand, local livestock producers outside the corporate pyramid understand what animals need and why those needs are important. To those men and women, like the ones Texas Real Food has partnered with, quantity isn’t nearly as important as quality. But what does quality mean when we’re discussing meat? What’s the difference?
We’re familiar with mass-produced meat and the consequences of industrial farming, but not everyone understands that an alternative exists. Our decision isn’t between the hormone and antibiotic-laden meat at the supermarket or no meat whatsoever. Not anymore, at least. When we talk about quality, we mean all-natural, locally grown, and sustainably produced meat. It may not have the advertising budget or the shelf space that corporate producers have at their disposal, but that doesn’t mean those products aren’t available. In fact, the growing trend among consumers (this is the good news I mentioned at the beginning) is away from factory farming and towards healthy, cleaner alternatives. Texas is among the states leading the way here, with ranchers and farmers producing better tasting, healthier meat without the feedlots, the pharmaceuticals, and all of the associated pollution. Thankfully, they’re finding their own demand: customers who have realized that all meat isn’t created equal and that the hidden price of cheap meat never was the bargain we were led to believe.
If what you put on the table is more important than ever, and this is the kind of meat you want to serve your family, head over to our directory to find producers in your area. Let them know you found them on Texas Real Food!
