You'll have to wait a few months because Northfield Farm rarely sells veal unless a calf loses an argument with a large piece of farm machinery! It's also rather unlikey that Jill will end up as lunch. She's far more likely to become part of the herd. Jill is also of note because Mendi has named her after her own mother.
I much prefer people to know that their meat comes from cute fluffy animals rather than hiding behind some dichotomy where they scoff tonnes of meat with no recogition or respect of where it comes from.
But that's the whole point. This animal is cute and fluffy and will live a good life, and will probably be kept for breeding rather than eating. We have a cow on the farm who is 21 - Older than you I think?
Not all farming is cruel - you wouldn't get battery produced beef farming putting pictures of their animals on the web, because they would be too ashamed of the conditions their animals are housed in. At Northfield we are proud of our animals.
Furthermore, many rare breed animals would become excinct if there weren't farmed for food. We have a Native Angus Cow on the farm, one of only 80 left in existance, and are involved in a breeding programme with the Angus Society, to ensure the genetic viability of future generations. However, it has cost £3000 to produce one calf - the only way this cost can be justified is by producing other calves which can be sold for meat.
Also, there is butchering and butchering. The average piece of meat bought in a supermarket, has been produced by sending animals to slaughter, on long journeys accross the country, in cramped conditions with no food or drink. Then the animals arrive at the abbattoir and are injected with enzymes which begin to breakdown the muscle tissue before they are shot, in order to tenderise the meat, and cut down on the time that the carcass has to hang - which is an added expense.
Our animals go to a local abbattoir, where they are then kept in a field overnight, in order to reduce their stress levels. They are fed and watererd and the following day, they are shot humanely, away from the other animals. No injections are used. The carcass is then hung for 3-4 weeks which allows the meat to mature into a full and wholesome flavour. Our animals live on organic grass and brewers grains. They aren't fed anitiotics to make them grow quicker, and they have good lives.
It shocks me that people can be worried about cute animals being slaughtered, when generally people give no thought to the living conditions of mass produced meat animals, and the suffering they go through. Now THAT really does stick in my throat!
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timeasmymeasure
no subject
Date: 2005-03-18 01:39 pm (UTC)no subject
Date: 2005-03-18 01:43 pm (UTC)no subject
Date: 2005-03-18 01:42 pm (UTC):P
If you like meat, you'll LOVE lamb.
no subject
Date: 2005-03-18 01:46 pm (UTC)no subject
Date: 2005-03-20 02:25 am (UTC)no subject
Date: 2005-03-18 01:48 pm (UTC)As a Welshman I must say that I prefer my meat to be a bit older! ;@)
no subject
Date: 2005-03-19 11:25 am (UTC)Not all farming is cruel - you wouldn't get battery produced beef farming putting pictures of their animals on the web, because they would be too ashamed of the conditions their animals are housed in. At Northfield we are proud of our animals.
Furthermore, many rare breed animals would become excinct if there weren't farmed for food. We have a Native Angus Cow on the farm, one of only 80 left in existance, and are involved in a breeding programme with the Angus Society, to ensure the genetic viability of future generations. However, it has cost £3000 to produce one calf - the only way this cost can be justified is by producing other calves which can be sold for meat.
Also, there is butchering and butchering. The average piece of meat bought in a supermarket, has been produced by sending animals to slaughter, on long journeys accross the country, in cramped conditions with no food or drink. Then the animals arrive at the abbattoir and are injected with enzymes which begin to breakdown the muscle tissue before they are shot, in order to tenderise the meat, and cut down on the time that the carcass has to hang - which is an added expense.
Our animals go to a local abbattoir, where they are then kept in a field overnight, in order to reduce their stress levels. They are fed and watererd and the following day, they are shot humanely, away from the other animals. No injections are used. The carcass is then hung for 3-4 weeks which allows the meat to mature into a full and wholesome flavour. Our animals live on organic grass and brewers grains. They aren't fed anitiotics to make them grow quicker, and they have good lives.
It shocks me that people can be worried about cute animals being slaughtered, when generally people give no thought to the living conditions of mass produced meat animals, and the suffering they go through. Now THAT really does stick in my throat!
no subject
Date: 2005-03-18 02:03 pm (UTC)no subject
Date: 2005-03-18 02:08 pm (UTC)no subject
Date: 2005-03-18 02:46 pm (UTC)no subject
Date: 2005-03-18 02:52 pm (UTC)I knew what you meant