Hi, PJGABRIEL. It’s not my intention to insult farmers. I just need answers that I can believe in.
“Food, Inc.”, “Fast Food Nation”, and “Meet Your Meat” taught me that "Meet Your Meat" style raising and slaughtering is common practice for commercial meat. Those practices drove me to find small farm suppliers. I appreciate their cage-free style of raising the animals.
My issue is what I still don't know. I've seen the Certified Organic requirements for dairy. It requires humane treatment while the animals are raised, and while they're in transport, but is eerily silent concerning slaughter ... even though veal is a direct byproduct of producing dairy products.
Food Inc stated that there are only something like 11 slaughtering houses in the entire US. Do farmers send their animals to those CAFOs (for final fattening) and to slaughter houses? Do the farmers do the slaughtering themselves? If so, how? I don’t know. Surely each farm has its own solution that works best for them. Honestly, I don’t think I could believe a verbal response without proof, from the farmers at the farmers’ market. How would I know if they’re telling the truth, or telling a story to make a sale?
The movies taught me that not knowing the answers to the important questions is unacceptable. Having a Certified Humane label would be ideal for me. With a certification, I can find the farm on the Certified Humane website, and know that they were thoroughly inspected by qualified people.
| Pounds lost: 42.0