371–374 of 374 posts
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I cannot imagine its economical for anyone in South Dakota to have these "factory farms".
What do you mean? Do you think "factory farms" are less capital efficient than farms that would try to minimize suffering?
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Personally, I don't have a problem with locally raised beef. Factory farms make up the majority of beef. Stats are here: https://www.huffpost.com/entry/its-time-to-end-factory-f_b_1...
Oxford and CSIRO scientists already proved grass fed cattle is worse for greenhouse gases than CAFO beef farming. Carbon sequestration no where near makes up for the increases emissions.
In science it's actually hard to "prove" anything. You can disprove something though.
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What do you mean? Do you think "factory farms" are less capital efficient than farms that would try to minimize suffering?
When you have ranches like South Dakota, yeah, I think they are too expensive given the number of cattle.
As far as I can tell, I'm the target demographic for this. I eat beef (and other meat) burgers because I like how they taste. If this comes close, I'll gladly switch, even though they cost a little more. I'm far from vegetarian, but I've been thinking more and more that I'd like to slim down on my actual meat eating for a few reasons, including the environment, the animal living conditions, and the cholesterol. The o…
I've been eating the Beyond Meat (pea protein) burger from A&W for a while now. It's pretty damn close to the taste of beef, I'm happy to make the switch. It has an aftertaste that some might describe as metallic, but you really have to look for it, it's not that strong. What shocked me was how much the taste of a burger comes down to texture. There's enough toppings on burgers that you don't really get the beef tast…