My milk doesn’t. Most milk doesn’t anymore. Check the label, they go out of their way to tell you that it doesn’t with few exceptions. If you are not sure, call the store where you buy it or check the label for the bottling plant. But throwing that claim around is not accurate.
As my father is a rancher and exec with the National Cattleman’s Beef Association, I will likely hear a lot at Christmas dinner about this. To the rancher’s detriment, if you are a beef eater, the price is about to drop, drop, drop after a long run of high prices.
My outrage, and I will express this, believe me, is what the hell they are doing slaughtering a sick cow! That @#$%es off the Weekender. I anticipate the answer will be for pet food or glue/tallow type of uses but I will find out, I hope.
Stay away from brains (I don’t know who eats em anyway) and cook everything correctly and enjoy cheap steaks while it lasts. And I don’t think the Canadian thing has been played any differently. I heard the initial report and now we have this one. Watch for a while before you judge that there is some kind of preferential treatment.
I will say this: if traded off for higher prices, American ranchers would love for you to be preferential about your beef, to want to know where it was raised etc. GATT and Nafta have resulted in international availability of cheap beef grown under questionable conditions, and the major packers suck as much profit as they can from whereever they get it. The producer is the lowest on the totem pole frankly. My dad attempted, with a few others, to start a California Grass Fed Beef cooperative, to give the customers a shot at avoiding feedlots, which look and smell worse than they really are. Frankly, there are just finishing off the fattening of the cattle by a few weeks of grain but the concentration of the animals, the inevitable mud, drainage of said, etc makes for an aesthetically displeasing landmark.
Grass -fed beef is leaner, tastes different and requires an expensive education process to sell to supermarket buyers. I don’t know if it will ever fly. Prior to feedlots or at least the technique of final fattening with grains prior to slaughter, beef was most likely stewed or moist-cooked, otherwise the steaks were toothsome if not cooked exactly right. The higher fat content allows the cook more leeway now but as many of the healthfolk will point out, its not that good for ya, compared to game meats or just leaner ag meats.
Thanks, Doc, for note of sanity. It didn’t have to be hijacked by the tofu-stuffers, but was nevertheless.
PS: If a tomato smells like a tomato buy it. Even if its from a greenhouse. I enjoy salad year round because of them. Other hybrids that I enjoy include Gala apples, orange-flesh honeydew etc. Considering Biosphere and other predicted looks at the planet, growing things under “artficial” conditions seems to be part of our future.
)
).