Wednesday, February 20, 2019
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Can You Really Trust Your Supermarket Meat Section?

The primary source for the food we purchase, is of course the supermarket. These monstrous food meccas take on the job of bringing together all of the food items we might want to buy in one location. Every type of food from fresh, to frozen, to canned is stocked here in a aisle after aisle of multicolored splendor.

In terms of the meat section of a supermarket, these are usually double-wide aisles that present dozens of meat choices for consumers. They include the usual range of beef, pork, chicken and lamb, mostly raw and packaged. There are also prepared meat selections including baked chickens, pork and other meats cooked at the supermarket or pre-cooked and shipped there.

Collectively, there is meat for any occasion. You can also go to their butcher’s counter and order specific cuts of a meat or a specific type of meat displayed their. It is all very convenient, but what about the quality of the meat. Can you trust your supermarket meat section?

Where Do Supermarket’s Get Their Meat

Supermarkets purchase their meat from industrial farms that are owned by large corporations and in some cases have millions of animals that are efficiently bred and raised to be slaughtered for human consumption. The processes that these farms use to handle their animals is often, of the lowest quality. Animals are kept in small cages or pens for their entire lives, and are not allowed to have behaviors that a typical for their species. Many never get a chance to run in an open space, or to eat its natural diet.

As a result of the tight living conditions and the focus on profits, these animals are constantly ill, requiring excessive antibiotics, and given growth hormones to stimulate their growth. The meat from these animals contains these medicines and many of the animals are sick when they are slaughtered. As a result the quality of the meat sold at supermarkets is generally low and potentially unhealthy for your family.

How do They Obtain Their Meat

The meat on supermarket shelves often sits in a warehouse before it arrives at the supermarket.  When you purchase that meat, there is no telling how long the meat has been refrigerated before it was put on sale. Also the conditions at many of these meat warehouses is of low quality causing the chance for the meat to be contaminated. Each year they are dozens of instances of supermarket meat being contaminated. Sometimes that meat has been sold to consumers before its contamination has been discovered.

 Alternatives to Supermarket Meat

The most highly recommended alternative to supermarket meat is grass-fed meat which comes from animals that are raised on small, often family-owned farms that raise their animals in the conditions that traditional farmers have done for centuries.

Cows and sheep are allowed to graze, pigs have roomy pens, and chickens have space to move around throughout the day. They are also fed traditional animal feed.  This approach creates healthier animals and eliminates the need for antibiotics. The animals are also allowed to grow naturally and as a result they are healthier and stronger. Because of how the animals are cared for, the quality of the grass fed meat is higher. Free range pork has nutritional advantages over pork from industrial farm pigs. Free-range lamb is both sweeter and more nutrition dense than lamb meat from industrial farm sheep.

Free range butchers maintain the highest quality levels for the meat they sell. Cannings Butchers is an example of a butcher that sells grass-fed meat. They maintain the highest quality standards in terms of storing the meat, ensuring that it is disease-free and fresh. Free-range butchers hold themselves to a higher standard and customers get the best products for their families.

If you choose to buy your meat form a supermarket, you run the risk of purchasing meat that may not be of the highest quality. For this reason and for the safety of your family, you should instead purchase grass-fed meat from a company like Cannings Butchers.

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