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That's the question food writer Camas Davis set out to answer when she moved to the southwest of France to apprentice as a butcher on a small, family-run farm and slaughterhouse.\u003c/p>\n\u003cp>Being so close to the butchering process took some getting used to — \"I had to really confront my own moments of cringing or turning away or not wanting to see or know,\" she says. But ultimately Davis felt she had the answer to her question.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/07/20180724_fa_01.mp3\u003c/p>\n\u003cp>Davis came away from France feeling that \"not all meat is created equal — and subsequently not all animal farming is created equal.\" She says the key to being an ethical carnivore is thinking carefully about how the animals are treated and where the meat is coming from.\u003c/p>\n\u003cp>\"It's my theory — or it's a theory that I've developed over time, through my own education — that the further in we go, the better choices we make, the more agency we have in changing [the] system that brings food to our table,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis is the founder of the Portland Meat Collective, which teaches people about conscientious farming, slaughtering and eating. Her new memoir is \u003cem>Killing It.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what goes into \"ethical meat\" \u003c/strong>\u003c/p>\n\u003cp>I don't think we all sit on the exact same part of what I think of as the \"spectrum\" of meat eating. And so it really depends on where you come from. On a basic level, I'm interested in a couple of things: How land is used to raise the animals that we eat for meat. ... I'm interested in ... pollution practices. I'm interested in resource management. And is the food safe for us? Do the animals have a good life? Do they have a good death? And then, on our end, when we're eating that meat, is it is it safe? Is it nutritious? Is it delicious? So all of those things play into this complicated puzzle that is ethical meat.\u003c/p>\n\u003cp>\u003cstrong>On how electrocution is used in slaughter \u003c/strong>\u003c/p>\n\u003cp>I know that sounds terrible, but essentially the idea behind humanely slaughtering an animal is that you quickly render them senseless to pain, and electric electrocution is one of the ways that they do that. And then once they are rendered unconscious ... then you would bleed them and then they are dead. ... It was all very quick and quiet and surprisingly not violent-looking, which was, I think, the most surprising part of it.\u003c/p>\n\u003cp>If it's done wrong — if the pig is not stunned correctly, and \"stunned\" is the term we usually use in the industry to describe that part of the process — then the animal will feel it, and you'll know pretty immediately. So the whole goal is to keep it pain free.\u003c/p>\n\u003cp>\u003cstrong>On how stress affects the quality of the meat \u003c/strong>\u003c/p>\n\u003cp>The more stressed we are, the more adrenaline we have running through our body, the more lactic acid builds up in our muscles. And all of these things can — if not relieved before or during the death — result in tough meat. It can result in dark meat. It can result in mushy meat. So there are a lot of chemical reactions that can occur based on how that stress happened and when it happened.\u003c/p>\n\u003cp>\u003cstrong>On eating less meat than she used to \u003c/strong>\u003c/p>\n\u003cp>I don't buy it from the grocery store anymore. I fill a freezer that I have in my basement with a side of pig for my family and friends, too, and maybe a quarter of beef, if that, and a few chickens and that's mostly it. Sometimes we do supplement with a visit to the farmer's market or sometimes my husband sneaks in some grocery store meat and we have a little interaction about that.\u003c/p>\n\u003cp>I just eat less of it. It's also more of an accent to my meal; it's not a main course. Because I now am involved in the processes that get that meat to my table, I just understand the value of it. I pay a lot more money for it and therefore can't afford to eat as much as I used to. It's just really a special occasion for me, and an accent, more than anything else.\u003c/p>\n\u003cp>\u003cstrong>On the misleading labels on grocery store meat \u003c/strong>\u003c/p>\n\u003cp>It's a tricky landscape and unfortunately, most of the labels that exist are very vague, vaguely regulated if regulated at all, and can sometimes mean very little. Even in sort of mainstream grocery chains that I go to now, I see signs that say, \"farm to table,\" or \"family farms,\" or \"natural meat,\" and, in fact, the way the regulations are worded, that doesn't have to mean anything whatsoever. So, it's hard. It's very it's very difficult to navigate that landscape. The only thing I say is you have to ask questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Roberta Shorrock and Mooj Zadie produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Writer+Becomes+A+Butcher+To+Better+Understand+The+Value+Of+Meat+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Camas Davis wanted to learn about conscientious farming, slaughtering and eating, so she moved to France and became an apprentice at a small, family-run slaughterhouse. Her memoir is \u003cem>Killing it.\u003c/em>","status":"publish","parent":0,"modified":1532717823,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":891},"headData":{"title":"Food Writer Becomes A Butcher To Better Understand The Value Of Meat | KQED","description":"Camas Davis wanted to learn about conscientious farming, slaughtering and eating, so she moved to France and became an apprentice at a small, family-run slaughterhouse. 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That's the question food writer Camas Davis set out to answer when she moved to the southwest of France to apprentice as a butcher on a small, family-run farm and slaughterhouse.\u003c/p>\n\u003cp>Being so close to the butchering process took some getting used to — \"I had to really confront my own moments of cringing or turning away or not wanting to see or know,\" she says. But ultimately Davis felt she had the answer to her question.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/07/20180724_fa_01.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis came away from France feeling that \"not all meat is created equal — and subsequently not all animal farming is created equal.\" She says the key to being an ethical carnivore is thinking carefully about how the animals are treated and where the meat is coming from.\u003c/p>\n\u003cp>\"It's my theory — or it's a theory that I've developed over time, through my own education — that the further in we go, the better choices we make, the more agency we have in changing [the] system that brings food to our table,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis is the founder of the Portland Meat Collective, which teaches people about conscientious farming, slaughtering and eating. Her new memoir is \u003cem>Killing It.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what goes into \"ethical meat\" \u003c/strong>\u003c/p>\n\u003cp>I don't think we all sit on the exact same part of what I think of as the \"spectrum\" of meat eating. And so it really depends on where you come from. On a basic level, I'm interested in a couple of things: How land is used to raise the animals that we eat for meat. ... I'm interested in ... pollution practices. I'm interested in resource management. And is the food safe for us? Do the animals have a good life? Do they have a good death? And then, on our end, when we're eating that meat, is it is it safe? Is it nutritious? Is it delicious? So all of those things play into this complicated puzzle that is ethical meat.\u003c/p>\n\u003cp>\u003cstrong>On how electrocution is used in slaughter \u003c/strong>\u003c/p>\n\u003cp>I know that sounds terrible, but essentially the idea behind humanely slaughtering an animal is that you quickly render them senseless to pain, and electric electrocution is one of the ways that they do that. And then once they are rendered unconscious ... then you would bleed them and then they are dead. ... It was all very quick and quiet and surprisingly not violent-looking, which was, I think, the most surprising part of it.\u003c/p>\n\u003cp>If it's done wrong — if the pig is not stunned correctly, and \"stunned\" is the term we usually use in the industry to describe that part of the process — then the animal will feel it, and you'll know pretty immediately. So the whole goal is to keep it pain free.\u003c/p>\n\u003cp>\u003cstrong>On how stress affects the quality of the meat \u003c/strong>\u003c/p>\n\u003cp>The more stressed we are, the more adrenaline we have running through our body, the more lactic acid builds up in our muscles. And all of these things can — if not relieved before or during the death — result in tough meat. It can result in dark meat. It can result in mushy meat. So there are a lot of chemical reactions that can occur based on how that stress happened and when it happened.\u003c/p>\n\u003cp>\u003cstrong>On eating less meat than she used to \u003c/strong>\u003c/p>\n\u003cp>I don't buy it from the grocery store anymore. I fill a freezer that I have in my basement with a side of pig for my family and friends, too, and maybe a quarter of beef, if that, and a few chickens and that's mostly it. Sometimes we do supplement with a visit to the farmer's market or sometimes my husband sneaks in some grocery store meat and we have a little interaction about that.\u003c/p>\n\u003cp>I just eat less of it. It's also more of an accent to my meal; it's not a main course. Because I now am involved in the processes that get that meat to my table, I just understand the value of it. I pay a lot more money for it and therefore can't afford to eat as much as I used to. It's just really a special occasion for me, and an accent, more than anything else.\u003c/p>\n\u003cp>\u003cstrong>On the misleading labels on grocery store meat \u003c/strong>\u003c/p>\n\u003cp>It's a tricky landscape and unfortunately, most of the labels that exist are very vague, vaguely regulated if regulated at all, and can sometimes mean very little. Even in sort of mainstream grocery chains that I go to now, I see signs that say, \"farm to table,\" or \"family farms,\" or \"natural meat,\" and, in fact, the way the regulations are worded, that doesn't have to mean anything whatsoever. So, it's hard. It's very it's very difficult to navigate that landscape. The only thing I say is you have to ask questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Roberta Shorrock and Mooj Zadie produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Writer+Becomes+A+Butcher+To+Better+Understand+The+Value+Of+Meat+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129685/food-writer-becomes-a-butcher-to-better-understand-the-value-of-meat","authors":["byline_bayareabites_129685"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_13253","bayareabites_1596","bayareabites_8901","bayareabites_243"],"featImg":"bayareabites_129686","label":"bayareabites"},"bayareabites_126422":{"type":"posts","id":"bayareabites_126422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126422","score":null,"sort":[1522956750000]},"guestAuthors":[],"slug":"you-might-be-eating-halal-meat-and-not-even-know-it","title":"You Might Be Eating Halal Meat And Not Even Know It","publishDate":1522956750,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n","blocks":[],"excerpt":"As the U.S. Muslim population grows, so does demand for meat from animals slaughtered according to Islamic law. But some grocers don't use the halal label because of fears of an Islamophobic backlash.","status":"publish","parent":0,"modified":1522956750,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":810},"headData":{"title":"You Might Be Eating Halal Meat And Not Even Know It | KQED","description":"As the U.S. Muslim population grows, so does demand for meat from animals slaughtered according to Islamic law. But some grocers don't use the halal label because of fears of an Islamophobic backlash.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"You Might Be Eating Halal Meat And Not Even Know It","datePublished":"2018-04-05T19:32:30.000Z","dateModified":"2018-04-05T19:32:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126422 https://ww2.kqed.org/bayareabites/?p=126422","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/05/you-might-be-eating-halal-meat-and-not-even-know-it/","disqusTitle":"You Might Be Eating Halal Meat And Not Even Know It","source":"Marketing, Advertising & Labeling","sourceUrl":"https://www.kqed.org/bayareabites/category/marketing-and-advertising","nprImageCredit":"Esther Honig","nprByline":"Esther Honig, Harvest Public Media, KUNC, NPR Food","nprImageAgency":"Harvest Public Media","nprStoryId":"599520906","nprApiLink":"http://api.npr.org/query?id=599520906&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/05/599520906/you-might-be-eating-halal-meat-and-not-even-know-it?ft=nprml&f=599520906","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Apr 2018 14:42:00 -0400","nprStoryDate":"Thu, 05 Apr 2018 14:42:57 -0400","nprLastModifiedDate":"Thu, 05 Apr 2018 14:42:57 -0400","path":"/bayareabites/126422/you-might-be-eating-halal-meat-and-not-even-know-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126422/you-might-be-eating-halal-meat-and-not-even-know-it","authors":["byline_bayareabites_126422"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_2385","bayareabites_16093","bayareabites_243","bayareabites_13254"],"featImg":"bayareabites_126423","label":"source_bayareabites_126422"},"bayareabites_117913":{"type":"posts","id":"bayareabites_117913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117913","score":null,"sort":[1496498075000]},"guestAuthors":[],"slug":"eat-less-meat-a-small-change-with-a-big-impact","title":"Eat Less Meat: A Small Change with a Big Impact","publishDate":1496498075,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg\" alt=\"\" width=\"700\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg\" alt=\"\" width=\"700\" height=\"876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-520x651.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg\" alt=\"\" width=\"700\" height=\"616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-240x211.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-375x330.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-520x458.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg\" alt=\"\" width=\"700\" height=\"1324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-160x303.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-240x454.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-375x709.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-520x984.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-240x269.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-375x420.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-520x582.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat11.gif\" alt=\"\" width=\"700\" height=\"937\">\u003cimg class=\"aligncenter size-full wp-image-117925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg\" alt=\"\" width=\"700\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-160x351.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-240x526.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-375x822.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-520x1140.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg\" alt=\"\" width=\"700\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-160x288.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-240x431.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-375x674.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-520x935.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg\" alt=\"\" width=\"700\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-160x376.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-240x564.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-375x881.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n","status":"publish","parent":0,"modified":1496498075,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":175},"headData":{"title":"Eat Less Meat: A Small Change with a Big Impact | KQED","description":"Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eat Less Meat: A Small Change with a Big Impact","datePublished":"2017-06-03T13:54:35.000Z","dateModified":"2017-06-03T13:54:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117913 https://ww2.kqed.org/bayareabites/?p=117913","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/03/eat-less-meat-a-small-change-with-a-big-impact/","disqusTitle":"Eat Less Meat: A Small Change with a Big Impact","nprByline":"\u003ca href=\"http://civileats.com/author/scagle/\">Susie Cagle\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/117913/eat-less-meat-a-small-change-with-a-big-impact","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg\" alt=\"\" width=\"700\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg\" alt=\"\" width=\"700\" height=\"876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-520x651.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg\" alt=\"\" width=\"700\" height=\"616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-240x211.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-375x330.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-520x458.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg\" alt=\"\" width=\"700\" height=\"1324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-160x303.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-240x454.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-375x709.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-520x984.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-240x269.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-375x420.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-520x582.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat11.gif\" alt=\"\" width=\"700\" height=\"937\">\u003cimg class=\"aligncenter size-full wp-image-117925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg\" alt=\"\" width=\"700\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-160x351.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-240x526.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-375x822.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-520x1140.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg\" alt=\"\" width=\"700\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-160x288.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-240x431.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-375x674.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-520x935.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg\" alt=\"\" width=\"700\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-160x376.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-240x564.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-375x881.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117913/eat-less-meat-a-small-change-with-a-big-impact","authors":["byline_bayareabites_117913"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12807","bayareabites_243"],"featImg":"bayareabites_117931","label":"bayareabites"},"bayareabites_116656":{"type":"posts","id":"bayareabites_116656","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116656","score":null,"sort":[1491588309000]},"guestAuthors":[],"slug":"marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","publishDate":1491588309,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n","blocks":[],"excerpt":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","status":"publish","parent":0,"modified":1491588666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1522},"headData":{"title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate | KQED","description":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","datePublished":"2017-04-07T18:05:09.000Z","dateModified":"2017-04-07T18:11:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116656 https://ww2.kqed.org/bayareabites/?p=116656","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/07/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate/","disqusTitle":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","nprByline":"\u003ca href=\"http://civileats.com/author/aorlowski/\">Aaron Orlowski\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","authors":["byline_bayareabites_116656"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_9887","bayareabites_243","bayareabites_8967"],"featImg":"bayareabites_116659","label":"bayareabites"},"bayareabites_116469":{"type":"posts","id":"bayareabites_116469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116469","score":null,"sort":[1490976163000]},"guestAuthors":[],"slug":"the-global-dangers-of-industrial-meat","title":"The Global Dangers of Industrial Meat","publishDate":1490976163,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Through lobbying, marketing, and proselytizing about cheap meat, the global meat industry is working hard to keep industrially produced meat on the menu, sometimes with disastrous consequences.","status":"publish","parent":0,"modified":1490976163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1583},"headData":{"title":"The Global Dangers of Industrial Meat | KQED","description":"Through lobbying, marketing, and proselytizing about cheap meat, the global meat industry is working hard to keep industrially produced meat on the menu, sometimes with disastrous consequences.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Global Dangers of Industrial Meat","datePublished":"2017-03-31T16:02:43.000Z","dateModified":"2017-03-31T16:02:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116469 https://ww2.kqed.org/bayareabites/?p=116469","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/31/the-global-dangers-of-industrial-meat/","disqusTitle":"The Global Dangers of Industrial Meat","nprByline":"\u003ca href=\"http://civileats.com/author/grain/\">Grain\u003c/a> and \u003ca href=\"http://civileats.com/author/rpatel/\">Raj Patel\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/116469/the-global-dangers-of-industrial-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116469/the-global-dangers-of-industrial-meat","authors":["byline_bayareabites_116469"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_60"],"tags":["bayareabites_13636","bayareabites_12363","bayareabites_15800","bayareabites_8914","bayareabites_243"],"featImg":"bayareabites_116473","label":"bayareabites"},"bayareabites_113982":{"type":"posts","id":"bayareabites_113982","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113982","score":null,"sort":[1481910946000]},"guestAuthors":[],"slug":"a-holiday-classic-slow-roasted-beef-prime-rib-roast","title":"A Holiday Classic: Slow-Roasted Beef Prime Rib Roast","publishDate":1481910946,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.","status":"publish","parent":0,"modified":1543952378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1205},"headData":{"title":"A Holiday Classic: Slow-Roasted Beef Prime Rib Roast | KQED","description":"This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Holiday Classic: Slow-Roasted Beef Prime Rib Roast","datePublished":"2016-12-16T17:55:46.000Z","dateModified":"2018-12-04T19:39:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113982 http://ww2.kqed.org/bayareabites/?p=113982","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/","disqusTitle":"A Holiday Classic: Slow-Roasted Beef Prime Rib Roast","path":"/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_620","bayareabites_558","bayareabites_138","bayareabites_243","bayareabites_1851","bayareabites_9010"],"featImg":"bayareabites_114043","label":"bayareabites_15122"},"bayareabites_112066":{"type":"posts","id":"bayareabites_112066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112066","score":null,"sort":[1473961604000]},"guestAuthors":[],"slug":"digested-the-clean-and-dirty-of-lab-grown-meat","title":"Digested: The Clean and Dirty of Lab-Grown Meat","publishDate":1473961604,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Who doesn’t want the food they eat to be clean? That may have been what the people behind the \u003ca href=\"http://www.gfi.org/\">Good Food Institute\u003c/a> (GFI) were thinking earlier this week when they announced their intention to \u003ca href=\"http://qz.com/712871/the-lab-grown-food-industry-is-now-lobbying-in-washington/\">rebrand lab-grown meat\u003c/a> as “clean meat.” According to the new nonprofit group, which represents the companies behind “cultured” animal products such as beef from \u003ca href=\"http://www.memphismeats.com/\">Memphis Meats\u003c/a>, milk from \u003ca href=\"http://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, and other high-tech and plant-based meat alternatives, the term is intended to evoke “clean energy.”\u003c/p>\n\u003cp>On the group’s \u003ca href=\"http://www.gfi.org/clean-meat-the-clean-energy-of-food\">blog\u003c/a>, Bruce Friedrich, GFI’s executive director and founding partner of \u003ca href=\"http://www.newcropcapital.com/\">New Crop Capital\u003c/a>, wrote:\u003c/p>\n\u003cblockquote>\u003cp>First, “clean meat is a more accurate way of describing real meat grown without animal slaughter. Second, “clean meat” is similar to “clean energy” in that it immediately communicates important aspects of the technology—both the environmental benefits and the decrease in food-borne pathogens and drug residues.\u003c/p>\u003c/blockquote>\n\u003cp>Friedrich’s language immediately problematizes the modern agriculture industry—a great deal of which is \u003ca href=\"http://civileats.com/2016/09/06/big-trouble-with-big-chicken/\">inarguably\u003c/a> \u003ca href=\"http://civileats.com/2016/06/28/north-carolinas-cafos-produce-15000-olympic-size-pools-worth-of-waste/\">flawed\u003c/a>. Alternative proteins could make up \u003ca href=\"http://civileats.com/2015/04/28/alternative-protein-could-make-up-one-third-of-the-market-by-2050/\">one-third of the market by 2050\u003c/a> and the drive to use fewer resources in the food system is important. But will calling this meat “clean” convince consumers? Or will it just make muddier an already-muddy pool of consumer messaging?\u003c/p>\n\u003cp>In addition to the clean energy comparison, the term also appears to be playing off the idea of “clean eating,” which magazines like \u003ca href=\"http://www.fitnessmagazine.com/weight-loss/plans/diets/clean-eating/\">\u003cem>Fitness\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.eatingwell.com/nutrition_health/nutrition_news_information/10_ways_to_eat_clean\">\u003cem>Eating Well\u003c/em>\u003c/a>\u003cem>, \u003c/em>and \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/clean-eating\">\u003cem>Cooking Light\u003c/em>\u003c/a> define as holistic approach to eating whole, unprocessed foods like fruits, vegetables, whole grains, and lean protein.\u003c/p>\n\u003cp>And while some “clean food” advocates point to the importance of certified organic and antibiotic-free production practices, the lifestyle choice appears, by and large, to be aimed more at people focused on losing weight and achieving optimal fitness than on changing the food system. But that might be part of the appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At its most simple, “clean eating” is a vague and highly subjective effort to mainstream—or sanitize—the type of diet that health and environmentally-conscious people have followed for, well, forever. It’s genius, really. You take foods once considered fringe or “crunchy,” wave a magic branding wand over them and—poof!—they’re Gwyneth Paltrow and Jessica Alba-approved. Not to mention that clean is a close cousin of tidy—a quality that we have been told can \u003ca href=\"http://www.wsj.com/articles/marie-kondo-and-the-tidying-up-trend-1424970535\">bring magic\u003c/a> to our lives.\u003c/p>\n\u003cp>In this sense, the move by GFI makes a lot of sense. But it’s not without its critics. As Nicolette Hahn Niman, a rancher and the author of \u003cem>\u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a>\u003c/em>\u003cem>,\u003c/em> sees it, the clean-dirty dichotomy doesn’t work when you’re talking about where our food comes from.\u003c/p>\n\u003cp>“If you spend even a few hours on a farm, you quickly see that it’s a beautifully messy enterprise that is all about soil—AKA dirt,” Niman wrote in a recent email. “In fact, the best farms are those that mimic nature’s intense complexity. Applying that term [clean] to lab-generated food might actually make more sense, since it comes from a (theoretically, at least) more sterile environment. But that certainly does not suggest to me that it’s healthier or better for the environment.”\u003c/p>\n\u003cp>Emily Moose, Director of Outreach for \u003ca href=\"http://agreenerworld.org/about/\">A Greener World\u003c/a>, a nonprofit that works with farms and ranches and oversees several humane meat labels including Animal Welfare Approved, begs to differ with GFI’s characterization of all meat as “dirty.”\u003c/p>\n\u003cp>“There are a lot of unknowns about laboratory-grown meat substitutes, from both a sustainability and food safety perspective,” she said. “We don’t know how much energy it will require, and how scalable—or not—it may be. While scientists beta test this new technology, proven solutions are already right in front of us: high-welfare, certified sustainable meat, dairy, and eggs are being produced every day by farmers and ranchers across the continent.”\u003c/p>\n\u003cp>Echoing Niman, Moose pointed to what she sees as the benefits of meat production done right: “Environmental regeneration, climate change mitigation, and strong rural communities. Taking food production off of the farm rejects farmers and ranchers right when we need them the most.”\u003c/p>\n\u003cp>She added that while lab-grown meat makes a lot of promises, “there’s a very real possibility that it will only benefit the patent-holder—as we have seen with GMO technology.”\u003c/p>\n\u003cp>Andy Bellatti, a dietician who often focuses on plant-based foods (and an occasional \u003ca href=\"http://civileats.com/author/abellatti/\">Civil Eats contributor\u003c/a>), feels that that lab-grown meat has a place on the growing list of options for consumers looking to eat fewer animal products. But, he added, branding and language is only one factor when it comes to turning the tide of consumer behavior. “If the idea is to get people to replace animal-based products with these—the top two factors should be affordability and taste,” he said.\u003c/p>\n\u003cp>Bellatti is also not convinced that high-tech meat alternatives deserve quite as much press as they’re getting. “Within the plant-based market there’s room for everybody—but it’s very easy when looking at the media to think that the only companies that matter are the ones that are based in a lab,” he said. “I’m not saying there’s anything wrong with [lab-based products], but I think we need to acknowledge the other companies as well—whether that’s legacy meat alternative companies or brand new companies,” which are making interesting foods with novel combinations of beans, whole grains, and vegetables outside of labs.\u003c/p>\n\u003cp>The latter are important, he added, because “When you look at the average American diet, a lot of the nutrients people fall short on—fiber, magnesium, potassium—are plentiful in plant-based foods. I know that’s not necessarily the aim of these [clean meat] companies, but from a public health perspective, we need to keep that in mind.”\u003c/p>\n\u003cp>It’s tempting to hold out for solutions to all the food system problems at once, but there’s still no silver bullet. And polarizing the debate around the value of animal agriculture may ultimately add more heat than light. Technology can play a role in bettering the food system, but it’s only one piece of a complex and challenging puzzle that will require a wide range of—squeaky clean and down and dirty—solutions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A new branding campaign by the lab-grown meat industry to call its products “clean meat” raises some big questions.","status":"publish","parent":0,"modified":1473961696,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1223},"headData":{"title":"Digested: The Clean and Dirty of Lab-Grown Meat | KQED","description":"A new branding campaign by the lab-grown meat industry to call its products “clean meat” raises some big questions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Digested: The Clean and Dirty of Lab-Grown Meat","datePublished":"2016-09-15T17:46:44.000Z","dateModified":"2016-09-15T17:48:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112066 http://ww2.kqed.org/bayareabites/?p=112066","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/15/digested-the-clean-and-dirty-of-lab-grown-meat/","disqusTitle":"Digested: The Clean and Dirty of Lab-Grown Meat","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/112066/digested-the-clean-and-dirty-of-lab-grown-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who doesn’t want the food they eat to be clean? That may have been what the people behind the \u003ca href=\"http://www.gfi.org/\">Good Food Institute\u003c/a> (GFI) were thinking earlier this week when they announced their intention to \u003ca href=\"http://qz.com/712871/the-lab-grown-food-industry-is-now-lobbying-in-washington/\">rebrand lab-grown meat\u003c/a> as “clean meat.” According to the new nonprofit group, which represents the companies behind “cultured” animal products such as beef from \u003ca href=\"http://www.memphismeats.com/\">Memphis Meats\u003c/a>, milk from \u003ca href=\"http://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, and other high-tech and plant-based meat alternatives, the term is intended to evoke “clean energy.”\u003c/p>\n\u003cp>On the group’s \u003ca href=\"http://www.gfi.org/clean-meat-the-clean-energy-of-food\">blog\u003c/a>, Bruce Friedrich, GFI’s executive director and founding partner of \u003ca href=\"http://www.newcropcapital.com/\">New Crop Capital\u003c/a>, wrote:\u003c/p>\n\u003cblockquote>\u003cp>First, “clean meat is a more accurate way of describing real meat grown without animal slaughter. Second, “clean meat” is similar to “clean energy” in that it immediately communicates important aspects of the technology—both the environmental benefits and the decrease in food-borne pathogens and drug residues.\u003c/p>\u003c/blockquote>\n\u003cp>Friedrich’s language immediately problematizes the modern agriculture industry—a great deal of which is \u003ca href=\"http://civileats.com/2016/09/06/big-trouble-with-big-chicken/\">inarguably\u003c/a> \u003ca href=\"http://civileats.com/2016/06/28/north-carolinas-cafos-produce-15000-olympic-size-pools-worth-of-waste/\">flawed\u003c/a>. Alternative proteins could make up \u003ca href=\"http://civileats.com/2015/04/28/alternative-protein-could-make-up-one-third-of-the-market-by-2050/\">one-third of the market by 2050\u003c/a> and the drive to use fewer resources in the food system is important. But will calling this meat “clean” convince consumers? Or will it just make muddier an already-muddy pool of consumer messaging?\u003c/p>\n\u003cp>In addition to the clean energy comparison, the term also appears to be playing off the idea of “clean eating,” which magazines like \u003ca href=\"http://www.fitnessmagazine.com/weight-loss/plans/diets/clean-eating/\">\u003cem>Fitness\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.eatingwell.com/nutrition_health/nutrition_news_information/10_ways_to_eat_clean\">\u003cem>Eating Well\u003c/em>\u003c/a>\u003cem>, \u003c/em>and \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/clean-eating\">\u003cem>Cooking Light\u003c/em>\u003c/a> define as holistic approach to eating whole, unprocessed foods like fruits, vegetables, whole grains, and lean protein.\u003c/p>\n\u003cp>And while some “clean food” advocates point to the importance of certified organic and antibiotic-free production practices, the lifestyle choice appears, by and large, to be aimed more at people focused on losing weight and achieving optimal fitness than on changing the food system. But that might be part of the appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At its most simple, “clean eating” is a vague and highly subjective effort to mainstream—or sanitize—the type of diet that health and environmentally-conscious people have followed for, well, forever. It’s genius, really. You take foods once considered fringe or “crunchy,” wave a magic branding wand over them and—poof!—they’re Gwyneth Paltrow and Jessica Alba-approved. Not to mention that clean is a close cousin of tidy—a quality that we have been told can \u003ca href=\"http://www.wsj.com/articles/marie-kondo-and-the-tidying-up-trend-1424970535\">bring magic\u003c/a> to our lives.\u003c/p>\n\u003cp>In this sense, the move by GFI makes a lot of sense. But it’s not without its critics. As Nicolette Hahn Niman, a rancher and the author of \u003cem>\u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a>\u003c/em>\u003cem>,\u003c/em> sees it, the clean-dirty dichotomy doesn’t work when you’re talking about where our food comes from.\u003c/p>\n\u003cp>“If you spend even a few hours on a farm, you quickly see that it’s a beautifully messy enterprise that is all about soil—AKA dirt,” Niman wrote in a recent email. “In fact, the best farms are those that mimic nature’s intense complexity. Applying that term [clean] to lab-generated food might actually make more sense, since it comes from a (theoretically, at least) more sterile environment. But that certainly does not suggest to me that it’s healthier or better for the environment.”\u003c/p>\n\u003cp>Emily Moose, Director of Outreach for \u003ca href=\"http://agreenerworld.org/about/\">A Greener World\u003c/a>, a nonprofit that works with farms and ranches and oversees several humane meat labels including Animal Welfare Approved, begs to differ with GFI’s characterization of all meat as “dirty.”\u003c/p>\n\u003cp>“There are a lot of unknowns about laboratory-grown meat substitutes, from both a sustainability and food safety perspective,” she said. “We don’t know how much energy it will require, and how scalable—or not—it may be. While scientists beta test this new technology, proven solutions are already right in front of us: high-welfare, certified sustainable meat, dairy, and eggs are being produced every day by farmers and ranchers across the continent.”\u003c/p>\n\u003cp>Echoing Niman, Moose pointed to what she sees as the benefits of meat production done right: “Environmental regeneration, climate change mitigation, and strong rural communities. Taking food production off of the farm rejects farmers and ranchers right when we need them the most.”\u003c/p>\n\u003cp>She added that while lab-grown meat makes a lot of promises, “there’s a very real possibility that it will only benefit the patent-holder—as we have seen with GMO technology.”\u003c/p>\n\u003cp>Andy Bellatti, a dietician who often focuses on plant-based foods (and an occasional \u003ca href=\"http://civileats.com/author/abellatti/\">Civil Eats contributor\u003c/a>), feels that that lab-grown meat has a place on the growing list of options for consumers looking to eat fewer animal products. But, he added, branding and language is only one factor when it comes to turning the tide of consumer behavior. “If the idea is to get people to replace animal-based products with these—the top two factors should be affordability and taste,” he said.\u003c/p>\n\u003cp>Bellatti is also not convinced that high-tech meat alternatives deserve quite as much press as they’re getting. “Within the plant-based market there’s room for everybody—but it’s very easy when looking at the media to think that the only companies that matter are the ones that are based in a lab,” he said. “I’m not saying there’s anything wrong with [lab-based products], but I think we need to acknowledge the other companies as well—whether that’s legacy meat alternative companies or brand new companies,” which are making interesting foods with novel combinations of beans, whole grains, and vegetables outside of labs.\u003c/p>\n\u003cp>The latter are important, he added, because “When you look at the average American diet, a lot of the nutrients people fall short on—fiber, magnesium, potassium—are plentiful in plant-based foods. I know that’s not necessarily the aim of these [clean meat] companies, but from a public health perspective, we need to keep that in mind.”\u003c/p>\n\u003cp>It’s tempting to hold out for solutions to all the food system problems at once, but there’s still no silver bullet. And polarizing the debate around the value of animal agriculture may ultimately add more heat than light. Technology can play a role in bettering the food system, but it’s only one piece of a complex and challenging puzzle that will require a wide range of—squeaky clean and down and dirty—solutions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112066/digested-the-clean-and-dirty-of-lab-grown-meat","authors":["byline_bayareabites_112066"],"categories":["bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15611","bayareabites_15610","bayareabites_243","bayareabites_14617"],"featImg":"bayareabites_112071","label":"source_bayareabites_112066"},"bayareabites_109671":{"type":"posts","id":"bayareabites_109671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109671","score":null,"sort":[1463841087000]},"guestAuthors":[],"slug":"new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","publishDate":1463841087,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","status":"publish","parent":0,"modified":1463841199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":632},"headData":{"title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions | KQED","description":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","datePublished":"2016-05-21T14:31:27.000Z","dateModified":"2016-05-21T14:33:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109671 http://ww2.kqed.org/bayareabites/?p=109671","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions/","disqusTitle":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","source":"Labeling and Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Lydia Zuraw, Kaiser Health News at NPR Food","nprImageAgency":"Lydia Zuraw/KHN for NPR","nprStoryId":"478859242","nprApiLink":"http://api.npr.org/query?id=478859242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous?ft=nprml&f=478859242","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 16:39:00 -0400","nprStoryDate":"Fri, 20 May 2016 15:25:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 16:39:50 -0400","path":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","authors":["byline_bayareabites_109671"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_10774","bayareabites_243","bayareabites_753","bayareabites_15472","bayareabites_11808"],"featImg":"bayareabites_109672","label":"source_bayareabites_109671"},"bayareabites_107645":{"type":"posts","id":"bayareabites_107645","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107645","score":null,"sort":[1457967590000]},"guestAuthors":[],"slug":"decoding-animal-welfare-labels","title":"Decoding Animal Welfare Labels","publishDate":1457967590,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Pasture raised. Hormone free. All natural.\u003c/em> With so many buzzwords, it’s hard to decipher labels on meat, eggs, and dairy products. Which ones are just greenwashing, and which ones can you trust?\u003c/p>\n\u003cp>Liberally used terms like “free-range” paint a bucolic picture that is far from the reality of today’s industrial farming system. Raising animals in crowded confinement is the standard practice in America because it’s efficient and profitable, but it’s also inhumane. As consumer demand for humane and sustainable animal products grows, labels featuring bold claims and happy animals frolicking in lush pasture have proliferated in the meat and dairy aisles, most without federal regulation.\u003c/p>\n\u003cp>For CUESA, humane practices mean a lot of things, including allowing animals to engage in the natural behaviors that are important to their wellbeing, and minimizing stress to the animals, from birth to slaughter. We’ve detailed specific practices in our \u003ca href=\"http://www.cuesa.org/sites/default/files/CUESA_Sustainable_Ag_Framework.pdf\">Sustainability Frameworks\u003c/a>, and we endeavor to partner with producers whose practices align with these values.\u003c/p>\n\u003cp>To help you decode the language in the farmers market or at the butcher counter, here’s a quick primer on some of the labels and terms you’ll see.\u003c/p>\n\u003ch2>Certifications\u003c/h2>\n\u003cp>Third-party certifications are the most transparent animal welfare labels on the market. In order for a product to bear one of these labels, the farm must be audited by an independent third party, often a nonprofit organization, and the farm’s practices must adhere to published standards. There are many animal welfare certification programs out there, with different emphases and varying degrees of rigor. Here are a few common ones you might see. For an in-depth comparison of each certifier’s standards, see \u003ca href=\"https://awionline.org/sites/default/files/uploads/documents/web-standardscomparisonfactsheet2-1293133314-document-33104.pdf\">this chart\u003c/a> from the Animal Welfare Institute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/animal_welfare_approved.png\" alt=\"Animal Welfare Approved\" width=\"100\" height=\"95\" class=\"alignright size-full wp-image-107649\">\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003cstrong>:\u003c/strong> Applicable to meat, egg, and dairy products, this label is considered to have the highest animal welfare and environmental standards and is only available to independent family farms. Farms must provide animals with continual access to pasture or range and the opportunity to perform natural and instinctive behaviors essential to their health and well-being.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/american_humane.png\" alt=\"American Humane Certified\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://humaneheartland.org/our-standards\">\u003cstrong>American Humane Certified\u003c/strong>\u003c/a>: This program is the least stringent of the well-known animal welfare certifications, but it still requires more humane conditions than the industry standard. For example, it prohibits antibiotics in feed, but allows chickens to be housed in larger \u003ca href=\"http://www.organicauthority.com/foodie-buzz/cage-free-eggs-debate.html\">“enriched colony”\u003c/a> cages and cattle to be raised in feedlots.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/certified-humane.png\" alt=\"Certified Humane Raised and Handled\" width=\"100\" height=\"70\" class=\"alignright size-full wp-image-107650\">\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane Raised and Handled\u003c/strong>\u003c/a>: This label has slightly more rigorous requirements than American Humane Certified, but not as strict as Animal Welfare Approved. For example, cages for hens are prohibited, but outdoor access is not required.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/gap_global_animal_partnership.png\" alt=\"Global Animal Partnership\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership\u003c/strong>\u003c/a>\u003cstrong>:\u003c/strong> This label, developed in partnership with Whole Foods and sold through their stores, uses a five-step rating program that encourages improvement in animal welfare. Step one begins with no cages or crowding, step three requires outdoor access, step four certifies pasture-centered practices, and so on.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/usda_organic.png\" alt=\"USDA Certified Organic\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"https://www.ams.usda.gov/grades-standards/organic-standards\">\u003cstrong>USDA Certified Organic\u003c/strong>\u003c/a>: Many people don’t realize that the National Organic Program also has animal care standards. The standards require that animals eat 100% organic feed, without antibiotics or hormones. Outdoor access is required and feedlot confinement is prohibited, but some humane handling practices are not defined.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/america_grassfed.png\" alt=\"American Grassfed\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://www.americangrassfed.org/\">\u003cstrong>American Grassfed\u003c/strong>\u003c/a>: Applicable only to ruminants (such as beef and lamb), these standards ensure that the animals have eaten nothing but grass and forage from weaning to harvest, and they were not raised in confinement and have never been fed antibiotics or growth hormones. Meat that is labeled “grass-fed” is not necessarily certified by this program.\u003c/p>\n\u003ch2>Terms and Definitions\u003c/h2>\n\u003cp>The following terms are used both in third-party certifications and on their own. Some are regulated by the government; others are not. If the term is not verified or certified, dig deeper to ensure that the producer is living up to their claims.\u003c/p>\n\u003cp>\u003cstrong>Humane:\u003c/strong> Humane implies that animals were raised with compassion in a way that minimizes stress and allows them to engage in their natural behaviors. The term “humane” is otherwise unregulated, though numerous third-party certifications offer independent verification.\u003c/p>\n\u003cp>\u003cstrong>Cage-free: \u003c/strong>This unregulated term suggests that eggs are laid by hens permitted to roam in the henhouse (but not necessarily with any access to the outdoors).\u003c/p>\n\u003cp>\u003cstrong>Free-range or free-roaming\u003c/strong>: Suggests that the product came from an animal that was able to roam. The USDA only regulates the term for poultry, not beef, pork, or eggs. Meat birds are required to “have access to” the outdoors, but no amount of time or space is specified. Free-range hens are often kept indoors in large warehouses.\u003c/p>\n\u003cp>\u003cstrong>Pasture-raised\u003c/strong>: “Pasture-raised” implies that meat or poultry comes from an animal that was raised outdoors on pasture. This term is sometimes used to differentiate eggs and poultry from “free-range” products coming from hens raised indoors. This term is unregulated and there is no standard definition. The Ferry Plaza Farmers Market only allows pasture-raised eggs to be sold by farmers in our market.\u003c/p>\n\u003cp>\u003cstrong>Grass-fed\u003c/strong>: This label means the ruminant animal (cattle, sheep, goat, or bison) was raised on a diet of fresh pasture during the growing season and stored grasses (hay or grass silage) in winter months or drought conditions. The USDA standard was revoked in 2016; it is now a voluntary claim. Several organizations offer private certifications.\u003c/p>\n\u003cp>\u003cstrong>Grass-finished\u003c/strong>: “Finished” animals have reached physical maturity and have developed fatty tissue. Some grass-fed animals, like most livestock in the US, are grain finished, or fed grains for an undetermined amount of time before slaughter. Other grass-fed animals are grass finished: they ate exclusively grasses throughout their whole lives.\u003c/p>\n\u003cp>\u003cstrong>Antibiotic-free\u003c/strong>: In conventional operations, antibiotics are routinely fed to cows, hogs, and chickens to promote faster growth and prevent diseases that run rampant in the cramped conditions in which food animals are kept. “No antibiotics” claims are regulated by the USDA and require ranchers to show documentation.\u003c/p>\n\u003cp>\u003cstrong>Hormone-free\u003c/strong>: Hormones are used in industrial farming of cows and sheep to increase growth rate or milk production. Some hormones are natural, some are synthetic, and some (like rBGH) are genetically engineered. Like “no antibiotics,” the “no hormones” claim is regulated by the USDA. Documentation must be shown, but the USDA does not routinely test. Hormone use in pork or poultry production is prohibited by the USDA.\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>: USDA guidelines state that “natural” meat and poultry products can’t contain artificial ingredients or added color and must be only minimally processed; there is no verification system. The claim “natural” on other products is unregulated and generally meaningless.\u003c/p>\n\u003ch2>Meet Your Producer\u003c/h2>\n\u003cp>One of the best ways to cut through the noise is to know your farmer, so you have the opportunity to ask questions. While certified labels provide assurance, certification costs and the required documentation may be burdensome for smaller operations. So how do you know what to look for? Here are some basic questions you might ask your meat, egg, or dairy producer or purveyor:\u003c/p>\n\u003cul>\n\u003cli>Are your animal products certified by any third parties? Which ones?\u003c/li>\n\u003cli>How are the animals raised? Are they raised outdoors on pasture, or indoors?\u003c/li>\n\u003cli>Do the animals receive antibiotics, hormones, or other growth promoters?\u003c/li>\n\u003cli>What sort of diet are the animals fed?\u003c/li>\n\u003c/ul>\n\u003cp>These questions are just a starting point, and they’re only useful if you know how to interpret the answers. To go beyond this basic guide, we recommend checking out \u003ca href=\"http://www.sustainabletable.org/917/handouts-questions-to-ask\">Sustainable Table’s Questions to Ask\u003c/a> handouts.\u003c/p>\n\u003cp>To learn more about animal welfare terms, certifications, and practices, we suggest downloading the \u003ca href=\"http://animalwelfareapproved.org/food-labels-exposed/\">Animal Welfare Approved Food Labels Exposed\u003c/a> phone app. or download the pdf. From welfare to taste to cost, there are many factors to consider, so you’ll need to figure out which ones are most important to you when you shop.\u003c/p>\n\u003cp>At CUESA, we promote ranchers and purveyors that adhere to the humane management practices outlined in our \u003ca href=\"http://www.cuesa.org/sites/default/files/CUESA_Sustainable_Ag_Framework.pdf\">Sustainability Frameworks\u003c/a>. Details about each producer can be found on their \u003ca href=\"http://www.cuesa.org/our-sellers\">seller profile\u003c/a> on our website, and you can visit the \u003ca href=\"http://www.cuesa.org/food/eggs\">eggs\u003c/a>, \u003ca href=\"http://www.cuesa.org/food/cheese\">cheese\u003c/a>, \u003ca href=\"http://www.cuesa.org/food/milk\">milk\u003c/a>, and \u003ca href=\"http://www.cuesa.org/food/meat\">meat\u003c/a> pages to dive deeper into specific products. And through \u003ca href=\"http://www.cuesa.org/event-type/food-farm-tour\">farm tours\u003c/a>, you can see how the animals are raised first-hand.\u003c/p>\n\u003cp>\u003cem>Got more questions? Stop by CUESA’s \u003c/em>\u003ca href=\"http://www.cuesa.org/food-shed\">\u003cem>Food Shed\u003c/em>\u003c/a>\u003cem> tent for our “Decoding Food Labels” exhibit this month on Saturdays to learn more. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Thank you to CUESA Education Intern Jasmine Hormati for her research in this guide.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Pasture raised. Hormone free. All natural. With so many buzzwords, it’s hard to decipher labels on meat, eggs, and dairy products. Which ones are just greenwashing, and which ones can you trust?","status":"publish","parent":0,"modified":1457967727,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1443},"headData":{"title":"Decoding Animal Welfare Labels | KQED","description":"Pasture raised. Hormone free. All natural. With so many buzzwords, it’s hard to decipher labels on meat, eggs, and dairy products. Which ones are just greenwashing, and which ones can you trust?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Decoding Animal Welfare Labels","datePublished":"2016-03-14T14:59:50.000Z","dateModified":"2016-03-14T15:02:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107645 http://ww2.kqed.org/bayareabites/?p=107645","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/14/decoding-animal-welfare-labels/","disqusTitle":"Decoding Animal Welfare Labels","path":"/bayareabites/107645/decoding-animal-welfare-labels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Pasture raised. Hormone free. All natural.\u003c/em> With so many buzzwords, it’s hard to decipher labels on meat, eggs, and dairy products. Which ones are just greenwashing, and which ones can you trust?\u003c/p>\n\u003cp>Liberally used terms like “free-range” paint a bucolic picture that is far from the reality of today’s industrial farming system. Raising animals in crowded confinement is the standard practice in America because it’s efficient and profitable, but it’s also inhumane. As consumer demand for humane and sustainable animal products grows, labels featuring bold claims and happy animals frolicking in lush pasture have proliferated in the meat and dairy aisles, most without federal regulation.\u003c/p>\n\u003cp>For CUESA, humane practices mean a lot of things, including allowing animals to engage in the natural behaviors that are important to their wellbeing, and minimizing stress to the animals, from birth to slaughter. We’ve detailed specific practices in our \u003ca href=\"http://www.cuesa.org/sites/default/files/CUESA_Sustainable_Ag_Framework.pdf\">Sustainability Frameworks\u003c/a>, and we endeavor to partner with producers whose practices align with these values.\u003c/p>\n\u003cp>To help you decode the language in the farmers market or at the butcher counter, here’s a quick primer on some of the labels and terms you’ll see.\u003c/p>\n\u003ch2>Certifications\u003c/h2>\n\u003cp>Third-party certifications are the most transparent animal welfare labels on the market. In order for a product to bear one of these labels, the farm must be audited by an independent third party, often a nonprofit organization, and the farm’s practices must adhere to published standards. There are many animal welfare certification programs out there, with different emphases and varying degrees of rigor. Here are a few common ones you might see. For an in-depth comparison of each certifier’s standards, see \u003ca href=\"https://awionline.org/sites/default/files/uploads/documents/web-standardscomparisonfactsheet2-1293133314-document-33104.pdf\">this chart\u003c/a> from the Animal Welfare Institute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/animal_welfare_approved.png\" alt=\"Animal Welfare Approved\" width=\"100\" height=\"95\" class=\"alignright size-full wp-image-107649\">\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003cstrong>:\u003c/strong> Applicable to meat, egg, and dairy products, this label is considered to have the highest animal welfare and environmental standards and is only available to independent family farms. Farms must provide animals with continual access to pasture or range and the opportunity to perform natural and instinctive behaviors essential to their health and well-being.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/american_humane.png\" alt=\"American Humane Certified\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/american_humane-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://humaneheartland.org/our-standards\">\u003cstrong>American Humane Certified\u003c/strong>\u003c/a>: This program is the least stringent of the well-known animal welfare certifications, but it still requires more humane conditions than the industry standard. For example, it prohibits antibiotics in feed, but allows chickens to be housed in larger \u003ca href=\"http://www.organicauthority.com/foodie-buzz/cage-free-eggs-debate.html\">“enriched colony”\u003c/a> cages and cattle to be raised in feedlots.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/certified-humane.png\" alt=\"Certified Humane Raised and Handled\" width=\"100\" height=\"70\" class=\"alignright size-full wp-image-107650\">\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane Raised and Handled\u003c/strong>\u003c/a>: This label has slightly more rigorous requirements than American Humane Certified, but not as strict as Animal Welfare Approved. For example, cages for hens are prohibited, but outdoor access is not required.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/gap_global_animal_partnership.png\" alt=\"Global Animal Partnership\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/gap_global_animal_partnership-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership\u003c/strong>\u003c/a>\u003cstrong>:\u003c/strong> This label, developed in partnership with Whole Foods and sold through their stores, uses a five-step rating program that encourages improvement in animal welfare. Step one begins with no cages or crowding, step three requires outdoor access, step four certifies pasture-centered practices, and so on.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/usda_organic.png\" alt=\"USDA Certified Organic\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/usda_organic-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"https://www.ams.usda.gov/grades-standards/organic-standards\">\u003cstrong>USDA Certified Organic\u003c/strong>\u003c/a>: Many people don’t realize that the National Organic Program also has animal care standards. The standards require that animals eat 100% organic feed, without antibiotics or hormones. Outdoor access is required and feedlot confinement is prohibited, but some humane handling practices are not defined.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/america_grassfed.png\" alt=\"American Grassfed\" width=\"100\" height=\"100\" class=\"alignright size-full wp-image-107647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed.png 100w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/america_grassfed-75x75.png 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">\u003ca href=\"http://www.americangrassfed.org/\">\u003cstrong>American Grassfed\u003c/strong>\u003c/a>: Applicable only to ruminants (such as beef and lamb), these standards ensure that the animals have eaten nothing but grass and forage from weaning to harvest, and they were not raised in confinement and have never been fed antibiotics or growth hormones. Meat that is labeled “grass-fed” is not necessarily certified by this program.\u003c/p>\n\u003ch2>Terms and Definitions\u003c/h2>\n\u003cp>The following terms are used both in third-party certifications and on their own. Some are regulated by the government; others are not. If the term is not verified or certified, dig deeper to ensure that the producer is living up to their claims.\u003c/p>\n\u003cp>\u003cstrong>Humane:\u003c/strong> Humane implies that animals were raised with compassion in a way that minimizes stress and allows them to engage in their natural behaviors. The term “humane” is otherwise unregulated, though numerous third-party certifications offer independent verification.\u003c/p>\n\u003cp>\u003cstrong>Cage-free: \u003c/strong>This unregulated term suggests that eggs are laid by hens permitted to roam in the henhouse (but not necessarily with any access to the outdoors).\u003c/p>\n\u003cp>\u003cstrong>Free-range or free-roaming\u003c/strong>: Suggests that the product came from an animal that was able to roam. The USDA only regulates the term for poultry, not beef, pork, or eggs. Meat birds are required to “have access to” the outdoors, but no amount of time or space is specified. Free-range hens are often kept indoors in large warehouses.\u003c/p>\n\u003cp>\u003cstrong>Pasture-raised\u003c/strong>: “Pasture-raised” implies that meat or poultry comes from an animal that was raised outdoors on pasture. This term is sometimes used to differentiate eggs and poultry from “free-range” products coming from hens raised indoors. This term is unregulated and there is no standard definition. The Ferry Plaza Farmers Market only allows pasture-raised eggs to be sold by farmers in our market.\u003c/p>\n\u003cp>\u003cstrong>Grass-fed\u003c/strong>: This label means the ruminant animal (cattle, sheep, goat, or bison) was raised on a diet of fresh pasture during the growing season and stored grasses (hay or grass silage) in winter months or drought conditions. The USDA standard was revoked in 2016; it is now a voluntary claim. Several organizations offer private certifications.\u003c/p>\n\u003cp>\u003cstrong>Grass-finished\u003c/strong>: “Finished” animals have reached physical maturity and have developed fatty tissue. Some grass-fed animals, like most livestock in the US, are grain finished, or fed grains for an undetermined amount of time before slaughter. Other grass-fed animals are grass finished: they ate exclusively grasses throughout their whole lives.\u003c/p>\n\u003cp>\u003cstrong>Antibiotic-free\u003c/strong>: In conventional operations, antibiotics are routinely fed to cows, hogs, and chickens to promote faster growth and prevent diseases that run rampant in the cramped conditions in which food animals are kept. “No antibiotics” claims are regulated by the USDA and require ranchers to show documentation.\u003c/p>\n\u003cp>\u003cstrong>Hormone-free\u003c/strong>: Hormones are used in industrial farming of cows and sheep to increase growth rate or milk production. Some hormones are natural, some are synthetic, and some (like rBGH) are genetically engineered. Like “no antibiotics,” the “no hormones” claim is regulated by the USDA. Documentation must be shown, but the USDA does not routinely test. Hormone use in pork or poultry production is prohibited by the USDA.\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>: USDA guidelines state that “natural” meat and poultry products can’t contain artificial ingredients or added color and must be only minimally processed; there is no verification system. The claim “natural” on other products is unregulated and generally meaningless.\u003c/p>\n\u003ch2>Meet Your Producer\u003c/h2>\n\u003cp>One of the best ways to cut through the noise is to know your farmer, so you have the opportunity to ask questions. While certified labels provide assurance, certification costs and the required documentation may be burdensome for smaller operations. So how do you know what to look for? Here are some basic questions you might ask your meat, egg, or dairy producer or purveyor:\u003c/p>\n\u003cul>\n\u003cli>Are your animal products certified by any third parties? Which ones?\u003c/li>\n\u003cli>How are the animals raised? Are they raised outdoors on pasture, or indoors?\u003c/li>\n\u003cli>Do the animals receive antibiotics, hormones, or other growth promoters?\u003c/li>\n\u003cli>What sort of diet are the animals fed?\u003c/li>\n\u003c/ul>\n\u003cp>These questions are just a starting point, and they’re only useful if you know how to interpret the answers. To go beyond this basic guide, we recommend checking out \u003ca href=\"http://www.sustainabletable.org/917/handouts-questions-to-ask\">Sustainable Table’s Questions to Ask\u003c/a> handouts.\u003c/p>\n\u003cp>To learn more about animal welfare terms, certifications, and practices, we suggest downloading the \u003ca href=\"http://animalwelfareapproved.org/food-labels-exposed/\">Animal Welfare Approved Food Labels Exposed\u003c/a> phone app. or download the pdf. From welfare to taste to cost, there are many factors to consider, so you’ll need to figure out which ones are most important to you when you shop.\u003c/p>\n\u003cp>At CUESA, we promote ranchers and purveyors that adhere to the humane management practices outlined in our \u003ca href=\"http://www.cuesa.org/sites/default/files/CUESA_Sustainable_Ag_Framework.pdf\">Sustainability Frameworks\u003c/a>. Details about each producer can be found on their \u003ca href=\"http://www.cuesa.org/our-sellers\">seller profile\u003c/a> on our website, and you can visit the \u003ca href=\"http://www.cuesa.org/food/eggs\">eggs\u003c/a>, \u003ca href=\"http://www.cuesa.org/food/cheese\">cheese\u003c/a>, \u003ca href=\"http://www.cuesa.org/food/milk\">milk\u003c/a>, and \u003ca href=\"http://www.cuesa.org/food/meat\">meat\u003c/a> pages to dive deeper into specific products. And through \u003ca href=\"http://www.cuesa.org/event-type/food-farm-tour\">farm tours\u003c/a>, you can see how the animals are raised first-hand.\u003c/p>\n\u003cp>\u003cem>Got more questions? Stop by CUESA’s \u003c/em>\u003ca href=\"http://www.cuesa.org/food-shed\">\u003cem>Food Shed\u003c/em>\u003c/a>\u003cem> tent for our “Decoding Food Labels” exhibit this month on Saturdays to learn more. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Thank you to CUESA Education Intern Jasmine Hormati for her research in this guide.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107645/decoding-animal-welfare-labels","authors":["5484"],"categories":["bayareabites_12555","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_99","bayareabites_10802","bayareabites_10774","bayareabites_243"],"featImg":"bayareabites_107652","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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