|
Post by oliverman on Mar 15, 2016 20:40:06 GMT -5
I like to marinate them in the fridge with chopped garlic, rosemary, and lemon juice for a few hours. Then I put them under the broiler for 3-4 minutes on each side.
|
|
|
Post by desertwoman on Mar 15, 2016 21:03:07 GMT -5
The service they provide is something I have a deep respect and appreciation for. In this world the cycle of life is such that the death of every creature assists the life of another. Though I don't eat meat, I agree. I feel a deep respect, also, for what our animal friends provide and have no problem with humanely raised and slaughtered meat. I think of the native cultures who would pray over their kill and thank the animal's spirit for all it was providing. But like brownrexx, I just couldn't be the one to butcher it. Once I look into those eyes, I'm done. And I am glad there are those who can kill for the meat eaters who can't and don't. I just would like to see the industry become more aware and humane. Are you familiar with Temple Grandin's work OM?
|
|
|
Post by oliverman on Mar 15, 2016 22:51:57 GMT -5
desertwoman, I am somewhat familiar with Temple Grandin and her work with low stress handling of livestock and humane slaughter processes. So much of what she works with is useful for day to day handling of livestock. Experienced stockmen are able to move animals in pens and restraints for veterinary procedures. Mom and I have learned very well that in general "slow is fast" when sorting animals. Dad was one much like you in that he just couldn't be the one to butcher anything. He was very appreciative of the local custom processor. I still utilize their services for the larger animals, as their chillers and cutting expertise is worth what they charge. Plus, any meat that is sold retail must be processed in an inspected facility. I have dressed my own poultry though. I do offer a prayer of thanks before making a kill. The service they provide is much more than food though. The symbiosis that man and beast have developed is incredible if one stops to ponder it. The calm of standing in a pen of contented animals on a fresh dry bed of straw is so deep and satisfying. As is sitting in a pasture and listening to them taking bites of grass and gently swishing through the plants as they walk. As for changing the industry, it won't happen overnight, but small changes will surely come as more consumers voice their desires to retailers and/or source their meats from local producers that they can come to know and trust. As a farmer, I also believe that creating consumers that are aware of how the animals are raised and why certain production practices are undertaken is important. For example, many animal rights groups insist that dehorning cattle and goats is a barbaric practice (and it is certainly not a painless procedure), the pain that they cattle inflict upon each other by using their horns to fight one another would be much greater throughout their lifetime. Some cattle are naturally hornless, and cattle producers are increasingly selecting for this trait, which has promise of making dehorning a practice that becomes unnecessary. We are about half way there with our cattle herd, which is certainly nice.
|
|