Sprouting like a weed throughout supermarkets, restaurants, and local markets, the 'free-range' concept is quickly becoming an accepted health and animal rights movement within society. However, when it comes to beef and lamb, are marketers using the term too loosely?
As the RSPCA website outlines, majority of Australian lamb and beef products come from animals reared in large outdoor environments with access to natural feed. Therefore, they can be rightfully deemed free-range meats. However, stalls at local markets have begun using the phrase to suggest their meat origins lived a more 'free' life than all other stock on the market. Though partly true in that the animals they use, have not in few weeks leading up to slaughter, been housed in confined alotments to monitor weight and other quality contributing factors, where do we draw the line? And to what benefit or detriment is each style of meat to our cooking and ultimately, our health?
Often confused with organic meats which throughout the animals lifespan, have not come into contact with any chemicals, 'free-range' products, particularly lamb and beef do not have any such evident health benefits nor taste differences when compared to normal meat. The choice therefore comes down to the degree to which individual consumers adovocate animal rights.
Those of you looking to trial free-range products, a particular business locatable throughout Brisbane local markets is Dorper Direct. Alternatively, you can order your meats online at Organic Direct.
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On a final note and in my personal opinion, the real 'free-range' meat available Australia-wide is none other than Kangaroo. Due to hightened population figures, resulting from increased production of farmland for sheep and other stock animals, we now have excessive numbers of Kangaroo. Because we do not sell the meat on a large commerical scale, the economy does not benefit from Kangaroos grazing the pastures. Farmers are now required to cull the species.
I therefore ask, why not harvest the meat? The animals have lived a long and happy life without human interferences and contact with chemicals like pesticides, making them the real free range meat. Additionally, the meat has the health benefit of being low in fat, high in protein, and full in flavour.
As the RSPCA website outlines, majority of Australian lamb and beef products come from animals reared in large outdoor environments with access to natural feed. Therefore, they can be rightfully deemed free-range meats. However, stalls at local markets have begun using the phrase to suggest their meat origins lived a more 'free' life than all other stock on the market. Though partly true in that the animals they use, have not in few weeks leading up to slaughter, been housed in confined alotments to monitor weight and other quality contributing factors, where do we draw the line? And to what benefit or detriment is each style of meat to our cooking and ultimately, our health?
Often confused with organic meats which throughout the animals lifespan, have not come into contact with any chemicals, 'free-range' products, particularly lamb and beef do not have any such evident health benefits nor taste differences when compared to normal meat. The choice therefore comes down to the degree to which individual consumers adovocate animal rights.
Those of you looking to trial free-range products, a particular business locatable throughout Brisbane local markets is Dorper Direct. Alternatively, you can order your meats online at Organic Direct.
On a final note and in my personal opinion, the real 'free-range' meat available Australia-wide is none other than Kangaroo. Due to hightened population figures, resulting from increased production of farmland for sheep and other stock animals, we now have excessive numbers of Kangaroo. Because we do not sell the meat on a large commerical scale, the economy does not benefit from Kangaroos grazing the pastures. Farmers are now required to cull the species.
I therefore ask, why not harvest the meat? The animals have lived a long and happy life without human interferences and contact with chemicals like pesticides, making them the real free range meat. Additionally, the meat has the health benefit of being low in fat, high in protein, and full in flavour.
Kangaroo, is only good when you cook it well!
ReplyDeleteBut I agree, certainly food for thought :)
Definitely agreed. A few years ago, I prepared a kangaroo lasagne. It had a nice texture but the meat dominates all of the other flavours.
ReplyDeleteAn old article from Burke's Backyard, providing further explanation and an accompanying recipe for kangaroo steak:
http://www.burkesbackyard.com.au/1998/archives/26?p=2870
for the same reasoning the Japenesse could argue that whale is the ultimate free range. Come on guy's lets stop eating meat!
ReplyDelete