Word: beefs
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Thank you, Lisa Abend, for the article "Save the Planet: Eat More Beef" [Jan. 25]. It is time for us to abandon the wasteful industrial-farming model. Grass-fed beef tastes great, fights climate change and supports sustainable local farming. How often do you find such a delicious solution...
...didn't refuel at one of the market's food stalls, head back to the city center for a meal at Chaikhana Jalal-Abad, tel: (996-312) 61 00 83, which deals in southern Kyrgyz cuisine and offers fine larzuro (beef and vegetables) as well as unsurpassed people-watching. Order a pot of tea, settle back on your tapchan - the perfect combination of bed and dinner table - and let the world go by. Later in the evening, swing by the Stari (Old) Edgar jazz bar in Dubovy Park for free-flowing booze and blues until the early hours...
Compare that with the estimated 99% of U.S. beef cattle that live out their last months on feedlots, where they are stuffed with corn and soybeans. In the past few decades, the growth of these concentrated animal-feeding operations has resulted in millions of acres of grassland being abandoned or converted - along with vast swaths of forest - into profitable cropland for livestock feed. "Much of the carbon footprint of beef comes from growing grain to feed the animals, which requires fossil-fuel-based fertilizers, pesticides, transportation," says Michael Pollan, author of The Omnivore's Dilemma. "Grass-fed beef...
...many standards, pastured beef is healthier. That's certainly the case for the animals involved; grass feeding obviates the antibiotics that feedlots are forced to administer in order to prevent the acidosis that occurs when cows are fed grain. But it also appears to be true for people who eat cows. Compared with conventional beef, grass-fed is lower in saturated fat and higher in omega-3s, the heart-healthy fatty acids found in salmon. (See pictures of the world's most polluted places...
...everyone is sold on its superiority. In addition to citing grass-fed meat's higher price tag - Shinn's ground beef ends up retailing for about $7 a pound, more than twice the price of conventional beef - feedlot producers say that only through their economies of scale can the industry produce enough meat to satisfy demand, especially for a growing population. These critics note that because grass is less caloric than grain, it takes two to three years to get a pastured cow to slaughter weight, whereas a feedlot animal requires only 14 months. "Not only does it take fewer...