Going Vegetarian / Vegan ..
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@Nepia A lot of their export beef is finished on grain. I have been told that there is more of a reliance on hay rather than grass in the paddock by an NZ farmer, but I have no idea of the veracity of that claim.
The Australian Beef Compendium might be a good place to start your investigation:
While cattle are designed to eat grass - a good system, turning that which humans can’t eat into food – circumstances can sometimes dictate that a farmer chooses to either finish cattle on a feedlot – usually for a minimum of 100 days before processing, supplement pasture with feed bins in the paddock – or assign them to a feedlot for their lifetime.
Cattle fed according the last of these regimes are known as grainfed. Other additions of grain – either as supplements for 100 days or via feed bins in the paddock – are known as grain-assisted.
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@mariner4life said in Going Vegetarian / Vegan ..:
@Crucial check out Felicity Kendall here
I'll take that as a compliment. She had a nice bum.
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@Crucial said in Going Vegetarian / Vegan ..:
@Nepia said in Going Vegetarian / Vegan ..:
@canefan said in Going Vegetarian / Vegan ..:
@Nepia that's that tender but tasteless grain fed aussie beef vs kiwi grassfed stuff
I've heard the claim over here that Aussie beef is actually grass fed, I've always been too lazy to look it up though.
Mostly grain-fed toward the end of their lives after being raised on pasture. This is basically to finish them off at the right time to keep a constant supply going rather than rely on seasonal growth.
The good 'pasture' stuff is often from the Cooper Creek drainage basin (SW QLD) after the rains have been as the spinifex grass pops up and goes to seed quickly providing really rich oils and the cattle put on crazy size.
In terms of fat content and slow BBQ, US pitmasters love grain fed beef because the marbling scores are higher. There are premium providers in NZ who are finishing their animals off with grain before slaughter, like Wakanui and Ocean
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@canefan I personally find grain fed or finished steak rather bland. There are high-end NZ exporters doing all grain fed Wagyu/Angus cross beef. Grass fed flavour with Grain fed marbling levels. I'll have to try it soon.
Firstlight Beef is one of them:
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Surely that's only 2 degrees of separation to get to meat, all been covered off too.
Veganism- vegetarian - omnivore- carnivore
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@MajorRage I submit another piece of evidence against going Vegan
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I've been vegetarian since I was 14, mostly because I don't like meat. Seems pretty clear that enforced vegetarianism isn't required because there is some land that is no use for crops, but is fine for grass and sheep e.g. hills. At the same time, it's also clear that there is land that would be better for crops than animals, and that by and large more veges and less meat would be better than the status quo. Whether that is best met by everyone eating less meat, or more people becoming vegetarian and reducing total societal meat intake that way, is hard to say, although the latter is probably easier to sell because it's voluntary.
Not a big fan of fake meat generally (I prefer just using cheese or eggs), but my wife sometimes uses it so she can make a vegetarian version of a meat-based meal e.g. lasagna. I find it pretty meh since it has been 25 years since I dropped meat from my diet, but it serves its purpose. At some point, it will be significantly cheaper than meat, and meat will very quickly stop being produced in current quantities. That's probably 5-10 years away, but it's coming.
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@Godder said in Going Vegetarian / Vegan ..:
I've been vegetarian since I was 14, mostly because I don't like meat. Seems pretty clear that enforced vegetarianism isn't required because there is some land that is no use for crops, but is fine for grass and sheep e.g. hills. At the same time, it's also clear that there is land that would be better for crops than animals, and that by and large more veges and less meat would be better than the status quo. Whether that is best met by everyone eating less meat, or more people becoming vegetarian and reducing total societal meat intake that way, is hard to say, although the latter is probably easier to sell because it's voluntary.
Not a big fan of fake meat generally (I prefer just using cheese or eggs), but my wife sometimes uses it so she can make a vegetarian version of a meat-based meal e.g. lasagna. I find it pretty meh since it has been 25 years since I dropped meat from my diet, but it serves its purpose. At some point, it will be significantly cheaper than meat, and meat will very quickly stop being produced in current quantities. That's probably 5-10 years away, but it's coming.
That leaves us with a lot of cows and sheep to get rid of.
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@Godder said in Going Vegetarian / Vegan ..:
but my wife sometimes uses it so she can make a vegetarian version of a meat-based meal e.g. lasagna.
Why would you do that when you can make awesome vegetarian lasagnas with kumara, spinach, pumpkin etc?
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@Nepia said in Going Vegetarian / Vegan ..:
@Godder said in Going Vegetarian / Vegan ..:
but my wife sometimes uses it so she can make a vegetarian version of a meat-based meal e.g. lasagna.
Why would you do that when you can make awesome vegetarian lasagnas with kumara, spinach, pumpkin etc?
My wife still likes meat, so that's her compromise. I'm too busy being thankful that I don't have to cook to complain about it.
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@Catogrande said in Going Vegetarian / Vegan ..:
@Godder said in Going Vegetarian / Vegan ..:
I've been vegetarian since I was 14, mostly because I don't like meat. Seems pretty clear that enforced vegetarianism isn't required because there is some land that is no use for crops, but is fine for grass and sheep e.g. hills. At the same time, it's also clear that there is land that would be better for crops than animals, and that by and large more veges and less meat would be better than the status quo. Whether that is best met by everyone eating less meat, or more people becoming vegetarian and reducing total societal meat intake that way, is hard to say, although the latter is probably easier to sell because it's voluntary.
Not a big fan of fake meat generally (I prefer just using cheese or eggs), but my wife sometimes uses it so she can make a vegetarian version of a meat-based meal e.g. lasagna. I find it pretty meh since it has been 25 years since I dropped meat from my diet, but it serves its purpose. At some point, it will be significantly cheaper than meat, and meat will very quickly stop being produced in current quantities. That's probably 5-10 years away, but it's coming.
That leaves us with a lot of cows and sheep to get rid of.
Gourmets and exports for the "export-quality" stuff, petfood for the rest. The early hit to the market will probably be the cheapest stuff as being awful anyway e.g chicken nuggets, cheap mince and sausages.
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