h a l f b a k e r yIf ever there was a time we needed a bowlologist, it's now.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Im a veggie...but got this thought while talking to few friends who eat meat...''muscles'' of chicken/lamb etc are supposed to be very tasty
i have seen hens being caged in poultries...tight spaces..all packed in small confinements...and then lamb sitting idly chewing grass or sleeping sometimes...
human
beings workout at gym or at home...and end up burning fat and building muscles...
so why cant we apply the same muscle building logic to animals ...that way animals will be more tastier than before..more muscles and less fat
how do we make chicken run around?..may be scare them using trained dogs or something like that...and for lambs...people managing them can figure something...like pretending to whip them...or whatever...
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Annotation:
|
| |
Although I firmly believe that farmed animals should
have the opportunity to run around, you are
mistaken about the impact on meat quality. |
|
| |
The flavour of meat comes largely from fat; most
lean meats don't have much flavour. That's one of
the reasons why "traditional" breeds (which typically
have more fat) are tastier than modern, uber-lean
ones. |
|
| |
Besides, give any animal enough space and it will move plenty no incentive needed. |
|
| |
Most meat animals that are raised for taste/tenderness
(i.e. veal, Kobe beef) are purposefully restricted to stalls
in which they cannot move (and are subjected to other
deplorable treatment, which is why I and many others as
self-righteous as myself will not eat them, no matter how
delicious). Encouraging meat animals to exercise more
than their daily routine already encompasses would, as
mentioned by others, result in tough, fibrous meat with an
unpleasant metallic aftertaste. This is why those of us who
hunt deer for meat go after younger animals rather than
huge old gnarly bucks with giant racks that would look
impressive hanging on the wall. The last deer I shot
(unfortunately, not the last one I killed, but you all know
that saga) was a 6-point buck, probably four years old
judging by the teeth, and he was delicious, but a little
tough. This is why beef cattle are typically slaughtered at
age 2 or 3. |
|
| |
Encouraging livestock to 'exercise' by frightening them
constitutes animal cruelty, which is generally frowned
upon, and it can lead to serious infrastructure damage if
the frightened animals in question are larger than, say, a
sheep. Also,as [21] points out, scaring an animal right
before slaughter ruins the taste. Hunters who tell you that
it's better to take a deer on the run are irresponsible idiots
who don't know what good venison tastes like. |
|
| |
Rant concluded. We now return you to your regularly
scheduled lives. |
|
| |
OMG!...so many complications...im glad to be a veggie!..thanks everyone for the inputs..being a veggie obviously i was unaware of these things... |
|
| |