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Humanely raised beef converting vegetarians 02 Feb 2010
The availability of cruelty-free, fully-sustainable, free-range beef is prompting the carnivorous conversion among the rich and not-so-famous.
The trend started a couple years ago, when vegan actress Jennifer Connolly gave in to her pregnancy cravings for turkey burgers. Next, former-vegan actress, Mariel Hemingway, who starred in Woody Allen’s “Manhattan,” began touting the virtues of buffalo meatloaf and grass-fed pot roast. Recently, acclaimed vegetarian chef and cookbook author Mollie Katzen admitted that she too has started eating meat.
Many consumers say humanely raised beef is a kinder, gentler form of cattle-raising which mitigates the factors that caused them to become vegetarian or vegan in the first place.
The term “sustainable” that has crept into foodie lexicon over the past few years, refers to products that can be produced indefinitely with little impact on the system in which they were produced. Critics say the current meat industry is not sustainable because it is abusive to the environment, the animals and the humans that process the animals – a system that will cause worse damage and suffering if it continues on its present course.
While some former herbivores cite taste and environmental concerns as primary reasons to eat meat again, others emphasize that a well-balanced diet that includes meat offers nutritional benefits they cannot get from vegetables alone. Indeed, experts say that grass-fed, free-range beef packs a nutritional punch, offering health benefits that factory-produced, corn-fed beef does not.
Grass-fed beef has been shown to have lower saturated fat and higher polyunsaturated fatty acids and a better omega-6 to omega-3 ratio, reducing the risk of cardiovascular disease and some cancers.
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