Minnesota Farmer


From thin air
August 8, 2016, 6:07 am
Filed under: Ag education, Ag promotion, Animal care, Farm, farm animals, food, Wildlife

I’ve been seeing, and perhaps you have too, these posts about animal free meat put out by groups like PETA and others.  They are promoting a product that is grown without killing animals.  Their contention is that even organic labels do not go far enough and we need to produce our meat proteins in the lab, not on the farm.

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But lab meat is not all that great for the environment.  Lab meat must be “exercised” to grow, that takes electricity, which requires fossil fuels.  Animals have all kinds of built in immunities to disease, lab meat needs antibiotics to keep it clean.  There are waste products associated with the production of lab meat that must be disposed of.  The most confusing part for me however is just where do they think this meat will come from, thin air?

You need a food source of some kind to make this meat.  It takes sugars and amino acids to grow this stuff.  Where will they come from?  Right now land that will grow food for people is already in production.  If we must produce sugars and other products for a factory to produce meat, it is going to take land that is currently not tilled to make the raw materials, land that is currently in pasture or forest.  We’re going to have to clear forests and cultivate land that should never be worked to produce meat in a factory that can be produced so easily by just letting the cows eat that grass.

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Oh yes, the cows are eating that grass right now despite the talk you get from PETA about animals housed in filth, our beef is grass fed for most of it’s life.  It is only in the “finishing” stage, when the fat needed to make a burger or steak juicy that cows go in to confined feeding, and even then most of what they eat is whole plant based, not grain (corn, barley or wheat) based, and that filth is removed quickly to be used as nutrients for growing more grass and grain.

Livestock (cows, sheep, goats) grazing environmentally sensitive lands is what the vast majority of the meat eaten in this world is based off of.  The bison of North America and the huge herds of African grazers helped develop the grasses that they can make into meat.  Our domesticated animals are just picking up where they left off.

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The difference is that man has helped make his grazing animals much more efficient than the vast herds ever were.  Modern animal husbandry is producing more meat on less grass and grain than the wild herds ever could.  Today in the U.S. there are fewer grazers on the land than there were in the wild days of human expansion, yet they produce many times more meat.  Careful management of pasture land has great environmental advantages over just letting the herd go.

Man protects his livestock from predation and disease.  Man shelters them from the sun and cold.  Waste products are spread on the land to grow more food for the animals.  It all becomes much more efficient than the smaller farms and ranches ever could be and the environment and those who enjoy a bit of steak or hamburger at a low price are the winners.

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