More than 40 people crowded a classroom at Cornell Cooperative Extension - Tompkins County tonight to learn about buying local meat.
Which is better? Natural, organic, humanely-raised, free range, grass fed? Labels can be confusing, and some words are regulated by the USDA whereas other aren't.
Instead of getting hung-up on the technicalities, consumers should first decide what's important to them, then talk to farmers to learn about their practices, and buy small quantities at first, suggests Matt LeRoux, self-described "vegetarian with a local meat exemption," former meat quality ultrasound technician, and current CCE-TC employee. Although buying meat by the cut can be expensive, bulk purchasing can be very economical.
One participant explained that he bought spare ribs from two different suppliers. Although both purchases were from grass-fed animals, one was extremely fatty and the other was not. Why? he asked. The farmers explained that meat is affected both by the genetics of the animal and its treatment. Depending on the time of slaughter, a cow might have more or less fat. Different grasses could influence the meat tissue. At the supermarket, consumers are used to consistency -- but small-scale producers will vary. Exploring local foods allows us to celebrate the diversity here, said LeRoux.
Many different farms were represented at the event, including:
Ellis Hollow Farm (lamb) 607-539-7902
BWW Farm (goat) 607-387-4331
Pork Chop Valley (pork) 607-277-3998
Glenwood Farms (bison) 607-272-7809
Sabol Farm 607-869-5896
Irish Hill Farm 607-844-8645
How is it that we live in a world where a class is need to learn how to buy meat?! Can't help but wonder how people bought meat in the "olden days."
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