Whether you are a meat lover or a meat avoider, you will find this episode to be fascinating. We first ask with our panelists what it feels like to slaughter an animal. Surprisingly, we learn, it can be a meditative, reverent act.
What is it like to slaughter an animal? Could grass-fed meat be part of a sustainable "vegetarian" diet? And what's the "mature beef" movement?
Pixabay
Next, we dig into the term "grass-fed." Despite a recent spate of publicity decrying the environmental impact of farming animals, our panelists argue that responsible regenerative ranching may in fact be more sustainable than the assemblage of ingredients that go into today's vegan burger alternatives.
Finally, we learn about ethical animal husbandry. A new wave of butchers is celebrating the quality and efficiency of "dual-use" animals, such as retired dairy cows that are repurposed as flavorful beef cuts.
Meet our panelists: Lynne Curry is a culinary writer and instructor and author of the book "Pure Beef." Camas Davis is founder of the Portland Meat Collective and the Good Meat Project, and the author of the book "Killing It." John Schiable is butcher and owner at Pasture PDX, a whole-animal butchery.
Our host is Katherine Cole.
Subscribe To 'The Four Top'
Subscribe to “The Four Top” on NPR One, Apple Podcasts or wherever you find your podcasts. Join us on Facebook at Facebook.com/TheFourTop and tweet at us at @The4Top.