Considering the True Cost of How Meat Is Raised

When someone asks you, "Why does pasture finished meat cost so much more than what I've been buying all along in the grocery store?" do you have a good answer? Kendra Kimbirauskas, a food activist, le

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4 thoughts on “Considering the True Cost of How Meat Is Raised

    1. Hi Garry,

      Your point is well taken and I thought about it as I was getting this piece ready for publication. I don’t think that there’s a one size fits all answer, and there may be benefits from confinement, beyond the lower cost of food. In fact, some research suggests that when comparing greenhouse gas emissions, including those that come from crop production, some confinement operations may be better for the environment than pasture raised. It’s complicated, and when things are complicated it’s good to begin gathering lots of information and talk about what we as a society need and want. So this is just one aspect of that conversation that I hope we can continue to have.

  1. After the farm gate, processing costs are also subject to economies of scale. Utilizing the small local processor is horrendously expensive which is passed on to the consumer compared with a large meat processor.

  2. Large hog farms have no incentive to not capture the costs of handling the hogs, it reduces the amount of taxes they pay. And with antibiotics, they now rotate their drugs to minimize the problems you get with over use. I am not a pig farmer, I raise cattle, but I would think the period of time they keep the pigs before slaughter is short and if you have a good health program they should not need major drugs. Also, they now have better ways of getting rid of the manure so that it doesn’t end up in creeks and rivers.

    Pasture raised hogs can do major damage to pastures/fences, etc. when they escape and they will. Come to Texas and we can show you what the impact is. Regarding the quality of your product, I have no argument it has to be better and worth the extra cost!

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