Random thoughts:
1. The more animal (beef) parts we don't eat, the more cows we will have to kill and higher prices for meat.
2. Areas with The longest life span, are areas where people don't care about organic foods.
dcarch
1. Where did those scraps go before the recent invention of "pink slime"? This is a recent thing, and I don't remember beef prices decreasing as a result of beef processors being able to pass this stuff off as "ground beef". Besides, beef prices are kept artificially low due to all the farm subsidies for corn in the US. As a taxpayer, I am getting tired of my dollars being funneled to companies like Monsanto. I would not have a problem with beef prices increasing - Americans eat too much of it anyway.
2. Not saying this statement is incorrect (or correct for that matter) but please provide a source for this statement.
This kind of crap is why we raise our own beef. It would not qualify as organic but it is almost exclusively grass fed. We use no hormones. We do not use feed with antibiotics, although I would not hesitate to treat an infection in an animal using antibiotics (and would wait the appropriate time before butchering). So to me, it is not so much an organic label that is important, is it know how the food is raised, as much as possible. I would venture to say that my officially non-organic but grass fed beef is both tastier and healthier than the corn-fed but organic beef in the store, with a smaller carbon footprint.
I would highly recommend reading any of the books on farming by Joel Salatin of Polyface Farms. He's a little out there at times but many of the techniques he uses for farming could be used on a larger scale to raise healthier food without the negative environmental impact. It won't replace factory farming but every little bit helps.
