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When we learned on The G Word that 20% of all greenhouse gas come from cow-made methane in the form of burps, feces and flatulence, my initial reaction was to sign off on sirloin forever. But as green as I am, my carnivore roots run deep. When I see a burger, I can't help but bite.
It turns out you don't have to go vegan to green up your meat, you just have to know what your filet mignon munched on prior to finding its way to your plate. Unlock the answer with three simple words: grass, not grains.
Factory farmers feed cattle grain in order to fatten them up and get them to market as quickly as possible. But it turns out that grain is not the natural food source that Elsie and her ilk were born to eat. Cows are herbivores, and grass is their four-star dish.
Grass-fed animals have fewer illnesses then their grain-fed counterparts. And, grass-fed bovines emit less methane.
Follow these steps for greener beef.
- Investigate: At the market, look for 'grass-fed' on the packaging. Keep in mind that just because meat is labeled organic, doesn't mean that it's necessarily grass fed. It may mean that the grain they eat is organic. Remember the mantra: grass, not grains.
- Choose Wisely: When dining out, ask the server to inquire about the meat's source. Chefs work closely with purveyors to place food orders - he should know. If not, make another choice and reserve meat for at-home meals, when you're in control.
- Opt for Local, Farmers' Market Meat: One of the many benefits of shopping at a farmer' market is face-to-face interaction with ranchers - and access to honest answers. Plus, local meat requires minimal transport, which reduces fuel emissions.
- Eat Lower on the Food Chain: Choosing food that doesn't consume other foods is the greenest way to go. No matter how you cut it, raising animals as food sources means more energy and water consumption than farming. Experiment with high protein "meat-like" foods like mushrooms and tofu… you might be surprised how hearty these dishes can be!
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