Beef Cattle Quotes

Buttercup?” Trace looked concerned. “You’ve named the cows?” “Not all of them … yet. I’ll give them each a name when the perfect name pops up.” He scratched his head. “You do know the fate of most beef cattle, right?” 

Quinn and Lisa He pulled her to her feet. "Let's go home." "Sure." "Want to ride double?" "On your horse?" "I promise Thunder will be on his best behavior." "Quinn, he has no manners. He tried to take a nip out of my hat yesterday." He groaned. "He didn't." She held it out. "Look at it. You can see the teeth marks." "Lizzy, you promised not to make a pet out of my horse." "What?" "He's falling in love with you." She burst out laughing at his grim pronouncement. "I'm serious," Quinn insisted. "What have you been feeding him?" "I wasn't supposed to?" "Lizzy." "Sugar cubes. He likes them." "You're hopeless, you know that?" "I didn't mean to." He wrapped his arm around her shoulders. "Sure you didn't. Please remember the cattle are sold as beef. This is a working ranch." "Quinn-" she couldn't resist-"even the pretty little ones?

As far as food is concerned, the great extravagance is not caviar or truffles, but beef, pork and poultry. Some 38 percent of the world's grain crop is now fed to animals, as well as large quantities of soybeans. There are three times as many domestic animals on this planet as there are human beings. The combined weight of the world's 1.28 billion cattle alone exceeds that of the human population. While we look darkly at the number of babies being born in poorer parts of the world, we ignore the over-population of farm animals, to which we ourselves contribute...[t]hat, however, is only part of the damage done by the animals we deliberately breed. The energy intensive factory farming methods of the industrialised nations are responsible for the consumption of huge amounts of fossil fuels. Chemical fertilizers, used to grow the feed crops for cattle in feedlots and pigs and chickens kept indoors in sheds, produce nitrous oxide, another greenhouse gas. Then there is the loss of forests. Everywhere, forest-dwellers, both human and non-human, can be pushed out. Since 1960, 25 percent of the forests of Central America have been cleared for cattle. Once cleared, the poor soils will support grazing for a few years; then the graziers must move on. Shrub takes over the abandoned pasture, but the forest does not return. When the forests are cleared so the cattle can graze, billions of tons of carbon dioxide are released into the atmosphere. Finally, the world's cattle are thought to produce about 20 percent of the methane released into the atmosphere, and methane traps twenty-five times as much heat from the sun as carbon dioxide. Factory farm manure also produces methane because, unlike manured dropped naturally in the fields, it dies not decompose in the presence of oxygen. All of this amounts to a compelling reason...for a plant based diet.

Though the industrial logic that made feeding cattle to cattle seem like a good idea has been thrown into doubt by mad cow disease, I was surprised to learn it hadn't been discarded. The FDA ban on feeding ruminant protein to ruminants makes an exception for blood products and fat; my steer will probably dine on beef tallow recycled from the very slaughterhouse he's heading to in June.

Traditionally, the sole animal raised on a large scale for food in Japan has been the pig; sheep and goats have never been significant, and cattle were raised for pulling plows and carts but not for food. Japanese-raised beef remains a luxury food of the wealthy few, selling for up to $100 per pound.

The spread of BSE [mad cow disease] in Europe has revealed how secret alliances between agribusiness and government can endanger the public health. It has shown how the desire for profit can overrule every other consideration. British agricultural officials were concerned as early as 1987 that eating meat from BSE-infected cattle might pose a risk to human beings. That information was suppressed for years, and the possibility of any health risk was strenuously denied, in order to protect exports of British beef. Scientists who disagreed with the official line were publicly attacked and kept off government committees investigating BSE. Official denials of the truth delayed important health measures.

Grass fed meat is an environmental nightmare perpetuated by elitists who refuse to change their eating habits.

Is there some vital connection between Norman church architecture and the milking of beef cattle of which I am unaware?

It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork and haunches of venison without which no feast was complete in England; nor did they consume thick slabs of bread. They did not have the lush pastures for grazing vast herds of cattle or the rich soil on which to grow fields of waving wheat. They made up for the relatively small quantities of meat by imaginative ways of cooking it with all kinds of spices

The eating of beef was reserved for specific occasions, such as rituals or when welcoming a guest or a person of high status. This is a common practice in other cattle-keeping cultures as well.

Some do, but the big cattle ranchers don’t. They own the land now and it’s made them rich. They don’t care if the tribes are fenced in, starving, and destitute, as long as they can ship their beef.

Sides of beef suspended from an overhead trolley swing toward a group of men. Each worker has a large knife in one hand and a steel hook in the other. They grab the meat with their hooks and attack it fiercely with their knives. As they hack away, using all their strength, grunting, the place suddenly feels different, primordial. The machinery seems beside the point, and what’s going on before me has been going on for thousands of years—the meat, the hook, the knife, men straining to cut more meat. On the kill floor, what I see no longer unfolds in a logical manner. It’s one strange image after another. A worker with a power saw slices cattle into halves as though they were two-by-fours, and then the halves swing by me into the cooler. It feels like a slaughterhouse now. Dozens of cattle, stripped of their skins, dangle on chains from their hind legs. My host stops and asks how I feel, if I want to go any further. This is where some people get sick.

Adults who could digest raw milk had an excellent source of food on the hoof. Cattle could go on turning grass into milk for years before they were slaughtered for beef. It has been proposed that lactase persistence was the genetic edge that allowed the dairy pastoralist Indo-Europeans to spread. Dairy farming produces five times as many calories per acre as raising cattle for slaughter.61 The protein and calcium of milk certainly build bones. Prehistoric dairy farmers tended to be taller than other farmers.62

What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.

Sure, I’d cured a bunch of people of cancer, but I was freaky. They treated us like we’d done some kind of huge crime. After a pause, he said: I mean, I had kind of done a huge crime. I’d turned several hundred animals inside out and made them into a big art installation and I hadn’t complied with the cops, but extenuating circumstances, okay? There were extenuating circumstances. It wasn’t my fault that turning several hundred animals inside out makes you look like the bad guy. They were beef cattle and mutton; my way was a hell of a lot quicker than the abattoir. But it’s hard to be all, Let’s listen to magical inside-out animal shield man. He obviously has some good ideas.

The exchange of foodstuffs began as a deliberate policy of the Spanish crown. Old World crops and livestock were introduced to Mexico and Peru to support a civilized (that is, Spanish) way of live for the colonists, and New World exotica were sent to Spain as novelties and for agricultural exploitation. But once tomatoes had taken root in Italy, once cattle provided beef and gave milk in Mexico, then local cooks put these wonderful new foods to new uses. And the world changed.

Eating dinner with conservation biologists was like walking through a minefield of ethical decisions: grasslands have been overgrazed by steer raised for beef, and all cattle emit greenhouse gases though enteric fermentation; the poop from industrially raised chickens poisons the Chesapeake; the Amazon has been slashed and burned for soy--and don't even mention seafood. To this bunch of herpetologists, the sin of ordering shrimp lay in the bycatch--young fish, and especially sea turtles, caught in the nets and discarded, dead or dying.

[from an entry by her daughter Camille] On the other hand, if cattle remain on pasture right to the end, that kind of beef is called "grass finished." The difference between this and CAFO beef are not just relevant to how kindly you feel about animals: meat and eggs of pastured animals also have a measurably different nutrient composition. A lot of recent research has been published on this subject, which is slowly reaching the public. USDA studies found much lower levels of saturated fats and higher vitamin E, beta-carotene, and omega-3 levels in meat from cattle fattened on pasture grasses (their natural diet), compared with CAFO animals ... Free-range beef also has less danger of bacterial contamination because feeding on grass maintains normal levels of acidity in the animal's stomach. At the risk of making you not want to sit at my table, I should tell you that the high-acid stomachs of grain-fed cattle commonly harbor acid-resistant strains of E. coli that are very dangerous to humans ... Free-range grazing is not just kinder to the animals and the surrounding environment; it produces an entirely different product.

The beef cattle industry provides a good example of how a fragmented industry can change in structure. The industry has historically been characterized by a large number of small ranchers grazing cattle on rangelands and transporting them to a meat-packer for processing. Raising cattle has traditionally involved few economies of scale; if anything, there could well be diseconomies of controlling a very large herd and moving it from area to area. However, technological developments have led to the wider use of the feedlot as an alternative process for fattening cattle. Under carefully controlled conditions, the feedlot has proven to be a far cheaper way to put weight on animals. Constructing feedlots requires large capital outlays, though, and there appear to be significant economies of scale in their operation. As a result, some large beef growers, such as Iowa Beef and Monfort, are emerging and the industry is concentrating. These large growers are beginning to be large enough to backward integrate into processing of feeds and to forward integrate into meat processing and distribution. The latter has led to the development of brand names. In this industry the fundamental cause of fragmentation was the production technology utilized for fattening cattle. Once this impediment to consolidation was removed, a process of structural change was triggered which has encompassed many elements of industry structure going far beyond feedlots alone.

Fresh in modern memory, for hamburger eaters anyway: Toxin gene transfer to E. coli bacteria in cattle,” Turner began. “Modern factory farming and slaughterhouse technique puts severe stress on the cattle, who send hormonal signals to their multiple tummies, their rumen. E. coli react to these signals by taking up phages—viruses for bacteria—that carry genes from another common gut bacteria, Shigella. Those genes just happen to code for Shiga toxin. The exchange does not hurt the cow, fascinating, no? But when a predator kills a cow-like critter in nature, and bites into the gut—which most do, eating half-digested grass and such, wild salad it’s called—it swallows a load of E. coli packed with Shiga toxin. That can make the predators—and us—very sick. Sick or dead predators reduce the stress on cows. It’s a clever relief valve. Now we sterilize our beef with radiation. All the beef.

Dinner with Trimalchio as explained on Angelfire.com Fragment 35 The next course is not as grand as Encolpius expects but it is novel. Trimalchio has a course made that represent the 12 signs of the Zodiac, again showing his superstitious nature. Over each sign of the zodiac is food that is connected with the subject of the sign of the zodiac. Ares the ram - chickpeas (the ram is a sign of virility and chickpeas represent the penis in satire) Taurus the bull - a beefsteak . Beef is from cattle and the bull represents strength. Gemini (The heavenly twins) - Testicles and kidneys (since they come in pairs!) Cancer the Crab- a garland (which looks like pincers) but we also learn later (fragment 39 ) that the is Trimalchios sign and by putting a garland over his sign he is honouring it. Leo the Lion - an African fig since lions were from Africa. Virgo the Virgin - a young sows udder , symbol of innocence. Libra the scales - A pair of balance pans with a different dessert in each! Scorpio - a sea scorpion Sagittarius the archer - a sea bream with eyespots, you need a good eye to practise archery. Capricorn- a lobster Aquarius the water carrier - a goose i.e. water fowl. Pisces the fish - two mullets (fish!) In the middle of the dish is a piece of grass and on the grass a honey comb. We are told by Trimalchio himself that this represents mother earth (fragment 39) who is round like a grassy knoll or an egg and has good things inside her like a honey comb.

There are several reasons for this. For one thing, it’s not just that lobsters get boiled alive, it’s that you do it yourself—or at least it’s done specifically for you, on-site. 14 As mentioned, the World’s Largest Lobster Cooker, which is highlighted as an attraction in the festival’s program, is right out there on the MLF’s north grounds for everyone to see. Try to imagine a Nebraska Beef Festival 15 at which part of the festivities is watching trucks pull up and the live cattle get driven down the ramp and slaughtered right there on the World’s Largest Killing Floor or something—there’s no way. The intimacy of the whole thing is maximized at home, which of course is where most lobster gets prepared and eaten (although note already the semiconscious euphemism “prepared,” which in the case of lobsters really means killing them right there in our kitchens). The basic scenario is that we come in from the store and make our little preparations like getting the kettle filled and boiling, and then we lift the lobsters out of the bag or whatever retail container they came home in … whereupon some uncomfortable things start to happen. However stuporous a lobster is from the trip home, for instance, it tends to come alarmingly to life when placed in boiling water. If you’re tilting it from a container into the steaming kettle, the lobster will sometimes try to cling to the container’s sides or even to hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof. And worse is when the lobster’s fully immersed. Even if you cover the kettle and turn away, you can usually hear the cover rattling and clanking as the lobster tries to push it off. Or the creature’s claws scraping the sides of the kettle as it thrashes around. The lobster, in other words, behaves very much as you or I would behave if we were plunged into boiling water (with the obvious exception of screaming 16 ). A blunter way to say this is that the lobster acts as if it’s in terrible pain, causing some cooks to leave the kitchen altogether and to take one of those little lightweight plastic oven-timers with them into another room and wait until the whole process is over.

I’d been reflecting on this--the drastic turn my life and my outlook on love had taken--more and more on the evenings Marlboro Man and I spent together, the nights we sat on his quiet porch, with no visible city lights or traffic sounds anywhere. Usually we’d have shared a dinner, done the dishes, watched a movie. But we’d almost always wind up on his porch, sitting or standing, overlooking nothing but dark, open countryside illuminated by the clear, unpolluted moonlight. If we weren’t wrapping in each other’s arms, I imagined, the quiet, rural darkness might be a terribly lonely place. But Marlboro Man never gave me a chance to find out. It was on this very porch that Marlboro Man had first told me he loved me, not two weeks after our first date. It had been a half-whisper, a mere thought that had left his mouth in a primal, noncalculated release. And it had both surprised and melted me all at once; the honesty of it, the spontaneity, the unbridled emotion. But though everything in my gut told me I was feeling exactly the same way, in all the time since I still hadn’t found the courage to repeat those words to him. I was guarded, despite the affection Marlboro Man heaped upon me. I was jaded; my old relationship had done that to me, and watching the crumbling of my parents’ thirty-year marriage hadn’t exactly helped. There was just something about saying the words “I love you” that was difficult for me, even though I knew, without a doubt, that I did love him. Oh, I did. But I was hanging on to them for dear life--afraid of what my saying them would mean, afraid of what might come of it. I’d already eaten beef--something I never could have predicted I’d do when I was living the vegetarian lifestyle. I’d gotten up before 4:00 A.M. to work cattle. And I’d put my Chicago plans on hold. At least, that’s what I’d told myself all that time. I put my plans on hold. That was enough, wasn’t it? Putting my life’s plans on hold for him? Marlboro Man had to know I loved him, didn’t he? He was so confident when we were together, so open, so honest, so transparent and sure. There was no such thing as “give-and-take” with him. He gave freely, poured out his heart willingly, and either he didn’t particularly care what my true feelings were for him, or, more likely, he already knew. Despite my silence, despite my fear of totally losing my grip on my former self, on the independent girl that I’d wanted to believe I was for so long…he knew. And he had all the patience he needed to wait for me to say it.

In 2010 Grasslands, LLC, was launched as a “triple bottom line” enterprise with the conjoint goals of creating a high-quality product (well-nourished beef cattle), generating equity and financial return to investors, revitalizing rural economies, sequestering carbon, and regenerating land on a large scale.

The U.S. cattle industry alone had $44 billion in sales in 2014 and you can bet your rump steak that a hefty chunk of that went into political lobbying. The sad truth is that the information we get about health often has more to do with politics and money than with science and fact. Meat eaters are misinformed for good reason. Most companies involved in the meat business are represented by one of three lobbying groups: the American Meat Institute, the National Meat Association, and the National Cattlemen’s Beef Association. Their influence goes right to the top.

Of all the animals raised for food, broiler chickens, layer hens, and pigs are kept in the worst conditions by a considerable margin. The only quantitative estimates of farmed animal welfare I’ve been able to find come from Bailey Norwood, an economist and agricultural expert. He rated the welfare of different animals on a scale of –10 to 10, where negative numbers indicate that it would be better, from the animal’s perspective, to be dead rather than alive. He rates beef cattle at 6 and dairy cows at 4. In contrast his average rating for broiler chickens is –1, and for pigs and caged hens is –5. In other words, cows raised for food live better lives than chicken, hens, or pigs, which suffer terribly.

When we use animals to convert crops into meat, eggs, or milk, the animals use most of the food value to keep warm and develop bones and other parts we can’t eat. Most of the food value of the crops we have grown is wasted—in the case of cattle, we get back only 1 pound of beef for every 13 pounds of grain we feed them. With pigs the ratio is 6 pounds of grain to 1 pound of pork. And even these figures underestimate the waste, because meat has a higher water content than grain.30 The world is not running out of food. The problem is that we—the relatively affluent—have found a way to consume four or five times as much food as would be possible, if we were to eat the crops we grow directly.

By far the biggest portion of a bushel of American commodity corn (about 60% of it, or some 50k kernels) goes to feeding livestock, and much of that goes to feeding America's 100 million beef cattle

US cattle also absorb all the herbicides, pesticides, and chemical fertilizers used to grow the feed crops on which they are forced to gorge, and a high percentage of these hapless creatures arrive at the slaughterhouse riddled with cancerous tumors and tuberculosis. All this poison is passed directly on to the consumer, so if you like to eat beef, be sure it has been organically raised without drugs and hormones, and preferably range-fed rather than pen-fed.

Arens’s hilarity at the racist idea of Creutzfeld-Jacob disease being transmitted by cannibalism turned out to be misplaced, however, since it was cattle cannibalism in the form of brain and spinal cord matter from diseased animals being included in cattle feed that led, a few years later, to the spread of BSE in Britain. Bovine Spongiform Encephalopathy, or Mad Cow Disease, was a prion disease that also infected a number of humans in the form of vCJD, variant Creutzfeldt-Jakob Disease, and led to a ban on the export of British beef in 1996.

An English traveler, James H. Juke, was aghast that a day’s sail could take him from a well-fed nation to an island of the wretched and dying. He saw Irish trying to exist on sand eels, turnip tops and seaweed—“a diet which no one in England would consider fit for the meanest animal which he kept.” The potato blight had not spared England, nor Holland, parts of France and Germany. Their crops also failed. But only in Ireland were people dying en masse. The cause had been planted in the land—not the potato, but English rule that had driven a majority of Irish from ground their ancestors had owned. “The terrifying exactitude of memory,” in Tocqueville’s phrase. Famines had come before, epochs of hunger that killed upwards of 70,000 in the worst case. But this starvation reached across the island—it was now the Great Hunger, an Gorta Mór, with a fatal toll ten times that of the Great Plague of London in 1665. And here was the tragedy: there was plenty of food in Ireland while the people starved. Irish rains produced a prodigious amount of Irish grains. Almost three fourths of the country’s cultivable land was in corn, wheat, oats and barley. The food came from Irish land and Irish labor. But it didn’t go into Irish mouths. About 1.5 billion pounds of grain and other foodstuffs were exported. The natives were hired hands and witnesses to these money crops, grown by Anglo landlords. Same with cattle, sheep and hogs raised within eyesight of the hollow-bellied. Famine-ravaged Ireland exported more beef than any other part of the British Empire.

Other scientists are using gene-editing tools to bias reproduction so that chickens produce only females (on egg farms, male chicks are typically culled within a day of hatching), farmed fish are sterile (and can’t pollute natural stocks), and beef cattle produce only the profitable males (since females convert feed to muscle far less efficiently).

Do all the people here feel as you do about the Indians?” “Some do, but the big cattle ranchers don’t. They own the land now and it’s made them rich. They don’t care if the tribes are fenced in, starving, and destitute, as long as they can ship their beef. Anything else?

The only quantitative estimates of farmed animal welfare I’ve been able to find come from Bailey Norwood, an economist and agricultural expert. He rated the welfare of different animals on a scale of –10 to 10, where negative numbers indicate that it would be better, from the animal’s perspective, to be dead rather than alive. He rates beef cattle at 6 and dairy cows at 4. In contrast his average rating for broiler chickens is –1, and for pigs and caged hens is –5. In other words, cows raised for food live better lives than chicken, hens, or pigs, which suffer terribly.

Similar to CLA, grass-fed beef has four-times the omega-3s than confined and grain-fed cattle. Cream and cheese from these ruminants have more omega-3s as well.174 The same goes for fish175 and eggs;176

A mere four giant meatpacking companies (Tyson subsidiary IBP, Cargill subsidiary Excel, Swift & Company, and National) now slaughter and market four of every five beef cattle born in this country

That crazy man Swift,’ the wiseacres called him,” wrote Louis. “It was one of those things which everyone knew couldn’t be done.” One of Swift’s oldest business partners back east, James Hathaway, broke with him over it. “Hathaway knew, as did everyone else, a thousand reasons why nobody could sell Chicago-dressed beef in the East, and why the East would continue to eat meat from cattle shipped alive for slaughter at the point of consumption.” Even Swift’s own family doubted him: “ ‘Stave’s Wild West scheme’ it came to be known among the Cape Cod relatives.