"Green Meat" or green meat?
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Did someone say vegetarian??? It’s looking better and better everyday!!!
That’s the very one. Soylent Green has stuck with me too.
And I reckon people would turn right off Maccas if they knew it was cultured tissue – they’ve had to justify their meat so much in past years, but I reckon you’d get away with it in a Hot Dog. :confused:
I was put off Maccas years ago when someone who worked in an abbatoir told me the burgers are made from the meat ‘water-blasted off the bones and scraped up’. Well it’s still pure beef – but you know what soggy wet meat looks like eeew:rip:
not sure if this is a good place to place a question to all you knowelageble people but here it goes and if its wrong please let me know.
I have been looking in to the benefits of olive leaf extract, having an olive tree in my yard I am reluctant to pay these prices if I can derive it from my own tree. does anyone out there know how to make the extract. my tree is a healty organic speciment, providing us with lots of olives, but how to use the leaves??? :shrug:
I dunno about Macca’s meat but one day I was at Mum’s and they were discussing on the radio that one of the abbatoirs was laying off staff due to lack of supply. This one was basically taking old ex dairy cows and processing them for Hungary Jacks who would take as many as they could supply. The problem they had was due to the downturn in the dairy industry less cows so lees work. Old ex dairy cows not really what I want to eat:rip:.
Actually for hamburger mince and sausages, old cow is the best and tastiest!
We occasionally have an old cow done as mince and sausages for the family.
What did you think they do with old cows?
I knew what they did with old cows I just prefer something a bit better than on old dairy cow given a choice. That should be dog foo IMO. I somehow don’t think that is what people imagine they are eating at Macca’s or Hungary Jacks. There’s mature and then just plain old. I prefer two tooth or young mutton but I wouldn’t eat a broken mouthed old ewe unless I was starving.
We don’t need tissue culture meat. Cows fed on well managed pasture (like Bullseye’s) produce the best meat and produce a lot less methane than grain fed. A properly managed pasture, consisting of a mixture of annual and perennial grasses has been shown to pump more carbon into the soil than trees do. ‘Proper management’ here includes the use of grazing animals in the system.
Oh, and by the way, I am a vegetarian son of a butcher.
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