Those of us who raise our own meat know what is going into it in the way of feed and additives.
Somewhere in there, quality has to suffer.
Generally speaking, commercially raised livestock is also raised with one thing in mind, that being to produce the most marketable product in the quickest time at the lowest cost and highest profit to the producer. Home-raised meat is born, raised, and processed with one thing in mind and that is to be used as food for the family. Free access to trace mineral and high-magnesium blocks, water, and pasture all help to turn out fine beef, much leaner than “store-bought” and at a competitive cost.Īs one might expect, the first thing to consider when comparing home-raised versus store-bought meat is quality. Our own beef is raised mainly on grass and hay, with little grain or supplement. I’m here to tell you that you can raise some mighty tasty and nutritious beef on your own place, and do so without a lot of the fat and chemicals which lace most commercially raised beef. These days, red meat in general, and beef in particular, is continually maligned as one of the greatest detriments to our health and well-being.
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