Now vegetarians would generally dismiss this completely. Most would say there is no such thing as a “good slaughter”, but ethical meat is a trend that is growing. With the recent popularity of documentaries that expose some of the horrific practices of the meat industry, it’s no wonder.
Larry Althiser is the owner and head meat cutter for Larry’s Custom Meats in Hartwick, NY, a small farming community in the Northern Catskills. He has opened his doors to a film crew to show what ethical meat is all about. The Human Truth of Inner Balance™ is: “Without meaning, what’s the point?”
He is passionate about what he does and is the poster guy for someone whose job falls into the Inner Balance™ wave. He believes an animals death should be as free of fear and pain as possible and that nothing should be wasted from the animal that has given it’s life for us meat eaters.
Unfortunately, I’m willing to bet that skilled, artisanal type butchers are pretty rare. I’m also not surprised that it costs more… like everything that’s better quality. But we have watched local, sustainable, organic, non-GMO, farmers markets REALLY take off since we started CW years ago. So it only follows that “Ethical” will be entering our mainstream vocabulary soon.
In fact, Whole Foods is implementing a Five-Step Animal Welfare Rating system uses certified third-party auditors to evaluate farms and meat products regarding the health, treatment, housing, transport, slaughter, and processing of the animals before they hit the Whole Foods stores. The ratings will be displayed in colored and numbered labels on signs and packaged fresh meats in the case.
So people demanding food that has “deeper meaning” might happen a lot sooner than you think.