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Old 02-11-2019, 01:37 PM
 
Location: Loudon, TN
5,267 posts, read 4,478,570 times
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Quote:
Originally Posted by GeoffD View Post
Lamb seems to be doing just fine.
I know many that won't eat lamb either.
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Old 02-11-2019, 02:30 PM
 
20,677 posts, read 29,183,197 times
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Quote:
Originally Posted by redplum33 View Post
Yep. No veal for me.
Have you read through any of this thread??
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Old 02-11-2019, 02:33 PM
 
20,677 posts, read 29,183,197 times
Reputation: 18792
Quote:
Originally Posted by TheShadow View Post
I know many that won't eat lamb either.
I think it's more out of flavor than origin, at least from the comments I've heard from some. Americans in general aren't known for their broad taste palate as evidenced by the aisles in markets jammed with chicken tenders/nuggets in every way, shape or form.
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Old 02-11-2019, 03:44 PM
 
6,046 posts, read 5,206,006 times
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It's still on every old school, Italian-American, red sauce joint type of place in the Northeast. I certainly wouldn't expect it on a modern menu, though.
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Old 02-11-2019, 04:37 PM
 
3,334 posts, read 929,696 times
Reputation: 4597
Quote:
Originally Posted by redplum33 View Post
Yep. No veal for me.
Quote:
Originally Posted by kyle19125 View Post
Have you read through any of this thread??
Yes, I read the whole thread.

I also read the New York Times article that you linked. Did you actually read that article? If so, I'm assuming you must have missed this part:

"A few other small veal farms use this method, also called pasture-raised, but Strauss is the only major player. It produces about 5 percent of its veal this way."

So, 5% is produced humanely while 95% is still produced inhumanely.

I'll pass. Thanks.
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Old 02-11-2019, 04:48 PM
 
3,569 posts, read 2,299,444 times
Reputation: 7419
Quote:
Originally Posted by redplum33 View Post
Yes, I read the whole thread.

I also read the New York Times article that you linked. Did you actually read that article? If so, I'm assuming you must have missed this part:

"A few other small veal farms use this method, also called pasture-raised, but Strauss is the only major player. It produces about 5 percent of its veal this way."

So, 5% is produced humanely while 95% is still produced inhumanely.

I'll pass. Thanks.

I'll pass too. On lamb as well.
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Old 02-11-2019, 04:57 PM
 
2,308 posts, read 545,345 times
Reputation: 2575
It very well may be going the way of the steak Diane and clams casino.
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Old 02-11-2019, 04:58 PM
 
Location: Living rent free in your head
29,123 posts, read 12,362,222 times
Reputation: 20689
Quote:
Originally Posted by kyle19125 View Post
That's changing thanks to customer demand for humanely-raised product. I've been buying the Strauss brand of Veal for awhile due to their raising practices, which is now no different to how pasture-raised beef, pork and chicken is raised as well. You can find Strauss Veal at Whole Foods Market and Publix.

https://www.nytimes.com/2014/08/13/d...e-methods.html
Do you think it tastes the same as the pen raised calves? I've tried it and I don't think it was even close in texture, color or flavor.
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Old 02-11-2019, 04:59 PM
 
Location: Living rent free in your head
29,123 posts, read 12,362,222 times
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Quote:
Originally Posted by ddm2k View Post
It very well may be going the way of the steak Diane and clams casino.
Thank God ..."clams casino" ewwww....
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Old 02-11-2019, 05:45 PM
 
Location: Honolulu
920 posts, read 1,362,534 times
Reputation: 1712
Quote:
Originally Posted by kyle19125 View Post
Apparently you didn't read the article...that's largely no longer the case.
You're right, I didn't read the article you posted as I don't normally review every single post in a thread. Now I've read it and gained additional insight into the process. Looks like they're being treated more humanely these days, although even for Strauss, only 5% of veal is produced with the calves free to roam. I assume the rest are raised in pens. Still an improvement over previous methods though. Not sure if I'll go back to eating veal if given a chance but it was an interesting read.
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