No.534 spent his first six months in these lush pastures alongside his mother, No. 9,534. His father was a registered Angus named GAR Precision 1,680, a bull distinguished by the size and marbling of his offspring's rib-eye steaks. Born last March 13 in a birthing shed across the road, No. 534 was turned out on pasture with his mother as soon as the 80-pound calf stood up and began nursing. After a few weeks, the calf began supplementing his mother's milk by nibbling on a salad bar of mostly native grasses: western wheatgrass, little bluestem, green needlegrass.
Apart from the trauma of the April day when he was branded and castrated, you could easily imagine No. 534 looking back on those six months grazing at his mother's side as the good old days—if, that is, cows do look back. ("They do not know what is meant by yesterday or today," Friedrich Nietzsche wrote, with a note of envy, of grazing cattle, "fettered to the moment and its pleasure or displeasure, and thus neither melancholy or bored." Nietzsche clearly had never seen a feedlot.) It may be foolish to presume to know what a cow experiences, yet we can say that a cow grazing on grass is at least doing what he has been splendidly molded by evolution to do. Which isn't a bad definition of animal happiness. Eating grass, however, is something that, after October, my steer would never do again.
Although the modern cattle industry all but ignores it, the reciprocal relationship between cows and grass is one of nature's underappreciated wonders. For the grasses, the cow maintains their habitat by preventing trees and shrubs from gaining a foothold; the animal also spreads grass seed, planting it with its hoofs and fertilizing it. In exchange for these services, the grasses offer the ruminants a plentiful, exclusive meal. For cows, sheep and other grazers have the unique ability to convert grass—which single-stomached creatures like us can't digest—into high-quality protein. They can do this because they possess a rumen, a 45-gallon fermentation tank in which a resident population of bacteria turns grass into metabolically useful organic acids and protein.
This is an excellent system for all concerned: for the grasses, for the animals and for us. What's more, growing meat on grass can make superb ecological sense: so long as the rancher practices rotational grazing, it is a sustainable, solar-powered system for producing food on land too arid or hilly to grow anything else.
So if this system is so ideal, why is it that my cow hasn't tasted a blade of grass since October? Speed, in a word. Cows raised on grass simply take longer to reach slaughter weight than cows raised on a richer diet, and the modern meat industry has devoted itself to shortening a beef calf's allotted time on earth. "In my grandfather's day, steers were 4 or 5 years old at slaughter," explained Rich Blair, who, at 45, is the younger of the brothers by four years. "In the 50's, when my father was ranching, it was 2 or 3. Now we get there at 14 to 16 months." Fast food indeed. What gets a beef calf from 80 to 1,200 pounds in 14 months are enormous quantities of corn, protein supplements—and drugs, including growth hormones.
-Michael Pollan ("The Omnivore's Dillema")
Crazy stuff, I'm still trying to work out why we say people-murderers are mentally troubled, yet the smart ones who came up with this theory are brilliant.
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rejuvenated
full of love
grrrrr
schiziophrenic
in the mood for poster-making
bored
ditzy