Where does your meat come from?

Question

So here you are it is the Fourth of July weekend and on the BBQ are hotdogs

(mystery meat), hamburgers, chicken wings, pork ribs (yum), turkey drum sticks, a leg

of lamb and tofu burgers (OK so they got a little grease spatter, but you are trying).

Please pick a food source and impress your class mates as to how and where it was

raised and how many months start to finish is required to eat that meal.

THIS IS AN ASSIGNMENT, PLEASE EDUCATED ANSWERS ONLY!!!

Answer 1

I am not sure what will be on my menu for the 4th of July... To clarify your statements, it is all mystery meat unless you are getting certified organic meat or specialty meat or you are paying top dollar for your favorite cut. Maybe you butchered it yourself. I do not mind kosher wieners, lean hamburgers, chicken breast or rotisserie chicken, ham, pork chops, buffalo meat and brats! I think my brother will be around and he prefers less lean ground beef. My preference is certified organic from a health food store as I think the USDA is on the take and I want the purest meat and not one filled with hormones.

Answer 2

Well, lets see, we'll be having grilled hamburgers, because its what the grand kids will eat, and half Barbecued Chickens for most of the adults. Let's start with the burgers. We raised the calf, and the cow that delivered him, so we have to start with the breeding. The cow carried the calf 11 months. All of our animals are raised on pasture, grass fed, with good alfalfa hay in the winter. The calf took around 16 months to get up to the killing weight we wanted. So those burgers took about 25 months or two years plus 1 month to get to the table.

The chickens were quicker. We raise a duel purpose chickens for meat and eggs. They are free range chickens so they scratch up a lot of their own food and also eat some grass, but they get regular chicken feed from the feed store as well. To get to our barbeque, we have to start when the eggs were laid. Next they were incubated for 28 days to become chicks. Commercial raised meat chickens can be ready in about six weeks, but our type and the way we raise them take a little longer. Ours were about two and a half months old when we killed the roosters and put them in the freezer. So from the egg, about three and one half months to our barbeque. Well, that's about it for us. You can get your meat a lot faster from the grocery store, but ours tastes better and we know what it was raised like. It takes more time and a little bit of work, but worth it.

Answer 3

my meat comes from exercise and eating food and biology

Answer 4

Our meat chickens were Cornish crosses that are meant for butchering.  From hatching to slaughter is 8-10 weeks for cockerels and 10-12 weeks for pullets.  They have to be watched that they don't eat themselves to death, and be limited to food access after a few weeks or they will eat  too much.  They are a sad, sad chicken, in that they don't behave like normal chickens and are driven to eat, sleep, and rarely move around very much.  They grow astonishingly fast, but often die of heart failure or other problems after 15 weeks because of their growth rate.  Cornish crosses also tend to have weak legs and joints, so they are crippled easily, it's sad.

Dual purpose chickens, ones for meat and eggs, are often kept until their egg production drops then they butchered and used in stews and soups.  This is normally at 14 to 20 months, unless you have a soft spot for old chickens and have a yard full of geriatrics that don't lay and are pets.

For the males, cockerels are butchered young, at only 3 to 6 months, because they tend to become pains in the butt by that age and are still young and tender for cooking.  Then we also don't have to house them for the winter.  Hens start to lay eggs at 18 to 20 weeks, and we normally keep them for eggs, sell them off, give them away, or keep them as pets.

Answer 5

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Answer 6

You must be from the city.. i am not, i am from the country.. therefor we do not have lamb or tofu and all of our meat comes from the animals that we raise, we know what goes in them! simple as that!