Ten years ago, I ate meat (beef, chicken, and pork) every day; I couldn’t conceive of a complete meal without it.

But reading books about food and health changed that. To eat meat or not is a very personal choice. Based on what I learned, I choose a moderate path. Beef and pork gave way to fish, poultry (chicken or turkey) and gradually I started alternating meat—included meals with vegetarian meals. And rather than meat being the main part of the meal, it’s often an additional ingredient where vegetables and/or grains play the key role. The key issue for me is to seek out grass-fed, sustainably farmed meat.

The rules for organic meat production expressly forbid feeding animal by-products to other animals. They also forbid the use of antibiotics and hormones and require animals and birds to be raised under conditions that appear more humane than those typical of commercial feedlots and batteries. These are good reasons to choose organic meats.

What to Eat
Marion Nestle

The rules for organic meat production expressly forbid feeding animal by-products to other animals…

Bison has made a more frequent appearance in my meals. Bison are grass-fed and industry standards don’t allow the use of hormones or routine antibiotics.

There’s still a place in my life for beef. I’ve embraced the “Better Meat, Less Meat” path eloquently defined by Slow Food. I believe their philosophy that by eating consciously and locally is not only better for our health, but it also supports more ethical and sustainable practices for the animals and for our planet.

Full version of quotation

SlowFood USA

Nutritionists argue that meat can be an important part of the human diet…

It is significantly more expensive to eat organic meat, but eating less meat and in less quantity—or reserving it for special occasions—can makes it affordable.