I wrote yesterday that pre-slaughter stress in livestock impacts meat quality. Today, I received my Stockman Grassfarmer (why yes, I am a farm geek) and learned of a new book proposing that when we eat meat from stressed animals, we experience “second-hand stress.”
As antidote, the author of Low Stress Food suggests that in restaurants, we ask how our meat is raised. Which may only seem funny if you’ve read this.
No Responses to “low stress food”