Every meal is a decision, or a series of decisions. What do I feel like eating? Do I want to cook? When should I eat? Do I need to run to the store? Should I go out to dinner? What will the kids want? Do I have anything in the fridge?
While some days, these decisions are harder to make than others, we are fortunate for the ability to make them. We can choose what food we put into our bodies, and what we feed our friends and family.
For the longest time, centuries in fact, there was never much choice surrounding meat. Distinctions between grain-finished versus grass-finished products or commodity, cheaper meat versus sustainable, pricier meat did not exist. All meat, more or less was equal. All animals were raised as animals should be raised—on a farm, with room to roam, and plenty of locally sourced feed to consume. It was not until the end of World War II, when the U.S. soon had an excess corn supply that Americans decided to feed corn to cattle, which made them fatter more quickly and made large-scale production and automation viable options. Due to this change, the source of our meat is yet another decision we face at mealtime, and like any decision, it is important to be educated about all options.