Tag: Meat production

An estimated 40% of Australia's cattle are treated with hormonal growth promotants (HGPs), a common practice used to increase weight gain and improve production efficiency. This raises valid questions for consumers: does Australian beef have hormones, and what does this mean for food safety?

Globally, beef is the third most widely consumed meat, but not everyone knows its origin. The answer to which animal gives you beef lies with cattle, a domesticated bovine animal raised for its meat, milk, and other by-products. This article explores the details of cattle farming and the types of beef that end up on our plates.

The overuse of antibiotics in conventional livestock farming is a major contributor to the global rise of drug-resistant bacteria, a serious public health threat. Choosing antibiotic-free meat is a powerful way for consumers to combat this issue and support a more responsible food system. This guide explores the motivations behind this conscious choice.

Cultivated meat production begins with a cell sample, which is then fed a nutrient-rich media to promote growth. Understanding what are the chemicals in lab-grown meat requires exploring the complex composition of this media, as well as the materials used for structure and flavor enhancement.

According to Health Canada, six hormonal growth promoters are approved for use in beef cattle, meaning that some Canadian beef is raised with added hormones. These substances have been used since the 1960s to increase efficiency and produce leaner beef for consumers.

Dutch scientist Mark Post created the world's first lab-grown hamburger patty in 2013, demonstrating that it's possible to produce real meat from animal cells. This milestone opened the door to a new form of agriculture that has the potential to transform how the world gets its protein.

Over 99% of turkeys raised in Canada are considered 'free run' but not necessarily 'free-range'. Understanding the difference between free run and free-range turkeys is crucial for conscious consumers, as the terms refer to distinct differences in a turkey's living environment and access to the outdoors.

According to the UN, food production accounts for about a third of all human-caused greenhouse gas emissions, and what foods affect CO2 levels most might surprise you. From the high methane emissions of beef to the efficient growth of legumes, your dietary choices have a significant impact on the planet's atmosphere.

According to the United Nations Food and Agriculture Organization (FAO), pork is the most widely consumed meat on the planet, comprising approximately 36% of the world's meat consumption. Its unparalleled global popularity is fueled by a blend of production efficiency, cost-effectiveness, and deep cultural roots across many continents.

A commercial Cornish Cross broiler can reach a market weight of 6 to 8 pounds in as little as 6 to 8 weeks, making it the highest-yield option for those wondering what chicken produces the most meat. However, its rapid growth comes with specific challenges and trade-offs that are important for any farmer or homesteader to consider.