Originally Posted by zaggy

The red meat you buy at the store today has very little in common with the meat our grandparents ate. A few decades ago, steers were 4 to 5 years old at slaughter, now it's 14 to 16 months.

How do you get a calf from 80 pounds to 1200 pounds in 14 months? Huge quantities of corn (with copious antibiotics because the calf's digestive system can't handle a corn diet), protein supplements and growth hormones.

I'm sure red meat from cows that graze in big open fields without getting injected full of drugs is just fine.