On Mon, 08 Jan 2018 16:08:33 -0400, wrote:

>On Tue, 09 Jan 2018 06:14:00 +1100, Bruce >
>wrote:
>
>>On Mon, 8 Jan 2018 10:59:08 -0800 (PST), sanne
> wrote:
>>
>>>Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>>>> On 1/8/2018 10:23 AM, sanne wrote:
>>>
>>>> > And here's the table of cuts I just discovered to chose the right names
>>>> > in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>>>
>>>> That's a wonderful chart, and tnx for posting one with English too.
>>>
>>>I was lucky today!
>>>
>>>> > I have an excellent source for happy-bred beef, and the above
>>>> > mentioned parts are on sale this week (again; since here in
>>>> > Germany, they are considered as being fit for stock only - in
>>>> > Korea, those are the most high-praised (and -priced parts)!
>>>
>>>> They sure are, and we also try to go free range on our beef as the taste
>>>> is so much better than feedlot finished.
>>>
>>>We were considering not eating meat anymore because we wouldn't have
>>>the suffering of creatures on our conscience. Luckily, a friend of ours
>>>recommended that source to us - for poultry (which is really expensive
>>>when raised properly), but the beef isn't much more expensive than from
>>>a good butcher's elsewhere. Same with pork. And there's always something
>>>on sale we love.
>>
>>But how do you eat the animals without killing them? Or is killing
>>part of "happy-bred"?
>
>Maybe like the woman we buy turkey and chicken from, she advertises
>they only have 'one bad day' -
>
>I love oxtail stew, just a regular stew, must ask the butcher.

That's good. I've seen footage from an American turkey "factory". I'll
spare you the details.