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organic pork?

Old 01-08-2017, 11:21 AM
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Default organic pork?

for some reason I thought pork did not need to be organic.
Public grocery just started selling it here $10 a pound, quite a rise from regular pork prices.
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Old 01-08-2017, 11:30 AM
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Doesn't "need" to be organic. You don't "need" to buy organic. Your choice.
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Old 01-08-2017, 12:04 PM
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Originally Posted by bone-a-fide View Post
Doesn't "need" to be organic. You don't "need" to buy organic. Your choice.
This. For pork especially, I would be more concerned about finding meat that hasn't been packaged with a bunch of extra sodium and sulfates. Most of the scary stuff has been weeded out of the pigs diet via regulation quite a while back.
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Old 01-08-2017, 12:13 PM
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Originally Posted by autobaun70 View Post
This. For pork especially, I would be more concerned about finding meat that hasn't been packaged with a bunch of extra sodium and sulfates. Most of the scary stuff has been weeded out of the pigs diet via regulation quite a while back.
Yup. A lot of brands sneak in 'flavorizers' and other bs into the shrink wrapped pork at grocers.
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Old 01-08-2017, 12:24 PM
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My local IGA carry's some organic meat. Hamburger from pasture raised beef. Niman Ranch steaks, Some brand of organic chicken. I've bought all of it at some point but only when it's marked way , way down to "normal" prices, then I'll freeze or eat it that night. Haven't seen organic pork though.
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Old 01-08-2017, 12:48 PM
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Originally Posted by autobaun70 View Post
This. For pork especially, I would be more concerned about finding meat that hasn't been packaged with a bunch of extra sodium and sulfates. Most of the scary stuff has been weeded out of the pigs diet via regulation quite a while back.
This.

Originally Posted by TorFed View Post
Yup. A lot of brands sneak in 'flavorizers' and other bs into the shrink wrapped pork at grocers.
You mean the pre packed stuff, right? If so I agree. The stuff the store butchers and packs in shrink wrap is usually safer.
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Old 01-08-2017, 02:21 PM
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Originally Posted by Double tyme View Post
This.



You mean the pre packed stuff, right? If so I agree. The stuff the store butchers and packs in shrink wrap is usually safer.
Mostly, but I don't trust chain grocer butchers and what they do with their meat. When I do buy it I operate on the assumption something has been done to it.
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Old 01-08-2017, 02:33 PM
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Originally Posted by Double tyme View Post
This.



You mean the pre packed stuff, right? If so I agree. The stuff the store butchers and packs in shrink wrap is usually safer.
Not saying it actually gets done 100% of the time, but look at the ingredients list even on butcher packed meat. It often comes out of cryopacks and could have been augmented in numerous ways and still look normal. By law any added solutions have to be disclosed on the ingredients list.
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Old 01-08-2017, 02:37 PM
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Originally Posted by autobaun70 View Post
Not saying it actually gets done 100% of the time, but look at the ingredients list even on butcher packed meat. It often comes out if cryopacks and could have been augmented in numerous ways and still look normal. By law any added solutions have to be disclosed on the ingredients list.
Truth, and i do look.

I needed some ground chicken or turkey today to make stuffed peppers, I had to go organic to not get any "1-3% of a solution..." for whatever reason they claim, presumably to mask the taste of ground up beaks.

Torfed i think it all depends on the store. I miss the piggly wigglys down here they did a really good job of getting quality meats and employing good butchers to cut it. I don't know, I like the butchers at most grocers I shop at come to think of it.
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Old 01-08-2017, 02:41 PM
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Originally Posted by edwardh1 View Post
for some reason I thought pork did not need to be organic.
Public grocery just started selling it here $10 a pound, quite a rise from regular pork prices.
Define "need."

If you're talking from a perspective of eating the most natural, pure food, then everything needs to be organic.

If you don't care whether chemical pesticides are used (organic allows use of natural pesticides) and if foods (in this case fed to the animal) are genetically modified, then nothing needs to be organic.

Organic has its own challenges, namely there are multiple levels of the term from an USDA labeling perspective: https://www.ams.usda.gov/sites/defau...20Products.pdf

Ex: "Organic" means:

Raw or processed agricultural products in the “organic” category must meet these criteria:
- All agricultural ingredients must be certified organic, except where specified on National List.
- Non-organic ingredients allowed per National List may be used, up to a combined total of five percent of non-organic content (excluding salt and water).

So unless it is labeled "100% Organic" it may contain inorganic ingredients.
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Old 01-08-2017, 04:00 PM
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I prefer synthetic pork
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Old 01-08-2017, 04:43 PM
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according to Homer Simpson, pork is the "magic animal". So many different flavors from one animal!
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Old 01-08-2017, 05:39 PM
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Buy a show pig at the fair or kill a wild hog if you don't want "inorganic" pork.
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Old 01-08-2017, 05:41 PM
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Originally Posted by Boataholic View Post
according to Homer Simpson, pork is the "magic animal". So many different flavors from one animal!
Almost as versatile as manatee.
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Old 01-08-2017, 07:04 PM
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Any animal that can eat shit and make bacon is ok with me. Hogs are magical.
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Old 01-08-2017, 10:08 PM
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Don't quite understand restaurants and the like advertising "grain fed" or "grass fed" beef, it's a god damn cow, cut it up and eat it, who gives a fairies fart if it ate some grass or grain?
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Old 01-08-2017, 10:50 PM
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Originally Posted by noelm View Post
Don't quite understand restaurants and the like advertising "grain fed" or "grass fed" beef, it's a god damn cow, cut it up and eat it, who gives a fairies fart if it ate some grass or grain?
Guess if you don't mind eating sick, dying animals fed antibiotics you don't have to give a fairies fart:

http://www.pbs.org/wgbh/pages/frontl...ws/pollan.html
https://www.lakeforest.edu/live/file...eviewaprintpdf

Since most people won't take the time to read those two and educate themselves, perhaps the copy and paste below summarizes it enough.

Cows see very little grass nowadays in their lives. They get them on corn as fast as they can, which speeds up their lifespan, gets them really fat, and allows you to slaughter them within 14 months.

The problem with this system, or one of the problems with this system, is that cows are not evolved to digest corn. It creates all sorts of problems for them. The rumen is designed for grass. And corn is just too rich, too starchy. So as soon as you introduce corn, the animal is liable to get sick.

It creates a whole [host] of changes to the animal. So you have to essentially teach them how to eat corn. You teach their bodies to adjust. And this is done in something called the backgrounding pen at the ranch, which is kind of the prep school for the feedlot. Here's where you teach them how to eat corn.

You start giving them antibiotics, because as soon as you give them corn, you've disturbed their digestion, and they're apt to get sick, so you then have to give them drugs. That's how you get in this whole cycle of drugs and meat. By feeding them what they're not equipped to eat well, we then go down this path of technological fixes, and the first is the antibiotics. Once they start eating the [corn], they're more vulnerable. They're stressed, so they're more vulnerable to all the different diseases cows get. But specifically they get bloat, which is just a horrible thing to happen. They stop ruminating.

You have the image of a cow on grass of the cow ruminating, which is chewing its cud and burping a lot. In fact, a lot of greenhouse gases come out of the stock as methane emerges from their mouth as they eructate -- it's a technical term. And they bring down saliva in this process, and it keeps their stomach very base rather than acid.

So you put in the corn, and this layer of slime forms over the rumen. You've got to picture the rumen. It's a 45-gallon fermentation tank. It's essentially fermenting the grass. Suddenly your slime forms and the gas can't escape, and the rumen just expands like a balloon. It's pressing against the lungs and the heart, and if nothing is done, the animal suffocates.

So what is done is, if you catch it in time, you stick a hose down the esophagus and you release the gas and maybe give the animal some hay or grass, and it's a lot healthier. But it's one of the things that happens to cows on corn. ...

Not all cows get bloat. They're prone to bloat. It's a serious problem on feedlots. They also get acidosis, which is an acidifying of the rumen. ... And when the animals get acid stomach, it's a really bad case of heartburn, and they go off their feed. Eventually, if you give them too much corn too quickly, it ulcerates the rumen; bacteria escape from the rumen into the blood stream, and end up in the liver, creating liver abscesses.

What do we do about that? Another antibiotic. ... Most cows on feedlots eating this rich diet of corn are prone to having their livers damaged. So to prevent that, or limit the incidence of liver disease, we have to give them another antibiotic.
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Old 01-09-2017, 08:21 AM
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This is organic pork. Well, I guess not really but there's pork inside
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Old 01-09-2017, 08:54 AM
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Man, I have always though that someday I would get back in the hog bizness and target the more money than brains crowd!
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Old 01-09-2017, 08:55 AM
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Originally Posted by KJS View Post
Man, I have always though that someday I would get back in the hog bizness and target the more money than brains crowd!
Wait till you see what it takes to do that. Your margins will probably not be much better and you'll have a smaller market.
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