Recycla loves good grilled burgers, especially the ones her husband makes. They are nearly divine, especially when served with sides of homemade oven fries, homemade pickles, and home grown berries.
What is not served at the Recycla household is beef that comes from cows raised in a traditional feedlot, fed antibiotics and hormones, given no room to move around, and all the other disgusting things seen in the movie “Fast Food Nation.” (Or read in the book.) Recycla prefers her beef to be free of antibiotics, hormones, and animal bi-products, thank you very much, and gets her beef from a local farm where she has developed a relationship with the farmer and knows that she’s buying organic, grass-fed, antibiotic-free beef.
Burger lovers looking for an alternative to conventional beef have two options — meat labeled organic or natural. Organic regulations, as implemented by the U.S. Agriculture Department, ban antibiotics, hormones and animal bi-products in cattle feed. Unlike producers of “natural” meat products, which are minimally processed and free of preservatives and additives, organic producers must be certified annually for compliance with organic standards to raise, feed and process their livestock. Organically raised cattle also must be tracked from birth to consumption.
If you want to buy good beef, your best option is to get it from a local farm, the farmers’ market, or a local butcher. If you have any local independent grocery stores, you might just find local organic beef there too.
Organic beef does cost more per pound, but since Recycla’s family of four will only need a pound of beef to cover their burger needs, Recycla isn’t going to sweat the relatively minor hit to her grocery budget.
In the coming weeks, Recycla is looking forward to having fresh tomato slices on her burger, homemade pickles on the side, and buttery corn on the cob.
Recycla is very glad summer is here.