Omnivore’s Dilemma: Beef Grade Essay

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Omnivore’s Dilemma: Beef Grade Omnivore’s Dilemma: Beef Grade 1 Omnivore’s Dilemma: Beef Grade Ryan G. Schostag DeVry University, Inc Omnivore’s Dilemma: Beef Grade Abstract 2 Healthy cows equal healthy consumers. Profit margins temp farms to grain feed and disable cows from living in their natural habitat and put them in jails instead. Maltreatment spreads disease unto people, and farmers’ greed is to blame. Cows are not as large when meandering and eating fresh grass while exercising and resting, but they have proven to be healthier for customers. Yet, to the dismay of Americans everywhere, we still buy from those retail and food service providers who serve this risky beef because of the savings. Dollar menu diets promote unhealthy cows. Unhealthy cows promote disease. Food poisoning kills 5,000 people per year. Unhealthy environments and horrific beef manufacturing are to blame for most of these deaths. When will Americans’ choose to change how we manufacture and consume beef? Omnivore’s Dilemma: Beef Grade Omnivore’s Dilemma: Beef Grade “We are all products of our environment”. Throughout most of the American 3 populations’ youth years, people have been directed to the tranquil idea in which cows are brought up on spreads of a massive countryside prepared with stretches of lavish green grasslands, rising and falling hillsides, spotless rivers, and cheerful red barns accentuated with comfortable embellishments. This image never dissipates for many Americans. With no experience with the exhaustive minutiae and even shocks that exemplify the fascinating beef industry. Contrasting approaches of beef manufacturers to those of the ideal farm, clear differences are portrayed in obvious light. It has been proven that the quality of beef directly correlates with the quality of life. "Perhaps the most serious thing that can go wrong with a

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