Cheryl wrote:
> On 2/14/2012 11:17 PM, Brooklyn1 wrote:
>> "Jean B." wrote:
>>>
>>> I'd rather eat good meat very rarely than bad meat once.
>>
>> How do you define good/bad meat? To me so long as it's wholesome it's
>> good meat... I can prepare any cut so that it tastes sublime. What
>> cuts used to be po' folk meat not very long ago are now very chi chi
>> pricy cuts. So long as it's not preground mystery meat I'll choose
>> fresh ground chuck/round meat loaf over rib steak every time. Even
>> chuck is no longer inexpensive, have you priced a chuck roast
>> recently, costs more than a gallon of gas a pound.... can easy cost
>> $25 to feed a family of four pot roast.
>
> Finally the cost of real food is catching up with you. That's *part* of
> why to limit meat rather than "eat what you want".

Luckily I also like legumes and other non-animal sources of
protein. Nice program on NPR this morning about beans. (Of
course, they have their drawbacks, but one can work around them.)
I really eat a FRACTION of the meat I used to consume. I am
ashamed to confess that back in my 20s, I ate A LOT of meat,
kind-of regarding the veggies etc. (which I love) as chaff. I
don't know when that changed. Maybe when I went back to school
and couldn't afford to eat that way. I am sure that when I lived
in Japan that was reinforced, because meat was quite expensive.

--
Jean B.