Mom and dad, cover your eyes. Now that my cattle-ranching parents aren’t reading, I’ll say it: Americans eat too much meat. We’ve gone from eating four ounces of meat twice a week in 1920 to eating 4.4 to 6.9 ounces a day, according to a recent New Yorker article. To keep up with demand, the U.S. brims with monstrous factory farms. And that’s not healthy for animals, humans, or the planet.
So, how to solve meat overconsumption? You could approach meat as a sometimes-treat and utilize less-popular cuts and organs like tongue. Meat-as-luxury, an idea as old as time, has been applauded by many food thinkers. But Dana Goodyear’s aforementioned article “Elite Meat” does an excellent job of showing how that looks on the ground.
Goodyear profiles Anya Fernald, the co-founder and CEO of Belcampo, a company that includes a sustainable farm, a slaughterhouse, butcher shops, and restaurants. At $15.99 a pound for skinless chicken breasts, the resulting meat is pricey — but that doesn’t keep Belcampo’s products from flying off the shelf.