GIROSALUT Communication Castell-platja d'aro Girona

MEAT AND ECOLOGICAL BUFFETS

JORDI MENAL

08/11/2019

A few months ago, one Sunday I went into the village bar to have coffee and chat for a while. Aurelio, the owner, used the occasion to show me, very proud, some chickens, "ecological" according to him, which he had just killed. They were really beautiful, weighing about four and a half pounds.
"Are they really green?" I asked.
"Please! I have raised them in" the tower ", in a very large corral that I built so they could run.You can eat all the worms that they find in the middle of the earth and I give them the vegetables that are left over from the orchard and much corn". "Okay, but are you growing the orchard ecologically?
And the corn, where does it come from? "
"My orchard is completely organic, I only fertilize it with cow dung from the village farm and I only do some" treatment "when it is absolutely essential. And as far as maize is concerned, I buy it from a neighbor who Hand "
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Sensitivity complained of the deplorable state of rivers and streams, where lack of life was the norm. Today fortunately that has changed, thanks to the environmental movements that are constantly fighting against environmental attacks and rebound against ourselves. As far as air is concerned, it seems that the overheating of the Earth due to the greenhouse effect caused by CO2 emissions, among others, is finally and officially recognized. It seems that after a few years of warning, the governments of some countries are trying to take action and we hope that, in the not too distant future, the quality of the air in the whole planet is the one that all we would like.

THE SLAUGHTERHOUSE

The animals raised with all the ecological guarantees receive, on the part of the cattleman, an exquisite treatment and feeding. At the time of the sacrifice, animals should be avoided unnecessary suffering, for two reasons. The first is respect for animals and for people who have to feed on their flesh. The second reason is for technological reasons and for the purpose of obtaining a meat of high sensorial quality. An animal that has suffered from poor quality meat, a fact called "ante mortem stress". You may suffer during transportation, at the time of loading or unloading, when you are separated from your siblings, if you become aware of the situation and what is going to happen to you, etc. For all this the best thing is that this trance passes very quickly.

In the case of biological animals, it is the cattleman himself, who takes them to the slaughterhouse; It is he who knows best how to treat them. It is also necessary that the matador be a good professional and a true artist.

Once the slaughter is finished, the animal is cleaned, dismembered and put into refrigerators at a temperature of 2 ° or 3 °. After 24 hours he moves to the butchers. Almost all slaughterhouses approved and authorized to slaughter bio animals are ambivalent; They slaughter livestock from intensive livestock and organic animals, but follow different chains or slaughter lines so that there is no crossing or "contamination" of one meat with the other.


SHOWER ROOMS AND BUTCHERIES

The cutting rooms are places where the channels are cut, that is, where the different pieces of meat are separated and then sold.

In some of these rooms, also, different types of products (hamburgers, sausages, etc.) are made.

As far as the butcher is concerned, his work is highly specialized and requires extensive learning due to its complexity, but also a special sensitivity; Can be equated to a cook, since his experience, knowledge and good taste are fundamental.

Once the different pieces have been separated from the canals, polished and suitable according to their final culinary destination, some will be distributed for sale as fresh meat (steak, stewing, stewing, etc.) and the others will be used to make sausages or cooked dishes.


SOURCE: LAECO.NET

   

   
HOW DOES IT HAVE TO BE A BIOFRIEND?

I had no choice but to oppose him. Their chickens were not green. The manure comes from an overexploitation of animals that has nothing to do with biological breeding, where their instincts are not respected nor given a healthy and natural food to one hundred percent, in addition, are treated with medicines. As for the "treatments" of Aurelio in the orchard, they are sure to be not too natural, buy the products from a specialist in phytosanitary and chemical material in general. And the corn comes from transgenic seeds.

The chain between land (chemical free), food (chemical free and transgenic cereals / vegetables) and the animal has not followed the appropriate steps.

This case is the typical one that we find very often, especially in the villages, where they know how to raise an animal but they escape the "small details" that are the basis for a biological endorsement.

Organic livestock farming is closely linked to organic farming. If we do not have biological peasants, there are no organic livestock farmers, so there will be no meat - or butcheries - bio.

   
           
     
   

When we talk about a biological food we have to think, first of all, of the earth, water, air and fire, the four fundamental elements for life on our planet. In the case of meat, it is necessary to follow the whole chain: from the land where the different grains are eaten, to the meat that reaches the consumer's plate. That is: the traceability, under the control of some official or private body.

One of the arguments put forward by skeptics to the biological system is as follows: "Okay, but what about the waters? And the air? Everything is so polluted that the rest is a comedy that is useless. More expensive a product ". In part you have to be right. Thirty years ago, the quality of the water in general was worse than at present, although we all know some river or aquifer with high rates of contamination. It is also true that thirty years ago everything was thrown "into the river." Officially everything was allowed and was well seen, although people with a bit of