Slow Meat

The average American eats 270.7 pounds of meat each year, more than double the global average and roughly five times more than we did a century ago.

Our increasing demand for cheap meat has caused a corresponding growth in industrial production of meat and placed the concentration of power in the hands of a few large companies. These companies exploit their workers and livestock in order to satisfy the market’s demand for a large quantity of meat at a low cost.

By choosing slow meat at the market and on the restaurant menu, we can support better methods of animal husbandry, helping to create a healthier and happier world.

If we resolve to eat better meat, and less of it, we can empower producers who raise their animals according to the highest standards. By eating consciously and locally, we support ethically sound and sustainable practices, while reducing your environmental impact.

It tastes better, too.

Check out these resources to help you join the Slow Meat movement.

Slow Meat 101: a guide to meat
Breakdown of common labels
Tips for more conscious consumption
Reasons to limit meat consumption
Reading list of outspoken authors
Webinar Series on hot topics of meat industry
The Sacramento Natural Foods Co-op (Snail of approval listed by Slow Food Sacramento) and as stated on their website, sells meat from “small farmers and ranchers who are dedicated to animal husbandry practices that prioritize the health of the animals and a respect for the environment. The meats we sell are sustainably raised and free of added growth hormones and antibiotics.”

In 2015 we were proud to sponsor Chef Michael Tuohy as our chapter delegate to the Slow Meat conference in Denver, Colorado hosted by Slow Food USA. Learn more about Chef Tuohy and his experience at Slow Meat.