That, or think about the process that it all went through to make it. Not at home... but in the factory, and before that even. Cheese is curdled cream... used to be made in a calf's stomach (or something like that). Plus, all of the additives to make it the right color and taste...
Rotel... ehh... no major qualms there... except for preservatives and such.
And the burger... that one's easy. Dirty manure covered cows are shuttled into a tiny chute where their heads are then held by a clamping type of machine. A captive or just plain bolt gun is placed against their head... and they're dead, then their carcasses are dropped onto a conveyer belt... and that's the cleanest part of the whole operation. And by "dirty"... I'm not talking about blood and guts... no... I'm talking about feces, urine, dangerous chemicals, etc etc. (you'd be surprised at how much of that is in/on the meats you buy at the grocery store)
I'm most likely going to eat meat again... but from a private butcher. FAR cleaner, FAR safer, and most of the cattle/pigs/whatever are also grass fed instead of corn fed, so the meat is better, healthier, etc etc.
Still hungry for it?
Help me be strong!!
