It costs maybe 15% more than the big grocery meat and tastes indescribably better.
They also make their sausage daily with no nitrites or preservatives in it.

It's called salt, and lots of it. It is the main spice in all sausage recipes.

The one with all the names that are hard to pronounce.
Plain old salt I have no problem with-after all the human body needs and utilizes it.
It's the BHT, nitrites and other crap we can do without.

They're loaded with nitrites.

Nice post

There are several small family operations nearby who have only a small number of animals raised in open pastures. You can stop at many of them and purchase the beef, turkey, pork, whatever, directly from the farmer. Sure, it's more expensive, and your selection is limited to what the farmer has on hand, no asking the butcher to dig around in the back room looking for that special cut you want. But the flavor is always better, and the peace of mind is worth every penny or slight inconvenience.

A guy cannot raise two hundred head of sow and make a living today, like they could in the past. It hurts the wildlife too because the agri farmers take down tree belts, and farm right up to the road side. Modern large scale operations for agriculture are not making this country a better place to eat or enjoy the great outdoors.

If you mess with our profits we will take something from your children!
You have to wonder if they ever hear themselves.

How do you feed meat to a collection of humans of the size of, say, New York City, and what would you like to do with the excrement produced by all of those animals?

I do not even know where to begin. Have you ever actually been out west? To the Great Plains, places where they actually raise beef? I don't mean flying into DIA, I mean going on a nice long horseback ride in Lamar Colorado.

Thanks for the thread, Drahthaardogs.