They’re not made for people like us who have been veggie or vegan for years and have learned to cook with pulses, legumes, etc. They’re designed for people who want to cut back or give up meat but have to break the cultural training that every meal needs meat. Also they allow casual food places that don’t have professional chefs like pubs, cafes, etc to have quick and easy veggie options on the menu.
I think there’s a more commercial aspect to it. It’s cheap processed food, and in fact it’s often cheaper than meat-based processed foods. The real offense is that they charge more for it.
As someone who has seen both made, I think the prices are what you’d expect against materials and work involed. Plant-based meats require more ingredients, with more sourcing, and more processing. And then fewer are made and sold overall (economics of scale).
And people don’t realize, the subsidies hurt a lot of the manufacturing chains that are pricemakers for the meat. Ranchers have to pay the infamous feed tax when they sell their meat, which funds one of the biggest subsidies in the farming world, only paid out to the largest factory farms. Because mega-factory-farms can’t actually afford to charge the prices that ranchers charge, what after all those massive bonuses the top couple people make.
Plant-based meats require more ingredients, with more sourcing, and more processing.
You’re just using an animal to perform the processing instead. I wonder why poultry or beef isn’t required to list all of the antibiotics or growth horomones that those animals were fed as included ingredients.
You’re just using an animal to perform the processing instead
Which they do efficiently. There’s no grass in the resulting meat, or feed, or sunlight. That’s why they’re not on the ingredient list. And water is in everything.
I wonder why poultry or beef isn’t required to list all of the antibiotics or growth horomones that those animals were fed as included ingredients.
Per the Iowa Farm Bureau, because there ARE NO antibiotics or residue in the resultant meat. An ingredient is something actually in the product. Nobody says there’s gasoline in your food vegetables because of the harvester, or insects in your vegetables because… well there actually are!
As for growth hormones… nobody has to say there’s growth hormones in it because they’re everywhere. Beef from a hormone-treated cow has thousands (to millions) of times less growth hormonesthan many plant-based products like peanuts or soy flour. Nobody has to list Estrogen on soy milk.
They produce meat more efficiently than any artifical process, especially any process line using nuclear medicine (what businesses are trying now).
And for what it’s worth, there is no other mechanism that converts indigestible starches into highly digestible proteins efficiently.
It’s not like everything put into an animal is converted into edible flesh, not even a tenth of it is.
The typical chicken caloric conversion rate is 2-5x. That means 10000 calories of feed produces 5000 total calories that are higher quality than the feed was, about 2000 of those calories is meat, where the remaining 3000 is used for other purposes, like creating broths. This is incredibly, miraculously efficient.
Real-world numbers seem a bit better. 100-320kcal/day (more in winter and as they grow) per day in feed, and produce 2500 of straight meat after 40 days. That looks like more like 4x conversion than 5x.
Egg-laying chickens have a ramp up (where you feed them but they don’t produce eggs), but then produce an egg almost daily. That’s 80 calories in eggs for 260-340 calories in feed. (so almost 100% return on the extra cals). And yes, you can still eat the chicken when she’s too old to lay eggs. She’ll just be a bit more tough.
So if you’re comparing the production of meat to burning gasoline, then no chicken is not as efficient. If you’re comparing it to any food-related process (or hell, many mechanical processes), it’s downright jawdroppingly good.
Compare to corn. Only 10% of the calories in a typical grain crop are edible by humans. You’ll never guess what we use most of the other 90% for.
Nuclear medicine? Are you talking about meat grown in fermentation chambers? Do you think that’s the only alternative to animal flesh? Those things don’t even exist on a mass production scale yet and plenty of people avoid animal products somehow. I don’t know why you think I’m advocating for such a process.
It’s also a myth that we feed animals only things that are inedible to us, edible soy and grain is very pervasive in animal agriculture. You’re also conveniently leaving out additional land, water, and energy use as inputs, as well as negative outputs (though tbf I only mentioned inputs). I’m also curious about your 90-10 ratio, I’d be incredibly surprised if in reality 90% of net energy in animal feed came from inedible crop, especially when you include pasture feeding and silage in the mix. I thought experts agreed that we could free up a significant amount of land by removing animals from our food system while still feeding the same amount of people, this wouldn’t be true if animals made our existing croplands more efficient or were at the very least neutral.
Nuclear medicine? Are you talking about meat grown in fermentation chambers?
Yeah. The topic is efficiency. I was covering all the bases.
Do you think that’s the only alternative to animal flesh?
No. There are no alternatives to animal flesh.
Those things don’t even exist on a mass production scale yet and plenty of people avoid animal products somehow
And I know people who commute grandfathered trucks that get single-digit miles per gallon. I didn’t say it was strictly impossible, just inefficient.
You’re also conveniently leaving out additional land, water, and energy use as inputs, as well as negative outputs (though tbf I only mentioned inputs).
No I’m not. Go check out all my past debates or cited references on this topic because I’m not rehashing that shit again on a work day.
It’s also a myth that we feed animals only things that are inedible to us, edible soy and grain is very pervasive in animal agriculture
I didn’t actually argue that here. The strict statistic is 86% of cattle feed is human inedible (and much of what’s human edible is provided at the end to “fatten the cow up” so we get the maximum number of people fed by that one cow having to die). A large percent of chicken and turkey feed is technically human edible (it’s low-grade millet) but not particularly nutritious.
I’m also curious about your 90-10 ratio, I’d be incredibly surprised if in reality 90% of net energy in animal feed came from inedible crop, especially when you include pasture feeding and silage in the mix
Do me a favor and reread my comment when you calm down. That’s not what I said. I said that 90% of crops like corn are human inedible. And that they go to feed. Not that 90% of what animals eat is crops like corn. You’re absolutely right that much of it absolutely comes from cover crops in pasture and silage. Thanks for defending my side.
I thought experts agreed that we could free up a significant amount of land by removing animals from our food system while still feeding the same amount of people
No. Some experts say that. Experts agree that we could free up significant amounts of land by reducing meat intake, but every expert I’ve read does not think it’s some linear thing where zero meat is the ideal. The largest part and problem is the symbiotic relationship between agriculture and horticulture. 67% of TOTAL agricultural land use is in what’s called “marginal land”, land that cannot be used to grow crops or forested. It can ONLY be used for livestock or nothing.
The problem only starts when livestock need more land than the marginal land that’s being used. Until that point, from a land point of view, livestock like cattle are overall increasing the efficiency of the land by producing food where it couldn’t be produced otherwise, largely consuming calories that could not be used otherwise.
this wouldn’t be true if animals made our existing croplands more efficient or were at the very least neutral.
That’s because it’s not true. A lot of local farmers only survive because they have livestock. Let me ask you a question . Why would a farmer have a milk cow if the milk sold for less than the cost to feed the cow? Because that’s the situation right now in my local farms, and nobody’s selling their cows.
And in case you don’t know the answer, because they’re saving cow manure instead of buying chemical fertilizers. And they’re saving some money on feed by using their crop waste. Ultimately, they’re able to reduce their cost so the milk price is a breakeven, and then the fertilizer is a slight profit. If they got rid of that cow (ok, cows plural. Often 3 or 4 at the farms I’m thinking of), they would go out of business.___
important question
Let me ask you a question. What matters to you? Do you really care about what’s good for the environment, or do you just care about people not eating animals? Because if you’re arguing about the environment because you ethically oppose the eating of animals, that’s a tainted argument even if it has facts smattered in, and you have to admit it to yourself.
It’s only worth us having this discussion if you can tell me to my face that the only reason you’re arguing for veganism is environmental. That you don’t have an ethical problem with eating meat and you’re not convinced that meat is unhealthy.
Things like Impossible Burgers, absolutely. I tried one once and it was so much like an actual meat burger it grossed me out. But I will make a seitan corned beef to put in a Reuben sandwich just because it’s an awesome sandwich.
Hmm I was 27 years a meat eater, advocating for meat consumption in the face of a vegan mate. Saying things like “we need a little bit of meat in our diets…they’re killed humanely…etc”
Took me one moment of realisation, then I dunno, I just tried, not even that hard, vegan 7 years now.
I can see that the transitional foods are a good stepping stone, but imo, the second you see inside the animal agriculture industry without any blinders on (biases), you’ll choose to act within your life, if you have the compassion/empathy to.
If someone sees the reality of what goes on behind closed doors and continues to consume animals in much the same way, it says more about that persons internal morality than anything else.
They’re not made for people like us who have been veggie or vegan for years and have learned to cook with pulses, legumes, etc. They’re designed for people who want to cut back or give up meat but have to break the cultural training that every meal needs meat. Also they allow casual food places that don’t have professional chefs like pubs, cafes, etc to have quick and easy veggie options on the menu.
I think there’s a more commercial aspect to it. It’s cheap processed food, and in fact it’s often cheaper than meat-based processed foods. The real offense is that they charge more for it.
It’s not that they charge more for it, it’s that the price of meat is kept artificially low via farming subsidies and scummy agricultural practices.
As someone who has seen both made, I think the prices are what you’d expect against materials and work involed. Plant-based meats require more ingredients, with more sourcing, and more processing. And then fewer are made and sold overall (economics of scale).
And people don’t realize, the subsidies hurt a lot of the manufacturing chains that are pricemakers for the meat. Ranchers have to pay the infamous feed tax when they sell their meat, which funds one of the biggest subsidies in the farming world, only paid out to the largest factory farms. Because mega-factory-farms can’t actually afford to charge the prices that ranchers charge, what after all those massive bonuses the top couple people make.
You’re just using an animal to perform the processing instead. I wonder why poultry or beef isn’t required to list all of the antibiotics or growth horomones that those animals were fed as included ingredients.
Which they do efficiently. There’s no grass in the resulting meat, or feed, or sunlight. That’s why they’re not on the ingredient list. And water is in everything.
Per the Iowa Farm Bureau, because there ARE NO antibiotics or residue in the resultant meat. An ingredient is something actually in the product. Nobody says there’s gasoline in your food vegetables because of the harvester, or insects in your vegetables because… well there actually are!
As for growth hormones… nobody has to say there’s growth hormones in it because they’re everywhere. Beef from a hormone-treated cow has thousands (to millions) of times less growth hormonesthan many plant-based products like peanuts or soy flour. Nobody has to list Estrogen on soy milk.
Animals do not produce food efficiently. It’s not like everything put into an animal is converted into edible flesh, not even a tenth of it is.
They produce meat more efficiently than any artifical process, especially any process line using nuclear medicine (what businesses are trying now).
And for what it’s worth, there is no other mechanism that converts indigestible starches into highly digestible proteins efficiently.
The typical chicken caloric conversion rate is 2-5x. That means 10000 calories of feed produces 5000 total calories that are higher quality than the feed was, about 2000 of those calories is meat, where the remaining 3000 is used for other purposes, like creating broths. This is incredibly, miraculously efficient.
Real-world numbers seem a bit better. 100-320kcal/day (more in winter and as they grow) per day in feed, and produce 2500 of straight meat after 40 days. That looks like more like 4x conversion than 5x.
Egg-laying chickens have a ramp up (where you feed them but they don’t produce eggs), but then produce an egg almost daily. That’s 80 calories in eggs for 260-340 calories in feed. (so almost 100% return on the extra cals). And yes, you can still eat the chicken when she’s too old to lay eggs. She’ll just be a bit more tough.
So if you’re comparing the production of meat to burning gasoline, then no chicken is not as efficient. If you’re comparing it to any food-related process (or hell, many mechanical processes), it’s downright jawdroppingly good.
Compare to corn. Only 10% of the calories in a typical grain crop are edible by humans. You’ll never guess what we use most of the other 90% for.
Nuclear medicine? Are you talking about meat grown in fermentation chambers? Do you think that’s the only alternative to animal flesh? Those things don’t even exist on a mass production scale yet and plenty of people avoid animal products somehow. I don’t know why you think I’m advocating for such a process.
It’s also a myth that we feed animals only things that are inedible to us, edible soy and grain is very pervasive in animal agriculture. You’re also conveniently leaving out additional land, water, and energy use as inputs, as well as negative outputs (though tbf I only mentioned inputs). I’m also curious about your 90-10 ratio, I’d be incredibly surprised if in reality 90% of net energy in animal feed came from inedible crop, especially when you include pasture feeding and silage in the mix. I thought experts agreed that we could free up a significant amount of land by removing animals from our food system while still feeding the same amount of people, this wouldn’t be true if animals made our existing croplands more efficient or were at the very least neutral.
Yeah. The topic is efficiency. I was covering all the bases.
No. There are no alternatives to animal flesh.
And I know people who commute grandfathered trucks that get single-digit miles per gallon. I didn’t say it was strictly impossible, just inefficient.
No I’m not. Go check out all my past debates or cited references on this topic because I’m not rehashing that shit again on a work day.
I didn’t actually argue that here. The strict statistic is 86% of cattle feed is human inedible (and much of what’s human edible is provided at the end to “fatten the cow up” so we get the maximum number of people fed by that one cow having to die). A large percent of chicken and turkey feed is technically human edible (it’s low-grade millet) but not particularly nutritious.
Do me a favor and reread my comment when you calm down. That’s not what I said. I said that 90% of crops like corn are human inedible. And that they go to feed. Not that 90% of what animals eat is crops like corn. You’re absolutely right that much of it absolutely comes from cover crops in pasture and silage. Thanks for defending my side.
No. Some experts say that. Experts agree that we could free up significant amounts of land by reducing meat intake, but every expert I’ve read does not think it’s some linear thing where zero meat is the ideal. The largest part and problem is the symbiotic relationship between agriculture and horticulture. 67% of TOTAL agricultural land use is in what’s called “marginal land”, land that cannot be used to grow crops or forested. It can ONLY be used for livestock or nothing.
The problem only starts when livestock need more land than the marginal land that’s being used. Until that point, from a land point of view, livestock like cattle are overall increasing the efficiency of the land by producing food where it couldn’t be produced otherwise, largely consuming calories that could not be used otherwise.
That’s because it’s not true. A lot of local farmers only survive because they have livestock. Let me ask you a question . Why would a farmer have a milk cow if the milk sold for less than the cost to feed the cow? Because that’s the situation right now in my local farms, and nobody’s selling their cows.
And in case you don’t know the answer, because they’re saving cow manure instead of buying chemical fertilizers. And they’re saving some money on feed by using their crop waste. Ultimately, they’re able to reduce their cost so the milk price is a breakeven, and then the fertilizer is a slight profit. If they got rid of that cow (ok, cows plural. Often 3 or 4 at the farms I’m thinking of), they would go out of business.___
important question
Let me ask you a question. What matters to you? Do you really care about what’s good for the environment, or do you just care about people not eating animals? Because if you’re arguing about the environment because you ethically oppose the eating of animals, that’s a tainted argument even if it has facts smattered in, and you have to admit it to yourself.
It’s only worth us having this discussion if you can tell me to my face that the only reason you’re arguing for veganism is environmental. That you don’t have an ethical problem with eating meat and you’re not convinced that meat is unhealthy.
Things like Impossible Burgers, absolutely. I tried one once and it was so much like an actual meat burger it grossed me out. But I will make a seitan corned beef to put in a Reuben sandwich just because it’s an awesome sandwich.
Hmm I was 27 years a meat eater, advocating for meat consumption in the face of a vegan mate. Saying things like “we need a little bit of meat in our diets…they’re killed humanely…etc”
Took me one moment of realisation, then I dunno, I just tried, not even that hard, vegan 7 years now.
I can see that the transitional foods are a good stepping stone, but imo, the second you see inside the animal agriculture industry without any blinders on (biases), you’ll choose to act within your life, if you have the compassion/empathy to.
If someone sees the reality of what goes on behind closed doors and continues to consume animals in much the same way, it says more about that persons internal morality than anything else.