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posted on
July 13, 2017
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Robot Meat
Industrial agriculture has trained consumers to expect meat that looks and tastes the same every time, but nature doesn’t work that way. On small-scale regenerative farms, factors like seasonal forage changes, cattle genetics, and butcher technique all contribute to natural variation in meat. Unlike factory-farmed beef, which is controlled for uniformity, regenerative meat reflects the land, the seasons, and the individuality of each animal. While this can mean slight differences in fat content or texture, it also means you’re getting real, naturally raised food—not a cookie-cutter product. Embracing this variation supports healthier ecosystems, ethical farming, and better-quality meat.
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