The truth about meat and how to replace it

very long will not last your life. Two years you need to grow and deliver finest meat. But these two years are supposed to be a beautiful life. At least that’s what Bauer Christoph Lehmann has set out to do.

Its more than 400 Uckermärker cows and calves to grow, without Stress, without pressure, without the darkness of the Barn. Lehmann’s cattle are almost always grazing on the pasture, in Winter forest edges and shelled straw provide a little protection from rain and cold. The calves are allowed to stand and drink with their mother for six to eight months. There is no milking machine in Bergsdorf for a long time. When Christoph Lehmann rumbles, honks and whistles on the meadow with his Ford Ranger, The Flock is moving in a trapping manner, the particularly courageous are pushing for the off-road vehicles, drooling, muddy. “The animals love the car, because we will lead you to the fresh pastures,” says Bauer, Lehmann. “They know that they have little Stress to fear from us.”

Umami taste< / h2>

when Lehmann took over the largest company in Bergsdorf in the Oberhavel district ten years ago, he was 28 years old and had just completed his studies at Humboldt University in Berlin. Suddenly, he was: head of a former LPG. 850 hectares of pastures and fields. Long grey concrete stables for pigs for fattening and dairy cows, profitability: moderate.

everything was about to change Lehmann, making the mixed goods shop a special establishment for high-quality beef and feed. Abolish dairy cows. Market meat directly. Colleagues said he was crazy. This is to earn only Peanuts. But today Christoph Lehmann can sell the meat of his Meadow cattle 30 to 40 percent more expensive than in the supermarket. It delivers directly from the farm and via a regional ordering portal: hearty Salami, delicate roulades and goulash, Entrecote, fillet and liver. A third goes to end consumers, the Rest to restaurateurs in Berlin and Brandenburg. “There are now more consumers who are willing to pay more for meat from good attitudes,” says Lehmann. He doesn’t carry a bio-gel. But even more conventional, with its grazing animals, it seems like a revolutionary in a market that is mercilessly fixed in price.

< img class= "aligncenter" src="">
< p>it is served: a Steak, garnished with Chili, pepper, rosemary. Delicious and nutritious. Meat contains essential minerals

the Germans are passionate meat eaters: proud 60 kilos of pork, beef and chicken are consumed in this country on average per head and year. One reason for this is certainly the special taste of meat, the delicious roast flavors, for example, which arise during frying, steaming or grilling and which are reinforced by fat. Also, the hearty “Umami” taste, which meat receives through the naturally present glutamate, many feel as seduction, which they neither want to resist nor can. The human tongue even makes its own flavour receptors. The special susceptibility to meat has apparently taken advantage of human evolution. The nutritional psychologist Christoph Klotter says: “the human brain has probably grown as a result of meat consumption. We can use meat so well because the animal proteins are much more similar to our own than the vegetable ones.”

a privilege of the mighty< / h2>
< p>in the history of humanity, however, meat was often a scarce commodity, its consumption a privilege of the rich and powerful. Even pig was considered a luxury, large animals were slaughtered only in an emergency. The Ochs had to pull the plow. And the hunt was reserved for the nobility.

Today, everyone is a king. At least as a customer in the supermarket and at the Discounter, where the meat is offered at mock prices. The Kilo Hack six Euro, half a chicken for under three. Such mass consumption is possible only through ruthless industrialization of meat production. The vast majority of the fattening pigs spend their lives on Fissile floors, nervous broilers twinkle to thousands through huge stables. Almost half of the German beef production comes from fattening bulls, also from tethers.

< img class= "aligncenter" src="">

Christoph Lehmann breeds cattle of the breed Uckermärker in the Brandenburg mountain village

an increasing number of consumers reject the excesses of such a mass animal husbandry, which is not only unethical, but also pollutes the environment and the climate. Scientists have long warned of the consequences of excessive meat consumption. Like due to the stone-age man eating mammoth of a larger brain, 60 kilos of meat per year today, to no evolutionary advantages. On the contrary, many studies point to the relationship between high meat consumption and health risks. Too much burgers, doers, Schnitzel make thick and sick.

but how can animal husbandry and meat consumption be prevented? How many cattle can we trust in the environment? Are there foods that taste just as good but are healthier? Those who ask themselves such questions now find dozens of nutritional movements, specialised foods, trend products.

for some years, the luxury segment has been booming, the business with the noble enjoyment. Foodies pay hundreds of euros per Kilo for Kobe or Wagyu beef, which is said to be accompanied by music and massaged by Hand. With ambitious environmental or animal welfare, however, this often has little to do with status symbols. In Japan, for example, Wagyu cattle are often fixed in belts and fed forcibly, so that their meat forms as many fine fat cells as possible. The bulk of the coveted Ibérico ham today comes from intensive Spanish fattening instead of light Acorn Groves.

< h2 > also lenses make Muckis< / h2>

in search of pleasure with a good conscience, therefore, many deviate from organic. In fact, the conditions are far better than the minimum standards laid down by law: pigs may have spouts, chickens run back and forth between the barn and the meadow. Associations such as Bioland, Naturland, Demeter or even open label like new land impose stricter conditions on their farmers than controllers for the National Organic hexagon or the green leaf of the EU eco-regulation. But also in many organic farms calves are separated from their mother, cattle for fattening temporarily placed on chain or straps.

< p>an estimated 6.3 million Germans are also not enough organic. They eat “largely” meat-free to consistently vegetarian. About a Million vegans even completely dispense with animal products including milk, eggs and honey.

< img class= "aligncenter" src="">

Johanna Jahnke, competitive athlete from Hamburg, lives vegan < /p>
< p>for Johanna Jahnke, this has been a daily routine for 18 years. “At twelve I became a vegetarian, quite classic out of pity for the animals. At the age of 17 I got a Flyer, a kind of Starter Kit with tips for vegan nutrition. It became clear to me that vegetarian is not enough because calves are still slaughtered for milk production.”

Jahnke networked, looking for recipes and nutritional tips. First of all, she wanted to avoid the loss of power. “I’ve always been at home in competitive sports,” she says. She played Rugby in New Zealand as a student, then in Sweden and Australia, later won Ten championship titles at FC St. Pauli and flew with the German national team to Barcelona for the World Cup. “Five years ago, I started cycling, I had strength in my legs from Rugby. Friends of mine drove Fixed-race – hard Sprints on a course with tight curves, on a bike with only one gear and without brake.”

but how can you develop so much power without animal protein? It is the universal building material of the body, without him, there would be neither skin nor heart chambers, neither immune cells nor muscle fibers.

< h2>avoid animal dress< / h2>
< p>Johanna Jahnke has often heard the question. “Since my rugby time, I’ve been training with weights. I never had problems with too little muscle mass. Of course I eat a lot of vegetable protein: lentils, Cashews, peanuts, Quinoa.”In the morning before her 100-kilometre workout round, she breakfasts oat porridge with water and sunflower seeds. For the road she has buns or bars in the handlebar pocket. In the evening you and your friend cook vegan for the children, mostly rice, Quinoa, pasta or potatoes with a vegetable pan or a Curry.

unlike in the past, scientists today confirm that success in Sport and strict veganism are not excluded. But even if personalities such as Serena Williams, Dirk Nowitzki or the Canadian triathlon Brendan Brazier temporarily or completely renounce the flesh, trainers and consultants rarely recommend the most radical of all plant diets. The data on performance without animal products is too thin. And some nutrients should necessarily replace vegans, whether sporty or not, primarily Vitamin B 12. This is especially true for children, Pregnant women and nursing mothers. To Vitamin D and iron is also often advised.

Source: Read Full Article