Veal on wheels
Monday, January 29, 2007
I was talking to a bloke at work about how humanely-raised meat typically tastes better than meat which has been raised in a tiny cubicle with feeding tubes stuck down its gullet. I said I thought you could really taste the happiness of free-range chickens when you ate them - roast, for example - compared with battery chickens. Even with the eggs, which don’t range at all in themselves, you can tell they had a good life, after the fashion of eggs.
John agreed with me and illustrated the point with an anecdote. A friend of his is a shitkicker of some sort and one of his cows gave birth to a calf with no forelegs. Apparently the farmer, whose name was Colin, decided to take advantage of the poor creature’s immobility by feeding it intensively with the aim of producing an extra meaty and succulent roast, to feed all the family, and farmers even today have bigger families than ordinary people. But the plan failed, because the veal was tasteless. The misery of the calf’s life had transmitted itself to the meat in an evolutionary attempt to deter harsh treatment of animals, especially invalid ones.
Obviously what Colin did with his calf was extremely cruel, and would have been so even if the meat had been the tastiest conceivable. If I had been Colin, I would have used my noggin and fitted a pair of wheels, on braced crutches with soft leather straps, where the forelegs should have been. Then I could have charged people admittance to view the merry beast (John didn’t know if Colin ever named it) gambolling around its own little paddock, and later (but not too much later) on, once it had lived a life of ease and society, insofar as wheeled calves are able to, I could have savoured it.