Thank goodness we have found a way to equal the reproduction technology of chicken within the red meat industry.
For years I have preached, sarcastically I’ll admit, that chickens are produced and plumped up through the miracles of science on some guy’s back porch in Petaluma, California through the salination injection infused with vitamins of a special nature. One day the cute baby chick is incubated and three days later the fledgling little specimen turns into this meaty-breasted bird with six Buffalo wings weakly attached complete with everything except the Blue Cheese dip.
With the news that the FDA has pout its stamp of approval on the cloning process for beef I am sure we will all see Prime Rib and steak house concepts popping up everywhere. It will prove preposterous that clone steaks will eventually be more tender, flavorful and richer in color than meat grown in something as obsolete as a pasture.
Yes, the new technology is perfect for those grow-your-own steak house concepts that I am sure are on the drawing boards somewhere in the world where grass is in limited quantity and water is as sought-after as gas on the 101.
WHAT ARE WE THINKING? Is it really imperative that we find a way to drop a pill in a glass and three hours later we hear the sounds of the friendly “Mooo” coming out of the room behind the kitchen?
Call me old fashioned, but this approval of sci-fi food is ridiculous. Worse yet, is that the FDA approved the scientific process without much testing or study. I am almost positive on investigation there are some very thick cowhide wallets outside the halls of FDA justice and the possibility of contributions of the uncloned kind may be more probable than we could imagine. Enough so the beef lobbyist could be filling the pockets of Pita Bread eating pols with enough cash to buy a spread of land in Colorado.
What is the point of this? What are the benefits? Do we really need to clone beef? What are the benefits of that? Grass conservation? Water conservation? Chemical tenderization?
In a community where the owners of restaurants are struggling everyday to become more supportive of sustainable farming and locally grown produce, the bigwigs in Washington suddenly think that pill producing cattle will be the wave of the future for beef eaters across the country and the world.
Volvo sales could skyrocket once cloned meat is on the menus of restaurants across the country. This could be the perfect time to switch to vegetarianism – not only as lifestyle but possibly as a political party.
Restaurant owners need to voice an opinion about the future of cloned beef. We may say today that we won’t be serving the test tube beef. But if all of the IBP beef in the country became Cloned Independent Beef Producers we will be serving cloned beef. And although we don’t know for sure, cloned beef could be the one food product that does leave a bad taste in your mouth long after it’s swallowed.