The meat of the matter

Re “Where’s the beef?” editorial, March 31

When was the last time you went in the grocery store and picked up a package of meat that just said T-bone steak? Did it list any additives or hormones? Did it say anything else that would give the buyer greater knowledge about what is in that steak or where it came from? This editorial just touches the surface of consumer safety. The consumer is putting a lot of blind trust in the local meat market.

Nino Trapani

San Gabriel

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Large-scale, centralized beef production is an inherently flawed way to feed our country. We need to make smaller-scale local cattle farming an economic possibility again if we want healthy, safe food on our plates and in our schools.

When thousands of cows are kept together in warehouse conditions and the labor force is minimized to maximize profits, animal abuse and lax health regulation are the logical results. The over-industrialization and commoditization of our animal life make it just one more product in need of processing and transportation.

Government subsidies and regulations need to shift to make the market more amenable to small, community-based farms that process a more reasonable number of animals. Given the proper oversight, health regulations are more likely to be enforced and the health of the animals will be easier to maintain. As a result, the beef we eat will be better for us. What’s more -- no small consideration -- these animals are more likely to be treated in a humane and respectful manner as we move them from life to death.

Cameron Hopkin

Valencia