Foie Gras Or Veal - Which of the two meats is more Barbaric?
Which of the two do you refuse to eat? Or do you not care, and not worrying about the ethics of how they are prepared.
Love them both. But feel guiltiest about eating pork.
Maybe we should try and confront and deal with all of the human rights atrocities in the world before we move on to cows.
I've always wanted to try foie gras.
I can think the greatest honor that can be accorded a goose is the chance to provide the world with tasty foie gras.
And veal--yum! Especially that made from calves that are fed only foie gras.
how about a third option, both are types of meat that have been around for centuries, but only now a "bad" thing thanks to propaganda from animal rights groups.
slavery was around for millenia - does that make it pardonable?
Neither. We are a meat eating people.
OP needs to check her dictionary for the meaning of "Barbaric." (sic)
R6 shouldn't aspire to difficult rhetorical devices when she can't spell. It make her look like what she is, which she probably tries to avoid.
I abhor giving extended animals pain in the service of our lives. Therefore the conditions most beef cattle endure fall in the same category of "unacceptable" to me as what commercial veal calves and liver-plumped geese experience. It is possible for veal, foie gras, beef and pork products to be gleaned from butchery after the animals have been given comfortable lives.
Naturally people who are not meat-eating omnivores will find fault with this stance. They can suck eggs. Commercial ones.
I'm a fan of both and dining on either is not barbaric.
That bein said, I would draw the line at Ortolans.
When I waited tables it was pretty much a given that anyone who ordered Foie Gras or veal would be an asshole. It's the one stereotype that I always found to be true. ALWAYS.
There are ways to raise veal that are not barbaric. OP's myth was busted along time ago.
Veal = Baby Cows Are Slaughters
Foie Gras = Fowl is forced fed until their insides burst and die.
This is not barbaric?
Tiny Meat is most barbaric. It's the Lord's way of condemning you to be a bottom.
I've tasted both, and foie gras is DELICIOUS!!!
Veal is nothing special.
Foie gras isharder to resist, therefore it's the bigger problem.
R12, again, dictionary, dear.
How is foie gras barbaric? They're only feeding a goose as though it were American.
R6 think Really REALLY hard about the difference between human slavery and veal.
You fucking PETA nuts drive me up the wall. Always so precious and self-satisfied.
I didn't know there was an ethical dilemma particular to veal - what is it?
BIGOTRY!! Not even a single mention of the little lambs!
They take tiny calves away from their overly bred moms and jam them into even tinier cages in the dark. They forcefeed them "milk" with no iron so they get anemic so they lick the bars of their pens till their tongues fall apart and they never see the sun.
Wait- is the pate served with a baguette or water crackers?
Is it true that only male calves are killed for veal & the females are kept to produce milk?.
Veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds.
R21, does it work? Do they taste good?
R15, if you would, please define 'barbaric' for us, dear.
Why in the world make pâté out of foie gras?
Let's make confetti out of the Mona Lisa.
These animals are not pets. They were put on earth for us to eat.
Go to India and see what its like when you don't eat meat.
I hate that I love them both. Foie Gras is better than butter.
R21, I could not agree with you more. Far too many restaurants have the nerve to just call it "foie gras" or "foie gras maison" and leave you to your disappointment when you find that it is paté, not a beautifully seared piece of liver.
Foie gras can be made without cruelty, but it rarely is. It seems much more cruel to me than veal preparation. However, veal is not better than a good cut of fully-grown steak. Foie gras, perfectly prepared, is the best thing I have ever tasted.
I would gladly pay a premium for ethically produced foie gras, but I don't see a very large market in that. Oh well. For now I'm stuck with hiding my sin from god.
Delightful, delicious, delectable!!
PETA People Eating Tasty Animals
[quote]They take tiny calves away from their overly bred moms and jam them into even tinier cages in the dark. They forcefeed them "milk" with no iron so they get anemic so they lick the bars of their pens till their tongues fall apart and they never see the sun.
If all you have is a stupid generalization that has currently little basis in fact you might say that. However that is NOT the way that grass-fed beef and their veal calves are raised today. They live in open pasture on their their mothers' gr4ass fed milk and are slaughtered at the appropriate age.
but they are babies! they are killing babies! Babies! Babies! Babies!
All right! All right, r26!
There are all sorts of examples throughout history of why veal and foie gras are barbaric.
For a thousand years, so many societies have been oppressed by veal, from the Armenians to the Iowegians, whose daughters were pillaged and whose villages were raped.
And, of course, I need not mention what foie gras did to the poor Druids.
I used to eat beef/veal. I visited one of my friends who owns a farm. During my stay, it just happened that my friend needed to get some of his cows to the slaughter house.
When the cows were herded to the truck, most of them had tears running down from their eyes. They cried in silence while going into the trailer.
I never eat beef again.
Tears make them tender. YUM.
Animals are to be eaten.
If we don't eat them, they'll eat each other.
aT LEAST VEAL TASTES GOOD.
I know it will sound odd to you all here, but when I was traveling in New Guinea I was staying in a village in rather rustic surroundings and was given a dish of what tasted like creamed liver. It was delicious. It turned out that when they attacked their enemies they routinely killed the children and harvested the good parts, and made a kind of terrine out of the liver and sweet breads. While most of their dishes were pretty basic and unseasoned, except for what they had started to bring in from the other parts of Indonesia, they used herbs in this dish that gave it a real delicacy.
I discussed the possibility that they might want to adapt this kind of cookery to pigmeat - the liver and brains - and consider exporting it, since the highly salted character kept pretty stable. But they insisted that they preferred using the traditional basis and that the lack of steady supplies would probably keep it from being marketable. And of course there was the stigma and question of how to brand it. Even in its original form I know the Chinese would have gone for it big.
Janet Street Porter did a bit on that UK Gordon Ramsay show about veal (not Hell's Kitchen of the Nightmares one). She got people to eat it by stating that the veal was slaughtered at an older age than lamb -- which a lot of UK people love to consume. Most people then tried the veal and loved it.
The Chinese won't go for it because only endangered species are tasty to them. Just ask the black rhino.
I'd be all for them eating their own people. It'll come to that when they've killed off every other animal.
foie gras the last meal of James Gandolfini
I'm with r2. People above animals, always. Crazed animal rights activists fight the facile fight. They know they have sentimentality on their side.
That said, veal is not my thing. I prefer not to support the factory farming paradigm. If the calf is free-range, I wouldn't have a problem at all. Still, it would never be my first choice as a meat.
Foie gras, on the other hand, is heaven on earth. My favorite presentation was small slices stacked inside a beef bone with a layer of marrow at the bottom. I could have eaten twenty servings.
I do LOVE veal liver wrapped in foie gras and grilled. I once had it with baby lamb sweetbreads and it was a perfect luncheon menu.
But my favorite remains ortolans. If they're small enough - and I prefer nestlings - I can eat a half dozen, prepared the traditional way. But you have to keep changing the armagnac with each drowning.
But the Japanese are just disgusting. At least what I eat is dead when I chomp into it.
Foie gras is not barbaric. Go watch a doc on YouTube.
Veal IS barbaric. No one should eat it.
R49 being force-fed is not barbaric?
It is interesting there is this kickback on veal and foie gras.
A scale of 1 to 10 (1 being least cruel, 10 being most cruel) if you put veal and foie gras at 10 - I think you have to put the vast majority of beef, pork and poultry consumed in the US at 9.5.
I have a friend who goes out into the surrounding rural areas to buy all her meat and poultry from local farmers. Her basic rule is she won't eat any meat or poultry which she hasn't seen how it was raised and killed. Her standards are very strict and very humane.
I have to say best steak and fried chicken I've ever had was at her house.
Don't eat either and won't eat either. Also don't eat pork. Still working on beef and chicken. :(
I like them both, only occasionally. Lovely.
Cows won't produce milk unless they calve. Dairy farmers can't raise every single calf born to adulthood. A farm of finite space can only sustain just so many grazing cows. Veal calves are a necessary by-product of the dairy industry. You can righteously avoid veal, but if you want milk or cheese or butter, those veal calves are part of the process that provides you with them.
God, I hope I get a better-paying job so I can afford to become a vegetarian.
The usual meat-beaters going after the meat-eaters here.
Can't we all just gut along?
The vast majority of chickens , cows and pigs are raised in a barbaric and also very unhealthy for us and them way. They have become science projects who can't even walk at slaughter time.
So if you are going to care about how veal an foie gras are treated eat free range/ grass fed no hormone chicken, beef, pork.
I've never (knowigly) eaten foie gras, but since I don't like liver, I assume I wouldn't like it.
I plan to open a restaurant featuring only baby meats: veal, Cornish hens (which really are just very, very young chickens these days), yearling lamb, piglet, etc.
We'll have cages of puppies and kittens decorating the foyer as guests walk in, with a sign reading, "You pick 'em, we stick 'em! They'll be fall-off-the-bone tender in no time!"