Submitted by Hardscrabble Farmer
Technocrats Demand Meat Tax To Fight Climate Change
A group of environmental economists in Germany is demanding that huge taxes be imposed on meat products to fight climate change, with calls for beef to be 56 per cent more expensive.
Asserting that livestock is responsible for 13 per cent of greenhouse gas emissions, researchers from TU Berlin’s Chair of Sustainable Use of Natural Resources are demanding limitations on meat consumption in order to “attain greenhouse gas neutrality.”
“Livestock farming is a huge contributor to greenhouse gas emissions, soil and water pollution, and precious forests are being cleared for pastures and food crops,” said the leader of the group, Professor Linus Mattauch.
“Evidence suggests the environmental impacts are so large that the world can’t meet climate goals and keep vital ecosystems intact without reducing the consumption of meat – at least in Western high-income countries,” he added.
Mattauch wants governments to “start thinking about also taxing meat to reduce its consumption,” asserting that this is the “most efficient path to preventing further strain on our planet.”
“According to the group’s model calculations, the direct cost of livestock farming in relation to climate change is as high as $9.21 per kilogram of beef,” reports ReMix News.
“Applying this cost to the price of beef could result in beef products being as much as 56 percent more expensive. Similarly, poultry would cost 25 percent more, and lamb and pork would rise by 19 percent.”
Such taxes will of course primarily impact the poor, who in many western countries are already suffering due to rampant food inflation.
No doubt the solution to that will be amplifying efforts to encourage everyone to start eating bugs as an alternative and “sustainable” source of protein.
As we previously highlighted, the World Economic Forum published two articles on its website which explored how people could be conditioned to get used to the idea of eating weeds, bugs and drinking sewage water in order to reduce CO2 emissions.
In January last year, the EU officially approved the sale of worms as food to be consumed by humans.
Last month, Vanderbilt University Professor Amanda Little argued that everyone in the world needs to start dining on insects and that the EU’s approval of them conferred a form of “dignity” to their consumption.
One group of people who won’t be eating bugs is technocrat globalists.
Despite insisting that everyone else reduce their living standards and ration their meat eating to save the planet, during last year’s Cop 26 summit, attendees enjoyed a menu full of animal-based dishes that were at least double the carbon footprint of the average UK meal.
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Hardscramble- I have been writing about this here for the last few days. My example was a couple of 3lb. chuck roast will cost you in the area of $60 ….ouch. I’m lucky to have beef critters on the hoof in the immediate family and the Amish who don’t give a shit about .gov directives.
I hear you.
Unfortunately people are going to stay in their current paradigm until it’s no longer there.
Then it’s going to be too late.
They want to shut down beef and chicken to the great WHITE unwashed because the plant based goo is horrible for your health not to mention to have to actually eat. Bleeeeh!
BIGGEST reason for this is the Israelis (surprise, surprise) are huge into the plant based IMPOSSIBLY BAD non-meat industry and they are losing their ass as the sheep won’t buy that stuff, not even if it is drastically marked down.
I just wish it was easier to sell meat. I am going to have to do a lot of research to figure out how to find a market without middle men. I still have months of work before I can get an animal on here, though. I am going to be a lumber jack, fencer, and junk hauler until about July.
Don’t know much about rabbits, but seems the way to go for a simple way of having meat.
Do know the poop makes great manure for worms, and from there great soil, not to mention fishing. Worm casings are the best fert in the world.
Believe it is Ghost who is the expert.
I am “the rabbit lady” for sure. Two meat does and a healthy buck can easily yield 180 lbs of meat for a family in a year.
And, the poop can go right onto the garden… you can sprout seeds in the rabbit manure.
Quality red meat is the number one antidote to this world’s pharmacological and food supply attack on good health.
They REALLY don’t want us eating red meat because it is WAY TOO DAMN GOOD for us.
Then there’s the biblical angle, which is that consumption of red meat puts a damper on internal demonic influences.
Leftist/Globalists don’t want us eating red meat.
Demons don’t want us eating red meat.
TIME FOR A NICE JUICY STEAK!!!
(…and don’t forget the melted butter…aka MEATSAUCE!!!…)
RRD Will you quit that! My grill is iced in and has 2 feet of snow on top. 3 more days till the freezing rain is supposed to arrive. I hate to waste a filet in the oven or frying pan.
I really enjoy making my filet in the cast iron pan. Get it really hot on the stove and have your broiler on and ready. Start with a 1.25 – 1.5″ thick filet at or near room temp (or just out of the fridge if you like it ‘blue rare’ (aka cold red center). Score both sides with a very sharp knife and drizzle with good olive oil. Salt and pepper or whatever your fave seasonings. Put in very hot pan and sear for 3-4 minutes. Flip and put under broiler until done to your liking. I like rare with warm red center, about 6-7 minutes TOTAL.
Balb- All I can think about is a big juicy steak…… I can’t take it. ( we had fried chicken livers with white gravy, that just won’t replace a quality steak. Tomorrow is another day and I guarantee steak will be on the table.
A GOOD cast iron pan on the stove is perfect for cooking steak. (Even filets.)
Ribeye will smoke your place up in a hurry, so open up some windows.
Heat the pan on high until it SMOKES. Then sear the meat on each side, reduce heat a little, and cook her to your liking.
You can do this with even the best cuts and you will be very happy with the result. Just don’t cheap out on the iron. And make sure she’s well seasoned. (The pan. Not the steak. Good steak only gets salt and pepper. And MEATSAUCE… Butter, that is!!! This is no problem for all the fellas doing the CARNIVORE DIET. You can practically eat butter by the stick and not get fat.)
Red- You are singing to the choir. Growing up, we never had steak that was not cooked just as you described. We cooked out ribs, chicken etc. never steak. Pan seared beef is the best.
Seems Balbinus needs the pointers, what with weeping about his frozen grill and all. Never was one to want for meat cooking techniques myself.
Pan seared beef is the best…
…after the SMOKER, that is. Do a reverse sear on a two inch thick ribeye… slow smoked to perfection and then pan seared LAST.
Or do the whole roast. Best damn prime rib you ever ett.
And BEEF RIBS? Fugggedddabowwdit.
Our “neighbors” on the other side of the woods north of our home stopped raising beef cattle for a year because it was hard to get them processed for buyers. This year, they put another hundred head out in the pasture to graze away. The business is booming here in the hills of the heartland.
We have several new “processors/butchers” now in the area to choose from for all sorts of meat processing.
If you haven’t looked into buying direct from a farmer, you really need to. And, with HSF right here to explain why it is all so vital to your health and wellbeing? There’s no excuse.
I have to make appointments with my local butcher 6 months in advance with the few steer I raise. They are booked solid!
No fake meat for me thank you.
Thank goodness you know one! I lucked out because the lady/farmer I bought this beef from already had it scheduled to go. I just had to tell them my preferences and cuts.
$1300 for a 1200 lb heifer, which will give me about 700 hundred pounds hanging weight which will become about 450-500 pounds of packaged meat for 60 cents a pound (another $300) and free bones to scrap for the big dog.
Ends up being less than $3 a pound, but I got lucky with this lady… she remembered me from when we bought this property. Small communities are the way out of this mess, preacher man.
Honkety Honk!
Indeed! I am fortunate to have met some folks in the know.
My town’s a little larger than small but still has that feel. If things get too tight I will cut and run to less populated areas.
Honk honk… 😊
You have a generous lady farmer friend. I wouldn’t let go of an animal for anything less than $2.50 on the hoof and that’s only to established customers.
1,200 pounds of live animal yields 450 pounds of finished meat/bone. If you gave your hamburger away at $5 per pound that’s 2K with some of the best cuts held in reserve for the family. The investment of time and energy to raise an animal to that weight is not inconsiderable.
You did well with selecting your community, keep those people close.
She really did give me a deal, but as she said, the heifer was let out and bred with the other heifers, failed to conceive and was going to become hamburger until she heard I was asking about a beef. This one was raised by her son for a 4H project, so she hated to see it just go to the hamburger field. She put another 100 pounds on it with homegrown grains, no chemicals or antibiotics and took it to the butcher for me.
It was a grand gesture and I will reciprocate when and if called upon to do so.
At least a quarter of the meat is going to my stepson in Oklahoma. The chest freezer should arrive today or tomorrow. It is our baby gift to little Nathan, due to arrive in early April.
DIL’s vaccinated, but before she was pregnant. Am saying prayers the child is born without problems.
Her husband is a truckdriver. Owns his own truck and hauls from St. Louis to the area stores.
He is on hiatus right now. It may be why they sold me the heifer for 1300 bucks. Their son is in college and the sale of his barren heifer probably came in handy for him. I understand she was a ribbon winner Red Angus a couple years ago at the county fair. That means third or second place, otherwise she’d be a blue ribbon winner.
The guy processing it for me is just as happy to get cash.
God hands me things, Marc. Wonderful things and wonderful people. I don’t think He’s mad at me, in fact, I believe He’s quite forgiving.
I really do miss EC. I even tell Nick something funny I remember about him once in a while and he deadpans “Do I have to be jealous of a short chubby dead Texican you met online?”
I roll my eyes and give him the look. “Were you jealous of Gil Morales, (flight engineer?)”
The answer is no. He was glad I deployed overseas with someone of Gil’s character. I assure him I believe Juan Santos had the same sort of character.
He probably walks with Jesus, calling him Hay Soose and poking fun of everything Big Red says here.
He was one of a kind, you’re not likely to meet another guy like EC. The things he knew about music and literature and his kindness set him apart.
You sound like you’re in a good place and doing the right things.
Enjoy that beef!
Do you process the beef yourselves?
I will! Thanks. Am wondering if you butcher your own?
We do. I used to take them to the slaughterhouse but after a dozen or so bad experiences at five different places- all of them USDA- I gave up. They smell bad- never a good sign- there were rarely USDA inspectors on site, so the whole inspected by stamp lacked any value. Costs kept going up and booking dates became increasingly difficult, not to mention the stress of transportation on the animals. In the end- since I had already grown comfortable with pigs and sheep- cattle didn’t seem like that much of a stretch. The only missing part is a walk in cooler, but I’m working on that. For now we only do beeves in cold weather and hang the sides in the barn. An industrial model vacuum sealer would be a step up, but my butchering skills are about as good as most grocery store cutters so I’m pretty content with the final product. I’ve also made friends with the butcher from Bosnia (a real butcher, not a war criminal) who helps if we’re doing multiple animals and he knows pretty much everything having worked in European slaughterhouses most if his life. He doesn’t speak English and my Bosnian is pretty weak, but we get along about as well as anyone else I’m friends with because we share an ethic and lifestyle.
And for the animals at least they live their entire lives on land they know, with their herd, and their end comes swiftly without the stress of the slaughterhouse.
Raised a couple of steers on our neighbors property. One was for us and the other for the neighbor. Ours is not fenced. Worst day ever was having to take them to the local butcher. I hated it but they were happy cows until then.
Impressive… I worked in a butcher shop at a local IGA long enough to know a good butcher is hard to find.
I know what a fine skill it is.
Nick and I watch these guys. If things really go “tits up” we will buy a bandsaw. Or “get” one from local grocery stores closing out.
I spent 15 years learning how to kill and dress beef. Never learned the retail cutting though. Hell, I’m to old now.
I’ve done a couple deer but not yet a steer! Sawzall comes in handy…
They do a great job in the above video that’s for sure!
Mornin’ GCP….
We get our beef from the wife’s son, who runs a little spread about like yours near Tulsa. His butcher was needing 6 months notice in years past, but it is now a minimum of a year….he just schedules the next one when he takes a couple in ……
Mornin’ brother! Good tune there!
We do have a whole bunch of processors from co-ops to small ops, to bigger ones within 50 miles, all running around 70 cents a pound dressed weight, plus the kill/processing fee which I think is around $45 for cattle. I am not sure on the full economics of this route.
I paid $50 kill fee.
My wife is great at raising chickens and dealing with the resultant eggs. Our dogs are great at protecting our property. Our local farmers have pigs and cattle galore…
good for you!
We are organic consumers, do not get your juvenile post…
I pasted the wrong link, like a juvenile might do. Oopsy. It is a good reason to raise your own chickens though.
I apologize for the misintended insult, if it came that way.
Screw these assholes. My freezer is full of pork and beef that I raised. Well, I didn’t really raise it, I paid my local farmer friend for 1/2 the cow and a pig when the animals were young. My farmer friend raised the animals for me, my local abattoir processed the meat, and I picked up the results and filled my freezer. No meat tax involved, plus I have better meat and I know where it came from.
Did any of the choicest cuts make it into your freezer?
Yes Red River, all the best cuts got into my freezer. However, if I would have worn a Biden 2020 hat when I picked up my meat, I suspect that hamburger might taste a bit like possum.
There is a guy I know who assures me that possum tastes about like raccoon.
Since I’m unlikely to eat either unless someone takes our guns and crossbows from us and forbids me from raising rabbits and chickens, I will just tke his word for it.
Glad for you, Trapped. I think we are all going to be set free very soon, one way or ANOTHER.
Come quickly, Lord Hay Soose!
Don’t call Him Hay Soose!!!
Mexicans are always LATE!!!
CO2 accounts for 0.04% of our atmosphere, and of that humans contribute less than 5%.
Even if every country on Earth (including China) were to cut emissions to zero, it would make not a bit of difference in the overall amount of CO2 in the atmosphere.
There are far greater issues at hand, including pollution (both garbage and poisoning of land, air and water by chemicals, mostly related to modern farming), lack of clean water, species die off and over use (like fishing, thanks China), deforestation and overpopulation.
But every soy milk douche bag is convinced that if they only drive an electric car, that they are saving the world.
And the electric is made by what! Yeah, coal and natural gas. They don’t want you to drive an electric car, they just want you to walk or ride a bicycle, or better yet, DIE.
I’m not going to eat bugs, not now, not ever. I hear that the Amish around here really like silver and gold.
They do. They like to barter, too.
I trade rabbits for maple syrup. Sometimes, I show up with a load of feed and trade a couple bags for whatever they are harvesting or processing at the time.
I’m known as the rabbit lady just about everywhere here, which I love.
(I walked into Rural King with my little carrying case of bunnies and the young woman at the help desk picked up her microphone and said “Pam, the rabbit lady is here” to everyone in the place.)
That is exactly what I’m trying to get to… a Lionsmane bunny the size and temperament of a small lion.
Opossums and Raccoons beware!
Much better reputation than Joe Biden!
I understand that environmental economists can be quite tasty if roasted slowly over an open fire.
Only if they’re not vegans. If they ARE, then they should be cut thin, battered and deep fried.
And FYI, there is no tolerable way to cook Antifa beanpoles. Just chuck their husks in the fire and don’t even waste your time.
SURE! The hogs love’m.
With Fried Green Tomatoes.
Okay, the sick joke about this is that hogs will eat just about anything that doesn’t fight back much.
In the movie, Fried Green Tomatoes, I assumed they had FED the guy to the hogs BEFORE they barbecued the meat. That is what I would have done to hid the evidence.
You have no idea what pork raised on industrial pig farms are fed. And it is too disgusting to even think about, much less say. My (retarded) friend Larry lost a bunch of his rabbits during the recent freeze. He simply tossed them to his hogs and they went into a frenzy fighting for the dead meat.
It made me cringe a little, but believe it or not? That Larry feels comfortable enough around me to do what he does is a compliment. I’m part of his family now.
Because, in the very local area (withing 10 miles) Larry is known as “The Dressed Rabbit Man.” Because when asked by a father of two girls to just go ahead and dress the rabbit they’d picked out, he slaughtered it and skinned it.
Larry is a local legend. He has a handmade sign in his driveway I’ll photograph for you soon.
It reads
“Dressed Rabbits
and Eggs”
The man had apparently been asked to come get his girls some dressed rabbits and if you search for “rabbit dresses” there really is a niche market for some people sort of obsessed with their rabbits. Not me! I wouldn’t put a dress on a rabbit, well, not for longer than it takes to take a picture, anyway.
https://bunnysupplyco.com/collections/clothes-for-bunnies-rabbits
Larry calls me Marcella, which is my mother’s preferred name. I correct him all the time, but he tells me I look like Marcella, which makes me think my mother bumped into this old guy 50 years ago and was nice to him. God plays some strange tricks upon us.
I’m paying attention. Larry has some of the most beautiful pictures ever made of Hay Soose in his home, many of them numbered prints very carefully covered (with Saran Wrap, don’t you LOVE it?) to keep them from fading. My husband went in as a favor to me to fit a piece of plywood into his closet ceiling to block out a draft. He ended up insulating it for him, so he’s not very jealous. I told him it would reward him greatly come Judgment Day to have been a good servant to Larry.
Wiping out the great herds of American Bison wasn’t an act of environmental terrorism, no!
It was saving the planet.
What we really need is a climate cult believers tax.
Look just because folks do not want to eat the bugs doesn’t mean we can’t eat the climate cultists.
Reading the book Alive when I was eight really opened my eyes a bit!
The truck goes “Honk!Honk!”
Canadian Goose also goes “Honk!Honk!”
If humans eat beans instead of meat, they’ll emit more methane themselves.
Here is my invitation to all of the eugenicists and their followers across this great planet. Lead by example instead of words! Off yourself today, show us skeptics the true and holy way to save Mother Earth. We will then clearly see the way and follow your splendid example.
Taxman
1,2,3,4
Hrmm!
1,2…
1,2,3,4.
Let me tell you how it will be
There’s one for you, nineteen for me
Cos I’m the taxman, yeah, I’m the taxman
Should five per cent appear too small
Be thankful I don’t take it all
Cos I’m the taxman, yeah I’m the taxman
If you drive a car, I’ll tax the street
If you try to sit, I’ll tax your seat
If you get too cold I’ll tax the heat
If you take a walk, I’ll tax your feet
Taxman!
Cos I’m the taxman, yeah I’m the taxman
Don’t ask me what I want it for (Aahh Mr. Wilson)
If you don’t want to pay some more (Aahh Mr. Heath)
Cos I’m the taxman, yeah, I’m the taxman
Now my advice for those who die
Declare the pennies on your eyes
Cos I’m the taxman, yeah, I’m the taxman
And you’re working for no one but me
Taxman!
That Beatles tune. Guess it foreshadowed some things off the main view o’ the cave wall. Maybe beetle protein will be tax-free, at first? And old man Sir Paul, proselytizing Pfizer et al. (Whoever said getting old ain’t for sissies might not have seen the whole shadow-dance, either.)
If taxcamel noses ain’t chopped clean off, the second those sniffers nuzzle the tent, that drama-dairy’ll be all the way in, milkin’ all ya got, & you’ll be all the way out, walkin’ miles for camels-unfiltered cuz doctors of another taxcamel knows its salubrious to smoke ‘em while/if’n you got ‘em…maybe tar & nicotine’ll take your mind off being evicted from your tent by a freakin’ s/camel.
S/camels is the price paid for civilization is Stockholm syndrome with two humps…well, a hump & a chump…like Master Blaster.
“Aside (o’ camel, please…from a guy came from a place that has a mountain called “camelback”):”
U.S. Senator Barry Goldwater used the metaphor in expressing his opposition to the National Defense Education Act in 1958:[8]
This bill and the foregoing remarks of the majority remind me of an old Arabian proverb: “If the camel once gets his nose in the tent, his body will soon follow.” If adopted, the legislation will mark the inception of aid, supervision, and ultimately control of education in this country by the federal authorities.[9]
https://en.wikipedia.org/wiki/Camel's_nose
“You can’t have your pudding” if you don’t eat your s/camel meat, cuz the s/camel’ll eat all your pudding. Such a simple equation. Life is short, dessert first, means s/camel first. But no, a•rhabdomyolysis s/camel jockies’d rather eat each other & call it a shortcut to desserts.
Whatever made Pogo musta’ worked for gov…mama nature’s got the faces of eves named Pelosi, Clinton, Feinstein, et al……
I’m excited to eat the bugs!
You can have my portion Jay. reeeeeee
Let’s trade the meat tax for a lead tax.
Payable at 2300 ft. per second for those coming to collect.