The quality of farmers’ fresh meat depends largely on how the animals are raised. Ethical farming practices, such as free-range grazing and organic feeding, result in healthier, tastier meat. Farms that avoid growth hormones and antibiotics provide a more natural product, free from harmful chemicals. Grass-fed livestock tends to produce leaner, nutrient-dense meat, while grain-fed animals may have a different flavor profile. When sourcing meat, it is crucial to ask farmers about their rearing methods, diet plans, and any certifications they hold to ensure quality and safety.
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