Where's the beef come from?

It's almost time for dinner, and I'll be making plain penne for J and I, then hamburgers for my husband when he gets home later. The burgers here are quite tasty, although you can't get a decent one in a restaurant. They do all sorts of tradional dishes with ground beef, but in the 1,000 years since this country's existed, it seems no one thought to smash the meat together and cook it that way.
I think it tastes better because of the way the cattle are raised. I'm sure they have their version of factory-type farms, but since this area doesn't have the grossly subsidized corn surplus that America does, the ruminants are allowed to ruminate. As usual, animals allowed to be what they are, and eat what they are suppossed to, taste better and are better for you.
If you're interested in this kind of stuff, namely, where your food comes from, read this book.
It's The Omnivore's Dilemma by Michael Pollan. It's great. When I read this, I was already going down the path to eating more whole foods. I kept the boxed, bagged food to a minimum, although I do admit to a love for canned peaches, organic and in juice, of course. One of the biggest points I took away was about the eating habits of animals, and it's eventual effect on us, and the planet. My favorite example is that cows should eat grasses. In American Factory Farms, where we get the vast majority of our meat, cows are forced to eat corn, which makes them so sick they need antibiotics just to stay alive long enough so we can kill them and eat them. Makes a lot of sense, right? So the next time you want beef, get grass fed. The difference in taste is unbeleivable. I can tell now when I have factory beef, although it's not often. If I can't at least get "naturally raised", I'll just get something else for dinner.
Speaking of which, it's time. J has already pulled his chair up to the counter, and is trying to get the pot out. Cheers!

-Anne