Traditional Mongolian Livestock Practices

MongoliaIn Mongolia, horse is traditionally eaten during the winter months, and is referred to as a “cold meat”. The traditional method of slaughtering livestock is to hold it down, make a small incision in its abdomen, and finally separate the heart from the remaining circulatory system. This technique is an incredibly quick process which if done correctly is a fairly humane way to take the life of an animal. The animal may tense its limbs but it rarely if ever makes a sound during the process as it’s such a quick set of movements performed in succession. Mongolians attach a spiritual significance to blood and it is deemed wrong for any blood to touch the ground during the skinning process. Livestock blood is consumed and is considered a valuable food resource, never to be wasted

Water Required To Produce Animal Products

livestock-water

The current system of agriculture specifically for the production animal based meat products requires 3 lbs. of grain feed to yield 1 lbs. of chicken in return. Chicken is the most efficient animal farmed, as it requires 7.5 lbs. of grain feed to produce 1 lbs. of pork, and 10 lbs. of grain feed to generate just 1 lbs. of beef. The cow is the least efficient of any livestock animal. These input and output models are unsustainable. Insects however only require 1.5 lbs. of feed to yield 1 lbs. of protein. The key to future sustainability may be via the consumption of insects. This may sound abhorrent to a person born into a western culture, but insects are consumed all over the world, primarily in impoverished countries in which meat products are scarce and/or expensive to produce and maintain