*Sodium Nitrite (poison) to keep it on the shelf longer looking fresh*

You seem to forget that we have labeling laws. Yup, sodium nitrite
is used in some processed meats, salamis and other pork products,
its on the label. Quite different to fresh meat.

What vaccines have to do with it, well you have lost me there lol.

And what do whales have to do with Woolworth's meat?
We do lurch away from our threads sometimes.
Humanity eats meat, once we hunted and butchered it on the spot.
We gained much from the extra protean and grew larger in body size and numbers.
While the chance exists to talk about the subject, animal cruelty is a different subject , who doubts most of us are truly very concerned about it.
But we will continue to eat meat most of us,I have no doubt no hidden hill of wasted meat exists.
Apart from big discounts workers are given out of date food , Charity's too get some , but the discount pen writes fastest as the use by date approaches.
Prices are high , I think they will get higher but if you watch the discounts your freezer will soon help you get around that too.

What happens to all the bones from the spent carcasses? What about all the trim off the meat? Same thing happens to any waste, it all gets collected and processed into meatmeal for use in pet food and other animal feeds.

May be years ago they would use sodium nitrate to extend the shelf life, but labelling laws would prevent that now (or at least you would know what was in the meat) Sodium nitrate is required by law in the manufacture of dry cured meats like proscutto and salami. It is also what makes your hams pink.

Organic beef is hard to find in supermarkets .

However I've taken a liking to the naturally organic and lean kangaroo mince in Coles. It's great in any mince dish with a bit of seasoning and is reasonably priced.

As long as licenced shooters leave plenty of breeders,good strong bucks and give a return back to the farmers that are prepared to forfeit a conventional return from their pastures from cattle ,sheep or grain I think we should all be eating a bit more of it.

ps .Those farmers that run kangaroos for profit wiil probably have large areas of unique and rare perennial native vegation that also conserves all the natural flora and fauna species of their area.

That should give them a CARBON CREDIT with extra financial bonuses.

kartiya jim you highlight a problem I am concerned about, organic or for that matter free range meat.
A lot of us are in fact aware of it but can you trust the label? is it organic?
Kangaroo meat is not yet farmed so it is, and if we do not eat it it will rot in the paddocks.
I too eat it and if cooked right it is good for you.
Of all the meat on supermarket shelves roo meat is mostly sold before the use by date it has a growing market.
We do however need a organic brand we can trust in all foods, we pay more for it and to find doubts about it is unhelpful.

PF: Sodium Nitrate is not the same as Sodium Nitrite.And the industry is NOT required to put it on a label.If you leave your goldfish to long in your tank without the filtering your fish will die from the NITRITE which happens to be their p&p.With the right bacteria,plantgrowth and temperature it can turn into harmless nitrate.