Is all meat the same?

I've been reading Folks, This Ain't Normal, by Joel Salatin, and last night's pages were partly about just this: that not all meat is created equal(ly). Basically, there is feedlot meat, which is the vast majority of meat produced and used in this country, and pastured meat, which is traditional, sustainable, healthy for the animal, environment and consumers, and hardly practiced anywhere.

Read a little more about it here.

Says pastured-cow rancher Seth Nitschke of Open Space Meats:

“The way I raise my cattle is more expensive and takes longer (his cows go to slaughter at between 18 and 24 months of age versus 14 months for a feedlot animal), but grass is a wonderful thing. Cows eat it. They get fat, and I produce a better product. They aren’t maxed out to all their livers can handle. We don’t need hormones or antibiotics.”