Like most people I’m pretty sick of politics. The idea of voting for what you want is I think hijacked and given a diminished place of importance in creating the life and community you want.
Instead of believing the demagoguery of someone else going to “represent” you and interpret the “will of the people”. Realize that you have real power! In what you pay attention to, Where you put your money. Who you reward and who you encourage to do more.Let’s take two extremes. One farm produces 1000kg Charolais. The other 500kg Hereford. One does exceptionally well being housed and fed grain. The other does well roaming round a field and eating pasture and forage.
Lets simplify it down to  basic weight per foot pressure on the ground. We’ll look at the other factors some other time.
So basically the size of the animal is the first thing that separates the grain finished animal from nature. In order to gain finishing condition it must be housed and fed grains for 1. Energy conservation for the animal 2. Stop the big animals destroying the ground.

So the vote as it pertains to you. Will you encourage the Factory Feedlot that houses and feeds grains or will you support the herd that finishes on grass? (Family owned in vast majority)

I believe the biggest factor in asking for an receiving a meat product that supports your environment is. “Is this from a traditional breed” for example, Dexter, Hereford, Angus. I know its more complicated than that and I have some of both Breeds myself. however I think asking your butcher this one question does more than any label because these breeds do best on grass, it mightn’t guarantee that they haven’t been fed grain but at a systems level of thinking the system required to raise these animals requires the lowest amount of grains and artificial inputs and scale therefore limited. Consequently they support more small family farms than factory feedlots

That’s one way to be the hero in your community, ask for traditional breeds and know that you are eating GRASS converted solar energy!

The trick is don’t just rely on me or what I sell, ask your butcher for what you want, traditional breeds, and we can start to move the needle here from beef that “good enough” to beef that tastes beautiful and beef that does real good!
Talk again soon