A Customer’s Story: From Vegan to Grass Fed & Finished Beef Consumers

Kristijan & Joceyln Drinic

A Consumer’s Journey

Here is a story from one of our weekly customers who was, until recently, a vegan.  We absolutely respect both non meat eaters, and meat eaters but we do LOVE this story. 

“Born & raised in Calgary I was no stranger to Alberta beef. Ground beef, burgers, steaks & roasts were in weekly rotation in our household. My parents always bought good quality, grade A cuts and it was one of my favourite things. Fast forward to 18, I learned to cook and beef became something I avoided- namely because I didn’t know how to prepare it and also because we’ve all heard that “too much red meat isn’t good for your health”. I began to try all different diets, low fat, no fat, low carb, low calorie and became more sensitive to ingredients. For a time, I stopped eating beef because I felt cows were too sentient beings to be eaten.

Experimenting as I did, I began to suffer from weight problems & sugar addiction and decided to really take my health to the next level. I picked up a book called “Skinny Bitch” one day and decided to get it- not knowing the recommendations within. The book exposed me to aspects of the agriculture industry I never understood. It talked about the horrors of factory farming, and the mistreatment of animals. I finished the book in tears and immediately decided to stop eating all animal products overnight. I firmly believed that animals were not meant to be eaten and while I understood why other people did, I had zero desire to eat any meat again. I continued without a single thought of meat for the next 10 years.

Health redirected me again, into my 8-9th year of eating a plant based diet I started to suffer from blood sugar problems and fatigue. I was always plant-based & very nutrient dense. While it felt strange to eat animals, I never considered myself an ethical vegan- and I did include occasional eggs and I didn’t forgo products made from animal hides. I was always open and curious. This time, I read a book called “Dawn Again” by Doniga Markegard.  It was this author who sparked a new thought in me. Her story led her to becoming a cattle rancher, offering grass-fed/grass-finished pasture raised beef. In a podcast interview I listened to, she explained how vital cattle are to the ecosystem and how grazing actually enriches the soil and enhances an ecosystem for a host of other forms of wildlife. She explained how nutritious meat raised without machines/ factories/ or grain actually was and how beneficial it was to humans. Further to that, I learned even more about regenerative farming through watching “The Paleo Way'' with Pete Evans.

Back when I went vegan, I had no idea that there was an alternative to meat raised and butchered in the traditional way.

I didn’t know I could buy from a farmer directly, who cared for and respected their animals. Pretty soon, my choice was clear. Seek out ethical meat.

I went to the sources I knew, Farmer’s Markets, so I could talk directly to the farmers and hear their story and their practices. Being so sensitive, initially some of the meat I tried still didn’t feel right- I could feel that the animal had suffered in some way and wasn’t treated well. I began to give up thinking I’d find a beef that not only tasted as good as the kind of beef I had growing up, but would be fully grass-fed and grass-finished so that I would get all the beneficial nutrients of pasture-raised animals. This year, upon falling pregnant I started to crave beef again and by chance met a new vendor at CSpace Farmers and Makers Market.  After hesitantly buying one small package of ground…. I found what I was craving! Being extra sensitive in pregnancy, I expected I wouldn’t like the "gamier” taste that is sometimes present in purely grass-fed, grass-finished animals. But this had none of that! Hearing more about Burke Creek’s practices, I knew I had found my farmer. Not only are their practices excellent, but they advise me what to do with the cuts so I always end up having a good experience (after not cooking any meat for 10 years, it takes practice!)”

Thanks so much for sharing your experience Jocelyn!