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I think something to also think about is how the meat is handled from the time it leaves the slaughterhouse, til it makes it to your supermarket shelf. That's where a lot of shall we say, undesired things can happen. Like meats being exposed to warm temperatures, cross-contaminated by other foods and non-food substances, and being re-labeled and restocked by the grocer after they're outdated. I live in an area with a lot of dairy farms, and know quite a few farmers. While "love" isn't quite the word, those farmers are very devoted to the health and welfare of their animals. It's based on natural respect, as well as the financial reality that a happy cow is one that produces well.
It's all the unknowns in meat supply and processing that make me prefer to eat what I've killed and processed myself, or something that's been raised and handled locally.
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