Free range pork ‘intensive way’ to produce but quality is ‘chalk and cheese’

Our Cow Co-Founder Bianca Tarrant says free-range pork is an “intensive way” to produce the product but the quality of meat is “chalk and cheese”. With changes to egg labelling laws and the majority of beef being industrially farmed, Australian farmers are calling for transparency and tougher regulations on labelling. Only five per cent of Australia’s pigs are free-range, and almost half are imported. “We do import a lot of pork into Australia, and there is only a really, really small percentage of pork produced in Australia that’s free range,” Ms Tarrant told Sky News Australia. “It is quite an intensive way to produce pork by doing it free range, but the animal welfare … and the quality of meat you eat at the end is chalk and cheese – it’s worlds apart.”