"Also called 'lot-fed' beef, this type of beef is akin to battery chicken and intensive pork farming; the animals don't do much moving around and are usually fed twice a day, so they
gorge themselves when the food is there," Perry writes.
"These cows are sort of athletes on steroids, with the aim to maximise growth so the return is better.
"This can't be good for them (or us)."
Perry, who uses grass-fed beef, wagyu and some specialist, slowly raised (not lot fed) grain-fed beef from Rangers Valley, said that while slow-raised beef was more expensive, there were ways to stay on budget.
"Everybody has a budget and I get that," he said. "But there are ways of dealing with that that can be more about balance. You don't have to eat meat every day."
He said quality meats, as well as fresh fruit and vegetables and quality milk, were becoming harder to find as farming skills were lost.
You can create the market for real meat here and change farming so that farmers can make a living and the land can heal
