You walk into a supermarket, head straight for the meat section, and everything looks exactly how it should—clean, fresh, perfectly arranged. Bright red cuts sit neatly in plastic trays, labels promise quality, and the whole display gives off the impression that what you’re buying is simple, natural, and exactly what it claims to be. That’s the illusion. Because behind that polished presentation is a system far more complex—and far less transparent—than most people realize. For many shoppers, buying meat feels like one of the easiest decisions in the store. You glance at the color, maybe check the price, recognize a...
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