Any confined finishing operations of any meat animal Is, by nature, a cruel nd inhumane activity. Anybody who adjusts their diet to only support "Humane" livestock rearing, will be paying out the nose for their meat.
Force feeding of foi gras and kobe beef is no different than any confined finishing like pork, veal, or poultry.
We market to a customer who demands open range lamb (not just free range which Is a joke)e raise our own poultry for egg and buy our chickens from an open range growr (an Amish guy).
If you live your creed, you gotta go all the way and investigate finishing methods.
Im amazed that we even eat eggs anymore. The avg egg farm has about 120000 laying hens an maybe 100 day die from hving their heads lopp off by the feeder chains that deliver grain to these little cups in their confined pens .The laying hens are in their pens so that they cant even turn around.
For that you get 5 eggs in 7 days. Our 30 hens each ggive us 3 eggs a week and they run to us for food and they are just a nice sentinel around the sheep to keep the whole ecosystem calm nd bot-fly free (hens will "groom" the ewes like tic birds. We sell all our eggs locally at giveaway prices so e have no problems with overabundances of eggs(our hens actually have another job as parasite controllers)
We had foi gras nd while its a nice flavor, it doesn't fit our own creed of stewardship.
Kobe Beef, tilapia (for which there has been a new health advisory),turkeys, industrial eggs, quail and guinea hens, ducks, veal, most Australian lamb(shipping part), and a couple others need to be closely reviewed if we choose our foods based upon humane growing methods.
I actually agree because my market in lambs is quite good as people and restaurants seek us out and we are always behind in delivery numbers.