It seems that I am what's called a "sensitive carnivore" — someone who's willing to pay twice as much for an "animal compassionate" or "certified humane" label on my meat.

According to the New York Times, Whole Foods is just one of the progressive-thinking grocery stores set to offer "animal compassionate" meat.

This label is one of the many that are already out there: "certified humane," "free farmed," "cage-free," and "free-range." All the labels are generally meant to inform us that the cows or pigs or chickens destined to be our dinner were treated kindly before being slaughtered.

Each term is clearly defined in the Times' article. There are variations between the terms, and some labels are misleading. If you're concerned, it's worthwhile to take a few minutes and read the article.

But generally, sensitive carnivores can expect that their lamb hasn't been castrated during adulthood and their steaks haven't been buzzed with an electric prod (except in emergencies). Their pork chops still probably had their tails docked.

Experts predict that, despite the higher costs, the meat will appeal to "foodies" and "recyclers." So far, they're right. Meat bearing the "certified humane" labels has sold 25 percent faster than its non-labeled counterparts at a popular New York grocery store.

Personally — being the occasional vegetarian/ reluctant carnivore that I am — I'm thrilled to see the new labeling system. I hope it's not an industry gimmick, but I have no qualms paying more for better-treated meat. It's one way to ease the guilt I feel for not being a card-carrying vegan.

But it's a funny thing to be willing to go the extra mile to ensure that your burger has lived its best possible life. Is it compassionate or perverse... or both?