Nina Planck at Huffington Post Twitter icon RSS icon



Grass-fed and local is best, but watch out: your farmer may or may not have a great butcher. Happily, some new butchers (Dickson’s Farmstand Meats and Fleisher’s) and some veterans (Golden Gate Meat Company) are bringing great meat and great butchery skills back together. It’s no sin if the beef is finished on a little grain. This country’s legendary grass farmer, Joel Salatin, once told me, “Even a wild cow would’ve eaten some seed heads in the fall.”


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