When browsing the meat case at a grocery store, you’re often confronted with a wide range of different cuts and colors of
Grass-fed cows are often raised on grass within a few months of harvesting, then shipped to the mainland to get fat or "finished" in a feed lot. Grass-finished cows have eaten grass their whole lives.
Cheap food comes at a cost. But the good news is that it is not too late to change the way our food is produced.
We hope to explain the problems with feedlot farming systems, but also the significant solutions that real grassfed farming can offer, and why it is important to choose a "grassfed" label that really means what it says.
Dining on atypical cuts may seem to be solely the domain of foodies, snobs who use food as cultural capital. I've met people like that and, yes, they're assholes.
Industrialized animal agriculture has a lot to answer for when it comes to its impact on animal welfare, the environment, and the livelihood of family farms.
Meet farmer Ingimundur and Ulla Kjarval of Spring Lake Farm. To them, grass-fed meat has a beefy, distinctive taste to it -- a taste they are sure New York diners and chefs will want to seek out.