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Local Chefs, Local Cravings

Local Chefs, Local Cravings Chefs and diners want local meats. In recent years, surveys of thousands of chefs found that among the top 10 predicted trends for 2014, 2015, 2017 and 2018, customers would be most interested in: locally sourced meats and seafood...

The Conventional Meatpacking World

The Conventional Meatpacking World Four meatpacking companies control an estimated 80 percent of US beef processing: Tyson, Cargill, Brazilian-owned JBS, and Brazilian-majority-owned National Beef. Approximately 29 percent of the total being foreign-owned...

Food Waste

Food Waste The Food and Agriculture Organization of the UN claims that one third of food is lost or wasted.    Spoilage in storage Large quantities must be managed in the conventional model. Surplus require longer storage. Lost or destroyed in transit Temperature...

Weights Explained

Weights Explained “Hey, my farmer listed a 1,000 pound cow, but I only got 400 pounds of meat! What gives?” Farmers list the weight of the animal as ready for slaughter. Typical slaughter weights vary by animal and breeds. This weight is called the live...

Blessings of Buying Local

Blessings of Buying Local Local meats aren’t just for the health-conscious among us. Buying local imparts a few more blessings. According to a study on meeting the demand for local food: “Robust local food systems offer social, environmental and economic...