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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 hyper-local sourcing environmental...

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 corporations. Three meatpackers control an...

Food Waste

The Food and Agriculture Organization of the UN claims that one third of food is lost or wasted.    Large quantities must be managed in the conventional model. Surplus require longer storage. Temperature and sanitation must be carefully maintained over thousands...

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 weight. Live Weight: weight of...

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 benefits. Purchasing local food can help...

Tips for Great Reviews

A large part of building a base of repeat customers is managing your reputation. It doesn't matter how special your breeds are, how delicious your meats are or how excellent your prices are, one bad review can hurt. Follow these simple tips: Honesty First and...

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