A refresher course…
In grass finished versus grain finished beef.
An increasing number of people seem to be turning away from industrialized beef and trying the grass finished version. Farmers too are increasingly marketing their own products…not willing to accept the take-it-or-leave-it pricing of the national processors.
Just a few…like Walter Jeffries in Vermont, Joel Salatin in Virgina and Greg Gunthorp in Indiana…have gone all the way and have vertically integrated their operation, including everything from production to processing to direct marketing.
At the forefront of that group is White Oak Pastures in Blufton, Georgia…a giant operation with 150 employees and 10 different kinds of animals under production. Its webpage includes a review of its practices and why it turned to focus on grass-finished beef.
David