It appears as if there are dozens and dozens of brands to choose from, but 75% of US meat production comes from just FOUR conglomerates? This is not what a…
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I have been passionate about the intersection of agriculture, energy and waste for a long time. The environmental issues associated with industrial agriculture – and meat in particular – are…
Dry-aging beef is essentially allowing whole or primal cuts of beef to hang in a humidity controlled environment with a constant flow of air in temperatures between 34 -36 degrees…
This is an absolutely amazing view of the beef industry from the author of Omnivore’s Dilemma, Michael Pollan. It was published before he became a household name (I hope not…
