As we travel to ag conferences, one of the biggest concerns expressed by graziers is how to process meat on the hoof into meat for the consumer. Facilities and butchers are limited. Our contributor Forrest Pritchard works with a local, small butcher to provide his community with pasture-raised meat and knows first hand how important it is to support his local butcher. See his post here.
Behind the Scenes at a Local Butcher Shop
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