Sunday, May 19, 2024
HomeConsider ThisBehind the Scenes at a Local Butcher Shop

Behind the Scenes at a Local Butcher Shop

GainingGroundBookCoverAs 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.

Your Tips Keep This Library Online

This resource only survives with your assistance.

Kathy Voth
Kathy Voth
I am the founder, editor and publisher of On Pasture, now retired. My career spanned 40 years of finding creative solutions to problems, and sharing ideas with people that encouraged them to work together and try new things. From figuring out how to teach livestock to eat weeds, to teaching range management to high schoolers, outdoor ed graduation camping trips with fifty 6th graders at a time, building firebreaks with a 130-goat herd, developing the signs and interpretation for the Storm King Fourteen Memorial trail, receiving the Conservation Service Award for my work building the 150-mile mountain bike trail from Grand Junction, Colorado to Moab, Utah...well, the list is long so I'll stop with, I've had a great time and I'm very grateful.

Welcome to the On Pasture Library

Free Ebook!

Latest Additions

Most Read