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Behind the Scenes at a Local Butcher Shop

By   /  April 22, 2013  /  Comments Off on Behind the Scenes at a Local Butcher Shop

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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.

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About the author

Publisher, Editor and Author

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she's not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

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