Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.
George Siemon, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.
Originally published on Thu October 3, 2013 1:26 pm
High-flying billionaire Elon Musk's Tesla Motors has seen its shares skid the past couple days because they've been downgraded by analysts and because of a YouTube clip showing one of the all-electric luxury cars engulfed in flames earlier this week.
Just before noon ET, a share of Tesla was trading around $169.50 — down about 6.5 percent for the day and $25 (13 percent) below its 52-week high of $194.50.
Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans.
Credit Emily Julka / Courtesy of Underground Meats
Originally published on Thu October 3, 2013 1:45 pm
With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with meat, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.