Standing in the meat department of an average grocery store across the United States can produce some uninspiring moments. Neat piles of plastic-wrapped cuts with unknown origins and big yellow price tags sit under fluorescent lights. Try as you might, you won’t find...
Part 1 of a 3 Part Series on the Duality of Raising Animals Many people struggle to reconcile how producers can devote so much time and care to raising their animals, only to ultimately facilitate the end of their lives. To better understand this tension, bridge the...
It’s hard to imagine a less appealing way to end a long day in the field than sitting down at the kitchen table to sort through a stack of technically worded paperwork. After hours of physical labor, deciphering forms and regulations rarely sounds like a relaxing...
Local food is often discussed in terms of freshness, flavor, environmental benefits, or economic benefits. These are important and impactful factors to consider, but the impact of local food runs even deeper, and the benefits can be even more personal. Local...
For many farms and ranches, money doesn’t grow on trees (or in their fields). So the idea of forking out a lump sum annually towards organic certification simply doesn’t add up. The concern that going organic will break the bank is valid. But how expensive...
What Happens to the Rest of the Animal and How Montana Ranchers are Reclaiming Its Value When a Black Angus cow arrives at a processing facility, it weighs an average of 1,200 pounds. However, only 500 pounds are processed into consumable meats and sold at the butcher...
