This probably isn’t fair but I’m going to say it anyways. Now that higher grain prices have make it more expensive to finish beef cattle on corn and other grains, The University of Arkansas has a new facility dedicated to R&D (research and demonstration in this case) on alternative feed ingredients for cattle. According to [...]
From the category archives:
I created the concept of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek. 
