A recent New York Times article on ground beef has led a lot of friends, colleagues, and clients to ask my thoughts on the issue. It’s great to see so many of us asking how our food system works but it is complicated territory. Most of you tell me you were disgusted to learn what [...]
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. 
