My Days at the Butcher

Can you really taste nutrient density?

People ask me why our food tastes different. Why the chicken skin tastes richer. Why the beef has a deeper flavor. Why the eggs taste like the ones they remember from childhood. I always come back to a simple idea: flavor is the biological signature of nutrient density.

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Grass-fed Beef in Ohio Winter?

As winter approaches, we are often asked how we manage “grass-fed” cattle during the winter months. It’s a fair question. After all, grass doesn’t grow in Ohio from November through March. We solve this problem by feeding....

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Purely Grass - the Gold Standard

"That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear a lot. I want to take a moment to share with you a snippet of how we do it with purely grass.

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