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How a former vegetarian became a butcher

May 31, 2016 by Chefsthought

Came across this article and wanted to share with you all. Ethically raised meat is something that is very important to me, in my business and at home. It’s important that we search out farms that raise their animals naturally and ethically! As a consumer, the biggest challenge we face buying this way is cost. But a simple “rewiring” of the way we approach eating meat makes it affordable.
First we need to eat smaller portions. No more 10 oz steaks! 4-5 oz of meat is all we need, fill the rest of the plate with healthy grains and vegetables.
Most farms that offer ethically raised meat, allow you to buy whole, half, or quarter animals. Buying this way gives you access to meat anytime from your freezer and is a great way to save money!
We don’t always have to have the premium cuts! A strip loin, breast, or tenderloin is nice, but buying secondary cuts like flat irons, legs, and skirt steaks can save you money. As a bonus, they generally have more flavor!
Lastly, we need to eat LESS meat by incorporating more vegetarian meals into our diet!
Hope you enjoy this reading article and much as I did!

How a Former Vegetarian Became a Butcher and Ethical Meat Advocate

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Posted in: The whole animal Tagged: butchery, ethically rasied meat, know your farmer, pasture raised meat, susutainable meat, whole animal

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