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Everything we do at Belcampo is in service of one goal: to bring you the best meat. The goodness you taste in our meat is a direct result of our care and commitment to the health of our animals and our environment.

http://www.belcampomeatco.com/the-best-meat/#ouranimal

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http://www.nytimes.com/2013/04/07/magazine/the-proper-way-to-eat-a-pig.html?_r=1&

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The Proper Way to Eat a Pig – New York Times
By Marine Hanel
Published: April 4, 2013

“On a recent morning in Portland, Ore., Camas Davis was teaching nine high-school kids how to butcher a pig. A 17-year-old named Mady called dibs on the front trotter, slicing through the skin near the pig’s ankle, then using a hand saw to cut through the bone. Nathan, 15, moved up the leg and worked through the hock, while Karina, 16, eyed the shoulder. Pushing up the sleeves of her red cardigan, she placed her blade between the fifth and sixth ribs, scored the flesh, then gave the knife a long pull, separating the shoulder from the carcass, but leaving intact the coppa — a muscle around the pig’s neck — in case anyone wanted to roast it. …”

Prairie Gold Pastured Meats offers some of the finest 100% grass-finished beef and pastured pork in Central Alberta. The animals are cared for in a manner that is harmonious with nature and regenerative to the soil, the grasses, the animals, the eater.

Grass Farming – Truly Sustainable Agriculture

Farms that centre around perennial pastures and use grazing practises that mimic the natural behaviour of the great herds of the grasslands build topsoil, sequester atmospheric carbon, reduce erosion, increase water retention and drought resistance, produce a diverse sward of healthy, pest-resistant, high-energy grasses that bring optimal health to the grazing animals of the farm.

Pastured Meats – Raised with dignity, slaughtered with sanctity

A distinction of taste, nutrition, and ethics is drawn between animals raised outdoors: fed a diet rich in grasses, legumes, and forbs – and conventionally raised animals. Meat from animals raised on pastures has a rich flavour profile; a broad spectrum of highly available vitamins, minerals, and other metabolites; dignifies the life of the animal; and can be relished by the eater.

http://www.prairiegoldmeats.ca/

http://www.nytimes.com/2011/11/02/dining/the-lost-art-of-buying-from-a-butcher.html

The Lost Art of Buying From a Butcher
By FLORENCE FABRICANT
Published: November 1, 2011
A new wave of butcher shops has opened. To make the most of them, a basic understanding of the cuts of meat helps.
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