Introducing Wolfe Brothers Farm: Raising Angus beef on heritage grains
Kris and Tony Wolfe are the two brothers behind Wolfe Brothers Farms, a grass-fed, grain-finished cattle farm on the border of Pennsylvania and New York....
From the Archive
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Tips for Preparing the Perfect Turkey
We talked to Chef Daniel Orr, chef-owner of FARMbloomington Restaurant [https://www.farm-bloomington.com/] in Bloomington, Indiana and co-host of Earth Eats,...
Happy turkeys for a happy Thanksgiving
UPDATE: Our Turkey Sale is live! Get yours now! Limited supply and limited...
Delmonico's, the oldest steakhouse in America, on the future of beef
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a...
Cottonwood Ranch is producing craft beef (with the help of craft beer)
At Port City Brewing Co. in Alexandria, Virginia, huge amounts of barley are turned into delectable, malty brews each week. But did you know that fermenty,...
Farmers "Uncle Bob" & Kate Boyce share their secret recipe for mock tenders
In Central Pennsylvania near the town of Carlisle, there's a family farm called Lil' Ponderosa where "Uncle Bob" and "Aunt Kate," as they're known to all...
A stroll through Thistle Creek Farm
If you visit Thistle Creek Farm in Tyrone, Pennsylvania like I did a few days ago, you'll wind up learning a lot about cows, soil microbial populations,...
Brisket saga Part 1: Meathead Goldwyn on ensuring brisket success
Part 1 of the brisket adventure upon which this writer is embarking. Fall has arrived with a wet vengeance in Seattle, and with the cooler temperatures comes...
The Founder of Beecher's Cheese thinks beef is the next craft food
Beer. Coffee. Chocolate. Cheese. These keystones of the craft food revolution have given us some of the most easily-recognized emblems of craft, from...
Introducing Wagyu-Angus cross: Like Prime steaks, elevated
We’re venturing deeper into the world of Wagyu, offering more levels and special varieties of this uniquely marbled type of beef. To date, we’ve offered A5...
Dahlia Lounge's head chef dishes up 2 favorite summer steak recipes
Seattle's star chef Brock Johnson [https://twitter.com/dahlialounge?lang=en] is the executive chef at Dahlia Lounge, the seasons-centric Pacific...
We asked customers and ranchers how they like their burgers
This should give you something to ponder over Labor Day Weekend. Dare we even say it might help inform your burger endeavors? First, we asked some of our...
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