Inspired by European - especially Spanish - culinary traditions that prize meat from older animals, fine dining chefs in the United States are now presenting the meat from retired dairy cows as a delicacy. One thing that’s driving the conversation around eating dairy cows is a renewed interest in “old beef” in the culinary world. “Our goal is to make sure these small family farms remain economically viable while maintaining their improved practices.” “It really helps bring more stability and revenue to the farm,” Herminjard said. Brigid’s Farm are both examples of how more farmers, food system entrepreneurs, and chefs are looking for new ways to utilize dairy animals for meat - turning retired cows and bull calves into high-end grass-fed steaks and healthier school lunch meat - in an effort to increase on-farm profits. “I thought that was a real loss,” she said. Farmers have no control over prices offered and often get very little for the animals their meat is turned into the cheapest ground beef.Ĭlaire Herminjard was shocked to discover how much dairy cows contributed to the overall meat market and that the pasture-raised, organic dairy cows that dotted the landscape in Marin and Sonoma counties where she lived were being sold into the conventional system. In 2018, for example, 21 percent of the commercial beef supply in the US came from dairy cows. Most dairy cows, many people are surprised to find out, whether they’re raised in organic, grassfed, or conventional systems, are sold into the commodity market when they’re “retired.” Their meat is primarily turned into low-quality ground beef, the kind you’d find in a cheap frozen or fast food burger.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |