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An Offer I Couldn’t–or Could–Refuse (Part I)

Farmstead Imagery

When my buddy Ben first planted the seed of starting a blog, it was with the idea that it would chronicle a quest to find the best meat that was being raised. If you’ve been following this blog, you may be under the impression that what we’ve found is that Scottish Highland beef–and Highland beef alone–constitutes superior beef. Not so. While it’s true that the mythic appeal of Highland cattle is strong (even irresistible), there are other breeds of cattle that are stand-outs in the world of heritage meats. When Saveur Magazine released in the 2010 Chefs’ Edition a Top 100 list of chefs’ favorite food trends, books, tools, restaurants, etc., a heritage breed of cattle was counted among the ranks. That breed? The Red Poll. It was the search for Red Poll beef that led to us having to wrestle, for a second time, with questions regarding the core identity of this Company. Here is the first part of that story.

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