Know Your Food

July 2, 2011

Woke up this morning to Joe’s 6 a.m. announcement that he was headed to Paso Robles to check out our new butcher: J&R Meats. “I’ll be home by Noon.”

This is after I asked him last night: “You’re going to take a day off this weekend, right?”

Joe inspects Morris Grassfed Beef, hanging at J&R Meats in Paso Robles, Calif.

It’s our crazy busy time of the year and these little breaks (Fourth of July) really help me get through a working summer. Joe doesn’t know what a day off is. Basically, I have to get him on an airplane and land on a beach without Internet access or cell phone coverage for him to relax.

“I thought we were going to take a day off.”

Not happening. He wanted to go over our CSA customers’ cutting specs with Jim Fogle, the new co-owner of J&R  Meats. I decided to go with him so I could see the place for myself (and report back to you.) He promised me breakfast at a cafe in Paso.

J&R Meats is immaculate. It’s a brand new facility, with a state-of-the-art design that meets federal food safety standards and the beef industry’s best practices. Jim is partnering with Laird Foshay of Rangeland Wines to provide a local, custom cut facility. We’re thrilled, and we think our Morris Grassfed Beef customers will be really happy with how they cut and wrap our meat. One of the benefits of buying local is the fact that we get to know the people involved in every step of the production process. These guys are the real deal. They care about the land, the animals, their employees, and the local economy. We hope you will agree!

Morris Grassfed Beef hang for 10-12 days before being custom cut and wrapped at J&R Meats in Paso Robles, Calif.

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