Steak of the Union: Introducing Our New Pre-ordering Process

We hope you enjoyed the beautifully mild summer this year—our cattle certainly did. It was a welcome break from the drought our region faced through 2012 and 2013, topped off with a record-breaking winter in terms of snow and temperatures. But while our cattle were happily munching along, Mother Nature had already spoken. Our cattle are soil-regenerating, nitrogen-fixing, carbon-sequestering, grass fanatics, but they can’t control the amount of sun, rain, snow and temperatures that are crucial to producing the grasses and hay they love so much. Bottom line: There are fewer cattle available this year and likely next year.

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Eating Well While Eating Out

Dining out isn’t always easy for people who like to eat local and sustainable meat. Only select restaurants use local and sustainable ingredients, and it’s not always easy to know which restaurants serve what until you arrive, if at all. It’s even more challenging for devotees of the Paleo diet, who try to eat “as our ancestors ate” (read: lots of meat). But last night at Russet, a Rittenhouse restaurant committed to local sourcing and whole animal cooking, husband-and-wife chefs Andrew and Kristin Wood cooked a special pre-fixe menu that met the meat-eating needs of both groups.

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