By Andrew Gunther At a hearing of a House Energy and Commerce subcommittee on Wednesday, July 14, 2010, a representative of the United States Department of Agriculture (USDA) finally caught up with the rest of the world - and his peers at the Food and[...]

Patrick McElroy is the Executive Chef of the historic, four-diamond Hyatt Regency in St.Louis at Union Station.He focuses on flavors steeped in the traditions of Midwestern cuisine and as such he has a passion for sourcing products directly from local[...]

When I attended vet school at the University of Tennessee it really stuck in my head that the indiscriminate use of antibiotics would one day pay a toll on our world. I had a microbiology professor who had been through WW2 and returned to the United States[...]

One of the most commonly asked questions concerning grass fed beef is "How does it taste?" or the alternative question of Is it really tough?What I have always believed in marketing our beef through American Grass Fed Beef is that you may convince people to[...]

As I stated in this article the newly emerging grass fed industry is rapidly growing due in most part to the increased attention from various media sources.More consumers are becoming enlightened as to the differences and benefits of choosing grass fed beef[...]