Grass-fed beef: Hard to find but nice if you can get it

by Amy McCullough

Published: October 10,2010

Tags: Justin Pitts, Justin Pitts Farm, Lisa Kuiper, Livingston Springs Farm

Local farmers are few and far between because there is no certified processor for organic beef in the state Grass-fed beef is hard to find in Mississippi because there aren’t many local farmers who produce it and because there is no longer a meat processor in the state who is U.S.D.A. certified to handle organic […]

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2 Responses to “Grass-fed beef: Hard to find but nice if you can get it”

  1. Order groceries online at Web-based Lunasa, and pick it up on market day – Detroit Free Press | Organic Grass Says:

    [...] Roo from The Hunting Agency discusses organic free-range beef and the BS people talk about it! If you don’t know what organic food is, watch this! Related news: Grass-fed beef Hard to find but nice if you can get it Local farmers are few and far between because there is no certified processor for organic beef in the state Grass-fed beef is hard to find in Mississippi because there aren’t many local farmers who produce it and because there is no longer a meat processor in the state who is U.S.D.A. certified to handle organic meat. Read more on Mississippi Business Journal [...]

  2. Grass Fed | Rene Redzepi Speaks – NYTimes.com | Organic Grass Says:

    [...] This week, Peter Meehan finds epic Grass Fed post to Rene Redzepi of Noma in Copenhagen. For the last week, click here. During a visit to Rene Rexhepi playground, sat down for lunch at Eleven Madison Park, where Daniel Humm was supposed to cook the meals for Rene. “This is an excellent point,” said Rexhepi. “.. The feeling in New York for me I feel like I’m in the regulation of Batman or something” I started wondering how he felt on once the new guy on the stage – as the smarmy (Jeffrey Steingarten just gotten back in? Four day visit to Noma Mark Bittman was on his way to Copenhagen), much attention -. Even if you do a thing for seven years Noma “I have decided to do something, really,” he said. “I just want to feed in some way, you know that it is. Try to see if I can do something that is mine. I was proud. Never,” I want to be famous. “Never This is a bonus -. If you believe that bonuses “I’m from Denmark, what do I have to compete,” he said .. “All I have is just a bonus for fun I really do. I do not think about work for a very, very hard. But this is only rumors. And reputation can vanish like that, “gestures, which means death.” One bad year and then start again from scratch, more or less . “So it is very simple, very down to earth. The restaurant remains the same as it was three years ago, but we are 2,000 percent more requests for tables. Noma talked enough in European culinary circles to fill in the restaurant 12 tables are not a problem. “We make more money, is still incomplete, bla bla bla bla bla So yes, we are very cool with it. “said chef from the best restaurants in the world” very, very cool.. One of the most impressive parts Rene Rexhepi / Noma is a story about Nordicness. Nordic kitchen has not gotten much play in the world of food, except for occasional stories Lutefisk gross-out. Rexhepi playful defense. “Not only is Hans Christian Andersen and Lego. There is a real food. But, he said: “This is a recent thing.” He said that in France and Italy, food is culture “, while in Denmark is not yet fully accepted as a culture, because only art can be art, or music or other things I’m not saying that food. Is it art, but the culture defines the way in which they live, like people, I think, too .. He said the tent fancy restaurant in Copenhagen was largely French in 2003, when he opened Noma. “My colleagues say they have to do : Do not waste your career on what you do just take what you’ve learned a little from all three points you have in America and France and Spain combined and only?. “This is what a small country, you know. A copy of the big countries. Food looked Rexhepi preparation Omnivore in June looked away from petroleum, of course, was the reference point, but for me, cooking is a palpable vitality. Innovations, such as was it seemed a natural byproduct of cooking tasks, not an end in itself (not that there is something wrong with this kind of cooking, but it is less unusual these days ..) “One thing that’s important difference is that the authorities “he said, when talking Noma open,” what we did is we did just dishes that I knew from before, simply replacing the product. “Example: Creme brulee is a Scandinavian name and studded with Nordic berries.” It was smart as we were then takes some time .. “You say this is a new journey,” he said. “Who knows if someone will take the time to go, or if that happens this time will die and fall back on other things not? I think so, but maybe in 500 years that we have a very high growth upscale kitchen enough parent, and You can talk about some kind of Scandinavian cuisine, as an expression, not something new if I do not know will not happen, but. we must try. I can not find any argument not to do so. not all champagne and roses at the top . Rexhepi is constantly decreasing, the group of chefs in the kitchen, almost all the time. standards are rigorous and high, work ethic – ready to peel vegetables until late at night, even now, but given the title of No. 1 – means that it requires the same people around him. I see a calm and cool in the kitchen, I asked whether he had ever temperament “Somewhere I do, but why make your table for three months in advance .. I was very angry when people do not provide most, if not a merger. The least we can do, or things I ask them not to create magic, but simply that they give in completely, because that is what we owe these people so much spending money you have, so reserve a table well in advance. They came from all over the world just to see what about this kitchen we owe? That they, like all other restaurants. If you messed up, we have chaos in many places in the future. “So I was in this way, but honestly, sincerely, honestly, every part of me that hates For as. A man is put on earth to smile and be happy or be miserable and angry, probably the first. So, When you have those days when you are angry, you’re miserable figure I would not for me, old-fashioned cook Mantra “. Noma I asked whether it was open while we ate. . “Yes,” he said. He obviously takes a corner of his mind, I imagine that makes almost all the time. I asked him if it is painful to not be there. “Yes, I wish I had in me to know I’m not there., Things will change It will always be there .. But I can not even five days without feeling. Guilt, feeling bad, no sleep, calling all the time or the guest does not allow even “Where is Rene, Oh, he’s not here So, tonight, the food is worse than normal?” .. Do you even? if not. “I think right now our generation is generation that will be released in some way for them to be the next chef today is like being a head 20 years ago or 10 years. Only when trapped in a steel cage live while you’re 50 or whatever, you know that they are different today cookbook is part of “society today .. But as chefs become part of society to build pressure .. TV expanded to various locations , -. books of all things modern chefs have to do to the economy and world-class dining destination is not good, it turns out, “It works, nothing more remains open, this is the situation .. us, “said Rexhepi.” People think we are just shoveling in but we are, “he said, which means that Thomas, a sous chef from the restaurant,” shared one room, and we are here ” I year Greek. The work will have adverse consequences, “We are closed during the summer. But I’m still here, because I work for the new menu, and we are always renovating something. I had a break in the summer for years. ” Maybe it’s just the way we are now is not tolerable for me the staff working as animals, as well, but maybe we can form a different way ,…. I have to think about it maybe not. should be developed at all might be perfect – and that’s what I think – maybe we are on track No need to change something you need to think that we have never at any time now, have never the time “… .. Rexhepi has a wife and child. “I tell you, never complain so much,” she said, holding her thumb and forefinger together. “When I met when I was in the restaurant knew what it was.” This obviously not satisfied with the way it is. The first afternoon I spoke Rexhepi, in the midst of Brooklyn building where Omnivore place was when we started talking about family. “I need time to rediscover my family,” he said. “My daughter called me by my name last week. All this is just a job. In 10 years, how many other restaurants will be No. 1 has nine? Restaurant would probably not there. My family will. “He told me that the planned closure of Noma for January and February and get far, far away from my family . For lunch, I do that I asked him. What could be the next Why does not sound like one Noma thing that could keep forever .. “My father is Macedonian, so I grew up a big part of my life in Macedonia” . This may be the next stop;?. “? Macedonia Yes, why not” look caused by the possibility of “Greenland What You will go to Canada in Ottawa. Grass fed – Google Blog Search by avlxyz Related news: Grass-fed beef Hard to find but nice if you can get it Local farmers are few and far between because there is no certified processor for organic beef in the state Grass-fed beef is hard to find in Mississippi because there aren’t many local farmers who produce it and because there is no longer a meat processor in the state who is U.S.D.A. certified to handle organic meat. Read more on Mississippi Business Journal [...]

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