However for this to be greater than a boutique experiment, Mr. Barber stated a market must be created for it. Small dairy farmers need to be persuaded to pasture the cattle an additional six months or so earlier than promoting them, he stated, an added expense however price it for the elevated return. Most vital, he added, the meat ought to carry a reputation that develops cachet like Black Angus, Niman Ranch or Snake River Farms.
Tim Joseph, who in 2009 based Maple Hill Natural, a consortium of greater than 100 grass-fed dairy farms in New York, stated just a few farmers have been promoting their culls to premium beef firms, however most don’t.
Jill Gould, who owns Har-Go Farms together with her husband, Stephen Gould, a fourth-generation farmer, sells their Butter Meat beef on-line and in a retailer close to the farm. At Gage & Tollner, a restaurant in Brooklyn, N.Y., the manager chef, Sydne Gooden, has been shopping for no matter she will be able to from Butter Meat for a couple of yr, and utilizing the trimmings for lunchtime burgers.
“The flavour, with aged fats, is so good,” she stated. Sometimes, she affords rib-eye as a dinner particular.
Final month at Blue Hill, in a blind tasting of 4 cuts of choice-grade steaks from grain-fed and grass-fed animals and from the dairy cows, the clear winner by way of taste, richness, complexity and tenderness was the meat from “the women,” as Mr. Barber calls the dairy cows.
