The future of grassfed: Laying out the promise and challenges
Step into the kitchen of Gramercy Tavern with Sarah Teale and award winning chef Michael Anthony for a special look at how he prepares Adirondack beef.
It was while working as a producer for an episode of the HBO documentary series “Weight of the Nation” that Sarah Teale decided it wasn’t enough to show people the problems involved with today’s food systems.
“I did a lot of filming all across the country with farmers in Iowa and Kansas and Missouri and California,” Teale said. “It really pushed me toward doing this.”
“This” is raising a small herd of grass-fed cattle on about 80 acres of pasture land in Granville.
Rosie’s Beef LLC, owned by Teale and Gordon Chaplin and named after their daughter, is part of a co-op of more than a dozen grass-fed beef producers, mostly in Washington County, who have combined forces to get their beef to consumers, restaurants and butchers as far away as New York City.
For the complete PostStar.com article click here.
Published July 31, 2013
Sarah Teale of the Adirondack Grazers Cooperative is committed to producing healthy grassfed beef, using localized distribution, and connecting chefs to quality products. On this episode of The Farm Report, Erin Fairbanks welcomes Sarah to the studio to talk about the history of Upstate New York farming. Learn about the state’s roots in dairy, and why so many farmers are also taking up beef production. What are the criteria that the Adirondack Grazers Cooperative use to judge the quality of beef producers? Find out how the cooperative operates using a method that provides equality amongst its members and allows for farmers to get high prices for their meat. Hear about the importance of transparency within the cooperative, and how their extensive network of truckers, butchers, and more has made the Adirondack Grazers Cooperative a successful effort.
Listen to Episode 177 here.
First Aired- 07/25/2013
Ceci Carmichael had a series on the Food Network and now has a wonderful food blog called Swell Food. She recently visited our farm and made a delicious Flank Steak from the Adirondack Grazers beef with Chimichurri sauce.
BASSETT, Neb. — Isolation comes with the territory in the Sandhills of Nebraska, where grassy dunes laced with wet meadows undulate above the Ogallala Aquifer, and the thinning towns are few and far between.
In the four years since he settled here, Prescott Frost has found himself set apart more than most. In a state where corn is king, he is on a quest to breed a better cow for the grass-fed beef industry — one that can thrive without chemical pesticides, antibiotics, hormones and, the clincher, grain — and to market his own brand of artisanal meat.
A great-grandson of the poet Robert Frost, who tended Ayrshire cattle in Vermont, the Connecticut-born Mr. Frost has spent a lifetime taking the road less traveled by. He put down roots on 7,000 acres in what he calls the Napa Valley of ranchland, home to more than 700 species of native grasses and forbs: bluestem, buffalo, reed canary, brome — the salad bar on which grass-fed beef is raised.
For the complete NYTimes article click here.
Beef Farmers band together for access to new markets and new hope.
At first glance, Sarah Teale seems an unlikely person to organize an agricultural cooperative for small-scale producers of grass-fed beef. She lives in Manhattan, where she has a successful documentary filmmaking career and her own production company.
Despite her current urban trappings, however, Teale spent her childhood in rural Hampshire, England, where she was the daughter of a large-animal veterinarian.
“I’m very comfortable around farmers, and I love cattle,” she said.
Her connections to upstate New York evolved because her husband, Gordon Chaplin, owned a farm in North Hebron where the couple spent weekends. But after Dwayne Burch, a neighboring farmer who had worked the property for several decades, sold his dairy herd seven years ago, no one was mowing or cultivating the fields, and brush started to encroach. Chaplin bought a tractor to bring the fields back.
Then in 2011, at Burch’s suggestion, they bought eight Angus cattle to graze the fields…
For the complete article from Hill County Observer click here.
BUY A MIXED QUARTER OF BEEF
- WHAT’S A MIXED QUARTER?: A mixed quarter includes 1/8 hind and 1/8 forequarter of the steer.
- QUANTITY: The quantity varies with each animal, but you can expect to receive approximately 100-150 lbs of beef per quarter.
- CUTS: It will include a variety of cuts including plenty of safe all natural: Ground Beef, Steaks (Rib Eyes, Sirloins, NY Strips, Filets, Sirloin Tip, Flank) Brisket, and others.
- PRICE: $7.25 per pound
- FINISH: Grass fed and finished or Grass fed and grain finished available
- Pick up or Delivery can be arranged
- ADIRONDACK GRAZER CO-OP: We are a group of 15 family farms from Washington County, NY and the surrounding area working hard to bring healthier safer beef to families in the Northeast.
- IS A QUARTER TO MUCH FOR YOUR FAMILY? Smaller quantities of frozen ADK Beef packages available at Nessle Brothers Meats butcher shop. Please call the Grazers for a complete list of what’s in stock 518-638-8263.