Our past podcasts with food experts like Robb Wolf, Chris Kresser, and Mark Sisson have made it abundantly clear that the quality of what we eat is of paramount importance to good health.
For those who include meat in their diet, sourcing your beef/pork/chicken/lamb from local ranchers who graze their stock using nature-based, sustainable farming methods is the best way to do this short of raising the animals yourself. Our past interviews with Joel Salatin offer deep detail on what these nature-based (and much more humane) methods are.
But what specifically should you look for when choosing a provider to buy your meat from?
Additionally, most folks don't realize how important the butchering process is to how well meat tastes. What qualities are important to look for in a butcher?
Former rancher and current meat-repreneur, Adam Parks, joins us for this week's podcast to give practical guidance on these questions, as well as recipe and cooking tips for how to get the most out of the meats we eat. After all, if you go to the trouble to select the healthiest product and get the best butchering, you want to ensure the meals you make from it are prepared well, too.
Parks runs Victorian Farmstead Meat Company, a meat CSA, which sources from the plethora of small-scale sustainable ranches and farms throughout Sonoma County, California. (Full disclosure: I've served as an advisor to his company, as well co-run a much larger CSA with him in the past)
We understand if dedicated vegetarians prefer to skip this podcast. But anyone who includes meat in their diet really should listen all the way through — out of care and respect for your own health & palate, as well as for the animals you eat.
Click the play button below to listen to my interview with Adam Parks (56m:28s).
by adam-taggart-2