corn fed beef

A few weeks ago, I got a text from my brother-in-law Jeff. He'd just discovered a restaurant he thought I'd love, and the message said, "it was awesome. Put it on your highly recommended list." Jeff has great taste -- I can't think of a time he's steered me wrong -- and I take his recommendations seriously. But Jeff doesn't get all hung up on how his food is sourced the way I do, and I didn't assume that his "it was awesome" meant that I'd feel good about it. I needed to ask.

Thousand Hills Cattle Company, a leading producer of grass fed beef in the Midwest, has its work cut out for it.

First of all, there’s the cost of their product. Although their cattle are relatively inexpensive to raise, according to founder Todd Churchill (they just eat grass, right?), the cost of transporting, processing, packaging, and shipping 24 grass-fed cattle each week is enormous - there’s just not much economy of scale. By the time it gets to the grocery store or co-op, Thousand Hills beef costs more than its corn fed (non-organic) counterparts, nearly every time.