The 'conversation' with Steve Pope launched me on a mission to find the
provenance of the meat we've been eating. During the course of which I
stumbled upon ........

www.greenfest.com.au

and a chef called Justin North.

http://www.news.com.au/couriermail/s...004581,00.html


http://www.greenfest.com.au/workshop...t/justin_north


Looks like I'll be sourcing grass fed from now on.


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL > wrote:

[snip]

>Looks like I'll be sourcing grass fed from now on.

Excellent. Better for the cattle, and better for the palate.


Steve

Steve Pope said...

> PeterL > wrote:
>
> [snip]
>
>>Looks like I'll be sourcing grass fed from now on.
>
> Excellent. Better for the cattle, and better for the palate.
>
>
> Steve


I'd correct "grass fed" for "free range." Meat animals can still be corralled
and be grass fed. Big difference.

Andy

Andy wrote:
> Steve Pope said...
>
>> PeterL > wrote:
>>
>> [snip]
>>
>>> Looks like I'll be sourcing grass fed from now on.
>> Excellent. Better for the cattle, and better for the palate.
>>
>>
>> Steve
>
>
> I'd correct "grass fed" for "free range." Meat animals can still be corralled
> and be grass fed. Big difference.
>
> Andy
Then there is always Feral