New Yorker magazine article on Permaculture styled high qualiyt grassfed meat.

The Focus of the article seems to be on a high priced luxury good targeting vegans wanting to shift back into meat, but in a more conscious way.
I hope that any project I participate in, will be able take a bit of a different angle.  Yes, let’s sell the high value cuts as best we can, but lets take the lower value cuts and offer excellent value by using them for lower level income groups.  I feels strongly that high quality nutrition can be made available at a lower cost using those cuts in unique/traditional recipes.  It is important that the lower income segments of our society can access good nutrition.  It will help them, and us as tax payers.

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