tag:blogger.com,1999:blog-5255916760949372756.post6818950752984355435..comments2024-01-27T13:36:11.099-05:00Comments on Cathie Cooks Food: Grass Fed BeefCathiehttp://www.blogger.com/profile/12733400830895204145noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5255916760949372756.post-59557670471635165692010-05-24T13:11:25.509-04:002010-05-24T13:11:25.509-04:00I would love to taste the grass-fed & finished...I would love to taste the grass-fed & finished beef from Polyface and if I still lived in the DC area, I'd make the trek! I hear you with regard to chicken, we don't eat much of it these days as it's hard to find pastured birds (the government makes it very difficult for people raising less than 30K birds to sell their chicken). I've paid a bit over $6.20/lb for pasture raised heritage chicken (fed organic grains and whatever they found outside). When I compared it to the price of the pre-cut commodity chicken (breasts, legs etc.) at the store, it was about the same price. We used every last bit of that bird so it actually felt like a bargain.Carrie Oliverhttp://artisanbeefinstitute.comnoreply@blogger.comtag:blogger.com,1999:blog-5255916760949372756.post-76634790328172468022010-05-20T21:58:58.897-04:002010-05-20T21:58:58.897-04:00It is hard to describe the aroma of the burgers wh...It is hard to describe the aroma of the burgers while they were grilling, but it reminded me of my childhood ... and the burgers were great!Marc Shapirohttps://www.blogger.com/profile/17153860598288726105noreply@blogger.com