🥕🍓🥒 Spring orders placed today are available the week of April 19th. 🥕🍓🥒
Of all the cuts of beef, the tenderloin is associated with fancy-shmancy restaurants and specialty meat shops. It's considered the most tender part, with buttery, melt-in-your-mouth texture and a mild beef taste. You can sear, grill, or broil it with a touch of butter of sauce to recreate a restaurant quality finesse to your special dinner. Treat yo self!
All natural, grain-fed, grass-finished, grass-fed — if you think you know your beef, think again. Buzzwords like “grass-fed” and “natural beef” make us think we’re getting the best quality meat, but there are many loopholes in these grocery store labels. Did you know that the only requirement for “natural beef” is that no artificial ingredients are used? That means antibiotics, hormones, and GMO feed are all fair game.
Your choice of beef helps fight climate change. No, really. Local Roots beef is pasture raised: cattle graze on open land, spreading manure as they roam, which increases fertility of the soil, causing more plant growth. As a result, plants have longer roots that give them the ability to store larger amounts of CO2 that they pull from the atmosphere. This carbon is kept safely in the soil carbon pool underground. Is all this science making anyone else hungry?
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega
Chef & Cookbook Author