KT Beef: Bringing back memories of how beef should taste
Tuesday, July 20, 2010 at 21:41 At the most recent Sunday farmer’s market at the Grove (corner of South Virginia and Foothill) - I noticed something new. Folks selling beef from their operation - KT Beef - up in Loyalton, California. Although we don’t eat much meat these days at Rancho Maven, we still get a yen once in a while for the taste of real meat - the kind I remember getting way back in the day in Kansas and Colorado. My family still raises quality beef in Parsons, Kansas.
Taking a look at what they had, I engaged ranchers Dennis and Laurie Marsh in a conversation about how they raise their beef, and further- how they finish it. I liked what I heard. There’s no corn involved.
As you have noticed, I have a ‘thing’ about feeding cattle corn. My late uncle Robert, back in Parsons gave me chapter and verse as a teenager about why that was wrong - and why feedlots were terrible. If you’ve taken a bit of time to read Michael Pollan, or watch King Corn or Food, Inc. you’ll know that cattle were not designed to eat corn. They are herbivores. Corn does not make for either delicious or safe meat.
But I digress.
