This fortunate group of chefs recently returned from a trip to Oz to see how we raise cattle and sheep with a focus on animal welfare and sustainability. See the video recap here; and here are a couple of our travelers’ impressions in their own words:
"One of the things I’ve been impressed by is the animal welfare, how incredible [the farmers] are about making sure that the animals are stress-free, and just the overall care and sustainability here."
-Chef Brian Vossler
"I do think the interest in grass fed is absolutely growing in the US. American diners are equating grassfed with “clean” and sustainable, and the Australian process tells that story very well. Aussie ranchers’ passion for animal welfare is apparent at every step of the way; they’re really proud of what they do, and that really shows through in the product on the plate.”
-Katie Ayoub, Flavor & The Menu