Depends on the breed, age of the animal and aging of the meat. It takes a long time for 100% grass-fed beef to put on enough market weight, far more than the 22-30 months most steer are slaughtered at. But time is money and if the land isn't owned, that can cost a lot. In Europe, where land is often...

Good morning, I’ve been working furiously and more often miserably, as many already have, trying to prefect the hotdog/mortadella. A plump, firm product that slices well. I have a bowl cutter in a commercial kitchen with vacuum machine, combi oven and every else one would need for charcuterie. I’ve ...