WHY GRASS FED BEEF & MEADOW VEAL?
Flavor – Intensely rich from browsing on spring grass. Marian Burros of the New York Times writes, “For anyone who knows only the bland old-fashioned veal, it is as if a brand-new ingredient has been discovered. Tasting this new veal is not unlike biting into your first heirloom tomato from the garden after a lifetime of eating supermarket tomatoes bred for durability.” Grown by us – Our calves are born to our own cows at St. Brigid’s Farm. We know their history. We have been personally responsible for their care from start to finish. We personally guarantee the purity and quality of our products. Dry-aged 18-21 days – Dry-aged beef is extremely unique, available only in the very best restaurants and from gourmet butcher shops. Why so distinctive? Because dry-aging is very expensive. Why desired? Because dry-aging produces unparallel flavor and tenderness. Hand-processed – St. Brigid’s Farm Beef is processed in a small, family-owned, USDA inspected facility, where it is prepared by han
