Archives for Industry News

Vermont Packinghouse featured in Meatingplace Magazine!

Replicating Success: Niche meats processor Vermont Packinghouse hits its stride in the northeast–and it’s looking to export its unique business model across the country.  Meatingplace, March 2017 Lorentz Take: We are so proud of the success Vermont Packinghouse has had in the northeast.  Our partner Arion Thiboumery (featured on the cover and in the article) took his drive and our business model and is paving the way to making local, sustainable, niche meats available nationwide.  Read about what Vermont Packinghouse is doing on page 54 of the March 2017 magazine. Read More
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How The Term ‘Clean Meat’ Could Undermine The Alternative Meat Movement

Last month, the Good Food Institute (GFI), a nonprofit that works to bolster the success of animal product alternatives, announced the creation of a new term: “clean meat.” Products like Memphis Meat’s meatballs and Clara Foods’ chicken-less egg whites are to be called “cultured” no more. Now, they’re “clean.” Lorentz Take: Knowing what kind of meat to eat is difficult enough as it is. Let's not allow vegetable-based, lab-grown protein to be called meat!
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Mindful Meats

Mindful Meats: Beef with A Mission, Raises Capital to Expand Claire Herminjard, a dynamic 30-year-old with a big open smile, is perhaps not who you'd expect to find running a beef company -- that is, if you believe in stereotypes, Texas ranchers, and feedlots. But then again, the boutique meat company she co-founded,Mindful Meats, is not your run-of-the-mill meat company. Instead, it's a socially-mind business founded on two principle goals: "First, we want to get animals out of confinement and second, ensure a high quality protein source for us humans, that's free of antibiotics," says Herminjard.
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The best butcher shops in NYC

Lorentz Take: Mike Lorentz recently enjoyed a visit with the folks from Fleisher's Grass-Fed & Organic Meats, both on their home ground and at the Lorentz facility. Even when New Yorkers jump on health kicks like morning raves and veg-forward fads (see Narcissa's carrot Wellington, Semilla's root-to-table tasting menu),
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