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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A Vermont facility embraces transparency in a way that’s truly rare for the industry. Will it catch on? Lorentz Take: When we built our facility in 2000, we included a glass abattoir, which was mentioned in Michael Pollan's 2006 book Omnivore's Dilemma. We have proudly welcomed farmers, producers, tours, school groups (of all ages) and random food enthusiasts for 16 years now
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World Steak Challenge sees surge in global interest By Oscar Rousseau, 25-Aug-2016 The number of participating nations in this year’s World Steak Challenge has increased by 60% since the inaugural event kick-off at London’s Hyde Park in September 2015.
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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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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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Lorentz Take: With 73 restaurants under their belt, this chain may be a good example of how a business can still be successful by being dedicated to customers, staff and product, not just the bottom line.
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Lorentz Take: Steak Holder? In 1997 when we started our idea to help farmers market their animals direct to consumers this was the only way they could do it. Each farmer had to “presell” the animal before we could process it.
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Lorentz Take: Whether grass-fed or organic, here's some fodder for thought when making your purchasing decisions. Eating organic meat instead of non-organic meat could provide you with double the amount of essential nutrients and may lower the risk of heart disease, a study by Newcastle University has found.
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Lorentz Take: And we thought the US dominated as the 'convenience culture'. . . Parisians gripped with a hunger for steaks, sausages and other butcher-quality products can pick up raw meat 24/7 with the capital’s first meat vending machine.
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Lorentz Take: Mike Lorentz is quoted in this article on the exciting growth ahead for grass-fed beef.
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