Our stories connect people to their food, support informed choice, and rethink how we consume.
Consumption
Italian-Style Salsa Verde Recipe
Serve with a baguette to transform this sauce into a delicious appetizer.
Flavorful fries cooked in tallow (rendered beef fat) are definitely worth the extra effort.
Lard was once the gold standard for baking in America. Chef Anya Fernald brings it back with this delicious pound cake.
Chef Anya Fernald cooks the brisket in such a way that it’s tender, yet still firm enough to be sliced.
Traditional Uruguayan Chimichurri Recipe
Try this herbaceous sauce with leaner cuts of beef for optimal flavor.
Meet Anya Fernald, the First Lady of Livestock
Leave it to a woman to revolutionize cattle ranching. Anya Fernald had a major beef with the meat industry, so she founded Belcampo, America’s premier eco-conscious source for carnivores.
