I’m venturing out on my first Central PA Bloggers event in mid-May, and I’m quite excited. In honor of National Beef Month, which happens to be May, we’ll be visiting
a local farm, feedlot, and retail market. We’ll also have lunch with the
Agriculture Secretary and a panel discussion with those in the business of
raising cattle for food.
We eat a fair amount of beef, so I’m interested in really
learning how beef goes from standing in a farm field to our table! We hunt, so
I know how a deer ends up on our table from the woods, but that’s a little
different. We can’t control what a deer eats, nor can we control how old it is
when harvested, etc. We can’t control the temperature at which the meat is kept
during processing, nor before it reaches our house, whereas I would guess much
of that is controlled with beef. Obviously, they can’t control how the beef is
handled once it leaves the store, but controlling most aspects of its handling
prior to that would make sense.
I’m assuming that …