Demand for local, sustainable beef is on the rise. But getting into the alternative beef business isn’t easy.
In drought-stricken Arizona, grass and water are in short supply, and the infrastructure — like processing plants — isn’t in place for robust local markets. So how does grass-fed beef get from pasture to plate?
Chuck McDougal’s cheeseburger just came off the grill at Diablo Burger in downtown Flagstaff. For years he didn’t eat beef. He didn’t trust how commercial ranchers raised their cattle. But the burgeoning business of grass-fed beef has brought him back to the carnivore’s side of the table.
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