ELIZABETH LEE
The Atlanta Journal-Constitution
Dawn is just breaking as a group of local chefs gather in a parking lot south of Atlanta, where a tour bus idles.
Before the day ends, they will travel 400 miles, shoot skeet as the temperature blazes toward 95 degrees, chow down on two-inch-thick burgers — and retrace the path of that meat from cattle grazing on nearby pastures to an on-farm slaughterhouse that’s the main attraction on this trip. Eight animals pacing around holding pens will turn into sides of beef. And rancher Will Harris may find a few chefs who believe in his vision enough to place White Oak Pastures meat on their menus.
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