An idea to chew on: Grass-fed local beef
Animals have ‘higher level of care,’ cattleman says
MERIDITH FORD GOLDMAN
The Atlanta Journal-Constitution
Will Harris III speaks into the phone with a long Southern drawl. His voice sounds like what good scotch tastes like.
Harris’ family has been in the cattle business for five generations, and he used to be a conventional cattleman — the kind who sold to the industrial commodity production system, where his cows might have been trucked thousands of miles to a slaughterhouse and processed at the rate of 400 head per hour, 16 hours a day.
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