Grass-Fed Beef, Sold One Cow at a Time
New York Times
On a blustery afternoon in December, Scott Meyers mingled in a pasture with a herd of black cattle, sweet-talking them as if they were family dogs with a weakness for flattery. He scratched their backs, hugged them and rattled off their names: Chocolate, Fudge, Honey. From these pampered creatures, Mr. Meyers produces grass-fed Wagyu beef, celebrated for a buttery flavor that comes from the Japanese breed’s intense fat marbling.