On November 3 2014, The New Yorker released it’s annual food issue, thick with articles about how we react to, and with, food. An especially inspiring piece by Dana Goodyear featured California’s farm to fork Belcampo Meat Company, a series of pastures, slaughterhouses, butcher shops and restaurants with an impressively high standard. The article recently won the James Beard Foundation Journalism Award (category: Profile), and really put into perspective the way a company can choose its methods to support its ideals, if creatively run.
Last fall was my first visit to the Grand Central Market in downtown Los Angeles and, in a taco frenzy, I almost dismissed another butcher counter full of mustaches, muscles and beautiful fonts. But the meat was too gorgeous to ignore. I admired the cuts (pictured above), purchased some jerky, contemplated a tote bag and moved on to more tacos, unaware of the fascinating back story.
Upon return to NYC, I sat down with the food issue that was meant for in-flight reading and, coincidentally, read all about the meat I was gazing upon so lovingly. As it turns out, the most fascinating thing about Belcampo, the focus of Dana Goodyear‘s article, is the company’s CEO Anya Fernald. The story goes on to detail her fierce dedication to teaching consumers the value of eating well-raised animals, despite the significantly higher prices. There are no plans of compromising the pristine practices of Belcampo, which are outlined in depth on their own site. Instead, she and the company will wait for the rest of the country to catch up, hopefully rejecting factory farming for good.
Belcampo supports the idea of raising animals in a pre-industrial fashion. Allowing them to graze a variety of plants, and letting them live a bit longer (over two years), benefits the animal, the farmland and the taste of the product. Consumers also reap the benefits of a more nourishing meal on the plate.
Nutritional advantages of grass-fed beef include increased levels of Vitamin E, antioxidant-rich carotenoids and conjugated linolenic acid with fewer calories and less fat. And although beef can’t compare to salmon in its level of essential fatty acid Omega 3, it’s still 5 times higher in sustainably raised animals than in cows from the feedlot, as reported by Ms. Goodyear.
To navigate the soaring costs of beef, especially in the midst of the devastating drought California is facing, Anya Fernald suggests eating smaller portions, (another pre-industrial concept) or by trying other animals such as sheep, rabbit or “drought resistant” goat.
Better consideration for the origins of the food we eat is the way of the near future, for the health of the planet and every body that inhabits it. Sustainable butcher shops are starting to be more prominent and grocery stores are beginning to offer better choices in sustainably raised meat and poultry. But it is obvious that Belcampo is in the lead. They hold themselves responsible for the whole supply chain, consciously making every decision for the greater good. They are determined to put meat back on the table, making a hearty, well-raised steak something good for your health, as opposed to the stigma of the last decade or two when red meat was, as recalled by Anya Fernald, “like smoking a cigarette –a guilty pleasure”.
*Lucky for us east coasters we can have a Belcampo experience via their
webstore. Gorgeous selection of frozen meats and dry goods.
** yes, my vacation photos include a meat counter. yes.
up chef creek 