Slow Meat Day 1Posted: July 18, 2014
A few weeks ago, I was given the opportunity to travel to Denver, Colorado for a conference dedicated to the production and distribution of sustainably raised animal proteins. The conference was run by Slow Food USA, and was entitled, appropriately, Slow Meat. The conference lasted three days and included a farm tour, an exhibition of bison butchery, and a number of symposiums lead by men and women dedicated to bringing good meat to good people.
Day one was spent on the Lassiter Ranch, owned by Dale Lassiter.
The Lassiter Ranch is just outside of Denver, and is, in a word, expansive. The land out there is sparse, not exactly suitable for raising cattle solely on grass. Lassiter, however, has perfected his methods, and, by growing Beefmaster cattle (a breed developed by his father some years ago in Texas), has a booming business. His cattle require 30 acres of pasture per head. He raises around 900 head.