Brooklyn Meat
Is an organic meat sampler an eccentric baby gift? Well, I don’t think it was on their registry, but it was just so us. We hope they like it.
We were won over by Greensbury Market when they sent us over one of these organic meat samplers last month, and we’ve just been dying to share the grass fed love (Full disclosure: they are one of our newest clients.) It came packed in dry ice, which is just cool. And being sustainably-minded, we of course plan to re-use the disposable cooler it shipped in the next time we are chillaxin at Prospect Park—to keep our libations at perfect cellar temperature of course.
Are we snobs to be so into the whole organic/grass fed craze? Well, in some ways it’s a point of Brooklyn pride. Edible Brooklyn is a publication I read regularly, a great journal of the BK slow-chow scene. In some ways Brooklyn has a very West Coast attitude when it comes to food. Most every hippy crunchy food trend in the US starts in San Fran. Then there’s some sort of food portal between the two cites whereby those ideas get to the East Coast. And then, here in Brooklyn, those ideas that started out hippy crunchy quickly become mainstream, first in Fort Greene, later in the rest of BK. (If you haven’t already, check out Habana Outpost sometime, the whole restaurant actually runs on solar power.)
Think kombucha. You thought it was weird at first and now you swear by it, right? Even the one with the green stuff floating it it. Yum! Twice a day keeps the doctor away. (It is still generally considered pretty out there if you have a separate kitchen cabinet reserved to grow your own kombucha babies. Just FYI.)
But back to meat. Brooklyn wants everything green grass-fed sourced sustainable organic local biodynamic eco-friendly these days. Why? Because it makes us feel good about what we eat and more importantly because tastes good. And because butchers have style. I picture them with tattoos, a white chef coat, a Harley, and a Really Big Knife.
Read some more stuff about organic and grass fed meat, and some cool people involved with it:
If you’re interested to know what good grass fed meat should taste like, and to get some grilling advice, check out what maverick butcher, Tanya Cauthen has to say (at least click through for the badass headshot.)
Find out how a Texas rancher revolted against industrial agriculture to raise beef with integrity.
Or Ask The Butcher what cut of meat you should buy to impress your in-laws.
