This 100% grass-fed beef has a perfect frame and a healthy, shiny coat, but still needs to pack on two hundred pounds before a trip to the butcher. Another few months of Shenandoah Valley pasture will create amazing grass-finished beef.
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About the Author: Forrest Pritchard
Forrest Pritchard is a full-time sustainable farmer and New York Times bestselling author, holding a BA in English and a BS in Geology from William & Mary. Smith Meadows, his farm, was one of the first “grass finished” operations in the country, and has sold at leading farmers’ markets in the Washington DC area for two decades. Pritchard's books have received starred reviews from The Washington Post, Publishers Weekly, Library Journal, NPR, and more.
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